My Favorite Creamy Chicken Noodle Soup for Cold Weather

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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.