This creamy chicken noodle soup is like a warm hug on a cold day! Packed with tender chicken, hearty noodles, and a rich, smooth broth, it’s pure comfort in a bowl.
Every spoonful is comforting and makes me feel cozy inside. I love to top it with some fresh herbs for a little extra flavor—talk about yum! 🥣
Key Ingredients & Substitutions
Unsalted Butter: This adds richness to the soup. You can substitute with olive oil or coconut oil for a dairy-free option. I often use a mix of butter and olive oil for added flavor.
Onion & Garlic: These aromatics are key to building flavor. If you’re onion-sensitive, try leeks or shallots. Garlic powder can work in a pinch if fresh garlic isn’t available.
Carrots: They bring sweetness and color. You can swap them with parsnips or any root vegetable if you’re looking for variety. I sometimes add peas for a little extra sweetness too!
Chicken: Rotisserie chicken is a great time-saver. If you need it to be lighter, shredded turkey works just as well. For vegan options, consider chickpeas or tofu.
Pasta: Wide egg noodles provide a comforting texture. You can use whole wheat or gluten-free pasta if needed. I love rotini for its ability to hold onto the creamy soup!
Heavy Cream: This gives the soup its creaminess. For a lighter version, you can use half-and-half or cashew cream for a dairy-free alternative.
How Can I Make Sure the Soup is Creamy Without Curdling?
To keep your soup creamy, adding the cream gently and avoiding boiling is important. Here’s how to do it:
- After adding the chicken and seasonings, lower your heat before you add the cream.
- Pour in the cream slowly while stirring continuously to ensure it incorporates smoothly.
- Allow the soup to warm for a few minutes, but keep the heat low to prevent curdling.
This method keeps your soup velvety and delicious without any lumps!
How to Make Creamy Chicken Noodle Soup
Ingredients You’ll Need:
Essential Ingredients:
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 medium carrots, sliced into rounds
- 2 celery stalks, chopped (optional)
- 6 cups chicken broth
- 2 cups cooked chicken, shredded (rotisserie or poached)
- 2 cups wide egg noodles or rotini pasta
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 1 cup heavy cream or half-and-half
- 3 tablespoons all-purpose flour
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This recipe will take about 15 minutes of preparation time and around 20 minutes for cooking, totaling roughly 35 minutes from start to finish. In no time, you’ll have a delicious, hearty soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onions and sauté until they become translucent, which should take about 4-5 minutes. This step is essential to build a flavorful base for your soup!
2. Add Garlic and Veggies:
Next, stir in the minced garlic, sliced carrots, and chopped celery (if using). Cook for an additional 3-4 minutes until the vegetables start to soften. You’ll love the aroma that fills your kitchen!
3. Make a Roux:
Sprinkle the flour over the veggie mix and stir constantly for about 2 minutes. This helps remove the raw flour taste and will thicken your soup later on.
4. Add the Broth:
Gradually pour in the chicken broth while whisking continuously to avoid lumps. This will create a smooth base for your soup.
5. Bring to a Simmer:
Add the shredded chicken, dried thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat to let it simmer gently. This allows all the flavors to meld together beautifully!
6. Cook the Noodles:
Now add the egg noodles or pasta. Cook according to the package instructions until tender, usually about 6-8 minutes.
7. Stir in the Cream:
Lower the heat and gently stir in the heavy cream. Allow the soup to warm through for about 3-4 minutes, but do not boil to prevent curdling.
8. Taste and Adjust:
Before serving, taste the soup and adjust the seasoning with more salt and pepper if needed. Every sip should be delicious!
9. Serve and Garnish:
Ladle the soup into bowls and garnish with fresh chopped parsley and an extra grind of black pepper if desired for a pop of color and flavor.
10. Enjoy:
Serve hot and enjoy the comforting, creamy texture filled with tender chicken, soft noodles, and sweet carrots. Pair it with your favorite crackers or crusty bread, and you’ve got the perfect cozy meal!
Dig into this classic comforting soup and enjoy every spoonful! 🥣
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just make sure to thaw it completely before shredding. The best way is to leave it in the fridge overnight or submerge it in a sealed plastic bag in cold water for a quicker thaw.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup in advance and store it in the fridge for up to 3 days. Reheat gently on the stove while stirring to avoid separation, and add a splash of cream if needed.
What Can I Use Instead of Heavy Cream?
If you prefer a lighter option, half-and-half or even coconut milk works great. For a dairy-free version, cashew cream can add nice creaminess without the dairy.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm it on the stove over low heat and add a little broth or water if it thickens too much.