ULTIMATE CREAMY CHICKEN NOODLE SOUP

I can still picture my grandma standing over her enormous stockpot, stirring a bubbling concoction on a chilly afternoon. The aroma of chicken, vegetables, and herbs would fill her entire house, promising warmth and comfort. It was her famous chicken noodle soup, a recipe passed down through generations. But, sometimes, I crave a little extra richness, something that hugs you from the inside out, and that’s when I turn to my Easy Creamy Chicken Noodle Soup. Today, I’m sharing all my secrets for the most comforting and delicious creamy chicken noodle soup you’ll ever make!

The Ultimate Comfort Food: Easy Creamy Chicken Noodle Soup

Chicken noodle soup is a classic for a reason: it’s soothing, nourishing, and utterly delicious. But let’s be honest, sometimes you want something a little…extra. That’s where the creamy element comes in. It elevates this soup from simple to sublime, adding a velvety texture and a depth of flavor that will have everyone begging for seconds. This recipe is not only easy to make, but it’s also incredibly versatile. You can adjust the vegetables, the herbs, and the level of creaminess to suit your own taste. And the best part? It’s ready in under an hour! I promise, this will become a family favorite!

Why This Recipe Works

So, what makes this particular creamy chicken noodle soup recipe so special? It’s all about the balance of flavors and textures. We’re building a rich, savory base with aromatic vegetables and perfectly seasoned chicken. Then, we’re adding just the right amount of cream to create a luxurious, velvety texture without making the soup too heavy. And finally, we’re using egg noodles that cook up perfectly tender and absorb all that delicious flavor. It’s a symphony of comfort in a bowl!

Easy Creamy Chicken Noodle Soup Recipe

Ready to dive in? Here’s everything you’ll need to create this masterpiece:

Ingredients:

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 8 cups chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon black pepper
• 1 pound boneless, skinless chicken breasts
• 8 ounces egg noodles
• 1 cup heavy cream
• 1/4 cup chopped fresh parsley
• Salt to taste

Equipment

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

Instructions:

1. Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. They should be fragrant and starting to become translucent.
2. Add Garlic and Herbs: Stir in the garlic, thyme, rosemary, and pepper. Cook for another minute until fragrant. Be careful not to burn the garlic!
3. Pour in the Broth: Pour in the chicken broth and bring to a boil. The aroma at this point is heavenly!
4. Add Chicken: Add the chicken breasts to the pot. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through. It should be easy to shred with a fork.
5. Shred the Chicken: Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.
6. Cook the Noodles: Add the egg noodles to the pot and cook according to package directions, usually about 8-10 minutes, or until tender. Make sure to stir occasionally to prevent the noodles from sticking.
7. Stir in the Cream: Stir in the heavy cream and parsley. Heat through, but do not boil. Boiling can cause the cream to curdle.
8. Season and Serve: Season with salt to taste. Serve hot and enjoy!

Success Tips for Creamy Chicken Noodle Soup

Want to make sure your soup turns out perfectly every time? Here are a few golden tips to keep in mind:

• Use High-Quality Chicken Broth: The quality of your chicken broth will significantly impact the flavor of your soup. Opt for a good-quality store-bought broth or, even better, make your own! It’s worth the effort.
• Don’t Overcook the Noodles: Overcooked noodles will turn mushy and make your soup less appealing. Cook them just until they’re tender, and no longer.
• Adjust the Creaminess to Your Liking: If you prefer a less creamy soup, you can use half-and-half or milk instead of heavy cream. You can also add a little bit of cream cheese for extra richness and flavor.
• Add a Squeeze of Lemon: A squeeze of fresh lemon juice at the end brightens up the flavors and adds a touch of acidity that balances the richness of the cream.
• Make it Your Own: Feel free to customize this recipe to your liking! Add other vegetables like mushrooms, peas, or spinach. Experiment with different herbs and spices. The possibilities are endless!

Variations and Additions

This creamy chicken noodle soup is fantastic as is, but it’s also a great base for experimentation. Here are some ideas to get you started:

Spice it Up

If you like a little heat, add a pinch of red pepper flakes or a dash of hot sauce to the soup. You can also use a spicy sausage instead of chicken for a bolder flavor. Consider referencing my WHITE CHICKEN CHILI recipe for spicier chicken recipe ideas for this soup!

Add More Vegetables

Don’t be afraid to load up on the veggies! Mushrooms, spinach, peas, corn, green beans, or zucchini are all great additions to this soup. Just add them along with the noodles and cook until tender. For an even bigger vegetable kick, consider making a batch of CREAMY VEGETABLE SOUP, and then adding shredded chicken to it!

Make it Gluten-Free

To make this soup gluten-free, simply use gluten-free noodles. There are many great gluten-free noodle options available in most grocery stores.

Use Rotisserie Chicken

For a shortcut, use rotisserie chicken instead of cooking chicken breasts. Just shred the chicken and add it to the soup along with the noodles. This is a great way to save time and still enjoy a delicious and comforting meal. This approach would work great in the CREAMY CHICKEN RICE recipe too!

Add a Cream Cheese Swirl

For an extra creamy and tangy flavor, whisk a few ounces of cream cheese into the soup at the end. This will add a lovely richness and a subtle tang that complements the other flavors perfectly. It is the cream cheese that really takes the CROCK POT CRACK SOUP recipe to the next level!

Crockpot Option

To make this soup in a slow cooker, add the onion, carrots, celery, garlic, thyme, rosemary, pepper, chicken broth, and chicken breasts to the crockpot. Cook on low for 6-8 hours or on high for 3-4 hours. Remove the chicken and shred it. Return the shredded chicken to the crockpot and add the noodles. Cook on high for another 30 minutes, or until the noodles are tender. Stir in the heavy cream and parsley before serving. This slow cooker method mirrors the ease of my CROCKPOT LASAGNA SOUP, offering a hands-off approach to comfort food.

Storage and Reheating

Storing Leftovers

Leftover creamy chicken noodle soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Be aware that the noodles will continue to absorb liquid as it sits, so the soup may thicken over time. To combat this, you can add a little extra broth when reheating.

Reheating Instructions

To reheat, simply warm the soup in a pot over medium heat, stirring occasionally, until heated through. You can also microwave it in a microwave-safe bowl for a few minutes, stirring halfway through.

Freezing Tips

While you can freeze creamy chicken noodle soup, be aware that the cream and noodles may change texture when thawed. The cream can sometimes separate and the noodles can become mushy. If you do choose to freeze it, it’s best to undercook the noodles slightly to prevent them from becoming too soft. Freeze in airtight containers or freezer bags for up to 2-3 months. Thaw completely in the refrigerator before reheating.

To minimize texture changes when freezing, consider freezing the broth and chicken separately from the noodles. Then, when you’re ready to eat, simply cook the noodles and add them to the thawed broth and chicken.

Serving Suggestions

Creamy chicken noodle soup is a complete meal in itself, but it’s also delicious served with a few simple sides:

• Crusty Bread: A slice of crusty bread is perfect for soaking up all the delicious broth.
• Grilled Cheese Sandwich: A classic pairing!
• Side Salad: A simple green salad adds a refreshing contrast to the richness of the soup.
• Crackers: Saltine crackers or oyster crackers are always a welcome addition.

No matter how you choose to serve it, this Easy Creamy Chicken Noodle Soup is sure to be a hit! It’s the perfect comfort food for a chilly day, a quick and easy weeknight dinner, or a soothing meal when you’re feeling under the weather.

Conclusion

There you have it – my tried and true recipe for Easy Creamy Chicken Noodle Soup! I truly believe this soup is more than just a meal; it’s a hug in a bowl, a taste of home, a reminder of simpler times. It’s a recipe that’s meant to be shared, enjoyed, and passed down through generations. So go ahead, gather your ingredients, and get cooking! I promise you won’t be disappointed. Happy cooking!

ULTIMATE CREAMY CHICKEN NOODLE SOUP

This creamy chicken noodle soup is the ultimate comfort food, perfect for a chilly day or when you’re feeling under the weather. It’s a rich and flavorful twist on the classic, featuring tender chicken, aromatic vegetables, and a velvety, creamy broth that will leave you feeling warm and satisfied.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6

Course: Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 8 cups chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon black pepper
• 1 pound boneless, skinless chicken breasts
• 8 ounces egg noodles
• 1 cup heavy cream
• 1/4 cup chopped fresh parsley
• Salt to taste
• Bay leaf optional
• 1/2 teaspoon garlic powder optional
• 1/4 teaspoon onion powder optional

Equipment

• Large pot or Dutch oven
• Cutting board
• Knife
• Measuring cups and spoons
• Ladle
• Fork (for shredding chicken)
• Can opener (if using canned broth)
• Colander (optional, for draining noodles if cooked separately)

Method

 

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes, stirring occasionally. They should be fragrant and starting to become translucent.
3. Stir in the garlic, thyme, rosemary, and pepper. Cook for another minute until fragrant, being careful not to burn the garlic.
4. Pour in the chicken broth and bring to a boil.
5. Add the chicken breasts to the pot. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through. The internal temperature of the chicken should reach 165°F (74°C).
6. Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.
7. Add the egg noodles to the pot and cook according to package directions, usually about 8-10 minutes, or until tender. Make sure to stir occasionally to prevent the noodles from sticking. Alternatively, cook the noodles separately and add them to the soup at the end to prevent overcooking.
8. Stir in the heavy cream and parsley. Heat through gently, but do not boil. Boiling can cause the cream to curdle.
9. Season with salt to taste. Add more pepper, garlic powder, or onion powder to enhance the flavor if desired.
10. Remove bay leaf before serving, if used.
11. Serve hot and enjoy!

Notes

For a richer flavor, use homemade chicken broth. To avoid overcooking the noodles, cook them separately and add them to the soup just before serving. If you prefer a lighter soup, use half-and-half or milk instead of heavy cream. Leftover soup can be stored in the refrigerator for up to 3 days. Be aware that the noodles will absorb liquid over time, so you may need to add more broth when reheating. To brighten the flavor, add a squeeze of lemon juice before serving.