My Favorite Creamy Chicken Noodle Soup for Cold Weather

Creamy chicken noodle soup is cold weather comfort food at its finest! My easy recipe takes less than an hour to make in one pot. 00:00 Introduction. 00:23 Melt butter in a large soup pot over medium heat. 01:04 Add onions, celery, and carrots and cook until softened and onions are translucent. 01:50 Add garlic and cook until fragrant (about 30 seconds). 02:32 Add flour, salt, pepper, paprika, thyme, and parsley, stir to coat veggies, toast flour for 30 seconds. 03:31 Slowly drizzle 6 cups of chicken broth into pot while stirring. 04:47 Add chicken, bring to a boil, cover, reduce heat to a simmer, cook until chicken is thoroughly cooked (15-20 minutes). 06:00 Remove chicken, shred into bite-sized pieces, return to pot. 06:25 Add egg noodles, cook until tender (10 minutes), reduce heat to low, stir in heavy cream. 07:59 Taste test, adjust salt and pepper, serve and enjoy. Use 6 cups of broth, add more if needed. Keep extra broth for leftovers. Use a blend of breast and thighs, cut breasts in half to match thighs. Cook until shreds easily or 165°F. Use favorite egg noodles. Store in airtight container up to 4 days, reheat with broth or water, add salt and pepper. If soup tastes bland, add more salt.