Okay, friends, gather ’round because I’m about to share a recipe that’s pure comfort in a bowl. This Creamy Chicken Noodle Soup isn’t just soup; it’s a hug from the inside out. I’m talking rich, savory broth, tender chicken, perfectly cooked noodles, and a creamy texture that’ll make you want to lick the bowl clean. It’s like your grandma’s classic chicken noodle, but elevated with a touch of decadence. You know how everyone loves a good tomato soup with grilled cheese? Well, this is the soup equivalent of that, but even more satisfying! My family practically begs for this, especially on chilly evenings.
What is Creamy Chicken Noodle Soup?
Think of Creamy Chicken Noodle Soup as the ultimate comfort food symphony. It’s essentially the Classic Chicken Noodle Soup we all grew up with, but with a creamy twist! The secret? A little cream (or a clever substitute, if you’re feeling adventurous!). It’s a hearty, nourishing soup that’s perfect for battling colds, warming up on a cold day, or simply satisfying a craving for something comforting and delicious. It’s way beyond just chicken broth and noodles, this one is about building layers of flavor and creating a truly unforgettable soup experience. I like to think of it as a warm blanket on a cold day, only you can eat it!
Why you’ll love this recipe?
There are a million chicken noodle soup recipes out there, I know. But trust me, this Creamy Chicken Noodle Soup is special. What I love most about this is how incredibly flavorful it is. The depth of flavor from the chicken, herbs, and vegetables creates a symphony in your mouth.
• Flavor: We’re talking savory, rich, and comforting. The creamy element adds a velvety smoothness that takes it over the top. I use a combination of herbs that really elevates the flavor, and honestly, the aroma while it’s simmering is enough to make your mouth water.
• Simplicity: Don’t let the “creamy” part scare you. This is surprisingly easy to make! It’s mostly just chopping veggies, simmering everything together, and stirring in the cream at the end. This one’s a lifesaver on busy weeknights, especially because most of the cook time is hands-off.
• Cost- Chicken, noodles, vegetables – these are all relatively inexpensive ingredients. This soup is a fantastic way to stretch your grocery budget and still have a delicious and satisfying meal.
• Versatility: You can easily customize this soup to your liking! Add different vegetables, use different types of noodles, or swap out the cream for a healthier alternative. I’ve even thrown in some leftover roasted veggies before and it was amazing!
How do I make creamy chicken noodle soup?
Quick Overview
Making this Creamy Chicken Noodle Soup is easier than you might think! You’ll start by sautéing vegetables to build a flavorful base. Then, you’ll add chicken broth, chicken, and noodles, and let it simmer until everything is cooked through. Finally, you’ll stir in the cream (or your chosen substitute) for that signature creaminess. The beauty of this recipe is that it’s very forgiving, so don’t be afraid to experiment and make it your own. I promise, even if you’re a beginner cook, you can nail this one!
Ingredients
For the Main Soup:
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced (I always add an extra clove, because garlic is life!
• 8 cups chicken broth (low sodium is best so you can control the salt)
• 1 pound boneless, skinless Chicken Breasts (or thighs, if you prefer darker meat)
• 8 ounces egg noodles (or your favorite pasta shape – I’ve even used gluten-free pasta with great results).
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
For the Creamy Finish:
• 1 cup heavy cream (or half-and-half, or a can of full-fat coconut milk for dairy-free options) – or one cup of almond milk. Is coconut milk good for you?
• 2 tablespoons chopped fresh parsley, for garnish.
What is the best step
Step 1: Sauté the Vegetables
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant. This is where the flavor foundation is built, so don’t rush this step!
Step 2: Add Broth, Chicken, and Seasonings
In a large bowl, pour in the chicken broth, add the thyme, and rosemary. Mix well. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the chicken is cooked through. I always do this part with the lid slightly ajar – seems to help the flavors meld better.
Step 3: Shred the Chicken
Remove chicken from pot and shred it with two forks. Return the shredded chicken to the pot. When your kitchen starts smelling like a dream. My kids usually start hovering around at this point!
Step 4: Cook the Noodles
Add the egg noodles to the pot and cook according to package directions, usually about 8-10 minutes, or until tender. Keep an eye on the noodles – nobody likes mushy noodles!
Step 5: Stir in the Cream
Stir in the heavy cream (or your chosen substitute) and heat through. Do not boil! Just gently warm it through. If you’re using coconut milk, be sure to stir it well to avoid any lumps. This step is what transforms the soup from ordinary to extraordinary.
Step 6: Garnish and Serve
Garnish with fresh parsley and serve hot. A sprinkle of red pepper flakes adds a nice little kick, if you’re into that sort of thing. Enjoy every single spoonful!
What should I serve it with?
What is a good chicken noodle soup? What are
For a light lunch:What is a good side salad with lemon vinaigrette? What is light and refreshing to balance the richness of the soup?
What is a hearty dinner?I love sourdough bread. I also like a crusty bread for dipping.
For a Comfort Food Feast:Grilled cheese sandwiches are a classic pairing. How do you dip gooey grilled cheese into a bowl of soup?
For a Potluck:What is the best way to make soup in a slow cooker? I usually bring a loaf of crusty bread and some fresh parsley for garnish.
My family also loves having this with a side of steamed green beans. It’s a nice way to get some extra veggies in!
Top Tips for Perfecting Your Creamy Chicken Noodle Soup
After making this Creamy Chicken Noodle Soup countless times, I’ve learned a few tricks that can help you achieve soup perfection.
Vegetable Prep: Dice your vegetables into similar sizes to ensure even cooking. Nobody wants a big chunk of carrot in every bite!
Chicken Choice: While chicken breasts are convenient, chicken thighs add more flavor to the soup. You can also use a combination of both.
Noodle Selection: Egg noodles are traditional, but feel free to experiment with other pasta shapes. Just adjust the cooking time accordingly. I once accidentally used orzo and it was surprisingly good!
Creamy Consistency: If you want a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the soup during the last few minutes of cooking.
Herb Power: Don’t be afraid to experiment with different herbs! Fresh herbs are always best, but dried herbs work well too. I sometimes add a bay leaf while the soup simmers for extra flavor. Just remember to remove it before serving!
Flavor Boost: For an extra layer of flavor, try adding a splash of lemon juice or a dash of hot sauce to the soup before serving.
Salt is Key: Be sure to taste and adjust the seasoning as needed. Salt is essential for bringing out the flavors of the soup.
Storing and Reheating Tips
This Creamy Chicken Noodle Soup is even better the next day! Here’s how to store and reheat it properly.
Refrigerator Storage: Store the soup in an airtight container in the refrigerator for up to 3-4 days. I find that it’s best to store it without the noodles, if possible, as they can get a bit soggy over time. If you’re planning on storing it for more than a day or two, cook the noodles separately and add them to the soup when you’re ready to reheat it.
Freezer Instructions: You can freeze this soup, but the creamy texture may change slightly after thawing. To freeze, let the soup cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating. Again, freezing without the noodles is ideal.
Reheating: Reheat the soup in a pot over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave. If the soup is too thick, add a little chicken broth or water to thin it out.
Frequently Asked Questions
Final Thoughts
This Creamy Chicken Noodle Soup is more than just a recipe; it’s a warm hug in a bowl, a taste of home, and a reminder of simpler times. It’s the kind of recipe that gets passed down through generations, each cook adding their own little twist. I hope you’ll try this recipe and make it your own! It’s honestly become one of my all-time favorite dishes. If you enjoy this soup, you might also like my Creamy Tomato Soup or my Hearty Beef Stew – both are equally comforting and delicious. Happy cooking, friends! I can’t wait to hear how yours turns out. Be sure to leave a comment below and let me know if you tried it and what you think! And if you have any variations, I’d love to hear about them too! Don’t forget to rate the recipe and share it with your friends and family!
Creamy Chicken Noodle Soup
Ingredients
Main Ingredients
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 8 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup egg noodles
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preparation Steps
- In a large pot or Dutch oven, sauté the carrots, celery, and onion until softened.
- Add the chicken broth and bring to a boil.
- Stir in the shredded chicken and egg noodles. Reduce heat and simmer for 10-12 minutes, or until the noodles are cooked through.
- Stir in the heavy cream, salt, and pepper. Heat through, and serve hot.
