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Creamy Stovetop Chicken Noodle Soup

Nothing beats a big bowl of homemade chicken noodle soup, especially when it's cold outside! This stovetop version is one of those easy, comforting meals that's full of flavor and perfect for the whole family. Loaded with tender shredded chicken, fresh veggies, egg noodles, and a creamy broth, it's definitely a recipe you'll want to keep on repeat!
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Prep Time 15 minutes
Cook Time 40 minutes
Servings 10

Ingredients  

  • 1½ lbs boneless skinless chicken breasts or thighs
  • 8 cups chicken broth
  • 2 cups water
  • ½ cup heavy cream
  • 4 carrots peeled and sliced
  • 4 celery stalks sliced
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 2 bay leaves
  • 1 tbsp chicken bouillon
  • 1 tbsp Italian seasoning
  • 2 tbsp dried parsley
  • 6 oz egg noodles
  • 1 –2 tbsp olive oil or butter for sautéing
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions
 

Sauté the vegetables.

  1. Heat olive oil or butter in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for approximately 5–7 minutes, stirring occasionally, until the vegetables begin to soften.

Add the garlic and seasonings.

  1. Stir in the minced garlic, chicken bouillon, Italian seasoning, and dried parsley. Cook for another 1–2 minutes until fragrant.

Add the chicken and broth.

  1. Place the chicken breasts or thighs into the pot. Pour in the chicken broth and 2 cups of water. Add the bay leaves and stir to combine.

Simmer the soup.

  1. Bring everything to a boil over medium-high heat. Reduce the heat to medium-low, cover, and simmer for approximately 20–25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F.

Shred the chicken.

  1. Carefully remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.

Make it creamy.

  1. Pour in the heavy cream and stir until well combined. Bring the soup back to a gentle simmer.

Cook the noodles.

  1. Add the uncooked egg noodles directly to the pot. Simmer for approximately 8–10 minutes, or according to package instructions, until the noodles are tender.

Serve and enjoy!

  1. Remove the bay leaves, taste, and adjust the salt and black pepper as needed. Garnish with fresh parsley and serve warm.