This creamy chicken noodle soup is warm and comforting, packed with tender chicken, soft noodles, and a rich, flavorful broth. It’s like a hug in a bowl!
On chilly days, I love serving this soup with crusty bread. It’s quick to whip up, and trust me, your taste buds will thank you! Plus, who doesn’t love a cozy soup? 😊
Key Ingredients & Substitutions
Chicken: Using rotisserie chicken is my go-to for convenience. It’s already cooked, which saves time. If you have leftover chicken, feel free to use that instead! For a healthier option, you can also use shredded turkey.
Noodles: Wide egg noodles are traditional, but you could switch to any pasta you prefer, such as fettuccine or even gluten-free noodles. Just be mindful of the cooking times!
Heavy Cream: I love the richness that heavy cream adds, but you can use half-and-half or even whole milk for a lighter version. For a dairy-free option, coconut milk works well too while adding a hint of sweetness.
Spices: The thyme and dill give an aromatic flavor profile. If you don’t have fresh herbs on hand, dried versions work fine. For a personal twist, I sometimes add a pinch of nutmeg for warmth!
How Do I Make Sure My Soup is Creamy and Not Lumpy?
Getting that perfect creamy texture can be tricky, but following these tips can help! The key step is when you mix in the flour. Here’s how:
- After sautéing your veggies, sprinkle the flour evenly over them and stir to coat. This prevents clumps.
- When you slowly pour in the chicken broth, keep stirring. This helps distribute the flour and avoids any lumps forming.
- Once the soup is simmering, adding the cream slowly while stirring ensures that it blends into a smooth consistency.
By taking your time during these steps, you can enjoy a rich and creamy chicken noodle soup every time!
Creamy Chicken Noodle Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 6 cups chicken broth (preferably low sodium)
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 teaspoon dried thyme
- 1 teaspoon dried dill weed
- Salt and pepper, to taste
- 2 cups wide egg noodles or your favorite noodle
- 1 cup heavy cream or half-and-half
- 2 tablespoons all-purpose flour
- Fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This creamy chicken noodle soup takes about 15 minutes to prepare and 20 minutes to cook, for a total of 35 minutes. It’s quick and easy, making it perfect for a cozy weeknight meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Once hot, add the chopped onion, diced carrots, and diced celery. Sauté these veggies until they’re softened, about 5-7 minutes. This helps build the flavor base for your soup!
2. Add Garlic and Flour:
Stir in the minced garlic and let it cook for another minute until fragrant. Then, sprinkle the flour evenly over the vegetables and stir well to coat everything. Cook for about 2 minutes, stirring constantly to get rid of any raw flour taste.
3. Pour in the Broth:
Gradually pour in the chicken broth while stirring the mixture. This helps prevent lumps from forming. Once all the broth is in, add in the shredded chicken, thyme, dill, salt, and pepper. Bring this mixture to a boil over medium-high heat.
4. Add Noodles:
Once boiling, reduce the heat to a simmer. Toss in the egg noodles and cook according to package instructions—typically around 7-8 minutes—until they are tender.
5. Stir in the Cream:
After the noodles are cooked, lower the heat and stir in the heavy cream. Warm the soup gently, but be careful not to let it boil, as this can affect the creaminess.
6. Final Touches:
Give your soup a taste and adjust the seasoning with more salt and pepper if needed. If you like, garnish with fresh parsley for an added pop of flavor and color.
7. Serve and Enjoy!
Your delicious creamy chicken noodle soup is ready! Serve it hot, along with some crusty bread or crackers for a comforting meal. Enjoy!
Can I Use Frozen Vegetables in This Recipe?
Absolutely! If you’re short on time, frozen mixed vegetables can be a convenient and tasty substitute. Just add them in during the last few minutes of cooking so they warm through without getting mushy.
How Can I Make This Soup Gluten-Free?
You can easily adapt this recipe to be gluten-free by using gluten-free pasta and substituting the all-purpose flour with a gluten-free flour blend or cornstarch. Simply whisk it with a little broth before adding it to avoid lumps!
Can I Store Leftover Soup?
Yes, you can store leftovers in an airtight container in the fridge for up to 3 days. Just keep in mind that the noodles may absorb some liquid as it sits, so you might want to add a splash of broth or water when reheating.
What Should I Serve with Chicken Noodle Soup?
This soup pairs wonderfully with crusty bread, toasted sandwiches, or a simple side salad. You can also serve it with crackers for added crunch!
