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Velvety Creamy Chicken Noodle Soup with Thyme and Celery

Creamy chicken noodle soup with thyme simmers chicken, vegetables, and wide egg noodles in a thick, velvety broth. A gentle finish with heavy cream keeps it smooth and comforting without boiling.
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Prep Time 15 minutes
Cook Time 37 minutes
Total Time 52 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 3 carrots medium, sliced
  • 3 celery ribs, sliced
  • 2 cloves garlic minced
  • 0.33 cup all-purpose flour
  • 8 cups low-sodium chicken broth
  • 1.5 lb chicken breasts boneless, skinless
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 8 oz wide egg noodles
  • 1 cup heavy cream

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Melt the butter with the olive oil in a 6-quart Dutch oven over medium heat.
  2. Add the onion, carrots, and celery and cook for 6–8 minutes, stirring occasionally, until softened.
  3. Stir in the garlic and cook for 30 seconds.
  4. Stir in the flour and cook for 1 minute.
  5. Gradually whisk in the broth until smooth, then add the chicken, thyme, bay leaf, salt, and pepper.
  6. Bring to a gentle simmer, reduce the heat to low, and cook for 15–22 minutes, until the thickest part of the chicken reaches 165°F.
  7. Transfer the chicken to a cutting board and add the egg noodles to the simmering soup.
  8. Cook according to the package directions, usually 6–8 minutes, until al dente.
  9. Shred the chicken with two forks and return it to the pot.
  10. Stir in the heavy cream and heat gently for 2–3 minutes, without boiling, until hot.

Notes

For the smoothest finish, keep the soup at a gentle heat after adding the cream and do not let it boil. Refrigerate leftovers for 3–4 days; freezing is not recommended because the noodles and cream may change texture. For a lighter option, use half-and-half in place of heavy cream.