If you have a soft spot for comforting classics that warm the soul, this Creamy Chicken Noodle Soup Recipe will instantly become one of your all-time favorites. Bursting with tender chicken, fresh vegetables, perfectly cooked noodles, and a silky, creamy broth, this soup strikes the ultimate balance between hearty and delicate. It’s a dish that feels like a warm hug on a cold day but with a richness and depth that’ll have everyone asking for seconds. Whether you’re feeling under the weather or simply seeking an incredible home-cooked meal, this soup brings pure joy in every spoonful.
Ingredients You’ll Need
Each ingredient in this recipe plays a vital role in creating the beautiful flavor profile and texture that makes this soup so special. From the savory vegetables that provide a fresh base to the creamy dairy components that elevate the broth to silky perfection, every item is essential yet simple to find.
- 2 tablespoons olive oil: Adds a fruity richness and helps soften the vegetables.
- 1 large onion, chopped: Lends sweetness and depth to the soup’s foundation.
- 3 celery stalks, diced: Offers a subtle fresh crunch and earthy undertone.
- 3 carrots, diced: Brings natural sweetness and vibrant color.
- 2 cloves garlic, minced: Provides a fragrant kick that lifts all the flavors.
- 6 cups low-sodium chicken broth: Keeps the soup flavorful without overwhelming saltiness.
- 1 pound boneless, skinless chicken breasts: The hearty protein star of the bowl.
- 2 cups pasta: Adds satisfying chewiness — choose your favorite shape like egg noodles or small shells.
- ¼ cup butter: Creates a luscious roux base for the creamy broth.
- â…“ cup all-purpose flour: Thickens the soup gently without clumping.
- 2 cups milk: Brings smoothness and balances the richness.
- ½ cup heavy cream: The secret to that indulgent, velvety finish.
- Salt and pepper to taste: Essential for seasoning and rounding out flavors.
- Chopped fresh parsley, for garnish (optional): Adds a bright, fresh note and pretty green pop when serving.
How to Make Creamy Chicken Noodle Soup Recipe
Step 1: Sauté the Vegetables
Start by warming the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the chopped onion, celery, and carrots, cooking until they soften and the onion turns translucent. This step builds a fragrant and flavorful base. Once softened, stir in the garlic and sauté for an additional minute to unleash its aroma without burning it.
Step 2: Poach the Chicken
Carefully add the chicken broth to the pot and bring it to a boil. Gently place the chicken breasts in the broth, cover the pot, and reduce the heat to a gentle simmer. Let the chicken cook through, about 10 to 15 minutes. This process results in tender, juicy chicken infused with the soup’s flavors. Remove the chicken carefully and set it aside to cool slightly before shredding.
Step 3: Cook the Noodles
With the broth still simmering, add your chosen pasta. Let it cook until tender but not mushy, following package instructions for timing. The noodles soak up some of the broth, making each bite more substantial and comforting.
Step 4: Make the Roux
While the noodles cook, melt the butter in a separate saucepan over medium heat. Whisk in the flour and keep stirring until the mixture turns golden brown. This roux is the magic ingredient that will thicken the soup and give it a luscious texture without heaviness.
Step 5: Create the Creamy Base
Gradually whisk 1 cup of the hot broth into the roux to loosen it up, then slowly add the milk and heavy cream, stirring constantly. Once smooth, pour this creamy mixture back into the main soup pot and stir well to combine everything seamlessly.
Step 6: Shred Chicken and Finish
Using two forks, shred the cooled chicken into bite-sized pieces and return it to the soup. Season the entire pot generously with salt and pepper, tasting as you go to get it just right. For a fresh finishing touch, stir in some chopped parsley if you like.
Step 7: Serve and Enjoy!
Now, ladle your beautiful creamy chicken noodle soup into cozy bowls and get ready for pure comfort with every spoonful.
How to Serve Creamy Chicken Noodle Soup Recipe
Garnishes
A sprinkle of fresh parsley not only adds color but also a vibrant, herbaceous lift that contrasts beautifully with the rich creaminess. For some extra zing, a dusting of freshly cracked black pepper on top can really perk up each bite.
Side Dishes
This soup pairs brilliantly with crusty bread or warm dinner rolls perfect for dipping. A light green salad with a tangy vinaigrette also works wonderfully to balance out the richness if you want a fuller meal.
Creative Ways to Present
Serve the soup in rustic bread bowls for an extra cozy presentation or garnish with a swirl of cream and a few microgreens for a restaurant-style finish at home. These simple touches make mealtime feel special and inviting.
Make Ahead and Storage
Storing Leftovers
Keep any leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors actually meld nicely overnight, making the second-day soup even tastier!
Freezing
This soup freezes well for up to 2 months. To freeze, cool completely, then transfer to freezer-safe containers. Because cream can sometimes separate, it’s best to freeze before adding cream and stir it in freshly after thawing.
Reheating
Reheat gently on the stove over low heat to prevent curdling. Add a splash of fresh milk or broth if the soup seems too thick. Stir often until heated through for a silky, comforting bowl that tastes just like fresh.
FAQs
Can I use rotisserie chicken instead of cooking chicken breasts?
Absolutely! Using rotisserie chicken is a great shortcut and adds extra flavor. Just shred it and add at the end of cooking before serving.
What types of pasta work best in this soup?
Egg noodles, small shells, or even mini farfalle are excellent choices because they cook quickly and hold up well in soup without becoming mushy.
Is there a dairy-free version of this Creamy Chicken Noodle Soup Recipe?
Yes! Substitute the butter with olive oil, use a gluten-free flour or cornstarch for thickening, and swap milk and cream with coconut milk or an unsweetened nut milk for a creamy texture without dairy.
Can I make this soup in a slow cooker?
While the veggies and broth can be cooked in a slow cooker, the roux and cream base are best made separately on the stove for perfect texture, then stirred in before serving.
How can I make this soup healthier?
Use whole wheat pasta for added fiber, reduce butter slightly, and replace heavy cream with Greek yogurt stirred in off heat for a lighter creaminess without sacrificing flavor.
Final Thoughts
This Creamy Chicken Noodle Soup Recipe is pure comfort in a bowl, combining easy-to-find ingredients with a cooking process that fills your kitchen with irresistible aromas. Whether you’re sharing it with family on a chilly evening or making batch meals for the week, this soup delivers warmth and satisfaction every single time. I can’t wait for you to try it and fall in love just like I did!
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Creamy Chicken Noodle Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Creamy Chicken Noodle Soup is a comforting and hearty dish perfect for chilly days. Featuring tender poached chicken, sautéed vegetables, and pasta all enveloped in a rich, creamy broth made from a homemade roux, milk, and cream, it’s a delicious twist on classic chicken noodle soup that’s both satisfying and easy to prepare.
Ingredients
Soup Base
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 celery stalks, diced
- 3 carrots, diced
- 2 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 pound boneless, skinless chicken breasts
- 2 cups pasta (see notes for suggestions)
Creamy Mixture
- ¼ cup butter
- â…“ cup all-purpose flour
- 2 cups milk
- ½ cup heavy cream
Seasoning and Garnish
- Salt and pepper to taste
- Chopped fresh parsley, for garnish (optional)
Instructions
- Sauté Vegetables: Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add the chopped onion, diced celery, and diced carrots. Sauté the vegetables until they are softened, then add the minced garlic and cook for an additional 1 minute until fragrant.
- Poach Chicken: Pour in the chicken broth and bring it to a boil. Add the boneless, skinless chicken breasts, cover the pot, and reduce the heat to simmer. Cook the chicken for 10-15 minutes until it is fully cooked through. Remove the chicken breasts and set them aside to cool slightly.
- Cook Noodles: With the soup simmering gently, add the pasta to the broth. Cook the pasta until tender, according to package instructions, stirring occasionally to prevent sticking.
- Make Roux: Meanwhile, melt the butter in a separate saucepan over medium heat. Slowly whisk in the all-purpose flour and continue cooking, whisking constantly, until the mixture turns a golden brown color. This creates the roux, which will thicken the soup.
- Create Creamy Base: Gradually whisk 1 cup of the hot chicken broth into the roux to loosen it. Then slowly add the milk and heavy cream while whisking continuously to combine everything smoothly without lumps. Pour this creamy mixture back into the main soup pot with the vegetables, broth, and noodles.
- Shred Chicken and Finish: Shred the cooked chicken breasts using two forks or your hands into bite-sized pieces. Return the shredded chicken to the soup pot. Season the soup generously with salt and pepper to taste. Stir in chopped fresh parsley if using.
- Serve: Ladle the creamy chicken noodle soup into bowls and serve hot for a comforting meal.
Notes
- For pasta, egg noodles, small shells, or elbow macaroni work well in this soup.
- Use low-sodium broth to control salt levels.
- You can substitute half-and-half for the milk and cream for a lighter version.
- Stir the soup occasionally while the noodles cook to prevent them from sticking.
