Creamy Chicken Noodle Soup – Comfort in Every Spoonful

Creamy Chicken Noodle Soup is a warm and hearty meal that’s perfect for chilly days or when you need a little comfort food.

Tender chicken, soft noodles, and a rich, creamy broth make this soup a family favorite. Serve with crusty bread for a complete meal that’s as soothing as it is delicious.

Kitchen Equipment Needed

• Cutting board
• Knife
• Large pot or Dutch oven
• Wooden spoon or ladle
• Measuring cups and spoons

Ingredients

• 2 tbsp butter
• 1 small onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 6 cups chicken broth
• 2 cups cooked, shredded chicken
• 2 cups egg noodles
• 1 cup heavy cream
• 1/2 tsp dried thyme
• 1/4 tsp dried rosemary
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped (optional, for garnish)

Directions

1. Sauté the Vegetables: In a large pot, melt butter over medium heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes until softened. Stir in the garlic and cook for 1 more minute.
2. Make the Roux: Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly, until the flour is lightly golden.
3. Add the Broth: Gradually whisk in the chicken broth, making sure there are no lumps. Bring to a simmer.
4. Cook the Noodles: Add the egg noodles, thyme, and rosemary to the pot. Simmer for 8-10 minutes until the noodles are tender.
5. Add Chicken and Cream: Stir in the shredded chicken and heavy cream. Let the soup heat through for 3-5 minutes. Season with salt and pepper to taste.
6. Garnish and Serve: Remove from heat and garnish with fresh parsley if desired. Serve hot with bread or crackers.

Prep Time

15 minutes

Cook Time

25 minutes

Total Time

40 minutes

Nutrition (Per Serving, based on 6 servings)

Calories: 310
Protein: 22g
Carbohydrates: 22g
Fat: 15g
Sugar: 3g

Expert Tips

• Shortcut for Chicken: Use rotisserie chicken or leftover cooked chicken to save time.
• Thicker Soup: Add more flour or use a cornstarch slurry for a thicker broth.
• Fresh Herbs: Use fresh thyme and rosemary for a more vibrant flavor.

FAQs

Can I use a different type of noodle?
Yes, any small pasta or noodle will work. Adjust the cooking time based on the type of pasta.

Can I freeze this soup?
Cream-based soups don’t freeze well as they can separate when reheated. If you plan to freeze, leave out the cream and add it after reheating.

What can I serve with this soup?
This soup pairs well with crusty bread, a side salad, or even a grilled cheese sandwich.

Storing & Reheating

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: If freezing, omit the cream and add it after reheating. Freeze for up to 3 months.

Reheating: Warm over medium heat on the stovetop or in the microwave until heated through. Stir well if reheating frozen soup.

Substitutions & Variations

• Gluten-Free: Use gluten-free flour and pasta for a celiac-friendly version.
• Vegetarian: Substitute chicken with diced potatoes or chickpeas and use vegetable broth.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy twist.

Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup is a warm and hearty meal that’s perfect for chilly days or when you need a little comfort food.

Print Recipe Pin Recipe

Equipment

• - Cutting board
• - Knife
• - Large pot or Dutch oven
• - Wooden spoon or ladle
• Measuring cups and spoons

Ingredients

  

• - 2 tbsp butter
• - 1 small onion diced
• - 2 carrots peeled and diced
• - 2 celery stalks diced
• - 2 cloves garlic minced
• - 1/4 cup all-purpose flour
• - 6 cups chicken broth
• - 2 cups cooked shredded chicken
• - 2 cups egg noodles
• - 1 cup heavy cream
• - 1/2 tsp dried thyme
• - 1/4 tsp dried rosemary
• - Salt and pepper to taste
• - 2 tbsp fresh parsley chopped (optional, for garnish)

Instructions

 

• **Sauté the Vegetables:** In a large pot, melt butter over medium heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes until softened. Stir in the garlic and cook for 1 more minute.
• **Make the Roux:** Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly, until the flour is lightly golden.
• **Add the Broth:** Gradually whisk in the chicken broth, making sure there are no lumps. Bring to a simmer.
• **Cook the Noodles:** Add the egg noodles, thyme, and rosemary to the pot. Simmer for 8-10 minutes until the noodles are tender.
• **Add Chicken and Cream:** Stir in the shredded chicken and heavy cream. Let the soup heat through for 3-5 minutes. Season with salt and pepper to taste.
• **Garnish and Serve:** Remove from heat and garnish with fresh parsley if desired. Serve hot with bread or crackers.