Creamy Chicken Noodle Soup is a comforting and wholesome dish that warms both the body and soul. With tender chicken, fresh vegetables, and silky noodles swimming in a creamy broth, it’s a recipe that families have loved for generations. Perfect on a chilly day or when someone needs a bit of nurturing, this soup is sure to please everyone at the table.
Why Make This Recipe
Making Creamy Chicken Noodle Soup at home is a delightful experience. Not only is it easy to prepare, but you also control the ingredients—ensuring freshness and quality. This recipe is great for using up leftover chicken and is packed with nutrients from vegetables. Plus, the creamy texture is luscious, making it a favorite for both adults and kids alike. You’ll enjoy the cozy feeling of homemade soup without the hassle!
How to Make Creamy Chicken Noodle Soup
Ingredients:
- 2 cups cooked shredded chicken
- 3 tablespoons unsalted butter
- 1 ½ cups chopped carrots (about 3 carrots)
- 1 ½ cups chopped celery (about 3 ribs)
- 1 small onion diced (about 1 cup)
- 3 cloves garlic minced (about 3 teaspoons)
- 1 tablespoon fresh thyme
- 1 tablespoon fresh parsley
- 3 tablespoons all-purpose flour
- 8 cups chicken broth
- 8 ounces wide egg noodles
- 2 cups heavy cream
- Salt and pepper to taste
Directions:
- In a large stock pot over medium-high heat, melt 3 tablespoons of unsalted butter. Add 1 ½ cups of chopped carrots, 1 ½ cups of chopped celery, and 1 small diced onion. Cook the vegetables, stirring occasionally, until they are tender, about 5 minutes.
- Add in 3 cloves of minced garlic, 1 tablespoon of fresh thyme, and 1 tablespoon of fresh parsley. Cook for another minute.
- Whisk in 3 tablespoons of all-purpose flour into the vegetables and butter to create a paste.
- Slowly whisk in 8 cups of chicken broth and 2 cups of heavy cream to form a smooth, creamy soup base.
- Add 8 ounces of wide egg noodles. Season with salt and pepper to taste. Stir everything together and bring to a boil.
- Reduce heat to low, cover the pot, and cook until the noodles are al dente.
- When the noodles are nearly done, add in 2 cups of cooked shredded chicken and cook until the noodles are finished.
- Serve fresh, garnished with additional seasoning if desired.
How to Serve Creamy Chicken Noodle Soup
Creamy Chicken Noodle Soup is best served hot. Ladle it into bowls and consider pairing it with some crusty bread or a side salad for a complete meal. Adding a sprinkle of fresh herbs on top, like parsley or thyme, can enhance its presentation and flavor.
How to Store Creamy Chicken Noodle Soup
To store leftover soup, let it cool completely before transferring it to an airtight container. You can keep it in the refrigerator for up to 3 days. If you want to store it longer, consider freezing it in portions. This way, you can enjoy a quick homemade meal anytime!
Tips to Make Creamy Chicken Noodle Soup
- Use leftover rotisserie chicken to save time.
- For added flavor, experiment with different herbs like rosemary or dill.
- If you prefer a thicker soup, add an extra tablespoon of flour, or let it simmer a bit longer without the noodles.
Variation
You can customize this recipe by adding other vegetables like peas, corn, or green beans for more color and flavor. For a lighter version, you can replace heavy cream with evaporated milk or half-and-half.
FAQs
Q: Can I use frozen vegetables?
A: Yes, you can use frozen vegetables if fresh ones are not available. Just add them to the pot when you add the broth.
Q: Is this soup gluten-free?
A: To make it gluten-free, swap the all-purpose flour for a gluten-free flour blend.
Q: How can I make the soup spicier?
A: You can add a pinch of red pepper flakes or a dash of hot sauce to increase the spiciness of the soup.
Enjoy making and sharing this delightful Creamy Chicken Noodle Soup with your family and friends!
Creamy Chicken Noodle Soup
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken You can use leftover rotisserie chicken.
- 3 tablespoons unsalted butter
- 1.5 cups chopped carrots (about 3 carrots)
- 1.5 cups chopped celery (about 3 ribs)
- 1 small diced onion (about 1 cup)
- 3 cloves garlic minced (about 3 teaspoons)
- 1 tablespoon fresh thyme
- 1 tablespoon fresh parsley
- 3 tablespoons all-purpose flour
- 8 cups chicken broth
- 8 ounces wide egg noodles
- 2 cups heavy cream Can be substituted with evaporated milk or half-and-half for a lighter version.
- Salt and pepper To taste.
Instructions
Preparation
- In a large stock pot over medium-high heat, melt 3 tablespoons of unsalted butter.
- Add 1 ½ cups of chopped carrots, 1 ½ cups of chopped celery, and 1 small diced onion. Cook the vegetables, stirring occasionally, until they are tender, about 5 minutes.
- Add in 3 cloves of minced garlic, 1 tablespoon of fresh thyme, and 1 tablespoon of fresh parsley. Cook for another minute.
- Whisk in 3 tablespoons of all-purpose flour into the vegetables and butter to create a paste.
- Slowly whisk in 8 cups of chicken broth and 2 cups of heavy cream to form a smooth, creamy soup base.
Cooking
- Add 8 ounces of wide egg noodles. Season with salt and pepper to taste. Stir everything together and bring to a boil.
- Reduce heat to low, cover the pot, and cook until the noodles are al dente.
- When the noodles are nearly done, add in 2 cups of cooked shredded chicken and cook until the noodles are finished.
Serving
- Serve fresh, garnished with additional seasoning if desired.
