Creamy Chicken Noodle Soup Recipe

This creamy chicken noodle soup is SO good! Thick noodles, tender chunks of chicken, and the flavors of creamy thyme, garlic, and veggies.

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1 tablespoon olive oil
half of a yellow onion, finely diced (about 1 1/2 cups)
2 large carrots, thinly sliced into rounds
2 stalks celery, very finely chopped
3 garlic cloves, minced
1/2 teaspoon salt
5 sprigs fresh thyme
6-7 cups chicken broth (I always use the Better Than Bouillon base - it has the best flavor. Buy it at Target!)
2 cups old-fashioned egg noodles (I used Mrs. Miller's)
2 cups shredded rotisserie chicken
2-3 cups fresh spinach leaves, torn into small pieces (optional)
1 cup heavy cream
Freshly grated Parmesan cheese for serving

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Cook Vegetables: Heat the olive oil in a large Dutch oven over medium heat. Add the onions, carrots, and celery; cook it down generously for 7-10 minutes, or until very tender and starting to caramelize.
Add Seasoning and Herbs: Add garlic, salt, and thyme sprigs; saute for a minute so it’s nice and fragrant.
Broth and Noodles: Add broth and noodles. Bring to a low simmer and cook for 10 minutes, or until noodles are tender.
Finish: Remove from heat. Pull out the thyme sprigs. Add spinach, chicken, and cream. Stir to combine; you want everything heated through and the spinach to be wilted. (FYI – you might notice some oil separating on top, but if you let it rest for 10-20 minutes, that oil will get re-absorbed by the noodles. And if you can’t wait, just give it a stir and you’ll be good to go.)
Serve: Serve with some hot crusty bread and top each bowl with fluffy freshly grated Parmesan cheese!

Keywords: creamy chicken noodle soup, chicken noodle soup, chicken soup