This creamy chicken noodle soup is like a warm hug in a bowl! With tender chicken, soft noodles, and a rich, creamy broth, it’s comforting on chilly days.
I love how this soup just wraps you in goodness. I can’t help but smile with each spoonful—perfect for cozy evenings or when you’re feeling a bit under the weather!
Key Ingredients & Substitutions
Unsalted Butter: Use unsalted butter for better control over the soup’s saltiness. If you’re dairy-free, olive oil or coconut oil works well too.
Chicken Broth: Homemade chicken broth adds a lovely flavor but store-bought works just fine. You can substitute vegetable broth for a lighter version.
Egg Noodles: Egg noodles give a classic texture; however, you can swap them for whole wheat pasta for a healthier option or gluten-free pasta if needed.
Shredded Chicken: Rotisserie chicken is a great shortcut. If you want to use leftovers, any cooked chicken works well, including turkey!
Whole Milk or Half-and-Half: For a lighter version, use low-fat milk. If you want it vegan, consider coconut milk or almond milk, keeping in mind it may change the flavor a bit.
How Do You Ensure the Chicken Noodle Soup Stays Creamy?
To keep your soup creamy and prevent curdling, add the milk or half-and-half once the soup has been removed from high heat. Here’s how:
- Cook the flour with vegetables to create a roux, which helps thicken the soup.
- Add broth gradually to avoid lumps. Stir continuously until thickened.
- Reduce the heat before mixing in the milk to ensure it remains creamy and delicious.
Don’t forget to taste and adjust the seasoning at the end for the best flavor!
How to Make Creamy Chicken Noodle Soup
Ingredients You’ll Need:
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 6 cups chicken broth
- 2 cups cooked chicken breast, shredded
- 2 cups egg noodles or rotini pasta
- 1 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- Salt and freshly ground black pepper, to taste
- 2 cups whole milk or half-and-half for creaminess
- 3 tablespoons all-purpose flour
- Optional: fresh parsley for garnish
How Much Time Will You Need?
This creamy chicken noodle soup takes about 10 minutes to prepare and 20 minutes to cook, totaling around 30 minutes from start to finish. It’s a quick and delicious option for lunch or dinner, making it perfect for busy days!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, minced garlic, sliced carrots, and celery. Sauté the veggies until they are tender, which should take about 5-7 minutes. The smell will be amazing!
2. Create a Roux:
Sprinkle the flour over the sautéed vegetables and stir well to combine. Cook this mixture for 1-2 minutes to eliminate any raw flour taste, stirring it constantly.
3. Add the Broth:
Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a gentle boil over medium heat. It will start to thicken beautifully.
4. Cook the Noodles:
Add the noodles, shredded chicken, dried thyme, parsley, salt, and pepper to the pot. Reduce the heat and let everything simmer until the noodles are tender, which should take about 8-10 minutes.
5. Make It Creamy:
Once the noodles are cooked, stir in the whole milk or half-and-half. Warm the soup through, but be careful not to let it boil after adding the dairy, as this can cause curdling.
6. Final Seasoning:
Give the soup a taste and adjust the seasoning with more salt and pepper if needed. This is where you can make it perfect for your taste!
7. Serve and Enjoy:
Serve the soup hot, garnished with fresh parsley if desired. It pairs wonderfully with warm biscuits or crusty bread for dipping. Enjoy your comforting bowl of creamy chicken noodle soup!
Can I Use Frozen Vegetables Instead of Fresh?
Absolutely! Frozen vegetables are a great time-saver. Just add them directly to the soup without thawing—adjust cooking time slightly if needed, as frozen veggies can take a bit longer to soften.
What Can I Substitute for Chicken?
If you prefer, you can use turkey, rotisserie chicken, or even tofu for a vegetarian version. Just make sure any substituted proteins are cooked beforehand!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave, stirring occasionally for even heating. Note that the noodles may absorb some broth, so you might need to add a splash of water or broth when reheating.
Can I Make This Soup Gluten-Free?
Yes! Simply use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the soup. Just remember to check your broth for gluten-free labeling!
