This creamy chicken noodle soup is like a warm hug in a bowl! It’s filled with tender chicken, soft noodles, and a rich, fluffy broth that’s simply comforting.
I love how quick it is to whip up—perfect for those busy nights when you just need a little coziness. Plus, it warms you right up! What’s not to love? 🍲❤️
Key Ingredients & Substitutions
Butter: This adds richness to the soup. If you’re looking for a dairy-free version, try using olive oil or coconut oil instead. The flavor will be slightly different but still delicious!
Onion: A small onion gives great flavor. If you’re sensitive to onions, consider using leeks or shallots for a milder taste.
Celery and Carrots: These veggies add texture and sweetness. You can swap them for any other veggies you have on hand, like bell peppers or peas. Just remember, a mix of colors always looks better!
Chicken: Rotisserie chicken is super convenient. If you have leftover grilled or baked chicken, that works too. For a lighter version, you can use shredded turkey.
Heavy Cream: For a lighter soup, try using half-and-half or even coconut milk if you want a dairy-free option. Just know that the flavor will change a bit!
How Do I Get the Perfect Flavor in My Soup?
The key to great flavor in this chicken noodle soup lies in how you prepare the base. Start by cooking the onions, celery, and carrots until they soften. This step brings out their natural sweetness.
- Use medium heat to avoid burning the butter.
- Be patient while sautéing—give it about 5-7 minutes for the veggies to truly sweeten up.
- Don’t forget to scrape up any tasty bits that may stick to the bottom of the pot while cooking!
When you stir in the garlic, a quick 30 seconds is all it needs. Garlic can burn quickly and turn bitter if overcooked.
How to Make Creamy Chicken Noodle Soup?
Ingredients You’ll Need:
- 2 tablespoons butter
- 1 small onion, finely diced
- 2 celery stalks, finely diced
- 2 medium carrots, thinly sliced
- 2 garlic cloves, minced
- 4 cups chicken broth (preferably low sodium)
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 1 ½ cups wide egg noodles or egg pasta noodles
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and freshly ground black pepper, to taste
- Fresh parsley or thyme, for garnish (optional)
How Much Time Will You Need?
This creamy chicken noodle soup takes about 15 minutes to prepare and around 25 minutes to cook, giving you a total time of approximately 40 minutes. It’s a quick and hearty meal that’s perfect for busy weeknights!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Once it’s melted and bubbling, add the diced onions, celery, and carrots. Cook these vegetables for about 5-7 minutes, stirring occasionally, until they soften and smell delicious.
2. Add Garlic:
Next, stir in the minced garlic and let it cook for another 30 seconds. You’ll know it’s ready when your kitchen starts to smell like a dream!
3. Build the Soup Base:
Pour in the chicken broth and bring it to a gentle boil. After reaching a boil, add the dried thyme and parsley. Reduce the heat, and let the soup simmer for about 10 minutes to allow all of those fabulous flavors to meld together and the veggies to soften further.
4. Add Chicken:
Now it’s time for the star of the show! Add the cooked shredded chicken to the pot and stir well.
5. Cook the Noodles:
Next, add the wide egg noodles to the pot. Cook them until they are tender, usually about 6-8 minutes, or according to the package instructions. Stir occasionally to prevent sticking.
6. Make it Creamy:
Lower the heat to medium-low and gently stir in the heavy cream. Be careful not to let it boil at this stage! Keep stirring until everything is warmed through. Taste and season with salt and freshly ground black pepper to your liking.
7. Serve and Enjoy:
Once the soup is creamy and delicious, remove it from the heat. Ladle the warm soup into bowls, and if you like, garnish with fresh parsley or thyme for a pop of color!
Enjoy your comforting, creamy chicken noodle soup—perfect for any day that calls for a little warmth and comfort!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely first! Thaw frozen chicken in the fridge overnight or quickly in a sealed plastic bag submerged in cold water. Make sure to shred it after cooking for the best texture in the soup.
Can I Make This Soup Ahead of Time?
Absolutely! You can prep and cook this soup ahead of time, then store it in an airtight container in the fridge for up to 3 days. Just be aware that the noodles may soak up some broth, so feel free to add a splash of chicken broth when reheating to get the desired consistency.
What’s a Good Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half instead of heavy cream. For a dairy-free version, coconut milk works well, but keep in mind it will give a slightly different flavor profile!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally for even heating. If the soup has thickened, add a bit of broth or water to reach your desired consistency.
