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Creamy chicken noodle soup with noodles, shredded chicken, spinach, and vegetables in a bowl

Creamy Chicken Noodle Soup with Heavy Cream and Spinach

Creamy chicken noodle soup is a comforting, hearty soup with tender noodles, shredded chicken, vegetables, and a silky cream-based broth. It is an easy choice for a cozy meal when you want a rich and satisfying bowl of homemade comfort.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Soup Base
  • 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
  • 2 cups old-fashioned egg noodles
Soup Additions
  • 2 cups shredded rotisserie chicken
  • 2-3 cups fresh spinach leaves, torn into small pieces (optional)
  • 1 cup heavy cream
Serving
  • Freshly grated Parmesan cheese for serving

Method
 

Preparation
  1. Warm the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery, then cook for 7-10 minutes until the vegetables are very tender and beginning to caramelize.
  2. Stir in the garlic, salt, and thyme sprigs. Cook briefly until the garlic becomes fragrant.
Cooking
  1. Pour in the chicken broth and add the egg noodles. Bring the soup to a low simmer and cook for 10 minutes, or until the noodles are tender.
  2. Take the pot off the heat and remove the thyme sprigs. Add the spinach, shredded chicken, and heavy cream, then stir until combined and heated through with wilted spinach.
Serving
  1. Serve the soup hot with freshly grated Parmesan cheese added to each bowl.

Notes

Remove the thyme sprigs before serving to keep the finished soup smooth while retaining the herb flavor.