This creamy chicken noodle soup is warm and comforting, perfect for chilly days. With tender chicken, hearty noodles, and a rich, creamy broth, it’s like getting a warm hug in a bowl!
Making this soup is so easy! I love how everything comes together quickly, and I can’t resist adding some crusty bread for dipping. Trust me, leftovers are even better!
Key Ingredients & Substitutions
Unsalted Butter: This adds richness to the soup. If you’re looking for a lighter option, olive oil works nicely too. Just be aware that the flavor will be slightly different.
Chicken: I love using rotisserie chicken for its convenience and flavor. If you’re making this from scratch, poach or roast your chicken beforehand, or even use leftover roast chicken!
Heavy Cream: This is what gives the soup its luxurious texture. If you want a lighter version, you can substitute half-and-half or even whole milk. Keep in mind it might not be as thick.
Egg Noodles: Wide egg noodles are ideal, but you can swap them for any pasta you have on hand, like fusilli or rotini. Just keep an eye on cooking times as they vary!
Spices: Dried thyme and parsley are great, but feel free to mix it up! Fresh herbs like dill or cilantro bring a refreshing twist.
How Do You Make Sure the Noodles Don’t Get Mushy?
Cooking noodles properly in soup can be tricky! Here’s what you want to do:
- Start by adding the noodles only when the soup is close to being fully cooked. This keeps them from getting too soft.
- Follow the package instructions for cooking time, as this can vary based on the type of noodle you choose.
- As soon as the noodles are tender, remove the pot from heat to prevent overcooking.
- If you plan on leftovers, consider cooking the noodles separately and adding them to each bowl when serving. This keeps them al dente longer.
Using these tips will help you enjoy perfectly cooked noodles in your creamy chicken noodle soup every time!
How to Make Creamy Chicken Noodle Soup
Ingredients You’ll Need:
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 6 cups chicken broth
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 8 ounces wide egg noodles
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
- Optional: pinch of crushed red pepper flakes for a little heat
Time Needed:
This creamy chicken noodle soup will take about 15 minutes to prepare and about 20 minutes to cook, totaling roughly 35 minutes from start to finish. It’s quick, delicious, and perfect for a cozy meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Once melted, add in the chopped onion, diced carrots, and celery. Cook these veggies until they’re softened and the onion is translucent, which should take about 5-7 minutes. This step builds a wonderful base for your soup!
2. Add Garlic:
Stir in the minced garlic and let it cook for another minute. You want it to become fragrant but be careful not to burn it!
3. Thicken with Flour:
Sprinkle the flour over the cooked vegetables, mixing well to coat everything evenly. Cook this mixture for about 2 minutes while stirring frequently. This helps to cook the flour and takes away the raw taste.
4. Mix in Chicken Broth:
Gradually whisk in the chicken broth, taking care to eliminate any lumps. Bring everything to a boil, then reduce the heat to medium-low and let it simmer for about 10 minutes. It will start to thicken up nicely.
5. Add Chicken and Spices:
Add the shredded chicken to the soup along with dried thyme and parsley. Season with salt and pepper to your taste. Stir well to combine all the flavors!
6. Cook the Noodles:
Now, stir in the egg noodles. Cook according to the package directions; this usually takes about 7-8 minutes until they’re tender. Keep stirring occasionally to ensure they don’t stick together.
7. Add Cream:
Reduce the heat to low and gently stir in the heavy cream. Heat it through without bringing it to a boil—about 2-3 minutes should do. This makes the soup creamy and delicious!
8. Final Seasoning:
Give the soup a taste and adjust the seasoning if needed. If you’re a fan of some heat, a pinch of crushed red pepper flakes will add a nice kick!
9. Serve and Enjoy:
Serve the soup hot, garnished with a sprinkle of dried parsley or freshly cracked black pepper. It’s perfect paired with some crusty bread for dipping!
This creamy chicken noodle soup is everything you need for a comforting meal. Enjoy every spoonful of this delicious dish! Perfect for chilly days or whenever you want something warm and satisfying.
Can I Use Leftover Turkey Instead of Chicken?
Absolutely! Leftover turkey works great in this recipe. Just shred it and add it in the same way as you would with chicken. It gives the soup a lovely flavor, especially around the holidays!
How Can I Make This Soup Healthier?
You can lighten the soup by using low-fat milk or half-and-half instead of heavy cream. For added nutrition, consider throwing in some extra vegetables like spinach or kale during the last few minutes of cooking.
Can I Freeze Leftover Soup?
Yes, this soup freezes well! Allow it to cool completely, then transfer it to an airtight container and freeze for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of broth or cream to restore creaminess.
What’s the Best Way to Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. To keep the noodles from getting too soggy, consider storing the noodles separately if possible. Reheat in a saucepan over low heat, stirring occasionally.
