Bowl of creamy chicken noodle soup with vegetables and herbs

Creamy Chicken Noodle Soup

ByAnika Bloom
Spread the love
Jump to Recipe

Creamy Chicken Noodle Soup

Introduction

There’s something so comforting about a bowl of creamy chicken noodle soup simmering on the stove, particularly on chilly days when the world outside feels cold and distant. I remember the first time I stood beside my grandmother as she prepared her version of this soup. The warmth of the kitchen, the tantalizing aroma of chicken and herbs wafting through the air, and the simple joy of sharing a meal brought us together in those precious moments. This recipe, passed down like a cherished family treasure, is a reminder of love, togetherness, and the magic of home-cooked meals. The creamy texture combined with fluffy noodles and tender chicken makes it a beloved classic that has found its way into our family traditions.

Why make this Recipe

This creamy chicken noodle soup is not only a delightful comfort food but also packed with nutrition. It’s a healthier option than many store-bought soups, as you have full control over the ingredients. Perfect for busy weeknights, this quick yet satisfying recipe is family-approved, ensuring everyone can enjoy a hearty bowl. The best part? It’s made in one pot, making cleanup a breeze. Trust me, once you make this soup, it will become an essential go-to recipe you’ll reach for again and again.

Ingredients Section

For the Soup Base

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, sliced
  • 3 celery stalks, chopped
  • 8 cups chicken broth (preferably low-sodium)

For the Chicken

  • 1.5 pounds boneless, skinless chicken breasts
  • Salt and pepper to taste

For the Noodles and Creaminess

  • 2 cups egg noodles
  • 1 cup heavy cream (or substitute with half-and-half for a lighter option)
  • 1 teaspoon dried thyme
  • 1 tablespoon fresh parsley, chopped (for garnish)

Notes:

  • Fresh vegetables will give your soup the best texture and flavor, but frozen veggies can be a quick alternative.
  • For a lighter dish, you can substitute heavy cream with coconut milk or a non-dairy alternative.

Instructions Section (Step-by-Step)

Step 1: In a large pot over medium heat, heat the olive oil. Add the onion, and sauté until softened and translucent, about 3-4 minutes. The aroma should fill your kitchen, making it a little piece of heaven!

Step 2: Add the garlic, carrots, and celery. Stir and cook for another 5 minutes, allowing the veggies to soften further and become fragrant.

Step 3: Season the mixture with salt and pepper, then pour in the chicken broth. Bring it to a gentle simmer.

Step 4: Carefully add the chicken breasts to the pot. Ensure they are covered by the broth and let them simmer for about 15-20 minutes or until fully cooked, reaching an internal temperature of 165°F (74°C).

Step 5: Once cooked, remove the chicken and place it on a cutting board. Allow it to rest for a few minutes.

Step 6: Stir in the egg noodles into the broth and cook for about 8-10 minutes, or until tender. This is when you’ll start noticing that cozy aroma wrapping around you.

Step 7: While the noodles are cooking, shred the cooked chicken using two forks, then return it to the pot.

Step 8: Finally, stir in the heavy cream and dried thyme. Allow the soup to simmer for another 5 minutes to heat through, then taste and adjust seasonings as needed.

Step 9: Serve hot, garnishing each bowl with a sprinkle of fresh parsley for a pop of color and freshness.

Pro Tips and Variations

  • Expert Advice: Make sure not to overcook the chicken; it should be tender but still juicy.
  • Common Mistakes: Add the noodles last to prevent them from getting overcooked and mushy.
  • Variations:
    • Substitute chicken with cooked rotisserie chicken for a quicker fix.
    • For a vegetarian version, swap chicken for hearty mushrooms and use vegetable broth.
    • For a low-carb option, opt for zucchini noodles instead of egg noodles.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. To freeze, place in freezer-safe containers and use within 3 months. Reheat on the stovetop for best results.

Serving Suggestions

This soup pairs beautifully with a crusty piece of fresh bread or a simple side salad for a complete meal. For an added touch, serve it in rustic bowls and offer some crunchy crackers for dipping.

Nutrition info: Approximately 350 calories per serving, serving size = 1 cup.

FAQ Section

Can I make this recipe ahead of time?
Yes, it can be prepared a day in advance; just store in the fridge and reheat when ready to serve.

Can I freeze the leftovers?
Absolutely! Allow it to cool completely, then freeze in airtight containers.

What can I use instead of heavy cream?
You can use half-and-half, coconut milk, or a non-dairy cream for a lighter version.

How do I prevent the dish from becoming watery?
Use the right amount of broth and let the soup simmer until desired thickness is reached.

Can I make this vegetarian or dairy-free?
Yes, by using vegetable broth and plant-based milk, you can easily adapt the recipe.

Conclusion

This creamy chicken noodle soup is more than just a meal; it’s an invitation to gather around the table and share in warmth and comfort. Whether you’re making it for your family during the week or planning a cozy get-together with friends, it’s sure to brighten the occasion. I hope that, as you try this recipe, it brings the same warmth and joy to your home as it has for mine. Please feel free to share your experiences or variations; I love hearing how others make this classic their own!

Bowl of creamy chicken noodle soup with vegetables and herbs

Creamy Chicken Noodle Soup

A comforting and creamy chicken noodle soup that simmers with the warmth of home-cooked meals. Perfect for chilly days and made in one pot for easy cleanup.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, sliced
  • 3 stalks celery, chopped
  • 8 cups chicken broth (preferably low-sodium)
For the Chicken
  • 1.5 pounds boneless, skinless chicken breasts
  • Salt and pepper to taste
For the Noodles and Creaminess
  • 2 cups egg noodles
  • 1 cup heavy cream (or substitute with half-and-half for a lighter option)
  • 1 teaspoon dried thyme
  • 1 tablespoon fresh parsley, chopped (for garnish)

Method
 

Preparation
  1. In a large pot over medium heat, heat the olive oil.
  2. Add the onion, and sauté until softened and translucent, about 3-4 minutes.
  3. Add the garlic, carrots, and celery. Stir and cook for another 5 minutes, allowing the veggies to soften further.
  4. Season the mixture with salt and pepper, then pour in the chicken broth. Bring it to a gentle simmer.
Cooking
  1. Carefully add the chicken breasts to the pot, ensuring they are covered by the broth and let them simmer for about 15-20 minutes or until fully cooked.
  2. Once cooked, remove the chicken and allow it to rest for a few minutes.
  3. Stir in the egg noodles into the broth and cook for about 8-10 minutes, or until tender.
  4. Shred the cooked chicken using two forks, then return it to the pot.
  5. Stir in the heavy cream and dried thyme. Allow the soup to simmer for another 5 minutes, then taste and adjust seasonings as needed.
  6. Serve hot, garnishing each bowl with a sprinkle of fresh parsley for a pop of color.

Notes

Fresh vegetables will give your soup the best texture and flavor, but frozen veggies can be a quick alternative. For a lighter dish, substitute heavy cream with coconut milk or a non-dairy alternative. Storage: Store leftovers in an airtight container in the fridge for up to 3 days. To freeze, place in freezer-safe containers and use within 3 months.
Anika Bloom
Latest posts by Anika Bloom (see all)

Similar Posts