Here’s the ultimate Creamy Chicken Noodle Soup recipe for a cozy and satisfying meal. It’s packed with tender chicken, hearty noodles, and a rich, creamy broth.
Creamy Chicken Noodle Soup
Ingredients
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie chicken works well!)
- 2 cups wide egg noodles
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 cup heavy cream (or half-and-half)
- 2 tablespoons all-purpose flour (optional, for thickening)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Sauté Vegetables:
- Heat olive oil or butter in a large pot or Dutch oven over medium heat.
- Add the onion, carrots, and celery, and sauté for 5-7 minutes until softened.
- Stir in the garlic and cook for another minute.
- Add Broth and Seasonings:
- Pour in the chicken broth and add thyme, parsley, salt, and pepper. Stir well.
- Bring the mixture to a gentle boil.
- Cook Noodles and Chicken:
- Add the egg noodles and shredded chicken to the pot. Simmer for 8-10 minutes, or until the noodles are tender.
- Make It Creamy:
- Reduce the heat to low.
- Stir in the heavy cream to create a creamy broth.
- Optional: If you’d like the soup thicker, whisk the flour with ¼ cup cold water to form a slurry, then stir it into the soup. Simmer for 2-3 minutes until thickened.
- Serve:
- Ladle the soup into bowls and garnish with fresh parsley. Serve warm with crusty bread or crackers.
Tips
- Rotisserie Chicken Shortcut: Use pre-cooked rotisserie chicken for convenience and rich flavor.
- Vegetables: Add baby spinach or peas for extra color and nutrition.
- Lighter Version: Substitute the heavy cream with milk or unsweetened almond milk for a lighter option.
- Make Ahead: The soup can be made ahead, but cook the noodles separately and add them just before serving to prevent sogginess.