Creamy Chicken Egg Noodle Soup

« I made up this recipe when I got sick of the bland, over-salted ones from stores and cans. It’s creamy but very light. Sooo delicious! »


  • 8 cups chicken stock
  • 1/2 bulb garlic
  • 4 whole black peppercorns
  • 1 bay leaf
  • 1 yellow onion, diced
  • 2 large carrots, diced
  • 2 large stalks celery, diced
  • 8 sprigs fresh thyme, tied together with kitchen twine
  • 1 teaspoon salt
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon dried celery leaves
  • 1/4 teaspoon fresh cracked black pepper
  • 2 cups egg noodles
  • 1 cup corn
  • 2 cups diced cooked rotisserie chicken
  • 1/2 cup heavy whipping cream


Prep : 20  m   Cook : 1  h 12  m   Ready In : 1  h 32  m


  1. Bring chicken stock, garlic bulb, peppercorns, and bay leaf to a boil in a large pot. Reduce heat and simmer, covered, until flavors combine, about 35 minutes. Strain out garlic bulb, peppercorns, and bay leaf from the stock.
  2. Stir onion, carrots, celery, thyme, salt, Italian seasoning, celery leaves, and black pepper into the stock. Simmer over medium-low heat until carrots are tender, about 18 minutes. Bring to a gentle boil; stir in egg noodles and corn. Cook until noodles are tender yet still firm to the bite, about 8 minutes. Discard thyme bundle.
  3. Stir chicken and cream into the pot; simmer until heated through, about 3 minutes.
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