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Creamy Chicken Noodle Soup Recipe – Best Budget Meal

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This creamy chicken noodle soup is a comforting, budget-friendly meal that started as a happy accident. It’s a one-pot wonder with a velvety broth, tender chicken, and egg noodles, perfect for busy weeknights or sick-day comfort.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 large carrots, peeled and diced (about 1.5 cups)
  • 3 celery stalks, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • 1 teaspoon salt (plus more to taste)
  • 8 cups low-sodium chicken broth
  • 1 1/2 pounds boneless, skinless chicken thighs (about 4–5 thighs)
  • 2 cups water
  • 3 cups wide egg noodles (about 6 ounces)
  • 1/2 cup heavy cream
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Sauté the Aromatics (8-10 minutes): Place a large pot or Dutch oven over medium heat and add 2 tablespoons of butter. Let it melt and foam slightly. Add the diced onion, carrots, and celery. Stir to coat them in the butter. Cook, stirring occasionally, for about 8-10 minutes, until the onions are translucent and the vegetables have softened. Add the minced garlic, dried thyme, dried rosemary, salt, and pepper. Stir constantly for 1 minute until the garlic is fragrant.
  2. Simmer the Chicken (20-25 minutes): Pour in 8 cups of chicken broth and 2 cups of water. Increase the heat to high and bring the liquid to a boil. Once boiling, carefully add the chicken thighs to the pot. Reduce the heat to medium-low, cover the pot, and let it simmer gently for 20-25 minutes, or until the chicken is cooked through and tender.
  3. Remove and Shred the Chicken: Using tongs, carefully transfer the cooked chicken thighs to a clean cutting board. Let them rest for a few minutes until they are cool enough to handle. Use two forks to shred the chicken into bite-sized pieces.
  4. Cook the Noodles (8-10 minutes): While the chicken is resting, bring the broth back to a gentle boil over medium-high heat. Add 3 cups of wide egg noodles. Stir them gently to prevent sticking. Cook according to the package directions, usually 8-10 minutes, until the noodles are tender but still have a slight bite (al dente).
  5. Add the Cream and Chicken: Reduce the heat to low. Return the shredded chicken to the pot. Slowly pour in 1/2 cup of heavy cream, stirring gently to incorporate it into the broth. Taste the soup and adjust the salt and pepper as needed.
  6. Finish and Serve: Stir in the fresh chopped parsley. Let the soup simmer on low for another 2-3 minutes to allow all the flavors to meld together. Do not let it boil after adding the cream. Ladle the soup into bowls and serve immediately with crusty bread or a simple side salad.

Notes

For meal prep, cook noodles separately to prevent them from absorbing too much broth and becoming mushy. To make it gluten-free, use gluten-free noodles or rice. To make it dairy-free, use full-fat coconut milk and a dairy-free butter substitute. For a lighter version, use half-and-half instead of heavy cream. If using regular (not low-sodium) broth, reduce added salt to 1/2 teaspoon and adjust at the end.

Nutrition

Keywords: creamy chicken noodle soup, budget meal, one-pot, comfort food, chicken soup, easy dinner

Find it online: https://flurpchef.com/creamy-chicken-noodle-soup-recipe-best-budget-meal/