Sauté the vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another minute.
Make the roux: Sprinkle the flour over the sautéed vegetables and stir to combine. Cook for 1-2 minutes, stirring constantly, to cook off the raw flour taste.
Add the broth: Slowly pour in the chicken broth while stirring to prevent lumps from forming. Increase the heat and bring the mixture to a boil.
Cook the noodles: Once the soup is boiling, add the egg noodles and cook according to the package instructions until al dente, usually about 7-8 minutes.
Add the chicken and cream: Reduce the heat to low. Stir in the cooked chicken, heavy cream or half-and-half, dried thyme, and dried parsley. Let the soup simmer for 5 minutes, allowing the flavors to meld together.
Season and serve: Taste the soup and adjust the seasoning with salt and pepper as needed. If the soup is too thick, you can add a little more broth or water to reach your desired consistency.
Garnish and enjoy: Ladle the soup into bowls and garnish with fresh parsley or chives if desired. Serve hot with crusty bread or crackers.
This Creamy Chicken Noodle Soup is the ultimate comfort food, offering a creamy twist on the classic chicken noodle soup. It’s perfect for warming up on a cold day or for when you need a little extra comfort
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