This creamy chicken noodle soup is like a warm hug on a chilly day! With tender chicken, cozy noodles, and a rich, creamy broth, it’s comfort food at its best.
Whenever I make this soup, my kitchen smells so good that it’s like a nosy neighbor comes knocking! I love serving it with crusty bread for dipping—yum!
Key Ingredients & Substitutions
Butter: I like to use unsalted butter for better control over the saltiness of the soup. You can also use olive oil or coconut oil for a lighter touch.
Chicken: Rotisserie chicken works great here! You can also substitute with turkey or any leftover chicken. For a vegetarian option, try using chickpeas or a mix of hearty vegetables instead.
Noodles: Egg noodles are traditional and provide a chewy texture. If you need a gluten-free option, use gluten-free pasta—just watch the cooking time as it can differ.
Heavy Cream: For a lighter version, you can use half-and-half or whole milk. Coconut milk can also work well for a dairy-free creaminess!
How Do I Get the Perfect Flavor in My Soup?
Building flavor is key in this chicken noodle soup. Start by sautéing the onions, garlic, carrots, and celery until they’re soft. This enhances the overall base flavor! Don’t rush this step—let the ingredients sweat out their moisture before adding the flour.
- Ensure to cook the flour for just a minute to form a roux; it thickens the soup and gives a rich flavor.
- When adding the chicken broth and milk, whisk slowly to prevent lumps. This helps create that smooth, creamy texture.
- Finally, remember to taste and adjust seasoning towards the end. A little more salt and pepper can really elevate the dish!
How to Make Creamy Chicken Noodle Soup
Ingredients You’ll Need:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- Salt and black pepper, to taste
- 1 cup egg noodles (or pasta of choice)
- 3/4 cup heavy cream
- 1/4 cup all-purpose flour
- 1 cup milk
- Fresh parsley or dried herbs for garnish (optional)
How Much Time Will You Need?
This creamy chicken noodle soup recipe takes about 15 minutes to prepare and about 20 minutes to cook. In total, you’re looking at around 35 minutes from start to finish. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Once the butter is melted, add the chopped onion, garlic, carrots, and celery. Sauté these ingredients until they are tender and fragrant, which usually takes about 5-7 minutes. This will form a lovely base for your soup!
2. Make the Roux:
Next, stir in the flour and cook for 1-2 minutes to create a roux. This helps thicken the soup, adding a creamy texture. Make sure not to let it brown; we want it to stay light!
3. Add the Liquids:
Slowly whisk in the chicken broth and milk. This prevents lumps from forming. Bring the mixture to a gentle simmer and watch as it starts to develop a delicious aroma!
4. Add Chicken and Seasoning:
Now it’s time to add the shredded chicken, dried thyme, basil, salt, and pepper. Let the soup simmer for about 10 minutes. This allows all those yummy flavors to blend together and the soup to slightly thicken.
5. Cook the Noodles:
Next, stir in the egg noodles and cook according to the package instructions until they are tender. This usually takes about 6-8 minutes.
6. Add Cream:
Once the noodles are cooked, lower the heat and stir in the heavy cream. Warm the soup through without boiling it. This step adds that rich, creamy goodness we all love!
7. Final Touches:
Taste your soup and adjust the seasoning with additional salt and pepper if needed. It’s all about personal preference here!
8. Serve & Enjoy:
Serve your creamy chicken noodle soup hot, garnished with fresh parsley or dried herbs if you like. Don’t forget to have some crusty bread on the side for dipping—it’s the best way to enjoy this comforting dish!
Can I Use Frozen Vegetables Instead of Fresh?
Absolutely! You can use frozen carrots and celery to save time. Just add them directly into the pot and sauté them until they’re heated through before proceeding with the recipe.
What Can I Substitute for Heavy Cream?
If you want a lighter option, you can use half-and-half or whole milk. For a dairy-free version, coconut milk works beautifully and adds a slight sweetness to the soup!
How Long Will Leftovers Last in the Fridge?
Leftover creamy chicken noodle soup can be stored in an airtight container in the fridge for up to 3 days. Just reheat gently on the stove or in the microwave, adding a splash of additional broth or milk if it thickens too much.
Can I Make This Soup in a Slow Cooker?
Yes! To make this in a slow cooker, sauté the vegetables and flour as directed, then add everything to the slow cooker except for the cream. Cook on low for 6-8 hours, then stir in the heavy cream just before serving.
