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Creamy Homestyle Chicken Noodle Soup

This Creamy Homestyle Chicken Noodle Soup is our FAVORITE, easy chicken noodle soup. Tender egg noodles are simmered in a creamy broth with chicken, carrots, celery and plenty of spices. So comforting, and comes together in no time!

Ingredients

    • 2 tbsp unsalted butter
    • 1 cup diced onion
    • 1 cup diced carrot
    • 1 cup diced celery
    • 2 tsp kosher salt, divided
    • 1 1/2 tsp dried thyme
    • 2 large garlic cloves, minced
    • 3 tbsp all-purpose flour
    • 1/4 cup dry sherry
    • 28 oz low-sodium chicken stock
    • 1 1/2 cups whole milk (you can also use low-fat)
    • 2 bay leaves
    • 2 cups frozen homestyle egg noodles see note
    • 1 lb chicken tenderloins

Directions

  1. Heat a large stock pot to a medium heat. Add butter. Once butter has melted, add onion, carrot, celery and 1 teaspoon salt. Sweat the veggies until slightly softened, about 3-4 minutes.
  2. Add thyme and garlic, cook another minute. Add flour, stir to coat veggies. Add sherry, chicken stock, milk, bay leaves, remaining salt, and egg noodles. Stir to combine. Bring to a boil and reduce to a simmer. Simmer for 10 minutes, and then add chicken tenderloins. Simmer until chicken has cooked through, about 6-7 minutes. Once chicken has cooked through, remove from pot and cool slightly. Continue to simmer the soup.
  3. Once the chicken has cooled slightly, cut into bite-sized pieces, set aside. Continue to simmer the soup until the egg noodles are cooked, about 10-15 more minutes. They should be soft and plump.
  4. Add chicken back to the soup. Season to taste with salt and pepper.