This creamy chicken noodle soup is like a warm hug in a bowl! It features tender chicken, cozy noodles, and a delicious creamy broth that brings everything together.
Make it on a chilly day and enjoy the delightful aroma filling your kitchen. It’s so good, you might want to make a double batch—trust me, you’ll want leftovers! 😊
Key Ingredients & Substitutions
Butter: Butter adds richness to the soup. You can use olive oil for a lighter option or to make it dairy-free. Just note that the flavor will be slightly different!
Chicken: Rotisserie chicken is a favorite due to convenience. Alternatively, you can use any leftover cooked chicken or poach chicken breasts before shredding them. This keeps the soup fresh and flavorful.
Noodles: Wide egg noodles are classic here, but feel free to try whole wheat noodles or gluten-free pasta. Adjust the cooking time according to the type of noodles you choose.
Half-and-Half or Heavy Cream: For a lighter version, you can use milk or a non-dairy milk like almond or coconut, but it may change the creaminess slightly. Going low-fat? Use evaporated milk instead for a creamy taste without the calories.
How Do You Make a Roux for Soup?
A roux helps thicken the soup and gives it a nice body. Here’s how to do it right:
- After cooking your vegetables, sprinkle the flour over them, and stir it in well. This helps absorb excess moisture.
- Cook the mixture for 1-2 minutes while stirring often to remove the raw flour taste.
- Gradually add chicken broth, whisking continuously to ensure there are no lumps. This method gives you a smooth, creamy base for your soup.
Taking your time with the roux is key—it really elevates the final dish!
How to Make Creamy Chicken Noodle Soup
Ingredients You’ll Need:
- 2 tablespoons butter
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced carrots
- 3 cloves garlic, minced
- 6 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie or boiled chicken breast)
- 2 cups wide egg noodles
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and black pepper, to taste
- 2 cups half-and-half or heavy cream
- 3 tablespoons all-purpose flour
- Optional: fresh parsley for garnish
How Much Time Will You Need?
This creamy chicken noodle soup takes about 10 minutes of prep time and 25 minutes of cooking time. In total, you’ll need about 35 minutes to whip up this hearty dish.
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, melt the butter over medium heat. Add the diced onion, celery, and carrots. Sauté until the vegetables are softened, about 5-7 minutes. This will add great flavor to your soup!
2. Add Garlic:
Stir in the minced garlic and cook for another minute until fragrant. Garlic brings everything together with its delicious aroma!
3. Make the Roux:
Now, stir in the flour and cook for about 1-2 minutes while stirring constantly. This roux will help thicken the soup and give it a rich texture.
4. Add Chicken Broth:
Gradually whisk in the chicken broth, ensuring there are no lumps from the flour. This will create a smooth base for your soup.
5. Season and Boil:
Add the dried thyme, dried parsley, salt, and pepper. Bring the soup to a boil so all the flavors can mingle. It will start smelling amazing!
6. Cook the Noodles:
Once boiling, add the egg noodles and cook according to the package instructions until al dente (usually 7-8 minutes). Stir occasionally to prevent sticking.
7. Add Chicken:
Add the shredded chicken and reduce the heat to low. Let it warm through—this will make every spoonful hearty and filling.
8. Stir in the Cream:
Slowly stir in the half-and-half or heavy cream and heat through without boiling. This is where the soup becomes creamy and delicious!
9. Taste and Adjust:
Give your soup a taste and adjust the seasoning with more salt and pepper if needed. This is your masterpiece, so make it just right!
10. Serve and Enjoy:
Serve the soup hot, garnished with fresh parsley if desired. Enjoy the rich, comforting flavors of your homemade creamy chicken noodle soup!
Can I Use Frozen Vegetables Instead?
Absolutely! Using frozen mixed vegetables is a great time-saver. Just add them in the last 10 minutes of cooking to ensure they don’t become too mushy.
What If I Don’t Have Chicken Broth?
No problem! You can use water in a pinch, but for more flavor, add a bouillon cube or granules to the water to create a quick broth substitute.
Can I Make This Soup in a Slow Cooker?
Yes! Sauté the vegetables and make the roux in a pan first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream toward the end of cooking.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, adding a splash of broth or water to loosen the soup if it thickens too much.
