Creamy Chicken Noodle Soup

One of my family’s favorite soups for our tradition of Soup Sundays in the fall and winter. You’ll want to give this one a try!

Creamy Chicken Noodle Soup

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4 – 6
  • Difficulty: medium
  • Recipe type: Appetizer, Soup


  • 2 tbsp. olive oil
  • 2 tsp. lemon pepper seasoning
  • 1 pound, boneless, skinless chicken breast
  • 1/2 stick of unsalted butter
  • 3 carrots, peeled and diced
  • 3 stalks of celery, diced
  • 1 medium onion, diced
  • 3 cloves of garlic, minced
  • 5 cups of low-sodium chicken broth
  • 3 tbsp. fresh parsley
  • 8 ounces of heavy cream
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 2 cups dry egg noodles


  1. Preheat oven to 375 degrees.
  2. Place chicken breasts on a sheet pan lined with foil; spray with non-stick cooking spray.
  3. Drizzle olive oil evenly over chicken breasts, then season evenly with lemon pepper.
  4. Bake for 22 – 25 minutes until the internal temperature reaches 160 degrees.
  5. While the chicken cooks, place the soup pot over medium-high heat and add the butter.
  6. When the butter is melted, add carrots, celery, and onion, and season with salt and pepper. Saute for 5 – 7 minutes until the vegetables are tender. Add garlic and saute for another minute.
  7. Add broth and reduce heat to a simmer.
  8. Remove chicken from oven and shred. Add chicken and parsley to the pot.
  9. Add heavy cream and simmer for 20 minutes.
  10. While simmering, bring a pot of water to boil and cook egg noodles according to package instructions.
  11. When noodles are cooked, add to the soup: stir and taste. Adjust seasonings as necessary.
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