Cozy Chicken Noodle Soup
Introduction
I first discovered this creamy chicken noodle soup on a rain-soaked evening when I needed something warm, simple, and comforting. The kitchen smelled of sautéed onions and thyme, and that first spoonful silky broth, tender chicken, and toothsome noodles felt like a hug from the inside. Over the years I adjusted the balance of creaminess and broth so it never feels heavy but always feels indulgent. Whenever friends stop by unexpectedly, this is the recipe I turn to because it comes together quickly and fills the house with the most inviting aroma.
Sometimes I swap the noodles for dumplings for a cozy twist; if you like gnocchi instead of noodles, try this variation I love: Cozy Creamy Chicken Gnocchi Soup.
What Makes This Recipe Special
This soup blends the best parts of traditional chicken noodle soup with a gentle creaminess that clings to the noodles without being heavy. It is:
- Quick enough for weeknights and satisfying enough for company.
- Flexible with pantry-friendly swaps and easy to make ahead.
- Family-approved for picky eaters who prefer a smooth, slightly rich broth.
Ingredients You’ll Need
For the Soup Base
- 2 tablespoons olive oil or unsalted butter
- 1 medium yellow onion, finely chopped (about 1 cup)
- 2 medium carrots, peeled and sliced (1 cup)
- 2 celery stalks, sliced (1 cup)
- 3 garlic cloves, minced
- 8 cups low-sodium chicken broth (use homemade or high-quality store-bought)
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste
For the Chicken and Noodles
- 3 cups cooked shredded chicken (about 1 rotisserie chicken or 3 boneless breasts)
- 8 ounces egg noodles (wide or medium; gluten-free noodles can be used)
- 1 cup heavy cream or half-and-half for a lighter option
- 2 tablespoons all-purpose flour (optional, for thickening)
For Garnish and Finish
- 2 tablespoons fresh parsley, chopped
- Juice of half a lemon (optional, brightens flavors)
- Extra ground pepper to serve
Notes on quality and substitutions
- Use high-quality chicken broth for the best flavor; low-sodium lets you control seasoning.
- To make it gluten-free, swap the flour for a gluten-free thickener and use GF noodles.
- For a crockpot version, you may like this slow-simmered alternative: Crock Pot Creamy Chicken Parmesan Soup.
How to make Creamy Chicken Noodle Soup
Step 1: Prepare the base
- Heat 2 tablespoons olive oil in a large Dutch oven over medium heat.
- Add the onion, carrots, and celery. Sauté until the vegetables are soft and the onion is translucent, about 6 to 8 minutes. You want the carrots to start to lose their raw crunch but still hold shape.
Step 2: Add garlic and seasonings
- Stir in the minced garlic and thyme. Cook until fragrant, about 30 seconds. Watch so the garlic does not brown.
Step 3: Build the broth
- Pour in 8 cups chicken broth, add the bay leaf, and bring to a gentle boil over medium-high heat.
- Reduce heat and simmer 10 minutes to meld flavors. The broth should smell aromatic and taste seasoned.
Step 4: Thickening (optional) and cream
- If you prefer a slightly thicker soup, whisk 2 tablespoons flour into 1/4 cup of the cream until smooth, then stir into the pot.
- Stir in the remaining 3/4 cup cream, then add the shredded chicken. Heat until the mixture is warm, about 3 minutes.
Step 5: Cook the noodles
- Add 8 ounces egg noodles to the simmering soup and cook until al dente, usually 6 to 8 minutes depending on package instructions. The noodles should be tender but still have a little bite.
Step 6: Finish and adjust
- Remove the bay leaf. Stir in 2 tablespoons fresh parsley and the juice of half a lemon, if using. Taste and adjust with salt and pepper.
- Serve immediately while hot. The soup should be creamy, with tender chicken and noodles suspended in a slightly thickened broth.
Tips & Recipe Variations
- Use leftover rotisserie chicken to save time and add rich flavor.
- For a lighter soup, substitute half-and-half for heavy cream or use 1 cup milk plus 1 tablespoon cornstarch as a thickener.
- To make vegetarian, replace chicken with roasted cauliflower and use vegetable broth; omit cream or use coconut milk for richness.
- Avoid overcooking noodles by adding them toward the end. If making ahead, cook noodles separately and combine when reheating to prevent sogginess.
- Storage: Refrigerate in airtight containers up to 3 days. Freeze the soup without noodles for up to 3 months. Reheat gently on stovetop; add cooked noodles when warming.
How to Serve
- Pair with crusty bread, garlic toast, or a simple green salad to round out the meal.
- For a cozy presentation, ladle into shallow bowls and finish with extra parsley and a grind of black pepper.
- Serves about 6; estimated calories per serving depend on cream choice but typically range from 350 to 500 kcal.
- For a heartier bowl, top with grated Parmesan or a sprinkle of chili flakes.
Frequently Asked Questions
Q: Can I make this recipe ahead of time?
A: Yes. Keep the noodles separate and refrigerate the broth and chicken up to 3 days. Reheat and add freshly cooked or reheated noodles.
Q: Can I freeze the leftovers?
A: Freeze soup without noodles in freezer-safe containers for up to 3 months. Thaw overnight and reheat gently.
Q: What can I use instead of heavy cream?
A: Use half-and-half for lighter richness, or full-fat coconut milk for a dairy-free option. If using milk, add a cornstarch slurry to thicken.
Q: How do I prevent the dish from becoming watery?
A: Cook noodles separately if planning to store the soup. Use flour or cornstarch to slightly thicken the base if needed.
“This soup became a family favorite the first time I made it. The broth is velvety, the chicken tender, and every bowl tasted like home. I doubled the recipe for guests and it vanished within minutes.”
Conclusion
This creamy chicken noodle soup is my go-to when I want something that is both comforting and uncomplicated. It brings people together with minimal fuss and maximum warmth. If you want another lightened take, try this lighter version by Sally: Creamy Chicken Noodle Soup – Sally’s Baking. For a different easy approach with similar comforting results, see this weeknight-friendly recipe: Easy Creamy Chicken Noodle Soup • Salt & Lavender.
I hope you give this recipe a try, then come back and tell me how you customized it for your family. Happy cooking and stay cozy.
Creamy Chicken Noodle Soup
Ingredients
Method
- Heat 2 tablespoons olive oil in a large Dutch oven over medium heat.
- Add the onion, carrots, and celery. Sauté until the vegetables are soft and the onion is translucent, about 6 to 8 minutes.
- Stir in the minced garlic and thyme. Cook until fragrant, about 30 seconds.
- Pour in 8 cups chicken broth, add the bay leaf, and bring to a gentle boil over medium-high heat.
- Reduce heat and simmer for 10 minutes to meld flavors.
- If you prefer a slightly thicker soup, whisk 2 tablespoons flour into 1/4 cup of the cream until smooth, then stir into the pot.
- Stir in the remaining 3/4 cup cream, then add the shredded chicken. Heat until the mixture is warm, about 3 minutes.
- Add 8 ounces egg noodles to the simmering soup and cook until al dente, usually 6 to 8 minutes depending on package instructions.
- Remove the bay leaf.
- Stir in 2 tablespoons fresh parsley and the juice of half a lemon, if using.
- Taste and adjust with salt and pepper. Serve immediately while hot.
Notes
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