This creamy chicken noodle soup is the perfect cozy dish to warm you up! With tender chicken, soft noodles, and a rich, creamy broth, it’s like a hug in a bowl.
I love how easy it is to cook on a chilly day—just toss everything in one pot and let it simmer. Plus, it makes the whole house smell amazing! 🍲❤️
Key Ingredients & Substitutions
Butter: This adds richness to your soup. If you’re looking for a lighter option, use olive oil or avocado oil instead. I find butter provides a lovely flavor, especially when sautéing the vegetables!
Chicken Broth: Low sodium broth is great because you control the salt. If you don’t have broth, you can use water, but it may lack depth. You can also make your own broth from leftover chicken bones.
Cooked Shredded Chicken: Rotisserie chicken is my go-to for this soup. It’s so easy, and the flavor is unbeatable! If you prefer, you can cook chicken breasts or thighs in the broth and shred them yourself to save some money.
Egg Noodles: These give a comforting texture. You can substitute them with any type of pasta you have on hand, like fusilli or even rice if you prefer.
Whole Milk or Half-and-Half: This makes the soup creamy and delightful. You can use whole milk for a lighter version or heavy cream if you want it extra rich. For non-dairy, choose cashew or oat milk, but check for unsweetened varieties.
How Do You Ensure the Soup is Creamy & Thick?
The key to a creamy and well-thickened soup lies in the right technique! After sautéing your veggies, sprinkle flour over them to help thicken the broth. Here’s how to do it step by step:
- After cooking the veggies, sprinkle the flour evenly and stir. This prevents lumps from forming.
- Cook the flour with the veggies for 1–2 minutes. This removes the raw taste and helps it absorb the liquids later.
- Gradually add the chicken broth while whisking to incorporate everything smoothly.
- Finally, whisk in your milk or cream on low heat; avoid boiling it to keep the cream from separating.
Taking these steps will help you achieve that lovely creamy consistency throughout your soup! Enjoy your cooking!
How to Make Creamy Chicken Noodle Soup
Ingredients
For the Soup:
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 celery stalks, diced
- 2 carrots, peeled and sliced
- 3 cloves garlic, minced
- 6 cups chicken broth (preferably low sodium)
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 2 cups egg noodles (or any medium egg noodle)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon dried basil (optional)
- Salt and black pepper to taste
- 3 tablespoons all-purpose flour
- 1 1/2 cups whole milk or half-and-half (for creaminess)
- Fresh thyme sprig or parsley for garnish (optional)
How Much Time Will You Need?
This delicious creamy chicken noodle soup takes about 15 minutes for prep work, and around 30 minutes for cooking. Overall, you’ll be enjoying this comforting meal in about 45 minutes. Perfect for a cozy dinner!
Step-by-Step Instructions
1. Sauté the Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, diced celery, and sliced carrots. Sauté them until they are tender, which will take about 5-7 minutes. This base will give your soup a fantastic flavor!
2. Add the Garlic:
Once the veggies are tender, stir in the minced garlic and cook for another 1 minute until the garlic becomes fragrant. Make sure not to burn it!
3. Thicken the Soup:
Sprinkle the flour evenly over the sautéed vegetables and stir well to coat everything. Cook for 1-2 minutes while stirring constantly to avoid burning. This step is what helps thicken your soup later on!
4. Add the Broth:
Gradually whisk in the chicken broth, ensuring you remove any lumps formed by the flour. Bring the mixture to a boil and let it bubble happily for a few moments.
5. Combine Ingredients:
Add in the shredded chicken, dried thyme, parsley, basil, salt, and black pepper. Lower the heat, letting it simmer for about 10 minutes to meld all those wonderful flavors!
6. Cook the Noodles:
Stir in the egg noodles and cook according to package instructions, usually around 7-8 minutes. You want them tender, but not mushy—just perfect!
7. Create Creaminess:
Lower the heat again and slowly whisk in the whole milk or half-and-half. Keep the heat gentle to prevent boiling, just warm it until it’s perfectly creamy!
8. Taste and Adjust:
Taste your soup and adjust with additional salt and pepper if needed. This is your chance to make it perfect for your taste!
9. Serve & Enjoy:
ladle the soup into bowls and garnish with fresh thyme or parsley if you wish. Enjoy your comforting bowl of creamy chicken noodle soup—ideal for chilly nights or whenever you need a warm hug in a bowl!
Can I Use Frozen Vegetables in This Recipe?
Yes, you can! Frozen mixed vegetables can be a great time-saver. Just add them in when you would normally add the fresh veggies, and adjust the cooking time as needed—usually just a few extra minutes will do!
What Can I Substitute for Chicken Broth?
If you don’t have chicken broth, vegetable broth is a great substitute for a lighter flavor. You can also use water; however, the soup may be less flavorful, so consider adding a bit of extra seasoning or even bouillon cubes.
Can I Make This Recipe Dairy-Free?
Absolutely! You can substitute the milk or half-and-half with unsweetened almond milk, coconut milk, or any plant-based milk. Just make sure it’s a variety without added sugars for the best flavor!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat it gently on the stove or microwave. If the soup thickens after refrigeration, you may want to add a splash of broth or water while reheating to reach your desired consistency!
