This creamy chicken noodle soup is like a warm hug in a bowl! With tender chicken, cozy noodles, and a rich, creamy broth, it’s perfect for chilly days.
When I crave comfort food, this soup is my go-to. I love how fast it comes together, and it always leaves me feeling happy and satisfied. Don’t forget the bread for dipping!
Key Ingredients & Substitutions
Unsalted Butter: I use unsalted butter to control the sodium level in the soup. If you’re dairy-free, olive oil or vegan butter is a great substitute without losing flavor.
Chicken Broth: Low-sodium broth works best to keep the soup from getting too salty. If you’re vegetarian, vegetable broth can replace chicken broth, and adding some extra seasoning will help boost flavors.
Cooked Shredded Chicken: Using rotisserie chicken saves time—just shred and add! For a lighter option, poach your chicken breasts and shred them fresh. You can also use leftover turkey or tofu for a vegetarian feel.
Egg Noodles: Wide egg noodles give the soup a classic touch but feel free to swap with gluten-free noodles or even whole-grain pasta for a healthier twist. Just cook them separately and add to the soup during serving.
How Do I Get the Perfect Creamy Texture?
The key to a creamy soup is in the flour and milk mixture. Here’s how I ensure a smooth and flavorful broth:
- Start by coating the veggies in flour. This helps thicken the soup while cooking.
- Add broth slowly while whisking to avoid lumps. Taking your time here pays off!
- After adding chicken and noodles, stir in milk gradually to prevent curdling. Heat through gently.
Keep an eye on the heat to ensure it doesn’t boil once the milk is added. Doing this helps achieve that perfect creamy texture you want! Enjoy your warm, comforting bowl of chicken noodle soup!
Creamy Chicken Noodle Soup
Ingredients You’ll Need:
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 celery stalks, diced
- 2 medium carrots, peeled and diced
- 3 cloves garlic, minced
- 6 cups chicken broth (preferably low sodium)
- 2 cups cooked shredded chicken (rotisserie or poached)
- 1 1/2 cups wide egg noodles
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and freshly ground black pepper, to taste
- 3 tablespoons all-purpose flour
- 1 1/2 cups whole milk or cream
- Fresh parsley or dill, chopped (for garnish)
How Much Time Will You Need?
This recipe will take about 30 minutes in total: about 10 minutes for preparation and 20 minutes for cooking. You’ll be enjoying a warm bowl of creamy chicken noodle soup before you know it!
Step-by-Step Instructions:
1. Sauté the Veggies:
In a large pot, melt the butter over medium heat. Add the chopped onion, diced celery, and carrots. Sauté everything together until the vegetables soften, which takes about 5 to 7 minutes. Then stir in the minced garlic and let it cook for another minute until you smell that yummy garlic aroma!
2. Create the Base:
Sprinkle the flour into the veggie mixture and stir well to coat the vegetables. Cook this for about 2 minutes, stirring constantly to avoid lumps. This simple step will help thicken your soup later.
3. Add the Broth:
Slowly whisk in the chicken broth while you stir, making sure the flour mixes in well and any lumps disappear. Keep stirring until it’s all combined smoothly.
4. Season and Simmer:
Add the dried thyme, parsley, salt, and freshly ground black pepper. Bring your soup to a gentle boil, then reduce the heat and let it simmer for about 10 minutes so the flavors can mingle and develop!
5. Noodles Time!
Pop in the wide egg noodles and cook according to the package instructions, usually around 7 to 9 minutes, until they’re tender.
6. Finish Up:
Now, stir in the shredded chicken and pour in the whole milk or cream. Keep the heat low and warm everything through for about 5 more minutes, making sure not to let it boil again to keep it creamy.
7. Taste and Adjust:
Give it a taste and adjust seasoning as needed with more salt and pepper if you like it a bit spicier.
8. Serve and Enjoy:
Serve your creamy chicken noodle soup hot, garnished with a sprinkle of fresh parsley or dill on top. It goes great with crackers or a nice piece of crusty bread for dipping!
This creamy chicken noodle soup is rich, comforting, and filled with tender chicken and soft noodles in a savory, creamy broth with hints of herbs. Perfect for a cozy meal!
Can I Use Frozen Chicken for This Recipe?
Absolutely! You can use frozen chicken, but make sure to thaw it first. The best way to thaw is overnight in the refrigerator, or for a quick method, place it in a sealed plastic bag and submerge it in cold water for about an hour.
What Can I Substitute for Egg Noodles?
If you don’t have egg noodles on hand, feel free to substitute with any pasta you prefer, such as rotini, fusilli, or even gluten-free pasta. Just keep in mind that cooking times may vary, so check the package instructions!
How Do I Store Leftover Soup?
Store any leftovers in an airtight container and keep them in the fridge for up to 3 days. When reheating, add a splash of broth or milk to help regain the creamy texture as it may thicken over time.
Can I Make This Soup in Advance?
Yes! You can make the soup a day in advance. Just follow the recipe up to the point of adding the noodles. When you reheat, cook the noodles separately and stir them in just before serving to ensure they stay nice and firm.
