This Easy Creamy Chicken Noodle Soup is a warm hug in a bowl! It’s made with tender chicken, soft noodles, and a creamy broth that will make your taste buds cheer.
On chilly days, I love curling up with a big bowl of this soup. It’s so easy to make, and the best part? It fills the house with a cozy smell that makes everyone hungry!
Key Ingredients & Substitutions
Butter: I love using butter for its rich flavor, but you can replace it with olive oil or vegetable oil for a lighter option if needed.
Chicken Broth: Store-bought broth is convenient, but homemade broth can elevate the flavor. You can also use vegetable broth for a vegetarian version.
Egg Noodles: While egg noodles are traditional, you can use any pasta you have on hand, like rotini or even gluten-free pasta if you have dietary restrictions.
Heavy Cream: To lighten things up, consider using half-and-half or whole milk. For a dairy-free version, coconut milk or almond milk can work as substitutes.
Chicken: Rotisserie chicken is a great time-saver, but leftovers from any cooked chicken work perfectly here. You could even use shredded turkey!
How Do I Get the Best Flavor from My Vegetables?
Starting your soup with fresh vegetables is key! Sautéing the onion, celery, and carrots in butter allows their natural flavors to develop fully, which enriches the soup.
- Chop your vegetables small for even cooking and to make them easier to eat.
- Be patient while sautéing. Cook them until softened for about 5-7 minutes for that depth of flavor.
- Don’t forget to add garlic and thyme towards the end of the sautéing time to bring out their aroma!
How Can I Make My Soup Creamier?
If you’re aiming for a creamy texture, adding cream is essential. Mixing the flour with the cream before adding helps thicken the soup without clumps.
- Combine the flour and cream in a small bowl until smooth before mixing into the soup.
- Keep the heat low after adding cream to avoid curdling; instead, gently heat until warmed through.
Easy Creamy Chicken Noodle Soup
Ingredients You’ll Need:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and freshly ground black pepper, to taste
- 6 cups chicken broth
- 2 cups cooked chicken, shredded or cubed (rotisserie chicken works great)
- 4 ounces egg noodles or wide egg noodles (about 2 cups)
- 1 cup heavy cream or half-and-half
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
- Optional: toasted bread or crackers, for serving
How Much Time Will You Need?
This Easy Creamy Chicken Noodle Soup takes about 10 minutes to prep and around 20 minutes to cook. In total, you’re looking at about 30 minutes before you can dive into a bowl of this comforting soup!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Once melted, add the chopped onion, celery, and diced carrots. Cook these together, stirring occasionally, until the vegetables soften, which should take about 5-7 minutes.
2. Add Garlic and Thyme:
Once your veggies are softened, toss in the minced garlic and thyme. Cook for another minute, just until the garlic becomes fragrant and you can smell the delicious aroma!
3. Bring on the Broth:
Pour in the chicken broth and crank up the heat to bring everything to a boil. This is where the soup starts to take shape, and your kitchen will smell amazing!
4. Noodle Time:
Once the broth is boiling, it’s time to add the egg noodles. Lower the heat to a gentle simmer and cook the noodles according to the package instructions—usually around 7-9 minutes—until they are nice and tender.
5. Creamy Goodness:
If you want a thick and creamy soup, mix the flour into the heavy cream until it’s smooth before adding it to the pot (this is optional!). If you prefer a lighter soup, you can skip the flour or just add in the cream directly.
6. Combine and Heat:
Reduce the heat and gently stir in the cooked chicken along with the cream mixture. Warm it all up until everything is heated through—just remember not to let it boil to keep the cream from curdling!
7. Season to Taste:
Give your soup a taste and season with salt and black pepper to get it just right. Adjust according to your preference!
8. Serve Up:
Ladle the creamy goodness into bowls and garnish with freshly chopped parsley for a pop of color. It makes the soup look even more inviting!
9. Enjoy:
Serve hot with some toasted bread or crackers on the side. This soup is perfect for those cozy nights in or when you’re feeling under the weather—enjoy!
This easy creamy chicken noodle soup is sure to be a family favorite, bringing warmth and comfort with every spoonful!
Can I Use Frozen Vegetables Instead?
Absolutely! Frozen mixed vegetables are a great shortcut and can be used in place of fresh veggies. Just add them in with the broth, and you’ll still have a delicious soup without the extra prep time.
What If I Don’t Have Heavy Cream?
No worries! You can substitute heavy cream with half-and-half, whole milk, or even a non-dairy milk like coconut milk. Just keep in mind that the flavor and creaminess might vary slightly, but it’ll still be tasty!
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove or in the microwave, stirring occasionally to ensure even heating.
Can I Make This Soup in Advance?
Yes, you can prepare the soup base and store it in the fridge for up to a day. When you’re ready to serve, just reheat it and add the noodles and cream right before serving for the best texture.