This creamy chicken noodle soup is like a warm hug in a bowl! Packed with tender chicken, hearty noodles, and a rich, creamy broth, it’s perfect for chilly days.
Whenever I’m feeling under the weather, this soup lifts my spirits. Plus, it’s super easy to make—just with a little chopping and stirring, you’ll have dinner ready in no time!
Key Ingredients & Substitutions
Butter: Butter adds richness to the soup, but you can swap it for olive oil for a lighter option if you prefer. I love butter for its flavor, but oil can be just as good.
Chicken Broth: Use low-sodium chicken broth to keep the soup healthier. If you’re vegetarian, vegetable broth works well too! Just keep in mind that it’ll change the flavor a bit.
Shredded Chicken: Rotisserie chicken is my go-to for convenience. If you don’t have it, leftover cooked chicken or even turkey can work just fine!
Noodles: Egg noodles give this soup a classic feel. If you’re gluten-free, feel free to substitute with gluten-free pasta or rice! They’ll still fill the bowl nicely.
Heavy Cream: This gives the soup that creamy texture. You can use half-and-half or whole milk for a lighter version, but it might not be as rich.
How Do I Cook the Vegetables Perfectly for My Soup?
Cooking your vegetables just right is key to building flavor. Start by sautéing the onions in butter until they become soft and translucent. This usually takes about 5 minutes and releases a delicious sweetness.
- Next, add garlic, carrots, and celery (if using). Cook for 3-5 more minutes until they’re tender. Keep stirring occasionally!
- This step helps to bring out the flavors in the vegetables and makes your soup even tastier.
How to Make Creamy Chicken Noodle Soup
Ingredients You’ll Need:
- For Cooking:
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2-3 cloves garlic, minced
- 3 medium carrots, sliced
- 3 stalks celery, sliced (optional, but recommended)
- 1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
- For the Soup Base:
- 8 cups chicken broth (low sodium preferred)
- 2 cups shredded cooked chicken (rotisserie chicken works great)
- 2 cups egg noodles or wide noodles
- 1/4 cup all-purpose flour
- 1 1/2 cups milk (whole or 2%)
- 1/2 cup heavy cream
- For Seasoning:
- Salt and freshly ground black pepper to taste
- Fresh parsley or dried herbs for garnish (optional)
How Much Time Will You Need?
This creamy chicken noodle soup takes about 15 minutes to prepare and around 25-30 minutes to cook. All together, you’re looking at about 45 minutes before this cozy dish is ready to warm your belly.
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 and cook for about 5 minutes until it’s translucent and soft. This creates a flavorful base for your soup!
2. Add More Ingredients:
Now, toss in the minced garlic, sliced carrots, celery (if using), and thyme. Sauté for another 3-5 minutes until the vegetables start to soften, stirring occasionally.
3. Thicken It Up:
Next, sprinkle the flour over the vegetables and stir well to coat everything evenly. This will help thicken your soup. Cook for 1-2 minutes to get rid of that raw flour taste.
4. Create the Broth:
Gradually whisk in the chicken broth, making sure to smooth out any lumps. Bring the mixture to a gentle simmer.
5. Add Chicken and Noodles:
Stir in the shredded chicken and noodles. Cook on medium heat until the noodles are tender, which usually takes about 8-10 minutes.
6. Make it Creamy:
Reduce the heat to medium-low and add in the milk and heavy cream. Warm the soup gently, but avoid boiling to keep the milk from curdling.
7. Season to Perfection:
Finally, season the soup with salt and freshly ground black pepper to taste. Make any adjustments as needed to suit your flavor preferences.
8. Serve and Enjoy:
Serve your creamy chicken noodle soup hot, garnished with fresh parsley or your choice of dried herbs if desired. Enjoy every comforting spoonful!
This soup is a favorite for a reason—it’s simple, hearty, and oh-so-comforting!
Can I Use Frozen Vegetables in This Soup?
Absolutely! Frozen vegetables are a great time-saver. Just toss them in after the onion has softened and extend the cooking time by a few minutes to ensure they’re heated through.
How Can I Make This Soup Dairy-Free?
To make it dairy-free, substitute the milk and heavy cream with coconut milk or a non-dairy milk like almond or oat milk. You can also use a dairy-free cream alternative for added richness.
Can I Make This Soup in a Slow Cooker?
Sure! Sauté the vegetables as directed, then transfer everything to a slow cooker. Let it cook on low for 6-8 hours or high for 3-4 hours. Add the noodles in the last 30 minutes of cooking time.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove or in the microwave, adding a splash of extra broth or milk if needed for creaminess.
