Easy Creamy Chicken Noodle Soup Recipe

Introduction

This Easy Creamy Chicken Noodle Soup is a comforting and satisfying meal that comes together quickly. Rich, creamy, and packed with tender chicken and vegetables, it’s perfect for chilly days or whenever you need a soothing bowl of homemade goodness.

Ingredients

• 2 tablespoons butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 medium carrots, sliced
• 2 stalks celery, sliced
• ¼ cup all-purpose flour
• 6 cups chicken broth
• 2 cups cooked chicken, shredded
• 2 cups egg noodles
• 1 cup heavy cream
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions

1. Step 1: Melt butter in a large pot over medium heat.
2. Step 2: Add onion, garlic, carrots, and celery. Sauté until vegetables are tender.
3. Step 3: Sprinkle flour over the vegetables and stir well to coat evenly.
4. Step 4: Gradually add chicken broth while stirring constantly to avoid lumps, until the mixture is smooth.
5. Step 5: Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
6. Step 6: Add shredded chicken and egg noodles to the pot.
7. Step 7: Cook for an additional 10 minutes or until noodles are tender.
8. Step 8: Stir in heavy cream and heat through without boiling.
9. Step 9: Season with salt and pepper to taste.
10. Step 10: Garnish with fresh parsley before serving.

Tips & Variations

• For a lighter version, substitute half-and-half or milk for the heavy cream.
• Add a pinch of thyme or rosemary for extra herbal flavor.
• Use leftover roasted chicken to save time and add depth of flavor.
• Try swapping egg noodles for rice or gluten-free pasta if preferred.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent curdling. You can also freeze the soup for up to 2 months; thaw in the refrigerator overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without heavy cream?

Yes, you can substitute heavy cream with half-and-half, milk, or a non-dairy cream alternative. Just note that using lighter options will result in a less rich and creamy texture.

Can I prepare this soup ahead of time?

Absolutely. You can make the soup up to two days in advance and store it in the refrigerator. For best results, add the noodles fresh when reheating to prevent them from becoming mushy.

Easy Creamy Chicken Noodle Soup Recipe

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4.5 from 125 reviews

This Easy Creamy Chicken Noodle Soup is a comforting, hearty recipe combining tender chicken, fresh vegetables, and egg noodles in a rich, creamy broth. Perfect for chilly days or when you need a soothing homemade meal, this soup balances creamy texture with savory flavors and is simple to prepare on the stovetop.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

• 2 tablespoons butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 medium carrots, sliced
• 2 stalks celery, sliced
• ¼ cup all-purpose flour
• 6 cups chicken broth

Main Ingredients

• 2 cups cooked chicken, shredded
• 2 cups egg noodles
• 1 cup heavy cream

Seasoning & Garnish

• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions

1. Melt Butter and Sauté Aromatics: In a large pot over medium heat, melt the butter until fully melted and slightly bubbling. Add the chopped onion, minced garlic, sliced carrots, and sliced celery. Stir frequently and sauté for about 5-7 minutes or until the vegetables are tender and the onions are translucent.
2. Add Flour to Vegetables: Sprinkle the all-purpose flour evenly over the sautéed vegetables. Stir thoroughly to coat the vegetables with flour, cooking for about 1-2 minutes to remove the raw flour taste and form a roux that will thicken the soup.
3. Incorporate Chicken Broth Gradually: Slowly pour in the chicken broth while continuously stirring to prevent lumps. Keep stirring until the mixture is smooth and combined well.
4. Simmer the Soup Base: Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer gently for 10 minutes. This allows the soup base to thicken and the flavors to meld.
5. Add Chicken and Noodles: Add the shredded cooked chicken and egg noodles to the pot. Stir everything together evenly.
6. Cook Until Noodles are Tender: Continue cooking the soup for another 10 minutes, or until the noodles are soft and cooked through.
7. Stir in Heavy Cream: Pour in the heavy cream and stir well. Heat the soup gently, avoiding boiling, to warm through and combine the creaminess into the broth.
8. Season to Taste: Add salt and pepper as desired, adjusting seasoning according to your preference.
9. Garnish and Serve: Remove the soup from heat, sprinkle fresh chopped parsley over the top, and serve hot for a comforting meal.

Notes

• Use cooked leftover chicken or rotisserie chicken to save time.
• If you prefer a lighter soup, substitute heavy cream with half-and-half or whole milk.
• For gluten-free, substitute all-purpose flour and egg noodles with gluten-free versions.
• Adjust the consistency by adding more or less broth depending on your preference.
• Stir frequently after adding flour and broth to avoid lumps.

Keywords: chicken noodle soup, creamy chicken soup, comfort food, easy chicken soup, homemade soup