Easy Creamy Chicken Noodle Soup Recipe

There’s something wonderfully nostalgic about a warm bowl of creamy chicken noodle soup, don’t you think? It’s one of those timeless comfort foods that just seems to wrap you in a cozy hug with each spoonful. Whether you’re feeling a little under the weather, or just looking for a simple yet satisfying meal, this creamy chicken noodle soup ticks all the boxes. With tender chunks of chicken, hearty egg noodles, and a luscious broth, it’s hard not to feel comforted after a bowl (or two). Plus, it’s surprisingly easy to throw together, even on a busy weeknight!

I remember the first time I made this version of creamy chicken noodle soup – it was one of those chilly afternoons when I couldn’t decide between a creamy soup or a classic noodle one. So, I decided to combine the best of both worlds. The result? A rich, velvety broth that doesn’t overpower the simplicity of the classic dish, while still being hearty enough to keep everyone coming back for more. It’s the kind of soup you’ll want to sip slowly while curled up with a good book, or serve up for family dinner with thick slices of crusty bread.

this RECIPE

A personal twist on a timeless favorite

One winter, we had an unexpected snowstorm roll through town, and my little home was practically buried under a white blanket. With nothing but pantry staples and a craving for something warm, I whipped up this creamy chicken noodle soup using what I had on hand. I remember how the aroma filled the kitchen, and by the time it was done, the snow was the last thing on my mind. The creaminess of the soup brought a whole new level of comfort to the familiar flavors. Now, every time I make it, it brings back memories of that snowy day – the soup became my little winter tradition!

A brief history of chicken noodle soup

Chicken noodle soup, in its many variations, has been around for centuries. It’s a dish that appears in countless cultures around the world, from the traditional Jewish “penicillin” (as chicken soup is often affectionately called) to Asian varieties like the hearty bowls of chicken ramen. While this recipe adds a modern twist with its creamy base, chicken noodle soup has traditionally been seen as a simple, nourishing meal made with whatever ingredients were available. Over time, the recipe evolved to include different herbs, noodles, and broths, each version comforting in its own unique way.

Let’s talk ingredients: why they make a difference

• Chicken breasts: For this recipe, I use boneless, skinless chicken breasts because they cook quickly and shred easily. You could also use chicken thighs if you prefer a slightly richer flavor.
• Egg noodles: I love using egg noodles in soups because they have a delicate, slightly chewy texture. If you don’t have egg noodles on hand, feel free to substitute with any other pasta or even rice for a gluten-free option.
• Heavy cream: The cream is what makes this soup so irresistibly rich. You could use half-and-half for a lighter version, but I find that the heavy cream adds that luxurious, velvety texture that sets this soup apart.
• Celery, carrots, and onion: These three vegetables are a must for adding a subtle sweetness and earthy flavor. They form the base of the soup and lend it that unmistakable “chicken noodle” aroma.
• Garlic and Italian seasoning: These little flavor boosters give the soup a savory depth. Don’t skimp on the garlic – it brings warmth and heartiness to every spoonful.

Kitchen gear: what you need (and what you can totally skip)

You won’t need any fancy gadgets to make this creamy chicken noodle soup, but having a few trusty kitchen tools on hand will definitely make your life easier. A large soup pot is essential to hold all those veggies, broth, and noodles comfortably. I recommend using one with a heavy bottom to prevent anything from sticking as the soup simmers. A good sharp knife for chopping up your veggies and chicken is also a must – there’s nothing worse than struggling with a dull blade when you’re trying to quickly prep dinner!

If you don’t have a garlic press for mincing, just chop the garlic finely with your knife. And finally, a ladle will make serving up your soup that much more enjoyable (and less messy).

Step-by-step: how to make creamy chicken noodle soup

1. Sauté the veggies: Start by heating up your soup pot over medium-high heat and adding a tablespoon of olive oil and a tablespoon of butter. Once that’s hot, toss in your chopped celery, carrots, and onion. Let them sauté for about 5-7 minutes until they soften and begin to release their flavors. Don’t rush this step – this is where a lot of the base flavor of your soup comes from.
2. Add garlic and flour: Once the veggies are tender, stir in your minced garlic and cook for about 30 seconds. You just want it to become fragrant, but don’t let it burn. Next, sprinkle in the flour and stir it around for a minute. This helps to thicken the soup.
3. Broth and chicken time: Pour in your chicken broth and give everything a good stir, making sure the flour dissolves into the liquid. Add your uncooked chicken breasts straight into the pot along with the Italian seasoning and heavy cream. Raise the heat to high, and once it’s boiling gently, pop the lid on (leave it slightly open) and reduce the heat to a simmer.
4. Let it simmer: Now comes the hands-off part. Let the soup simmer for about 10 minutes, allowing the chicken to cook through and the flavors to meld together.
5. Noodle time: Stir in your egg noodles, and cover the pot again with the lid slightly open. Let the soup cook for another 8-10 minutes. I like to check it halfway through and give it a stir to make sure the noodles aren’t sticking to the bottom of the pot.
6. Shred and season: Once the chicken is cooked, take it out of the pot and shred it into bite-sized pieces (or cube it if you prefer). Return the chicken to the soup, give it a taste, and season with salt and pepper as needed. Don’t forget to stir in the fresh parsley for a pop of color and freshness before serving!

Variations and substitutions you’ll love

There are so many ways to make this soup your own! If you’re looking for a gluten-free option, swap the flour for cornstarch or gluten-free flour, and use rice or gluten-free pasta instead of egg noodles. For a dairy-free version, try using coconut milk instead of heavy cream – it’ll give the soup a slightly sweet, exotic twist. You could even add extra veggies like spinach or peas for a pop of color and nutrition.

If you’re craving something with a bit more zing, a squeeze of fresh lemon juice right before serving really brightens up the flavors. And for those who like a little heat, a sprinkle of red pepper flakes or a dash of hot sauce goes a long way!

Presentation tips for serving

When serving creamy chicken noodle soup, I like to keep it rustic. A big bowl of this soup looks so inviting with the chunks of chicken and bright orange carrots peeking out from the creamy broth. Sprinkle a little extra parsley on top for garnish, and maybe a light crack of black pepper for that freshly-ground flair. Serve it with thick slices of warm, buttered bread on the side, or even a grilled cheese sandwich if you’re feeling indulgent.

Perfect drink pairings

To complement the creamy, rich flavors of this soup, I recommend a glass of sparkling water with a squeeze of lemon for a refreshing contrast. If you’re in the mood for something a bit cozier, a mug of hot herbal tea like chamomile or mint pairs beautifully with the soothing nature of the soup. And of course, you can’t go wrong with a cold glass of iced tea – sweetened or unsweetened, it’s the perfect partner for this hearty meal.

Storing and reheating tips

If you have leftovers (which is rare in my house!), this soup keeps really well in the fridge for up to 3 days. Just make sure to store it in an airtight container. When you’re ready to reheat it, simply warm it up on the stove over medium heat, stirring occasionally. If the soup has thickened too much, you can add a splash of chicken broth or water to loosen it up. Be careful when reheating to avoid the cream separating – keep the heat low and stir gently.

How to adjust for different serving sizes

This recipe serves about 4-6 people, but if you’re cooking for a larger crowd, it’s easy to double! Just be sure to use a bigger pot, and you may need to cook the chicken a little longer. On the flip side, if you’re only cooking for one or two, you can easily halve the recipe – though I’d argue that having leftovers is never a bad thing when it comes to this soup!

Frequently asked questions

Can I use pre-cooked chicken for this soup?
Yes! If you have leftover rotisserie chicken or cooked chicken breasts, you can shred it and add it during the last few minutes of cooking just to warm it through.

Can I freeze this soup?
I don’t recommend freezing this soup because the cream can separate, and the noodles tend to get mushy. If you want to freeze it, leave out the cream and noodles, then add them fresh when you reheat the soup.

What can I use instead of heavy cream?
You can use half-and-half for a lighter version or even evaporated milk if you’re looking to cut down on calories without losing creaminess.

How can I thicken the soup if it’s too thin?
If your soup isn’t as thick as you’d like, you can mix a tablespoon of cornstarch with a little cold water and stir it into the soup. Let it cook for a few minutes until it thickens up.

Can I make this soup in a slow cooker?
Yes! Simply sauté the veggies in a pan first, then add everything (except the noodles and cream) to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the noodles and cream during the last 30 minutes.

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