Creamy Chicken Noodle Soup

Why You’ll Love This Recipe

Creamy Chicken Noodle Soup combines all the elements of a classic chicken noodle soup with the added bonus of creaminess that makes it extra rich and comforting. The creamy base perfectly complements the tender chicken, and the egg noodles absorb the flavorful broth while keeping a great texture. The combination of garlic, Italian seasoning, and fresh parsley enhances the flavor profile, making this soup one you’ll crave time and time again. It’s hearty, filling, and incredibly satisfying, yet still light enough to enjoy any time of year.

Ingredients

• 2 sticks celery, chopped finely
• 2 medium carrots, peeled & chopped finely
• 1/2 medium onion, chopped
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 cloves garlic, minced
• 1/4 cup flour
• 4 cups chicken broth
• 1.5 pounds uncooked chicken breasts
• 1/4 teaspoon Italian seasoning
• 1 cup heavy/whipping cream
• 2 generous cups uncooked egg noodles
• Salt & pepper to taste
• 1 tablespoon fresh parsley, chopped

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large pot, heat the olive oil and butter over medium heat. Add the chopped celery, carrots, and onion. Sauté for about 5-7 minutes, until the vegetables are softened.
2. Add the minced garlic to the pot and cook for another minute, stirring constantly to avoid burning.
3. Sprinkle the flour over the vegetables, and stir well to coat. Let the flour cook for 1-2 minutes to create a roux.
4. Slowly pour in the chicken broth, whisking to prevent lumps from forming. Bring the mixture to a boil.
5. Once boiling, add the uncooked chicken breasts and Italian seasoning. Reduce the heat to medium-low, and let the chicken simmer for 20-25 minutes, or until fully cooked.
6. Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.
7. Stir in the heavy cream and uncooked egg noodles. Simmer for an additional 8-10 minutes, or until the noodles are tender.
8. Season the soup with salt and pepper to taste.
9. Garnish with fresh parsley before serving.

Servings and Timing

• Servings: 6-8
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes

Variations

• Vegetarian Version: For a vegetarian version, you can replace the chicken with tofu or chickpeas and use vegetable broth instead of chicken broth.
• Spicy: Add a pinch of red pepper flakes or a small chopped jalapeño to give the soup a little kick.
• Low-Carb Version: Use zucchini noodles or shirataki noodles instead of egg noodles for a low-carb alternative.
• No Cream: If you want a lighter version, you can omit the heavy cream and substitute with milk or almond milk for a creamy texture with fewer calories.
• Add More Veggies: You can add more vegetables like peas, corn, or bell peppers to increase the soup’s nutritional value and flavor.

Storage/Reheating

• Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat the soup on the stovetop over medium heat, adding extra broth if the soup has thickened too much. You can also microwave individual servings, stirring halfway through.

FAQs

Can I use cooked chicken for this recipe?

Yes, you can use shredded rotisserie chicken or any cooked chicken you have on hand. Simply add it to the soup after it has simmered and continue with the recipe.

Can I freeze Creamy Chicken Noodle Soup?

Yes, you can freeze this soup. Allow it to cool completely, then store it in an airtight container for up to 3 months. When reheating, you may need to add extra broth to restore the soup’s consistency.

Can I use a different type of pasta?

Yes, you can substitute the egg noodles with other types of pasta, like rotini or bow-tie pasta. Just adjust the cooking time depending on the pasta used.

Is this soup gluten-free?

Unfortunately, this soup is not gluten-free due to the flour and egg noodles. You can make it gluten-free by using a gluten-free flour substitute and gluten-free pasta.

How can I make the soup thicker?

If you prefer a thicker soup, you can add more flour to the roux or simmer the soup a little longer to allow it to reduce. Alternatively, you can blend a portion of the soup with an immersion blender for a creamier texture.

Can I use milk instead of heavy cream?

Yes, you can use milk instead of heavy cream for a lighter soup. However, using milk will result in a thinner consistency, so you might want to add a little more flour to thicken the soup.

Can I make this soup ahead of time?

Yes, this soup can be made ahead of time and stored in the fridge for a few days. The flavors will deepen as it sits, making it even more delicious the next day.

Can I add more vegetables to this soup?

Yes, you can add more vegetables like peas, spinach, or corn to the soup for added nutrition and flavor.

Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Simply sauté the vegetables and garlic, then add all ingredients (except cream, noodles, and parsley) to the slow cooker. Cook on low for 4-6 hours, and then stir in the cream and noodles for the last 30 minutes.

How can I make this soup spicier?

To add a bit of spice, you can stir in some crushed red pepper flakes or a dash of hot sauce when seasoning the soup.

Conclusion

Creamy Chicken Noodle Soup is a classic comfort food that’s both hearty and rich, with a creamy broth, tender chicken, and flavorful vegetables. The combination of egg noodles and the creamy base creates the perfect texture, making it a filling and satisfying dish. Whether you’re feeling under the weather or just craving a bowl of comforting soup, this recipe is sure to hit the spot every time.

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