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Creamy Chicken Noodle Soup


  • Author: Chefjar


  • ✔Fresh chicken fillet (diced)-800 gm
  • ✔Onion ( finely chopped)- 1
  • ✔Olive oil- 3-4 tbsp
  • ✔Frozen veggies ( carrots, asparagus, green peas, corn)- 1 cup
  • ✔Dry Fenugreek leaves- 1 tsp
  • ✔Chicken broth- 3 cups
  • ✔Milk- 3 cups
  • ✔Half cream- 1 1/2 cup
  • ✔Egg noodles- 100 gm
  • All purpose flour/ corn starch- 1/3 cup+ 1/3 cup chicken stock/milk
  • ✔Fresh parsley ( finely chopped)- 1/3 cup


  1. In a large saucepan heat some olive oil. Fry the onion until browned but not burned. Add chicken and cook until golden color over medium heat ( 10-15 minutes).
  2. Add the veggies and cook another 7-10 minutes.
  3. Pour in the broth, milk and half cream; increase heat and bring to a boil.
  4. In a small cup combine the all purpose flour with 1/3 cup chicken broth/ milk. Make sure the flour is completely dissolved.
  5. Pour in the flour mixture; bring to a boil and allow to cook 5 minutes.
  6. Add egg noodles, the dry Fenugreek leaves and cook another 2-3 minutes.
  7. Adjust salt and black pepper.
  8. Garnish with parsley.
  9. Serve hot.


Soup is too thick
✎ Add more half cream or broth until you get the desired consistency.

Soup is not thick
✎In a cup mix 2 tbsp cornstarch/all purpose with 2 tbsp of broth/ half cream. Pour the mixture into the soup and allow to boil.

For Gluten Free soup use cornstarch instead of all purpose flour.

  • Category: Soups
  • Cuisine: International