If you’re craving something that wraps you up in a warm, cozy hug, this Creamy Chicken Noodle Soup Recipe is exactly what you need. It strikes the perfect balance between rich and comforting without feeling heavy, making it ideal for chilly evenings or whenever you want a soothing bowl of goodness. The tender chicken, silky egg noodles, and luscious cream all come together with fresh veggies and herbs to create a timeless classic that feels homemade in every spoonful.
Ingredients You’ll Need
These ingredients are straightforward but absolutely essential for building layers of flavor, texture, and that inviting golden color you want in your soup. Each component plays a crucial role, from the savory broth to the creamy finish.
- 2 tablespoons butter: Adds a rich, velvety base for sautéing vegetables and creating depth.
- 1 tablespoon olive oil: Balances the butter and helps prevent it from burning while cooking the veggies.
- 1 medium onion (diced): Imparts sweet and savory notes that form the flavor foundation.
- 2 carrots (sliced): Provides sweetness and a slight crunch for texture contrast.
- 2 celery stalks (sliced): Delivers an aromatic touch that brightens the broth.
- 3 cloves garlic (minced): Gives a pungent, irresistible boost to the overall taste.
- ¼ cup all-purpose flour: The secret behind that creamy, luscious soup body.
- 6 cups chicken broth: The hearty liquid that ties everything together with rich chicken flavor.
- 2 cups cooked shredded chicken: Using rotisserie chicken makes prep quick and adds tender protein.
- 1½ cups egg noodles: Classic, tender noodles that soak up the savory broth perfectly.
- 1 cup heavy cream (or half-and-half for lighter option): Gives the soup its signature creamy texture.
- ½ teaspoon dried thyme: Offers a gentle earthiness and complexity.
- ½ teaspoon dried parsley: Adds a subtle freshness to the mix.
- Salt & black pepper to taste: Essential seasoning that balances all the flavors.
- Optional: fresh parsley for garnish: For a pop of color and a fresh herbal note on top.
How to Make Creamy Chicken Noodle Soup Recipe
Step 1: Sauté the Vegetables
Start by melting butter and olive oil in a large pot over medium heat, creating the perfect base to soften your veggies. Toss in the diced onion, sliced carrots, and celery, letting them gently cook for 5 to 7 minutes until everything is tender and fragrant. Then add the minced garlic, stirring just for about 30 seconds to awaken those wonderful garlicky aromas without burning.
Step 2: Make It Creamy
Sprinkle the flour right over the sautéed vegetables and stir everything to coat evenly. Cooking this mixture for 1 to 2 minutes helps eliminate any raw flour flavor, which is key to achieving that smooth, velvety texture we’re aiming for. This step builds the body of the soup and thickens it beautifully.
Step 3: Add Broth
Next, slowly whisk in the chicken broth bit by bit. This keeps your soup lump-free and silky-smooth. Bring it all up to a gentle boil, and take a moment to breathe in the savory steam rising — it’s already smelling incredible!
Step 4: Add Chicken & Noodles
Time to add in the shredded chicken for tender, flavorful bites throughout. Sprinkle in the dried thyme and parsley, then toss in the egg noodles. Reduce the heat so it simmers nicely, letting everything cook together for 8 to 10 minutes until the noodles are perfectly tender but not mushy.
Step 5: Finish with Cream
Lower the heat and gently stir in the heavy cream, which transforms the soup into a rich, silky delight. Let it simmer a couple more minutes so the flavors harmonize perfectly. Finally, season with salt and black pepper to your liking — the seasoning really brings out all the layers you’ve built.
How to Serve Creamy Chicken Noodle Soup Recipe
Garnishes
Fresh parsley sprinkled on top not only adds a vibrant splash of green but also a fresh herbal brightness that lifts every spoonful. If you want to get a little fancy, a light grate of Parmesan makes a lovely, melty finish.
Side Dishes
This soup pairs wonderfully with a crusty baguette or warm garlic bread for dipping. For something lighter, a crisp green salad with a tangy vinaigrette offers a refreshing contrast to the creamy richness.
Creative Ways to Present
Serve the soup in charming bowls with a swirl of cream or a drizzle of good olive oil on top. Add crunchy croutons or roasted nuts for added texture. For gatherings, consider individual mini bread bowls – they’re both eye-catching and edible!
Make Ahead and Storage
Storing Leftovers
This Creamy Chicken Noodle Soup Recipe keeps beautifully in the fridge for 3 to 4 days. Store it in an airtight container to maintain freshness. For best results, keep the noodles separate and add them back when reheating to avoid them soaking up too much liquid.
Freezing
You can freeze the soup, but hold off on freezing with the noodles if possible. Freeze the soup base and chicken in a freezer-safe container for up to 3 months. When ready to enjoy, thaw overnight in the fridge and cook fresh noodles to add in after reheating.
Reheating
Reheat gently over low to medium heat, stirring occasionally to prevent scorching. If your soup has separated slightly, whisk in a splash of broth or cream to bring back that silky texture. Add cooked noodles just before serving for the freshest taste and texture.
FAQs
Can I use a different type of noodle?
Absolutely! While egg noodles are traditional and soak up the broth nicely, you can use other pasta shapes like shells or bow ties depending on your preference. Just adjust cooking times accordingly to avoid overcooking.
Is there a lighter option for the cream?
Yes, substituting half-and-half or even whole milk can lighten the soup up without sacrificing too much creaminess. Just keep in mind it won’t be as thick but will still be delicious and comforting.
Can I make this soup vegetarian?
To make a vegetarian version, substitute the chicken broth with vegetable broth and omit the chicken. You can add hearty mushrooms or tofu for protein, and it will still be rich and flavorful.
How do I prevent the noodles from getting mushy?
Cooking noodles separately and adding them right before serving is the best way to keep them tender yet firm. If cooked in the soup, they may absorb too much liquid and become overly soft when stored.
What optional add-ins work best for this soup?
Frozen peas, spinach, and a splash of lemon juice are fantastic for adding brightness and nutrition. Grated Parmesan adds a lovely umami boost, and feel free to experiment with fresh herbs like dill or chives for variety.
Final Thoughts
There is something truly special about a bowl of creamy, comforting soup that feels like a hug in every spoonful. This Creamy Chicken Noodle Soup Recipe is one of those soul-satisfying dishes that never fails to brighten a chilly day or lift your spirits. I can’t wait for you to try making it yourself and enjoy the warmth it brings to your table and heart.
Print
Creamy Chicken Noodle Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Creamy Chicken Noodle Soup combines tender shredded chicken, egg noodles, and a medley of sautéed vegetables in a rich, creamy broth made without being too heavy. Perfect for warming up on chilly days or when you need a comforting, soothing meal. Ready in about 40 minutes, this soup is deliciously hearty and easy to prepare with pantry staples.
Ingredients
Main Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 6 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie works great)
- 1½ cups egg noodles
- 1 cup heavy cream (or half-and-half for a lighter option)
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- Salt and black pepper to taste
Optional Add-Ins
- ½ cup grated parmesan cheese
- A splash of lemon juice
- Frozen peas (added in the last 5 minutes of cooking)
- Spinach (stirred in just before serving)
- Fresh parsley for garnish
Instructions
- Sauté the Vegetables: In a large pot over medium heat, melt the butter with olive oil. Add the diced onion, sliced carrots, and sliced celery. Cook for 5–7 minutes until the vegetables are softened. Stir in the minced garlic and cook for an additional 30 seconds to release its aroma.
- Make It Creamy: Sprinkle the all-purpose flour over the sautéed vegetables and stir well to combine. Cook this mixture for 1–2 minutes to eliminate the raw flour taste and help thicken the soup later.
- Add Broth: Gradually whisk in the chicken broth, making sure to stir continuously to prevent lumps. Bring the mixture to a gentle boil, which will help the soup base thicken slightly.
- Add Chicken & Noodles: Stir in the shredded cooked chicken, dried thyme, dried parsley, and egg noodles. Reduce the heat to a simmer and cook for 8–10 minutes or until the noodles are tender and the flavors meld together.
- Finish with Cream: Lower the heat to prevent boiling and stir in the heavy cream (or half-and-half if using). Let it gently simmer for 2–3 minutes to heat through without curdling. Season the soup with salt and black pepper to your taste.
- Optional Add-Ins: If desired, stir in grated parmesan cheese, a splash of lemon juice for brightness, frozen peas during the last 5 minutes of cooking, or fresh spinach just before serving. Garnish with fresh parsley for an added touch of freshness.
Notes
- Cook the noodles separately if storing leftovers to prevent them from absorbing too much broth and becoming mushy.
- This soup keeps well in the refrigerator for 3–4 days when stored in an airtight container.
- For a lighter version, substitute heavy cream with half-and-half or use less butter.
- Add frozen peas or spinach to increase vegetable content and nutrition.
- Adjust seasoning at the end to balance flavors, especially after adding optional ingredients like parmesan or lemon juice.
