If you’re searching for that perfect cozy dinner to warm your soul, this Creamy Chicken Noodle Soup Recipe is exactly what you need. It blends tender chicken, velvety cream, and perfectly cooked noodles with vibrant veggies to create a bowl full of comfort and joy. Each spoonful is bursting with rich flavors and a luscious, creamy texture that makes it an absolute favorite all year round, especially on those chilly evenings when nothing else will do but a good, hearty soup.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step to making this Creamy Chicken Noodle Soup Recipe truly shine. Each one plays a key role, whether it’s adding depth, texture, or that irresistible creamy finish.
- Celery (2 sticks, finely chopped): Adds a subtle crunch and fresh, aromatic flavor that brightens the base.
- Carrots (2 medium, peeled and finely chopped): Bring a natural sweetness and beautiful orange color to the soup.
- Onion (0.5 medium, chopped): Offers a savory depth that balances the creaminess.
- Olive oil (1 tablespoon): Provides a light, fruity richness for sautéing the vegetables.
- Butter (1 tablespoon): Enhances the flavor and adds to the silky texture.
- Garlic (3 cloves, minced): Infuses the soup with its warm, inviting aroma.
- Flour (0.25 cup): Helps thicken the soup, creating that luscious creamy consistency.
- Chicken broth (4 cups): The flavorful base that ties everything together.
- Boneless, skinless chicken breasts (1.5 pounds): Tender and juicy protein that’s perfect in soup form.
- Italian seasoning (0.25 teaspoon): Adds a delicate herbal note without overpowering.
- Heavy cream or whipping cream (1 cup): The star ingredient for creaminess and indulgence.
- Uncooked egg noodles (2 cups): They soak up the broth beautifully and add a delightful texture.
- Salt and pepper (to taste): Essential for balancing flavors and seasoning perfectly.
- Fresh parsley (1 tablespoon, chopped): Adds a fresh pop of color and brightness at the end.
How to Make Creamy Chicken Noodle Soup Recipe
Step 1: Sauté the Vegetables
Start by heating olive oil and butter in a large pot over medium-high heat. Once melted and hot, toss in the finely chopped celery, carrots, and onions. Sauté these vegetables for about 5 to 7 minutes until they become tender and aromatic, setting the flavorful foundation for your soup.
Step 2: Add Garlic and Flour
Next, stir in the minced garlic, cooking it briefly for 30 seconds until fragrant but not browned. Then sprinkle the flour evenly over your softened vegetables. Stir continuously for about a minute to cook the flour slightly and create a light roux that will thicken your soup beautifully.
Step 3: Pour in Broth and Add Chicken
Slowly pour in the chicken broth while stirring constantly to ensure everything is well combined and smooth. Add the chicken breasts, sprinkle in the Italian seasoning, and pour in the heavy cream. Bring everything to a gentle boil, then partially cover the pot and let it simmer for 10 minutes to allow the flavors to meld and the chicken to cook through.
Step 4: Cook the Noodles
Once the chicken is almost done, add the uncooked egg noodles to the pot and cover again. Let the soup simmer for another 8 to 10 minutes, stirring halfway through to prevent the noodles from sticking together. This will ensure they cook evenly and absorb the creamy broth.
Step 5: Finish and Serve
Remove the chicken breasts from the pot and chop them into bite-sized pieces before returning them to the soup. Season with salt and pepper to your taste, then fold in the chopped fresh parsley. Give it one last gentle stir and serve this velvety Creamy Chicken Noodle Soup Recipe steaming hot for maximum comfort and satisfaction.
How to Serve Creamy Chicken Noodle Soup Recipe
Garnishes
Add a sprinkle of freshly chopped parsley or a little grated Parmesan on top to bring a burst of freshness and an extra cheesy touch that pairs perfectly with the creamy broth. A few cracks of black pepper or a drizzle of chili oil can also elevate the flavors delightfully.
Side Dishes
For a complete, nourishing meal, serve your Creamy Chicken Noodle Soup Recipe alongside warm, crusty bread or buttery garlic toast. A simple mixed green salad with vinaigrette can offer a crisp contrast to the soup’s richness, balancing your plate beautifully.
Creative Ways to Present
For a stunning presentation, ladle the soup into rustic bowls and top with a swirl of cream or a sprig of fresh herbs. Serve with individual bowls of extra noodles or shredded chicken on the side, allowing guests to personalize their soup experience. This touch makes your meal feel special and inviting.
Make Ahead and Storage
Storing Leftovers
This soup keeps wonderfully in the refrigerator for up to 3 days when stored in an airtight container. The flavors continue to develop, making leftovers taste even better. Just give it a good stir before reheating to reincorporate the creamy sauce and noodles.
Freezing
Because of the cream and noodles, freezing Creamy Chicken Noodle Soup Recipe is a bit tricky—noodles might become mushy during thawing. If you want to freeze it, consider cooking the noodles separately and adding them fresh after reheating the soup. Freeze the broth and chicken mixture in airtight containers for up to 2 months.
Reheating
Reheat your soup gently over low to medium heat on the stove, stirring frequently to prevent scorching. If it feels too thick, add a splash of chicken broth or water to loosen the consistency. Avoid microwaving for long periods to keep the cream from separating and the chicken tender.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add a richer flavor and tend to stay juicy longer. Just make sure to cook them through before shredding or chopping and adding back to the soup.
Is it possible to make this soup dairy-free?
Yes, you can substitute the heavy cream with coconut milk or a dairy-free cream alternative. The texture might be slightly different, but the soup will still be creamy and delicious.
Can I prepare this soup in a slow cooker?
You can, but you’ll want to sauté the vegetables and make the roux separately first to get that perfect creamy texture. Then transfer everything to the slow cooker, add the chicken and broth, and cook on low for 4 to 6 hours. Add noodles towards the end so they don’t overcook.
What type of noodles works best in this recipe?
Egg noodles are traditional and work wonderfully because of their tender, slightly chewy texture. However, you can experiment with other pasta shapes, just adjust cooking time accordingly.
How do I thicken the soup if it’s too thin?
If your soup turns out thinner than you like, mix a small amount of flour or cornstarch with cold water to make a slurry and stir it in while simmering gently to thicken. Alternatively, letting it simmer uncovered a little longer will reduce excess liquid.
Final Thoughts
This Creamy Chicken Noodle Soup Recipe has quickly become one of those dishes I reach for again and again whenever I want something comforting and satisfying. It’s simple, packed with love and flavor, and perfect for sharing with family or friends. Give it a try, and I promise it’ll be a new favorite in your recipe rotation too!
Print
Creamy Chicken Noodle Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings (6 bowls)
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A comforting and creamy chicken noodle soup packed with tender chicken, fresh vegetables, and rich cream. This hearty soup combines sautéed celery, carrots, and onions with a smooth roux and flavorful chicken broth, finished with egg noodles and fresh parsley for a perfect meal any day.
Ingredients
Vegetables
- 2 sticks celery, finely chopped
- 2 medium carrots, peeled and finely chopped
- 0.5 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
Fats & Oils
- 1 tablespoon olive oil
- 1 tablespoon butter
Dry Ingredients
- 0.25 cup flour
- 0.25 teaspoon Italian seasoning
- Salt and pepper to taste
Liquids
- 4 cups chicken broth
- 1 cup heavy cream or whipping cream
Protein
- 1.5 pounds boneless, skinless chicken breasts
Pasta
- 2 cups uncooked egg noodles
Instructions
- Sauté Vegetables: Heat olive oil and butter in a large pot over medium-high heat. Add chopped celery, carrots, and onion. Sauté for 5 to 7 minutes until the vegetables are softened and fragrant.
- Add Garlic and Flour Roux: Stir in the minced garlic and cook for about 30 seconds until aromatic. Sprinkle the flour evenly over the vegetables and stir continuously for 1 minute to create a light roux, which will thicken the soup.
- Add Broth, Chicken and Seasoning: Slowly pour in the chicken broth while stirring to avoid lumps and ensure a smooth texture. Add the chicken breasts and sprinkle in the Italian seasoning. Pour in the heavy cream as well. Bring the mixture to a gentle boil, then reduce the heat to low, partially cover the pot, and let it simmer for 10 minutes, allowing the chicken to cook through.
- Cook Noodles: Add the uncooked egg noodles to the simmering soup. Cover again and continue to simmer for 8 to 10 minutes, stirring halfway through to prevent the noodles from sticking together or to the bottom of the pot.
- Shred Chicken and Season: Remove the cooked chicken breasts from the pot and cut into bite-sized pieces. Return the chicken to the soup. Season the soup with salt and pepper to taste, stir in the fresh parsley, and serve the soup hot.
Notes
- Use homemade or low-sodium chicken broth for healthier options.
- For a thicker soup, increase the flour slightly when making the roux.
- Heavy cream adds richness but can be substituted with half-and-half or milk for a lighter version.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
- Feel free to add other herbs like thyme or bay leaves for additional flavor during simmering.
