There’s nothing quite like a warm bowl of chicken noodle soup on a chilly evening. But this isn't your average, gloppy, overly-salted version. This Creamy Chicken Noodle Soup is a celebration of comfort, built on a foundation of tender chicken, perfectly cooked noodles, and a luxuriously creamy broth. I’ve been making this soup for years, tweaking the recipe to get it just right - the kind of soup that instantly transports you back to childhood, but with a grown-up twist.
The secret? A touch of cream and a secret ingredient – a little bit of white pepper – that really deepens the flavor. We start with bone-in, skin-on chicken thighs for maximum richness and then simmer them until fall-off-the-bone tender. This creates a beautiful, flavorful broth that’s the heart of the soup. The noodles, wide egg noodles, add a satisfying chew, and the fresh herbs – parsley and thyme – brighten everything up.
But the real showstopper is the addition of mini croutons! I’m obsessed with them. They add a delightful textural contrast and a burst of buttery goodness. I’ve used a simple homemade crouton recipe (stale bread, olive oil, garlic, and herbs) to make them – they're incredibly addictive. This soup is perfect for a family dinner, a comforting lunch, or even a simple weeknight meal. It's easy to make, endlessly customizable, and guaranteed to warm you from the inside out. Don't be afraid to adjust the herbs and spices to your liking – this is your creamy chicken noodle soup!
A rich and creamy chicken noodle soup featuring tender chicken pieces, wide egg noodles, and a velvety broth infused with fresh herbs. Topped with delightful mini croutons for added texture and a touch of buttery goodness. This soup is a comforting and satisfying classic, perfect for a cozy night in.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the chicken thighs for 3-4 minutes per side until browned.
Add the diced onion and minced garlic to the pot and sauté for 5 minutes, until softened.
Pour in the chicken broth and bring to a boil. Reduce heat, cover, and simmer for 30-40 minutes, or until the chicken is very tender.
Remove the chicken from the pot and shred with two forks.
Add the egg noodles to the pot and cook according to package directions (usually 8-10 minutes). Stir in the shredded chicken, heavy cream, white pepper, parsley, and thyme. Heat through for 2-3 minutes.
While the soup is simmering, toss the bread cubes with 1 tablespoon of olive oil, minced garlic, salt and pepper. Bake in the oven at 180°C (350°F) for 8-10 minutes, or until golden brown and crispy.
Season with salt and pepper to taste. Serve hot, topped generously with the homemade mini croutons.
