Creamy Chicken Noodle Soup
Are you ready to indulge in a bowl of creamy chicken noodle soup that feels like a warm hug? This delightful dish combines tender chicken, rich creamy broth, and perfectly cooked noodles, making it a comforting classic for any occasion. Ideal for chilly evenings or when you’re feeling under the weather, this soup is not only delicious but also incredibly easy to prepare. Get your ingredients ready and let’s dive into this heartwarming recipe!
Ingredients
– 2 cups cooked chicken, shredded
– 1 cup egg noodles
– 4 cups chicken broth
– 1 cup heavy cream
– 1 medium onion, diced
– 2 carrots, sliced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, and cooking time is about 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 300 calories, 15g of fat, 30g of carbohydrates, and 20g of protein. This is based on one serving for one person.
Step-by-Step Cooking Process
1. In a large pot, heat a tablespoon of oil over medium heat.
2. Add the diced onion, carrots, and celery. Sauté until softened.
3. Stir in the minced garlic and cook for another minute.
4. Pour in the chicken broth and bring to a boil.
5. Add the egg noodles and cook according to package instructions.
6. Once noodles are cooked, reduce heat to low.
7. Stir in the shredded chicken and heavy cream.
8. Season with salt and pepper to taste.
9. Simmer for 5-10 minutes to let the flavors meld.
10. Serve hot, garnished with fresh parsley.
Alternative Ingredients
You can substitute heavy cream with half-and-half for a lighter version, or use coconut milk for a dairy-free option. Swap out the chicken for turkey or add your favorite vegetables for extra nutrition.
Serving and Pairings
This creamy chicken noodle soup pairs beautifully with crusty bread, a side salad, or a simple sandwich. It’s perfect for lunch or dinner, making it a versatile meal option.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stove over low heat, adding a splash of broth if necessary. This soup is not recommended for freezing, as the cream may separate.
Cooking Mistakes
- Using too much salt can overpower the dish.
- Overcooking the noodles can make them mushy.
- Not allowing the flavors to meld can result in bland soup.
- Using cold chicken can lower the soup’s temperature.
- Forgetting to adjust seasoning at the end can affect taste.
Helpful Tips
- Use homemade broth for enhanced flavor.
- Cook noodles separately if you plan to store leftovers.
- Add spinach or kale for extra nutrients.
- For a spicier kick, add red pepper flakes.
FAQs
Can I use leftover rotisserie chicken?
Absolutely! Using leftover rotisserie chicken is a fantastic way to save time and add flavor to your soup.
Is this soup gluten-free?
To make this soup gluten-free, substitute egg noodles with gluten-free noodles or rice.
Can I make this soup in advance?
Yes, you can prepare the soup a day ahead. Just reheat gently and add the cream just before serving.
What can I add for extra flavor?
Consider adding herbs like thyme or rosemary, or a splash of lemon juice for a refreshing twist.
How can I thicken the soup?
You can thicken the soup by adding a cornstarch slurry or by cooking it longer to reduce the liquid.
Conclusion
Creamy chicken noodle soup is the epitome of comfort food, bringing warmth and satisfaction with every spoonful. Whether you’re enjoying it on a cold day or serving it to loved ones, this recipe is sure to become a favorite in your kitchen. Dive into this creamy delight and savor the flavors that make it a timeless classic!

Creamy Chicken Noodle Soup
Ingredients
- 2 cups cooked chicken shredded
- 1 cup egg noodles
- 4 cups chicken broth
- 1 cup heavy cream
- 1 medium onion diced
- 2 carrots sliced
- 2 celery stalks diced
- 3 cloves garlic minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat a tablespoon of oil over medium heat.
- Add the diced onion, carrots, and celery. Sauté until softened.
- Stir in the minced garlic and cook for another minute.
- Pour in the chicken broth and bring to a boil.
- Add the egg noodles and cook according to package instructions.
- Once noodles are cooked, reduce heat to low.
- Stir in the shredded chicken and heavy cream.
- Season with salt and pepper to taste.
- Simmer for 5-10 minutes to let the flavors meld.
- Serve hot, garnished with fresh parsley.