This creamy chicken noodle soup is warm and hearty, perfect for cozy days. With tender chicken, soft noodles, and a rich, creamy broth, it’s comfort in a bowl!
I love when the noodles soak up that creamy goodness. It’s hard not to go back for seconds, and hey, who needs a chilly day as an excuse? Just make it any time! 😊
Key Ingredients & Substitutions
Chicken Broth: Low-sodium chicken broth is the best choice so you can control the saltiness. If you’re vegetarian, use vegetable broth for a lighter version.
Egg Noodles: I love using egg noodles for their fun texture, but you can try any pasta you have on hand, like rotini or fettuccine. Just adjust cooking times as needed.
Heavy Cream: For a lighter soup, replace heavy cream with half-and-half or whole milk. Coconut milk works too if you want a dairy-free option.
Shredded Chicken: I recommend using rotisserie chicken for convenience, but leftover chicken or even canned chicken works. Just be sure to shred it nicely.
How Do I Make Sure My Soup is Creamy Without Curdling?
To keep your cream from curdling, avoid boiling the soup after adding it. Here’s a simple way to ensure a silky texture:
- Melt the butter and cook your veggies first; this adds flavor.
- Once all the ingredients (except cream) are combined and heated, lower the heat before adding cream.
- Stir it in gently and allow it to warm through for a few minutes, but don’t let it boil.
This method helps create a smooth, creamy soup you’ll want to sip all day!
Creamy Chicken Noodle Soup
Ingredients You’ll Need:
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 6 cups chicken broth (preferably low-sodium)
- 2 cups cooked chicken, shredded (rotisserie or boiled chicken breast/thigh)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 ½ cups egg noodles (or any pasta noodles)
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- Optional garnish: extra parsley or thyme
How Much Time Will You Need?
This creamy chicken noodle soup takes about 10 minutes to prep and around 30 minutes to cook. In total, you’ll need approximately 40 minutes before it’s ready to serve. Perfect for a comforting meal after a busy day!
Step-by-Step Instructions:
1. Sauté the Veggies:
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrot, and celery. Cook these veggies until they’re softened, which should take about 5 to 7 minutes. Stir occasionally to keep them from browning too much.
2. Add Garlic and Flour:
Once the veggies are softened, stir in the minced garlic. Cook for just 1 more minute until it’s fragrant—your kitchen will smell amazing! Then, sprinkle the flour over the veggies and mix well. Let it cook for 1 to 2 minutes to get rid of the raw flour taste.
3. Pour in the Broth:
Gradually whisk in the chicken broth while stirring to avoid lumps. This is important for a nice, smooth soup. Bring it to a gentle boil, then add the shredded chicken, dried thyme, parsley, salt, and pepper.
4. Cook the Noodles:
Add the egg noodles to the soup. Cook according to the package instructions—usually about 6 to 8 minutes—until the noodles are nice and tender.
5. Add Cream and Final Touches:
Reduce the heat to low and gently stir in the heavy cream. Heat it through but be careful not to boil it, as that can make the cream curdle. Give it a taste and adjust the seasoning with more salt or pepper, if you like.
6. Serve It Up:
Once everything is well mixed and heated, serve the soup hot! You can garnish with extra parsley or thyme if you’d like to dress it up a bit. Enjoy every comforting bite!
This creamy chicken noodle soup is not just a dish; it’s a warm hug in a bowl, perfect for sharing with family or enjoying on your own! 🌟
Can I Use Frozen Chicken in This Recipe?
Yes! If you’re using frozen chicken, make sure it’s fully thawed and cooked first. You can either cook it in advance or add raw pieces directly to the broth and simmer until fully cooked before shredding.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup and store it in the fridge for up to 3 days. Just hold off on adding the cream until you reheat it to prevent separation. Reheat gently on the stove, stirring occasionally.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to keep it longer, you can freeze the soup without noodles for up to 2 months. When ready to eat, thaw in the fridge overnight and reheat on the stove.
What Can I Use Instead of Heavy Cream?
If you prefer a lighter version, you can substitute heavy cream with half-and-half, whole milk, or for a dairy-free option, use coconut milk. Just be aware that the flavor and texture might vary slightly!
