Nothing says comfort like a bowl of Creamy Chicken Noodle Soup. This delicious dish is packed with tender chunks of chicken, fresh vegetables, and egg noodles all swimming in a velvety broth. It’s the ultimate recipe for chilly days or when you’re feeling under the weather, promising warmth and satisfaction in every spoonful. Let’s dive in and discover how to make this comforting classic!
Table of Contents
Table of Contents
4 Reasons Why You’ll Love This Creamy Chicken Noodle Soup
Comforting and Satisfying
There’s nothing quite like a bowl of creamy chicken noodle soup to warm your heart and fill your belly. This dish offers the perfect blend of rich flavors and textures, making it a favorite for families everywhere.
Easy to Make
Even if you’re a beginner in the kitchen, you can whip up this delicious soup with ease. The step-by-step process ensures that you’ll create a comforting meal in no time.
Packed with Nutrition
Not only is this soup delicious, but it’s also loaded with nutritious ingredients. Vegetables, chicken, and healthy fats meet in this hearty one-pot meal, giving you comfort without the guilt.
Versatile and Customizable
You can easily tailor this recipe to suit your tastes. Whether you prefer more veggies or want to spice it up, this creamy chicken noodle soup is adaptable and always delightful.
Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Ingredients List for Creamy Chicken Noodle Soup
- 2-3 teaspoons of cooking oil
- 2 cups of onion, diced (about 1 large)
- 2 cups of carrots, thinly sliced (4 medium carrots)
- 2 cups of celery, diced (5-6 stalks)
- 1 whole chicken, pre-cooked (rotisserie or smoked)
- 4 cloves of garlic, minced
- 1 bay leaf
- 1/2 teaspoon of dried thyme
- 6 cups of chicken broth (homemade or store-bought)
- 1 (12 oz) package of frozen egg noodles, dried egg noodles, OR gluten-free egg noodles, cooked separately
- 1/4 cup of flour (omit for gluten-free version – see notes)
- 4 tablespoons of butter
- 1 cup of heavy whipping cream
- 1 lemon, juiced
- ½-1 teaspoon of turmeric root powder
- 2 tablespoons of fresh parsley, chopped
- 1 ½ teaspoons of fresh thyme, chopped
- Sea salt, to taste
- Black pepper, to taste
- Parmesan cheese, to taste (optional)
How To Make Creamy Chicken Noodle Soup Step-by-Step
Step 1: Sauté the Veggies
Place a stockpot over medium heat, then add the cooking oil, onions, carrots, and celery. Season with salt and pepper, and cook, stirring occasionally, for about 10 minutes. This step helps to draw out the flavors from the veggies. However, if you’re short on time, you can skip this step.
Step 2: Prepare the Noodles
While the veggies are cooking, heat up a separate pot of water or stock for the noodles. Remove the breast meat from the pre-cooked chicken and set it aside in the fridge (we’ll add it back in later).
Step 3: Enhance the Flavor
After 10 minutes, add the minced garlic, dried thyme, and bay leaf to the veggies. Cook for an additional 2 minutes, stirring occasionally.
Step 4: Add the Chicken and Broth
Place the whole chicken into the pot with the cooked veggies. Pour in the chicken broth, bring it to a simmer, then reduce the heat and cook for about 30 minutes (you can cover or uncover the pot).
Step 5: Cook the Noodles
Around the time you place the chicken in the pot, cook the noodles according to package instructions. Once done, drain and set them apart.
Step 6: Shred the Chicken
After 30 minutes, carefully remove the whole chicken from the pot using tongs. Check the broth for any bones or skin and remove them. Let the chicken cool for a few minutes, then shred it into bite-sized pieces.
Step 7: Make the Roux
In a skillet over medium heat, add the butter. Once it melts, gradually add the flour while whisking constantly. Cook for about 2 minutes before slowly pouring in the heavy cream, whisking continuously until smooth.
Step 8: Incorporate the Roux
Using a ladle, stir in about 1 ½ cups of the broth from the soup into the roux, making it thinner and easier to mix. Pour this mixture into the stockpot and stir well until fully combined with the soup base.
Step 9: Finish the Soup
Finally, add the shredded chicken and cooked noodles to the soup along with lemon juice, turmeric powder, parsley, thyme, and black pepper. Stir well and taste, adjusting seasoning as necessary. If you prefer a thicker soup, let it sit for 15-20 minutes before serving.
Step 10: Serve and Enjoy
Top each bowl with Parmesan cheese and additional fresh parsley, thyme, and black pepper, if desired. Serve alongside toasted buttered bread or homemade buttermilk drop biscuits for a cozy meal.
Chef’s Notes & Pro Tips About Creamy Chicken Noodle Soup
Use Rotisserie Chicken: For a time-saving option, use a rotisserie chicken. It adds great flavor and cuts down on prep time.
Herb Variations: Feel free to try different herbs like dill or rosemary for a unique twist.
Thickening the Soup: If you prefer extra thickness, you can add more flour to the roux, but be cautious as it can clump if not done gradually.
Adding Greens: Toss in some spinach or kale during the last few minutes of cooking for added nutrients.
Leftover Storage: This soup stores well, allowing flavors to meld together beautifully over time.
Serving Suggestions for Creamy Chicken Noodle Soup
Creamy Chicken Noodle Soup is perfect on its own but can also be paired with various sides. Here are some suggestions:
- Toasted Buttered Bread: A crunchy slice of buttered bread pairs wonderfully with the soup.
- Homemade Biscuits: Serve with soft homemade buttermilk drop biscuits for a classic combination.
- Salad: A fresh garden salad adds a light contrast to the richness of the soup.
- Crackers: Crunchy crackers can add texture and are great for dipping into the soup.
How To Store Creamy Chicken Noodle Soup
Cool Completely: Let the soup cool completely before storing it to prevent condensation.
Use Airtight Containers: Transfer the soup into airtight containers or freezer bags for storage.
Refrigerate: Store in the fridge for up to 3-4 days.
Freeze for Longevity: If you want to keep it longer, freeze the soup for up to 3 months in freezer-safe containers.
Thaw Properly: When ready to eat, thaw the soup overnight in the refrigerator before reheating.
Tips For Success
Taste and Adjust: Always taste the soup before serving. Adjust seasonings to your preference for maximum flavor.
Stay Close While Cooking: As the soup simmers, stay close to the stove to prevent it from boiling over.
Use Fresh Ingredients: Fresh veggies will enhance the taste and aroma of the soup.
Avoid Overcooking Noodles: Don’t overcook the noodles in the pot – they can become mushy when added to the soup.
Flavor Variations
- Spicy Kick: Add a pinch of red pepper flakes for some heat.
- Creamy Pesto: Stir in a few tablespoons of pesto for a creamy and herbaceous flavor.
- Smoky Flavor: Use smoked chicken or add a dash of smoked paprika for a unique twist.
- More Veggies: Include peas, corn, or bell peppers for added flavor and nutrition.
FAQs About Creamy Chicken Noodle Soup
Can I use gluten-free noodles?
Yes! Simply substitute with gluten-free egg noodles or any gluten-free pasta you prefer.How do I reheat leftovers?
Reheat the soup on the stove over low heat, stirring frequently to prevent sticking.Can this soup be made vegetarian?
Absolutely! Substitute chicken with chickpeas or lentils and use vegetable broth instead.What can I do if my soup is too thick?
Add more chicken broth or water and bring it to a simmer until the desired consistency is reached.
Closing Notes
Creamy Chicken Noodle Soup is not just a meal; it’s a warm hug in a bowl. With its creamy texture and robust flavors, it’s perfect for any occasion. Whether you’re looking to nourish a loved one or treat yourself, this comforting recipe will hit the spot. Enjoy every soothing spoonful, knowing you can always come back for seconds!
Creamy Chicken Noodle Soup
Ingredients
Base Ingredients
- 2-3 teaspoons cooking oil
- 2 cups onion, diced (about 1 large)
- 2 cups carrots, thinly sliced (4 medium carrots)
- 2 cups celery, diced (5-6 stalks)
- 1 whole chicken, pre-cooked (rotisserie or smoked)
- 4 cloves garlic, minced
- 1 leaf bay leaf
- 1/2 teaspoon dried thyme
- 6 cups chicken broth (homemade or store-bought)
- 1 12 oz package frozen egg noodles, dried egg noodles, or gluten-free egg noodles, cooked separately
- 1/4 cup flour (omit for gluten-free version)
- 4 tablespoons butter
- 1 cup heavy whipping cream
- 1 lemon juiced
- 1/2-1 teaspoon turmeric root powder
- 2 tablespoons fresh parsley, chopped
- 1 1/2 teaspoons fresh thyme, chopped
- Sea salt, to taste
- Black pepper, to taste
- Parmesan cheese, to taste (optional)
Instructions
Preparation
- Place a stockpot over medium heat, then add the cooking oil, onions, carrots, and celery. Season with salt and pepper, and cook, stirring occasionally, for about 10 minutes.
- While the veggies are cooking, heat up a separate pot of water or stock for the noodles. Remove the breast meat from the pre-cooked chicken and set it aside in the fridge.
- After 10 minutes, add the minced garlic, dried thyme, and bay leaf to the veggies. Cook for an additional 2 minutes, stirring occasionally.
- Place the whole chicken into the pot with the cooked veggies. Pour in the chicken broth, bring it to a simmer, then reduce the heat and cook for about 30 minutes.
- During this time, cook the noodles according to package instructions. Once done, drain and set them apart.
- After 30 minutes, carefully remove the whole chicken from the pot using tongs. Check the broth for any bones or skin and remove them. Let the chicken cool for a few minutes, then shred it into bite-sized pieces.
- In a skillet over medium heat, add the butter. Once it melts, gradually add the flour while whisking constantly. Cook for about 2 minutes before slowly pouring in the heavy cream, whisking continuously until smooth.
- Using a ladle, stir in about 1 ½ cups of the broth from the soup into the roux, making it thinner and easier to mix. Pour this mixture into the stockpot and stir well.
- Finally, add the shredded chicken and cooked noodles to the soup along with lemon juice, turmeric powder, parsley, thyme, and black pepper. Stir well and taste, adjusting seasoning as necessary.
- If you prefer a thicker soup, let it sit for 15-20 minutes before serving.
- Top each bowl with Parmesan cheese and additional fresh parsley, thyme, and black pepper, if desired. Serve alongside toasted buttered bread or homemade buttermilk drop biscuits.
