Creamy Chicken Noodle Soup

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 34.

	this recipe	typical
liquid	359%	281%
starch add	17%	19%
vegetables and beans	76%	39%
aromatics	55%	22%
fat	21%	1%
salt	0%	0%

Where it stands out

• #1 of 34 for vegetable texture
• #3 of 34 for broth richness

Adapts cleanly: nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

454 g	1 lb. boneless skinless chicken breasts, (about 2 large)
20 g	1 1/2 Tbsp olive oil, (divided)
240 g	1 1/2 cups chopped yellow onion ((1 medium))
192 g	1 1/2 cups chopped carrots ((3 carrots))
152 g	1 1/2 cups chopped celery ((3 stalks))
8 g	1 Tbsp minced garlic, ((3 cloves))
960 g	4 cups low-sodium chicken broth, (can add more to thin near end if desired)
6 g	1 Tbsp chopped fresh thyme leaves, (or 1 tsp dried)
2 g	2 bay leaves
	Salt (and black pepper)
76 g	1/3 cup butter
45 g	6 Tbsp all-purpose flour
610 g	2 1/2 cups whole milk
60 g	1/4 cup heavy cream
76 g	2 cups dry medium egg noodles
19 g	3 Tbsp chopped fresh parsley

Method: 9 steps, published by www.cookingclassy.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I love eating this soup. I just hate making it. There is a lot of prep work. All that cleaning and chopping of the vegetables and parsley. One step that I skip is the searing of the chicken. When I first started making this recipe, it called for just thro” — a cook, 5.0★

“My husband and I agree this is the best chicken noodle soup recipe we've ever eaten! I could also see using it, without the noodles, to make chicken pot pie by just adding a pie crust to the top. It's so creamy and comforting! Thanks Jaclyn for sharing this re” — a cook, 5.0★