Creamy Chicken Noodle Soup
Warm and comforting, creamy chicken noodle soup is the perfect dish for any day. Loaded with tender chicken, fresh vegetables, and hearty noodles, this soup is a hug in a bowl. It’s simple to make and ideal for cozy evenings or when you’re feeling under the weather. Let’s dive into this delicious recipe that will surely become a family favorite!
Ingredients
– 2 cups cooked chicken, shredded
– 1 cup egg noodles
– 1 medium onion, chopped
– 2 carrots, diced
– 2 celery stalks, diced
– 3 cups chicken broth
– 1 cup heavy cream
– 2 tablespoons butter
– 1 teaspoon garlic powder
– Salt and pepper to taste
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, and cooking time is around 30 minutes.
Nutritional Value
Each serving (1 cup) of creamy chicken noodle soup contains approximately 350 calories, 18g protein, 20g carbohydrates, and 20g fat. This is based on a standard serving size for one person.
Step-by-Step Cooking Process
1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion, carrots, and celery. Sauté until softened, about 5 minutes.
3. Stir in garlic powder, salt, and pepper.
4. Pour in the chicken broth and bring to a boil.
5. Add the egg noodles and cook according to package instructions.
6. Reduce heat and stir in the shredded chicken.
7. Pour in the heavy cream and mix well.
8. Simmer for an additional 5-10 minutes.
9. Adjust seasoning to taste.
10. Serve hot, garnished with parsley if desired.
Alternative Ingredients
You can substitute egg noodles with whole wheat or gluten-free noodles. For a lighter version, use half-and-half instead of heavy cream, or replace chicken with turkey for a post-holiday twist.
Serving and Pairings
Creamy chicken noodle soup pairs beautifully with crusty bread or a fresh garden salad. For a heartier meal, consider adding grilled cheese sandwiches on the side.
Storage and Reheating
Store leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm it on the stovetop over low heat, adding a splash of broth if it thickens. This soup can be frozen for up to 2 months; however, the cream might separate upon thawing.
Cooking Mistakes
– Don’t skip the sautéing step; it enhances the soup’s flavor.
– Avoid overcooking the noodles; they can become mushy.
– Use quality chicken broth for better taste.
– Don’t add cream too early; wait until the noodles are cooked.
– Adjust seasoning gradually; taste as you go.
– If soup is too thick, add more broth.
– Ensure chicken is cooked before adding to the pot.
Helpful Tips
– Use rotisserie chicken for quicker prep.
– Fresh herbs like thyme or parsley add great flavor.
– For a spicy kick, add red pepper flakes.
– Make a double batch; it freezes well!
– Use leftover vegetables to enhance flavor and nutrition.
FAQs
What type of chicken is best for this recipe?
Using cooked rotisserie chicken is ideal for convenience, but you can also poach or roast chicken breasts for a fresher taste.
Can I make this soup ahead of time?
Yes, you can prepare the soup a day in advance. Just add the cream right before serving to keep it fresh.
Is this soup healthy?
Creamy chicken noodle soup can be healthy, especially if you use lean chicken and plenty of vegetables. Adjusting the cream can also lower fat content.
Can I add more vegetables?
Absolutely! Feel free to incorporate peas, corn, or spinach for added nutrition and flavor.
How do I thicken the soup?
If you prefer a thicker soup, you can mix a tablespoon of cornstarch with water and stir it in during the simmering phase.
Conclusion
Creamy chicken noodle soup is a timeless dish that brings warmth and comfort to any table. With its rich flavors and satisfying ingredients, it’s perfect for family gatherings or a quiet night in. Enjoy this delightful recipe that’s sure to become a cherished favorite!

Creamy Chicken Noodle Soup
Ingredients
- 2 cups cooked chicken shredded
- 1 cup egg noodles
- 1 medium onion chopped
- 2 carrots diced
- 2 celery stalks diced
- 3 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a large pot, melt the butter over medium heat.
- Add the chopped onion, carrots, and celery. Sauté until softened, about 5 minutes.
- Stir in garlic powder, salt, and pepper.
- Pour in the chicken broth and bring to a boil.
- Add the egg noodles and cook according to package instructions.
- Reduce heat and stir in the shredded chicken.
- Pour in the heavy cream and mix well.
- Simmer for an additional 5-10 minutes.
- Adjust seasoning to taste.
- Serve hot, garnished with parsley if desired.