There’s nothing quite like a warm bowl of creamy chicken noodle soup when it’s cold and rainy outside. This comforting classic brings together tender chicken, rich broth, and a hearty mix of vegetables, all simmered together to create a dish that’s both nourishing and deeply satisfying. Whether you need something to lift your spirits or a quick but hearty weeknight dinner, this creamy chicken noodle soup is the answer. Packed with wholesome ingredients like chicken breast, vegetables, egg noodles, and a luscious heavy cream base, this soup has everything you need to bring warmth and comfort to your day. Plus, with a cook time of under an hour, it’s easy enough to fit into even the busiest schedules.
Creamy Chicken Noodle Soup
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Rate this RecipeEquipment
- Dutch Oven Preferably heavy-bottomed for even cooking
- Whisk To prevent lumps when adding broth
- 2 Fork For shredding chicken
- Measuring Cups
- Knife For chopping vegetables
- Cutting Board
Ingredients
- 1 stick butter 115g, use high-quality butter
- 1 small onion diced
- 2 stalk celery chopped
- 2 piece carrots chopped
- 1 small sweet potato diced
- 2 clove garlic minced
- 1 tablespoon garlic & herb seasoning
- ¼ cup all-purpose flour 30g, helps to thicken the soup
- 6 cup chicken bone broth 1.4L, provides rich flavor
- 1.5 pound chicken breast 700g, can use rotisserie chicken
- 2 leaf bay leaves
- 2 cup heavy whipping cream 480ml, can substitute with coconut milk
- 2 cup egg noodles 120g, cook until tender
- salt to taste
- freshly ground black pepper to taste
- parsley chopped, for garnish
Step-by-Step Instructions
- To start, melt 1 stick of high-quality butter (115g) in a Dutch oven over medium heat. Add in 1 small diced onion, 2 chopped celery stalks, 2 chopped carrots, and 1 small diced sweet potato. Sauté these vegetables for around 5-7 minutes until they begin to soften, and their natural sweetness starts to develop. Add 2 cloves of minced garlic and 1 tablespoon of garlic & herb seasoning, and continue cooking for 2 more minutes to let those wonderful aromatics bloom.
- Next, sprinkle 1/4 cup (30g) all-purpose flour over the sautéed vegetables. Stir continuously for about 2-3 minutes to cook out the raw flour taste, creating a smooth roux. Gradually add in 6 cups (1.4L) chicken bone broth, whisking as you pour to prevent any lumps from forming. This step will help to create a thick, creamy base for the soup, providing that wonderful texture we all crave in chicken noodle soup.
- Once the broth is well incorporated, add 1.5 lbs (700g) chicken breast to the pot along with 2 bay leaves. Bring the mixture to a gentle boil, then reduce to a simmer. Allow the chicken to cook for about 10-15 minutes, or until it’s cooked through and easy to shred. Remove the chicken from the pot and use two forks to shred it, then return the shredded chicken to the pot, ensuring every bite of soup is filled with tender pieces of chicken.
- Pour in 2 cups (480ml) heavy whipping cream, and stir to combine. Let the mixture simmer gently for another 5-7 minutes until it starts to thicken. At this point, add in about 2 cups (120g) egg noodles, stirring them into the soup. Let the noodles cook for about 8-10 minutes, or until tender. This step not only adds substance to the soup but also allows the noodles to absorb all of those lovely flavors.
- Once the noodles are cooked, cut the heat and season the soup with salt and freshly ground black pepper to taste. Finish by stirring in a handful of chopped parsley for a burst of freshness and color.
- Serve the soup hot, and don’t forget to garnish each bowl with an extra sprinkle of parsley if desired.
Notes
Cooking the noodles separately and adding them just before serving helps maintain their texture, especially if you plan on storing leftovers.
Modifications for Dietary Restrictions
For a dairy-free version, substitute heavy cream with full-fat coconut milk. You can also make this soup gluten-free by using gluten-free flour and noodles. If you want to add extra vegetables, peas or corn can be added when adding the noodles for a pop of color and sweetness.
Common Food Intolerances and Their Substitutions
| Ingredient | Potential Intolerance | Substitution |
|---|---|---|
| Dairy (Butter, Heavy Whipping Cream) | Lactose Intolerance | Replace with coconut oil and full-fat coconut milk |
| Wheat (All-purpose Flour, Egg Noodles) | Gluten Intolerance | Use gluten-free flour and gluten-free noodles |
Conclusion and Final Thoughts
This creamy chicken noodle soup is the ultimate comfort food—it’s warm, hearty, and just what you need on a chilly or rainy day. It’s a versatile recipe that can easily be adjusted based on what you have on hand, and the addition of sweet potato adds a slightly sweet twist that pairs beautifully with the savory broth. The combination of flavors and textures makes every spoonful an enjoyable experience. Whether you’re new to cooking or a seasoned chef, this dish is simple enough for anyone to create yet so satisfying that everyone will want seconds. Give it a try and let it warm your day!
FAQ’s
Can I use rotisserie chicken instead of raw chicken breast?
Absolutely! If you have rotisserie chicken on hand, feel free to use it. Simply skip the step where you cook the raw chicken breast and instead shred about 1.5 lbs (700g) of rotisserie chicken, adding it to the pot after the broth and vegetables have simmered together for a while. This can save you time and add a deeper flavor from the already cooked, seasoned chicken.
How do I prevent my noodles from getting too soft?
To keep the noodles from becoming mushy, it’s best to add them toward the end of the cooking process and only cook them until they are tender. You can also cook the noodles separately and add them to individual bowls just before serving if you plan on storing leftovers—this way, they won’t soak up too much broth and lose their texture.
What can I substitute for heavy cream?
If you need a lighter option, you can substitute 2 cups (480ml) of heavy cream with an equal amount of half-and-half or even whole milk, though the consistency will be less rich. For a dairy-free version, coconut milk makes a good substitute, but note that it will change the flavor slightly.
How can I store and reheat leftovers?
This soup can be stored in an airtight container in the refrigerator for 3-4 days. When reheating, do so gently over low to medium heat on the stove, adding a bit more broth if needed to reach the desired consistency. If the soup has thickened too much, a splash of water or broth can help thin it out to the perfect consistency.
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time, though it’s best to leave the noodles out until you’re ready to serve. Prepare the base of the soup up to the point before adding the noodles, then cool and store it. When ready to serve, bring the soup back to a simmer and add the noodles, cooking until tender. This ensures the noodles maintain their texture.