If you’re looking for the ultimate bowl of cozy comfort, Creamy Chicken Noodle Soup is your answer. Packed with tender shredded chicken, hearty egg noodles, and a rainbow of vegetables, each spoonful wraps you in warmth and nostalgia. The creamy broth transforms a classic favorite into something extra special — rich, velvety, and so satisfying, it’s guaranteed to become your new go-to meal when you need a little pick-me-up.
Ingredients You’ll Need
The beauty of this soup lies in its straightforward ingredients; each one brings something to the table, literally! These essentials work together for the best flavor, texture, and that perfect golden color.
- Butter: Adds a rich base and a hint of sweetness to the soup’s foundation.
- Olive oil: Helps prevent the butter from burning and deepens the savory notes.
- Yellow onion: Offers gentle, aromatic sweetness that forms a flavorful backbone.
- Garlic: Delivers that signature warmth and depth you expect from great chicken noodle soup.
- Carrots: They don’t just add beautiful color — they’re a sweet, hearty highlight in each bite.
- Celery: Provides fresh, herbaceous crunch and is the classic partner to carrots in soups.
- Dried thyme: Lends a comforting, earthy flavor that melds beautifully with chicken.
- Dried rosemary: Just a touch creates an aromatic pop and an exciting twist on tradition.
- All-purpose flour: Thickens the broth, giving it that signature creamy body.
- Low-sodium chicken broth: The flavorful, savory base that holds the soup together.
- Cooked shredded chicken: Rotisserie leftovers work perfectly for succulent, tender bites.
- Egg noodles: They soak up flavor and add just the right amount of heartiness.
- Half-and-half or heavy cream: The secret to the creamy, dreamy texture that sets this soup apart.
- Frozen peas: Stirred in at the end for a touch of sweetness and a pop of green.
- Salt and black pepper: Essential for balancing flavors and bringing everything together.
- Chopped fresh parsley: An optional but highly recommended garnish for fresh color and brightness.
How to Make Creamy Chicken Noodle Soup
Step 1: Sauté the Aromatics
Start by heating butter and olive oil in a large pot over medium heat. As the butter melts and mingles with the oil, the kitchen begins to fill with an inviting aroma. Add in the onion, garlic, carrots, and celery. Sauté these together for about 5–7 minutes until the veggies soften — this step is where the foundational flavors of your Creamy Chicken Noodle Soup really come to life!
Step 2: Add the Herbs and Thicken
Sprinkle in the dried thyme and rosemary, giving everything a good stir. Next, add the flour, making sure those vegetables are all evenly coated. Cook the mixture for about 1–2 minutes to eliminate any raw flour taste; you’ll notice things start to thicken up a bit, which is exactly what you want for that creamy consistency later on.
Step 3: Pour in the Broth
Gradually pour the chicken broth into the pot, stirring constantly as you go. This helps to avoid lumps and ensures your soup base is silky smooth. Bring everything to a boil, then lower the heat and let it simmer gently for 10 minutes. This stage allows the flavors to meld and the broth to gain body.
Step 4: Add Chicken and Noodles
Time to make your Creamy Chicken Noodle Soup hearty and filling! Stir in the shredded, cooked chicken and the uncooked egg noodles. Let everything simmer together for 8–10 minutes, or until the noodles are tender and have absorbed some delicious broth.
Step 5: Make It Creamy
Pour in the half-and-half (or heavy cream for extra richness) and toss in the frozen peas. Stir gently and let cook for another 2–3 minutes, just until those peas are bright and everything is heated through. Taste and adjust with salt and black pepper as needed.
Step 6: Serve and Garnish
Ladle the hot soup into bowls and, if you like, sprinkle with chopped fresh parsley for a fresh finish. Each serving is brimming with color, flavor, and that irresistibly creamy base!
How to Serve Creamy Chicken Noodle Soup
Garnishes
A finishing flourish goes a long way! Try fresh parsley, a sprinkle of black pepper, or even a few homemade croutons for extra crunch. A dusting of grated Parmesan cheese will melt into silky ribbons and add even more savory goodness.
Side Dishes
This soup is a meal in itself, but it loves a partner. Serve alongside crusty sourdough bread, warm rolls, or a simple green salad with lemon vinaigrette. For a cozy dinner, pair with a gooey grilled cheese or a buttery biscuit for ultimate comfort.
Creative Ways to Present
You can pour your Creamy Chicken Noodle Soup into small mugs for a party appetizer or serve it in a hollowed-out bread bowl for a fun, edible twist. For a lunchbox treat, pack it in a thermos and tuck in a crunchy breadstick or a few oyster crackers on the side.
Make Ahead and Storage
Storing Leftovers
Let the soup cool completely before transferring to airtight containers. Store in the refrigerator for up to 4 days. If the soup thickens as it sits, just stir in a little extra broth or milk when you reheat.
Freezing
Creamy soups can sometimes separate after freezing, but it’s still doable! For best results, freeze the soup without the noodles and peas and add them fresh when reheating. Portion into freezer-safe containers, leaving room for expansion, and freeze for up to 3 months.
Reheating
Warm leftovers gently in a pot over medium-low heat, stirring often. If the texture has thickened, add a splash of broth or milk until you reach your desired consistency. Avoid boiling so the creamy base stays smooth and the noodles remain tender.
FAQs
Can I use a different type Main Course
Absolutely! While egg noodles are classic in Creamy Chicken Noodle Soup, feel free to substitute rotini, fusilli, or even small shells. Just adjust cooking time as needed.
Is it possible to make this soup dairy-free?
Yes! Swap the half-and-half or heavy cream for a rich, unsweetened non-dairy milk such as coconut milk or oat milk. The result will be less rich, but still delicious and creamy.
What’s the best chicken to use?
Rotisserie chicken is wonderfully convenient and flavorful, but any cooked and shredded chicken will work. Leftovers from roasted or poached chicken are perfect here too.
How do I prevent the noodles from getting soggy?
If you’re planning to make the soup ahead, consider cooking the noodles separately and adding them just before serving. This keeps them perfectly al dente, even after reheating.
Can I add extra vegetables?
Definitely! Diced potatoes, corn, spinach, or chopped kale all make tasty, colorful additions. Just keep in mind you may need a little more broth if you load up on the veggies.
Final Thoughts
I can’t recommend this Creamy Chicken Noodle Soup enough for cozy nights, quick lunches, or whenever you crave a bowl of something heartwarming. One pot, a handful of familiar ingredients, and you get the kind of meal that feels like a warm hug. Treat yourself and see why this soup is such a timeless favorite!
Print
Creamy Chicken Noodle Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the ultimate comfort food with this creamy chicken noodle soup. Packed with tender chicken, hearty vegetables, and savory herbs, this soup is a hug in a bowl on a chilly day.
Ingredients
Vegetable Base:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
Soup:
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 2 cups cooked shredded chicken (preferably rotisserie)
- 2 cups egg noodles, uncooked
- 1 cup half-and-half or heavy cream
- 1/2 cup frozen peas
- Salt and black pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Sauté Vegetables: Heat butter and olive oil in a large pot. Sauté onion, garlic, carrots, and celery until softened.
- Add Seasonings and Flour: Stir in thyme and rosemary. Sprinkle in flour, stir to coat vegetables, and cook to eliminate raw flour taste.
- Simmer: Slowly pour in chicken broth while stirring. Bring to a boil, then simmer for 10 minutes.
- Add Chicken and Noodles: Add chicken and egg noodles. Simmer until noodles are tender.
- Finish Soup: Stir in half-and-half, peas, and season with salt and pepper. Cook for a few more minutes.
- Serve: Garnish with parsley and serve hot.
Notes
- For a richer flavor, use heavy cream instead of half-and-half.
- You can use pre-cooked or leftover chicken to save time.
- If the soup thickens too much, adjust consistency with extra broth or milk.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 370
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg
