This creamy chicken noodle soup is like a warm hug in a bowl! Loaded with tender chicken, fluffy noodles, and tasty veggies, it’s super comforting and perfect for chilly days.
Honestly, I can’t resist sneaking extra spoonfuls when making this. It’s just too good to share sometimes! Plus, it’s easy to whip up, making dinner a breeze for busy nights.
Key Ingredients & Substitutions
Butter: This adds richness to the soup. If you’re looking for a healthier option, olive oil works well too! You can even use a dairy-free butter substitute if needed.
Chicken Broth: Low sodium chicken broth is ideal, but if you’re in a pinch, vegetable broth works too! Homemade broth can enhance the flavor greatly.
Chicken: Cooked chicken can be from a rotisserie, leftover, or even canned chicken. For a vegetarian version, use chickpeas or tofu instead!
Egg Noodles: Traditional choice, but you can swap in any pasta shape you like! Try whole wheat or gluten-free pasta as good alternatives.
Heavy Cream: This makes the soup creamy, but if you’re watching calories, half-and-half or a plant-based milk like coconut or almond milk is a great substitute.
How Do I Get My Vegetables Perfectly Tender?
The trick to soft and delicious veggies is in how you cook them at the start. Here’s what you want to do:
- Start with medium heat to sauté the onions, carrots, and celery in butter for 5-7 minutes. This allows them to soften without browning too quickly.
- Stir them often! Keeping the veggies moving helps them cook evenly.
- Remember to add garlic just in the last minute of cooking—this way, it stays fragrant without burning!
Follow these tips, and you’ll have wonderfully tender veggies to complement your creamy soup!
How to Make Creamy Chicken Noodle Soup
Ingredients You’ll Need:
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 3 stalks celery, diced
- 6 cups chicken broth (preferably low sodium)
- 2 cups cooked chicken, shredded
- 2 cups egg noodles
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
- 1 cup heavy cream or half-and-half
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This delicious creamy chicken noodle soup takes about 10 minutes to prepare and 30 minutes to cook. So, in just about 40 minutes, you will have a warm, comforting meal ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables have softened. This step helps to build the base flavor of the soup!
2. Add Garlic:
Stir in the minced garlic and cook for an additional 1 minute. You want to make sure the garlic is fragrant but not burnt.
3. Thicken the Soup (Optional):
If you’re using flour for thickening, sprinkle it over the softened vegetables and stir well to combine. Cook for 1-2 minutes, stirring constantly to eliminate any raw flour taste.
4. Pour in the Broth:
Gradually pour in the chicken broth while whisking to avoid lumps if you added flour. This will create a smooth, soupy base.
5. Add Chicken and Herbs:
Add the shredded chicken, dried thyme, and dried parsley to the pot. Bring the mixture to a boil, and then reduce the heat and let it simmer for about 10 minutes.
6. Cook the Noodles:
Add the egg noodles to the pot and cook according to package instructions. Usually, it takes about 7-8 minutes for them to become tender.
7. Stir in the Cream:
Lower the heat and gently stir in the heavy cream or half-and-half. Warm the soup through, but avoid boiling at this stage to prevent curdling.
8. Season to Taste:
Season the soup with salt and freshly ground black pepper according to your taste. Give it a good stir and let all those flavors meld together!
9. Serve and Enjoy!
Serve your creamy chicken noodle soup hot, garnishing with freshly chopped parsley for a pop of color. Enjoy every comforting spoonful!
This creamy chicken noodle soup is perfect for chilly days, bringing warmth and comfort to your dinner table. Happy cooking!
Can I Use Different Types of Chicken for This Soup?
Absolutely! You can use any cooked chicken, including rotisserie chicken, leftover chicken, or even canned chicken. For a lighter option, shredded turkey works great too!
What If I Don’t Have Egg Noodles?
No worries! You can substitute egg noodles with any pasta shape you prefer, such as fusilli, penne, or even whole wheat pasta. Just adjust the cooking time according to the package instructions.
How Can I Make This Soup Vegetarian?
To make a vegetarian version, simply replace the chicken with chickpeas or tofu for protein, and use vegetable broth instead of chicken broth. You can also add extra vegetables like mushrooms or spinach for added flavor!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm up on the stove or in the microwave, adding a splash of broth or cream to restore creaminess if needed.