This Easy Creamy Chicken Noodle Soup is warm and cozy, packed with tender chicken, comforting noodles, and a rich, creamy broth. Perfect for chilly days or when you need a hug in a bowl!
I love how this soup comes together quickly! Just throw everything in the pot and let it simmer. It’s so creamy and delicious, you’ll want to make it again and again. 🍲❤️
Key Ingredients & Substitutions
Butter: I prefer using unsalted butter for more control over seasoning. If you’re dairy-free, olive oil or a plant-based butter can work well instead!
Chicken Broth: Homemade broth is the best, but store-bought works great in a pinch. If you want a lighter option, use low-sodium broth to control the saltiness. You could also use vegetable broth for a meatless version.
Cooked Chicken: Leftover rotisserie chicken is my go-to for convenience. If you need a vegetarian option, consider using chickpeas or mushrooms for a hearty texture.
Half-and-Half or Cream: Half-and-half gives a nice creaminess without being too heavy. You can substitute with whole milk, but for a lactose-free option, try coconut milk or a dairy-free cream substitute.
Egg Noodles: Traditional egg noodles are comforting but feel free to swap in your favorite pasta like fusilli or penne for a twist. Gluten-free pasta options are available too!
How Can I Get the Vegetables Just Right?
Sautéing the vegetables is the first step that sets the base for flavor. You want them tender but not mushy. Here’s the key:
- Keep your heat at medium to prevent burning.
- Stir occasionally to ensure even cooking.
- Cook for about 5-7 minutes, until the onions are translucent and the carrots are slightly tender.
Taking this little extra time lets the natural sweetness come out, which enhances your soup’s flavor! Don’t skip this part! 😊
What’s the Best Way to Thicken My Soup?
In this recipe, we’re using flour to thicken the soup. Here’s how to do it right:
- After cooking your veggies, sprinkle the flour over them and stir well. This forms a roux that helps thicken your base.
- Cook it for about 1-2 minutes to eliminate the raw taste. Make sure to keep stirring!
- Slowly whisk in the chicken broth after that, this prevents lumps for a smooth, creamy consistency.
This technique is an easy way to create a rich and creamy soup that’s not too thick or too runny!
Easy Creamy Chicken Noodle Soup
Ingredients You’ll Need:
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 6 cups chicken broth
- 2 cups cooked chicken breast, shredded or cubed
- 1 1/2 cups egg noodles or wide egg pasta
- 1 cup half-and-half or heavy cream
- 1/4 cup all-purpose flour
- 2 tablespoons fresh parsley, chopped (plus more for garnish)
- Salt and black pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and approximately 20 minutes to cook, making it a quick and satisfying meal. In just about 35 minutes, you’ll have a delicious, creamy chicken noodle 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. Once it’s melted, add the diced onion, minced garlic, sliced carrots, and sliced celery. Sauté the veggies for about 5-7 minutes, stirring occasionally, until they are tender and the onions are translucent.
2. Create the Roux:
Sprinkle the flour over the sautéed vegetables and stir well to coat everything. Cook this mixture for about 1-2 minutes while stirring constantly. This step helps to cook out the raw flour taste and will thicken your soup later.
3. Add the Broth:
Slowly whisk in the chicken broth, making sure to stir so that there are no lumps. Increase the heat slightly to bring the mixture to a gentle simmer. Allow it to thicken slightly, which should take just a few minutes.
4. Cook the Noodles:
Add the egg noodles to the pot and cook according to the package instructions, usually about 7-8 minutes, until they’re just tender. Stir occasionally to prevent them from sticking together.
5. Incorporate the Chicken and Cream:
Once the noodles are cooked, stir in the cooked chicken, half-and-half (or heavy cream), and chopped parsley. Heat the soup gently on low, stirring occasionally, until it’s warmed through and creamy. Be careful not to let it boil!
6. Season to Taste:
Give your soup a taste and season with salt and freshly ground black pepper as needed. Adjust the seasoning based on your preference.
7. Serve and Enjoy:
Serve the soup hot, garnished with additional chopped parsley if desired. Pair it with toasted bread or crackers for a lovely meal. Enjoy this delightful, quick, and comforting creamy chicken noodle soup!
Can I Use Frozen Vegetables Instead?
Absolutely! Frozen vegetables can be a great time-saver. Just toss them in when you add the broth and adjust the cooking time slightly, as they may need a couple of extra minutes to heat through.
How Can I Make This Soup Gluten-Free?
To make this soup gluten-free, simply use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend or cornstarch. Be sure to check your chicken broth for any gluten-containing ingredients as well!
Can I Store Leftover Soup?
Yes! Store any leftovers in an airtight container in the fridge for up to 3-4 days. If the soup thickens too much after refrigerating, you can add a splash of broth or water when reheating to reach your desired consistency.
Can I Make This Recipe Dairy-Free?
Yes, you can! Substitute the half-and-half with a non-dairy cream or coconut milk. Use a dairy-free butter for sautéing, and check that your chicken broth is dairy-free as well.