Creamy Chicken Noodle Soup

By Olivia HayesAug 7, 2026

This Creamy Chicken Noodle Soup offers a delightful twist on the classic recipe, featuring Reames Frozen Egg Noodles that provide a chewy texture and absorb the rich flavors of the broth. Combining tender shredded chicken and a variety of vegetables, this comforting soup is both hearty and satisfying without being overly rich. Perfect for lunch, dinner, or as a remedy for a sick day, it's sure to please the entire family.

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Prep 13 minCook 32 minTotal 45 min4 servings

Instructions

In a large stockpot or Dutch oven set over medium heat, melt 1 tablespoon of butter.

Add the carrots, celery, and onion, and sauté until tender, about 5 minutes.

Pour in the broth and water, and bring the mixture to a boil.

Add the seasonings, then the egg noodles.

Boil for 15 minutes.

Meanwhile, in a medium skillet set over medium heat, add 3 tablespoons of butter.

Whisk in the flour and cook, whisking constantly for 1-2 minutes or until it turns a pale golden brown.

Slowly pour in the milk and cream, whisking until a smooth paste forms.

Carefully whisk the mixture into the large pot.

Add the shredded chicken and continue cooking for 5 minutes.

Remove from heat once the egg noodles are tender.

Sprinkle with freshly chopped parsley, if desired.

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Dinner Chicken

Creamy Chicken Noodle Soup

Name: Creamy Chicken Noodle Soup
Prep time: 13 min
Cook time: 32 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp unsalted butter; 3 carrots (cut into cubes); 3 celery (cut in half lengthwise and sliced); 1 small onion (diced); 8 cup low-sodium chicken broth; 2 cup water; 0.5 tsp kosher sea salt; 0.5 tsp garlic powder; 0.25 tsp ground black pepper; 0.25 tsp paprika; 0.25 tsp dried parsley; 0.25 tsp thyme; 1 bag Reames Frozen Egg Noodles (12 oz); 3 tbsp unsalted butter; 0.25 cup all-purpose flour; 1 cup whole milk; 0.5 cup heavy cream; 4 boneless skinless chicken thighs (cooked and shredded or 2 cups rotisserie chicken)

By Olivia HayesAug 7, 2026

0(0)

Prep 13 minCook 32 minTotal 45 min4 servings

Ingredients

Servings4

•1 tbsp unsalted butter
•3 carrots (cut into cubes)
•3 celery (cut in half lengthwise and sliced)
•1 small onion (diced)
•8 cup low-sodium chicken broth
•2 cup water
•0.5 tsp kosher sea salt
•0.5 tsp garlic powder
•0.25 tsp ground black pepper
•0.25 tsp paprika
•0.25 tsp dried parsley
•0.25 tsp thyme
•1 bag Reames Frozen Egg Noodles (12 oz)
•3 tbsp unsalted butter
•0.25 cup all-purpose flour
•1 cup whole milk
•0.5 cup heavy cream
•4 boneless skinless chicken thighs (cooked and shredded or 2 cups rotisserie chicken)

Instructions

1
In a large stockpot or Dutch oven set over medium heat, melt 1 tablespoon of butter.
2
Add the carrots, celery, and onion, and sauté until tender, about 5 minutes.
3
Pour in the broth and water, and bring the mixture to a boil.
4
Add the seasonings, then the egg noodles.
5
Boil for 15 minutes.
6
Meanwhile, in a medium skillet set over medium heat, add 3 tablespoons of butter.
7
Whisk in the flour and cook, whisking constantly for 1-2 minutes or until it turns a pale golden brown.
8
Slowly pour in the milk and cream, whisking until a smooth paste forms.
9
Carefully whisk the mixture into the large pot.
10
Add the shredded chicken and continue cooking for 5 minutes.
11
Remove from heat once the egg noodles are tender.
12
Sprinkle with freshly chopped parsley, if desired.