There’s something undeniably comforting about a bowl of homemade soup, and this Creamy Chicken Noodle Soup is my absolute favorite. It’s a classic that warms not just your belly but your soul, especially on chilly, gray days when all you want to do is bundle up on the couch with something hearty. I remember my grandma making a similar version when I was younger, and even now, the aroma of sautéed veggies and chicken simmering away fills my kitchen with nostalgia. This soup has become a staple in my home, and I’m excited to share it with you!
The beauty of this recipe is its versatility—whether you’re using leftover rotisserie chicken or cooking your own, it still comes together in a snap. Plus, the velvety creaminess takes it up a notch from your typical chicken noodle soup. So, grab your apron, and let me show you how to create this warm hug in a bowl!
What’s in Creamy Chicken Noodle Soup?
- Cooked, shredded chicken: I usually use rotisserie chicken for convenience, but feel free to poach or roast your own. About 1 pound of raw chicken will get you the 2 cups needed.
- Olive oil: A tablespoon to sauté the veggies—just a little is all you need for flavor and cooking.
- Medium onion: Diced, it adds a delightful sweetness and savory depth to the soup.
- Carrots and celery: These classic mirepoix ingredients give a lovely crunch and earthy flavor. The more, the merrier!
- Garlic: Minced fresh garlic elevates the dish and makes your kitchen smell amazing.
- Chicken broth: I recommend a low-sodium broth to control the saltiness. Homemade is great if you have it, but store-bought works just fine!
- Egg noodles: The star of our show, adding that comforting twist to the soup. Use whatever brand you like best!
- Heavy cream: It makes the soup rich and creamy. For a lighter option, half-and-half can work too.
- Dried thyme and parsley: These herbs complement the chicken beautifully, adding flavor without overpowering.
- Salt and black pepper: Essential for seasoning the soup to your taste.
- Optional: Fresh parsley for garnishing adds that touch of freshness at the end!
Is Creamy Chicken Noodle Soup Good for You?
When it comes to comfort food, this Creamy Chicken Noodle Soup definitely checks a lot of boxes! The shredded chicken provides a good amount of protein to keep you full, while the vegetables add vitamins and fiber. The heavy cream does bring in some extra calories, but it’s all about balance. If you’re feeling indulgent, go for it! However, if you’re watching your intake, a swap with half-and-half or even a lighter milk can give you that creamy texture with fewer calories. Just keep in mind that the richness may vary depending on your substitutions!
Ingredients List
- 2 cups cooked, shredded chicken (about 1 pound raw chicken)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 2 cups egg noodles
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and black pepper to taste
- Optional: Fresh parsley for garnish
How to Make Creamy Chicken Noodle Soup?
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Pour in the chicken broth and bring the mixture to a boil.
- Add the egg noodles to the boiling broth and cook according to package instructions until al dente, usually about 6-8 minutes.
- Once the noodles are cooked, stir in the shredded chicken, heavy cream, dried thyme, and dried parsley. Mix until well combined and heated through.
- Season the soup with salt and black pepper to taste. Let it simmer for a couple of minutes to allow the flavors to meld.
- Serve hot, garnished with fresh parsley if desired.
Little Secrets for the Best Creamy Chicken Noodle Soup
- If you want extra flavor, roast your chicken with herbs before shredding it. The added depth elevates the entire dish!
- For added richness, you can substitute half-and-half for the heavy cream without losing that luscious texture.
- This soup can be refrigerated for up to 3 days or frozen for about 2 months — just keep in mind the noodles may soften after freezing.
There you have it—an easy and satisfying Creamy Chicken Noodle Soup that’s perfect for any day craving warmth. I hope you give this a try and that it brings as much joy to your home as it does to mine! Don’t forget to share your experiences and variations; I’d love to hear how you made it your own. Happy cooking!
