The Best Creamy Chicken Noodle Soup Recipe

There’s something irresistibly comforting about a bowl of creamy chicken noodle soup. This recipe combines tender chicken, hearty vegetables, and silky noodles in a rich, flavorful broth that will warm your soul. It’s perfect for chilly evenings, a cozy weekend lunch, or anytime you crave a little extra comfort in a bowl. Plus, this recipe is easy to make, ready in just over 30 minutes, and loaded with nutrients – ideal for both beginners and experienced cooks!

Ingredients Breakdown

To make this delicious creamy chicken noodle soup, you will need the following ingredients:

• Butter: ½ cup
• Carrots: 2 cups, chopped (about 3 large carrots)
• Celery: 1 ½ cups, chopped (about half a head of celery)
• Onion: 1 cup, chopped (about one medium onion)
• All-Purpose Flour: ¼ cup
• Low-Sodium Chicken Broth: 6 cups
• Chicken Bouillon Base: 1 teaspoon
• Coarse Ground Black Pepper: ½ teaspoon, plus additional for seasoning
• Boneless Skinless Chicken Breasts: 1 ½ pounds (about 2 large chicken breasts)
• Wide Egg Noodles: 4 ounces (about 2 ½ cups)
• Cream of Chicken Soup: 2 cans (10.5 ounces each)
• Water or Milk: ¼ cup
• Salt: to taste
• Fresh Chopped Parsley (optional garnish): 2 tablespoons

this RECIPE

Preparation Tips

To make sure your soup comes together perfectly, take some time to prepare your ingredients ahead of time:

• Chop the Vegetables: Dice the carrots, celery, and onion evenly. This ensures they cook uniformly and add a balanced texture to the soup.
• Measure Ingredients in Advance: Having your flour, broth, bouillon base, and seasonings ready to go will make the cooking process smoother.
• Prepare Chicken Breasts: Use boneless, skinless chicken breasts for easy shredding later on.

Step-by-Step Cooking Guide

1. Sautéing the Vegetables

In a large pot or Dutch oven, melt the butter over medium-low heat. Add the chopped carrots, celery, and onion. Cook for 7-10 minutes, stirring occasionally, until the onions become translucent and the vegetables are tender. Make sure to monitor the heat to avoid burning.

2. Creating the Roux with Flour

Sprinkle the flour over the sautéed vegetables and stir well to break up any clumps. Continue cooking for an additional 2-3 minutes. This step helps to create a thick base for your soup, enhancing its creamy texture.

3. Adding Broth and Seasoning

Gradually pour the chicken broth into the pot while stirring to combine with the vegetables. Turn the heat up to medium-high and bring the mixture to a boil. Add the chicken bouillon base and ½ teaspoon of black pepper, stirring to dissolve the bouillon completely.

4. Cooking the Chicken Breasts to Perfection

Place the chicken breasts carefully into the boiling broth, ensuring they are fully submerged. Cover the pot, reduce the heat to medium-low, and let the soup simmer for about 15 minutes. Check the chicken’s internal temperature with a meat thermometer to ensure it reaches 165°F. If needed, cook for an additional 2-5 minutes. Once cooked, remove the chicken and place it on a cutting board to rest.

5. Cooking the Egg Noodles

Add the wide egg noodles to the pot and stir to combine. Increase the heat to medium-high, cover the pot, and cook the noodles for 7-10 minutes or until tender. While the noodles are cooking, shred the chicken breasts into bite-size pieces using two forks.

6. Incorporating the Cream Soup

In a small bowl, whisk the two cans of cream of chicken soup with water or milk until smooth. Stir this mixture into the soup pot until thoroughly combined. Taste the soup and add additional salt and pepper if desired.

Common Mistakes to Avoid

• Burning the Vegetables: Keep the heat on medium-low when sautéing to prevent burning, which can make the soup taste bitter.
• Overcooking the Chicken: Use a meat thermometer to check for doneness (165°F) to avoid dry, overcooked chicken.
• Adding Too Much Flour: Be careful not to add extra flour, as it can make the soup too thick and pasty.

Serving Suggestions

Serve this creamy chicken noodle soup with a side of crusty bread or a fresh garden salad. Garnish with fresh chopped parsley for added color and flavor.

Variations and Substitutions

• Protein Options: Substitute chicken breasts with chicken thighs for a richer flavor or use leftover rotisserie chicken to save time.
• Vegetable Swaps: Add more veggies like peas, corn, or spinach for added nutrition.
• Cream Alternatives: Use coconut milk or a dairy-free cream soup to make the recipe dairy-free.

Storage and Reheating Tips

To store leftovers, let the soup cool completely before transferring it to an airtight container. Refrigerate for up to 3 days. Reheat gently over low heat on the stove or in the microwave, stirring occasionally to maintain the creamy consistency. Add a splash of water or broth if the soup becomes too thick.

Kitchen Equipment Needed

• Large pot or Dutch oven
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Whisk
• Ladle
• Meat thermometer

FAQs

Can I make this soup ahead of time?
Yes, you can prepare this soup ahead of time and store it in the fridge. Reheat it gently to serve.

What can I use instead of cream of chicken soup?
You can substitute it with homemade white sauce made from butter, flour, and chicken broth, or use cream of mushroom soup for a different flavor profile.

How can I make this soup gluten-free?
Use gluten-free flour and gluten-free egg noodles to make the recipe suitable for those with gluten sensitivities.

Conclusion

This creamy chicken noodle soup is a must-try for anyone looking to enjoy a hearty, comforting meal. Its rich flavors and creamy texture make it a family favorite. Don’t forget to share this recipe with your friends and family, and subscribe to our blog for more delicious recipes!

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