Jones' Creamy Chicken Noodle Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A velvety, aromatic bowl of tender chicken and vegetables simmered in a rich broth with al dente egg noodles, perfect for cozy evenings. This american-inspired soups ready in about 40 minutes pairs olive oil, large, diced yellow onion, peeled and diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp olive oil
• 1 large, diced yellow onion
• 2, peeled and diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 1.5 lbs, boneless and skinless, diced chicken breasts
• 4 cups chicken broth
• 2 cups water
• 2 cups egg noodles
• 1/2 cup heavy cream
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a large pot over medium heat, warm 2 tbsp olive oil. Add 1 large yellow onion diced, 2 carrots peeled and diced, and 2 celery stalks diced. Sauté for 5 minutes until vegetables begin to soften, stirring occasionally.
2. Step 2: Add 3 cloves garlic minced and 1.5 lbs chicken breasts diced to the pot. Cook for 3 minutes, stirring, until chicken is no longer pink.
3. Step 3: Pour in 4 cups chicken broth and 2 cups water, then add 2 cups egg noodles, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle boil, then reduce heat to low and simmer for 12 minutes, or until noodles are tender.
4. Step 4: Stir in 1/2 cup heavy cream and cook for an additional 2 minutes until heated through—do not boil to prevent curdling.