Creamy Chicken Noodle Soup Recipe
If you’re searching for the ultimate comfort food, look no further than this Creamy Chicken Noodle Soup Recipe. This bowl of goodness blends tender shredded chicken, hearty egg noodles, and a rich, velvety broth packed with veggies and warming herbs. It’s the kind of meal that makes you want to stay in, cozy up, and savor every spoonful—perfect for chilly evenings, busy weeknights, or anytime you need a gentle pick-me-up. Trust me, once you try it, you’ll be returning to this recipe again and again!
Ingredients You’ll Need
The beauty of this soup is how each ingredient, although simple, brings something essential—be it creaminess, depth, or a pop of color. These kitchen staples come together to create a truly special Creamy Chicken Noodle Soup Recipe the whole family will love.
- 2 tablespoons unsalted butter: Adds luscious richness and helps achieve the perfect silky base for your soup.
- 1 tablespoon olive oil: Balances the butter with a hint of earthiness and prevents the vegetables from burning.
- 1 small yellow onion, diced: Gives the soup natural sweetness and depth.
- 2 cloves garlic, minced: Infuses the broth with a subtle aromatic punch.
- 3 medium carrots, peeled and sliced: Adds sweetness and a beautiful pop of orange color.
- 2 celery stalks, sliced: Takes the flavor up a notch with its crisp, garden-fresh taste.
- 1/4 cup all-purpose flour: Thickens the broth to that dreamy, creamy consistency.
- 6 cups low-sodium chicken broth: Forms the flavorful, savory backbone of the soup.
- 1 cup whole milk: Makes the soup creamy without being overly heavy.
- 1/2 cup heavy cream: Brings extra indulgence and silkiness—don’t skip if you love richness!
- 2 cups cooked shredded chicken: Using rotisserie or leftover chicken saves time and maximizes flavor.
- 2 cups egg noodles (uncooked): Their chewy texture is classic and holds up beautifully in the creamy broth.
- 1 teaspoon salt: Boosts all the other flavors for a well-rounded finish.
- 1/2 teaspoon black pepper: Adds a gentle warmth to balance the richness.
- 1/2 teaspoon dried thyme: Gives the dish cozy, herbal notes that scream homemade.
- 1/4 teaspoon dried rosemary: Lends a hint of woodsy aroma—just enough to be intriguing.
- 1/4 teaspoon turmeric (optional): For a golden hue and subtle earthy undertone—totally optional, but delightful!
- 1 tablespoon chopped fresh parsley (optional): A sprinkling over the top adds fresh color and brightness.
How to Make Creamy Chicken Noodle Soup Recipe
Step 1: Sauté the Aromatics
Start with a large pot or Dutch oven over medium heat. Drop in the butter and olive oil, letting them melt together into a glossy pool. Once hot, add your diced onion, minced garlic, sliced carrots, and celery. Let them cook, stirring occasionally, for about 5 to 6 minutes. You want everything softened and fragrant—this is where your Creamy Chicken Noodle Soup Recipe builds its foundation of flavor.
Step 2: Build the Roux
Sprinkle the flour evenly over your sautéed vegetables. Stir constantly for 1 to 2 minutes. The goal is to cook off that raw flour taste while letting it soak up all those buttery, veggie flavors. This clever little step guarantees a thick, creamy soup later on!
Step 3: Add the Broth and Simmer
Slowly pour in the chicken broth while whisking to avoid any lumps. Bring everything to a gentle boil, scraping up those tasty bits from the bottom. This is your chance to add milk, heavy cream, salt, pepper, thyme, rosemary, and turmeric if you’ve chosen it. Give it all a thorough stir—your kitchen will start to smell incredible.
Step 4: Cook the Noodles
Add the uncooked egg noodles directly to the pot. Let them cook for 8 to 10 minutes, or until they’re tender but not mushy. Stir occasionally so nothing sticks. Egg noodles soak up all that creamy goodness, making every bite of this Creamy Chicken Noodle Soup Recipe extra satisfying.
Step 5: Add Chicken and Finish
Stir in your cooked shredded chicken, letting it warm through for another 3 to 4 minutes. Taste and adjust your seasonings—maybe a bit more salt or pepper, depending on your mood. When you’re ready to serve, remove from the heat and finish with a sprinkle of fresh parsley for brightness.
How to Serve Creamy Chicken Noodle Soup Recipe
Garnishes
Don’t underestimate the magic of a thoughtful garnish! Fresh chopped parsley adds a burst of color and garden-fresh flavor. Try a dash of black pepper, or for something extra decadent, a sprinkle of grated Parmesan cheese right before serving. Crushed crackers can add crunch, or a swirl of extra cream brings another layer of richness to your bowl.
Side Dishes
This Creamy Chicken Noodle Soup Recipe is hearty on its own, but it pairs delightfully with a crusty baguette, buttery biscuits, or a simple green salad. If you’re feeling ambitious, homemade garlic bread is never a bad idea. The bread helps sop up every last bit of that luscious soup!
Creative Ways to Present
For a memorable touch, ladle the soup into rustic mugs and let everyone curl up by the fire. Or serve it in a bread bowl for major wow-factor. If you’re entertaining, offer a DIY toppings bar with fresh herbs, cheese, and even a dash of hot sauce so guests can make their Creamy Chicken Noodle Soup Recipe their own.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers into airtight containers and store them in the refrigerator for up to 3 days. The flavors only deepen with time, making your next-day lunch something to look forward to. Remember that noodles will soak up more liquid as the soup sits, so you may need to add a splash of broth when reheating.
Freezing
If you want to freeze this Creamy Chicken Noodle Soup Recipe, I recommend leaving out the noodles and adding them fresh when reheating. Otherwise, they can become overly soft. Let the soup cool completely, portion into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, warm on the stove over medium-low, adding extra broth or milk as needed to restore the creamy consistency. Give everything a gentle stir so nothing sticks. If reheating straight from the fridge, bring the soup up to temperature slowly to keep the texture just right, and finish with a swirl of fresh cream or sprinkle of herbs for a little extra yum!
FAQs
Can I use chicken breast instead of rotisserie chicken?
Absolutely! You can quickly poach chicken breasts or thighs and shred them yourself. Rotisserie just saves time and packs in extra flavor, but homemade is always delicious.
How can I make this Creamy Chicken Noodle Soup Recipe gluten-free?
It’s easy—substitute a gluten-free flour blend for the roux and use your favorite gluten-free noodles. The soup will still be dreamy and comforting without a hint of gluten.
What can I do if my soup is too thick?
If your soup thickens up more than you’d like (especially after sitting or storing), simply add a splash of extra chicken broth or milk until you hit your desired creaminess. Heat and adjust seasoning as needed.
Is it possible to make this recipe dairy-free?
Yes! Swap the butter for a plant-based alternative, use a creamy non-dairy milk (like oat or cashew), and skip the heavy cream or replace it with coconut cream. The result is surprisingly rich and still irresistible.
Can I add extra vegetables?
Of course! This Creamy Chicken Noodle Soup Recipe is super adaptable. Toss in peas, corn, spinach, or chopped kale toward the end of simmering for even more texture and nutrition.
Final Thoughts
I truly hope you give this Creamy Chicken Noodle Soup Recipe a try—it’s warm, nourishing, and the very definition of comfort in a bowl. Gather your favorite people, ladle up generous servings, and enjoy every creamy, flavorful bite. Happy cooking!
Print
Creamy Chicken Noodle Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a comforting bowl of Creamy Chicken Noodle Soup, a classic homemade recipe perfect for any day of the week. This rich and flavorful soup is a hearty dish filled with tender chicken, vegetables, and egg noodles in a creamy broth that will warm you up from the inside out.
Ingredients
Main Ingredients:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 3 medium carrots (peeled and sliced)
- 2 celery stalks (sliced)
For the Soup:
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 cups cooked shredded chicken (rotisserie or leftover)
- 2 cups egg noodles (uncooked)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon turmeric (optional, for color)
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Saute Vegetables: In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add onion, garlic, carrots, and celery. Cook for 5–6 minutes until softened.
- Add Flour and Broth: Sprinkle flour over the vegetables and cook, stirring constantly, for 1–2 minutes. Slowly whisk in the chicken broth and bring to a gentle boil.
- Finish the Soup: Stir in the milk, heavy cream, salt, pepper, thyme, rosemary, and turmeric if using. Add the egg noodles and cook for 8–10 minutes, or until tender. Stir in the cooked chicken and simmer for another 3–4 minutes until heated through.
- Season and Serve: Taste and adjust seasoning if needed. Remove from heat and sprinkle with fresh parsley before serving.
Notes
- You can use half-and-half instead of milk and cream.
- For extra richness, stir in a bit of grated Parmesan cheese before serving.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 5g
- Sodium: 590mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 75mg
