There’s nothing quite like a warm, comforting bowl of chicken noodle soup to soothe the soul and satisfy your hunger on a chilly day. This easy creamy chicken noodle soup recipe transforms the classic comfort food into a rich, velvety masterpiece that’s perfect for busy weeknights or when you’re feeling under the weather.
Unlike traditional clear broth versions, this creamy chicken noodle soup features tender egg noodles swimming in a luxurious, herb-infused broth that’s been enriched with heavy cream and loaded with succulent chicken pieces. What makes this recipe truly special is its simplicity – you can create restaurant-quality chicken noodle soup right in your own kitchen using everyday ingredients and just one pot. The combination of aromatic vegetables, perfectly seasoned chicken, and al dente noodles creates a hearty meal that will become your go-to comfort food recipe for years to come.
Ingredients List
Creating the perfect creamy chicken noodle soup starts with gathering these essential ingredients that work together to build layers of flavor:
- 2 stalks celery, finely chopped
- 2 medium carrots, peeled and finely chopped
- 1/2 medium onion, chopped
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1.5 pounds uncooked chicken breasts
- 1/4 teaspoon Italian seasoning
- 1 cup heavy cream or whipping cream
- 2 generous cups uncooked egg noodles
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped
Each ingredient plays a crucial role in developing the complex flavors and creamy texture that makes this chicken noodle soup recipe stand out from ordinary versions. The combination of olive oil and butter creates the perfect fat base for sautéing, while the flour helps thicken the broth to achieve that signature creamy consistency.
Instructions
Sauté Vegetables
Begin your creamy chicken noodle soup by heating the olive oil and butter in a large soup pot over medium-high heat. This combination of fats provides the ideal foundation for building flavor. Add the finely chopped celery, carrots, and onion to the pot. Cook these aromatic vegetables for 5-7 minutes, stirring occasionally, until they become tender and begin to release their natural sweetness. This step, known as creating a mirepoix, forms the flavor base of your soup and ensures every spoonful is packed with depth.
Add Garlic
Once your vegetables are perfectly tender, stir in the minced garlic and cook for approximately 30 seconds until it becomes fragrant. Be careful not to overcook the garlic, as it can quickly turn bitter. The aromatic combination of sautéed vegetables and garlic creates the foundation that elevates this chicken noodle soup from ordinary to extraordinary.
Add Flour
Sprinkle the all-purpose flour evenly over the sautéed vegetables and stir thoroughly to combine. Cook this mixture for about one minute, stirring constantly to eliminate the raw flour taste. This step is crucial for creating the roux that will thicken your creamy chicken noodle soup and give it that luxurious, velvety texture that coats each noodle perfectly.
Add Liquids and Chicken
Gradually pour in the chicken broth while stirring continuously to dissolve the flour completely and prevent lumps from forming. Add the uncooked chicken breasts whole, along with the Italian seasoning and heavy cream. The cream transforms this from a regular chicken noodle soup into an indulgent, restaurant-quality dish. Increase the heat to high and bring the mixture to a gentle boil, then partially cover the pot with the lid slightly ajar to allow steam to escape.
Simmer Soup
Reduce the heat to maintain a gentle simmer and cook for 10 minutes, allowing all the flavors to meld together beautifully. During this time, the chicken will begin to cook through while infusing the broth with rich, savory flavor. The slow simmering process ensures that every element of your chicken noodle soup develops maximum taste.
Add Noodles
Carefully stir in the egg noodles, making sure they’re evenly distributed throughout the soup. Cover the pot again with the lid slightly open and continue simmering for an additional 8-10 minutes until the noodles reach perfect tenderness. Stir the soup halfway through cooking to prevent the noodles from sticking together and ensure even cooking throughout.
Prepare Chicken
Remove the fully cooked chicken breasts from the pot using tongs or a slotted spoon. Place them on a cutting board and either cut them into bite-sized pieces or shred them using two forks, depending on your texture preference. Return the prepared chicken to the soup, where it will absorb the creamy, flavorful broth.
Season and Serve
Taste your creamy chicken noodle soup and season generously with salt and pepper according to your preference. Stir in the fresh chopped parsley for a bright, herbaceous finish that adds both color and freshness to each bowl. Serve the soup immediately while it’s hot for the ultimate comfort food experience.
Recipe Summary
This easy creamy chicken noodle soup combines tender vegetables, succulent chicken, and egg noodles in a rich, cream-based broth. The one-pot cooking method streamlines preparation while building complex flavors through proper technique and quality ingredients.
Ready to warm hearts and fill bellies? Try this incredible chicken noodle soup recipe today and share your cooking experience in the comments below! Don’t forget to leave a review and subscribe to our blog for more comforting recipes and cooking tips delivered straight to your inbox.
FAQs
Q: Can I make this chicken noodle soup ahead of time? A: While this soup is best enjoyed fresh, you can prepare it ahead with some modifications. Cook the soup without the noodles, then add and cook the noodles just before serving. This prevents them from becoming mushy when reheated.
Q: What type of noodles work best for creamy chicken noodle soup? A: Wide egg noodles are ideal for this recipe as they hold up well in the creamy broth and provide the classic chicken noodle soup texture. Avoid thin pasta like angel hair, which can become overcooked and mushy.
Q: Can I substitute the heavy cream with a lighter alternative? A: Yes, you can use half-and-half for a lighter version, though the soup will be less rich. For an even lighter option, try whole milk, but add it gradually and don’t let the soup boil vigorously to prevent curdling.
Q: How do I store leftover chicken noodle soup? A: Store cooled soup in the refrigerator for up to 3 days. When reheating, add a splash of chicken broth or cream as the noodles will have absorbed some liquid. Heat gently to avoid curdling the cream.
Q: Can I use rotisserie chicken instead of cooking raw chicken breasts? A: Absolutely! Use about 3 cups of shredded rotisserie chicken and add it during the last few minutes of cooking just to heat through. This shortcut saves time while still delivering delicious results.
Q: What vegetables can I add to customize this chicken noodle soup? A: Feel free to add diced potatoes, corn kernels, or green peas for extra nutrition and flavor. Add harder vegetables like potatoes with the chicken, and softer ones like peas during the last few minutes of cooking.
Q: How can I make this recipe gluten-free? A: Substitute the all-purpose flour with a gluten-free flour blend and use gluten-free egg noodles or rice noodles. The cooking method remains the same, though gluten-free noodles may cook slightly faster.
Q: Why is my soup not as creamy as expected? A: Ensure you’re cooking the flour for the full minute to eliminate raw taste, and whisk continuously when adding the broth to prevent lumps. The heavy cream should be added after the broth and simmered gently to maintain smooth texture.
