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Creamy Chicken Noodle Soup Recipe
Why Make This Recipe
Creamy Chicken Noodle Soup is a classic dish that brings comfort to any table. It’s perfect for chilly days or when you’re feeling under the weather. This soup is hearty, filling, and loaded with flavors from fresh veggies and tender chicken. Plus, it’s easy to make and can be on your table in about 30 minutes!
How to Make Creamy Chicken Noodle Soup
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 2 cups egg noodles
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Directions:
- In a large pot, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and celery. Sauté until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute.
- Pour in the chicken broth and bring to a simmer.
- Add the shredded cooked chicken and egg noodles, cooking until the noodles are tender, about 7-10 minutes.
- Lower the heat and stir in the heavy cream, mixing until well combined.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
How to Serve Creamy Chicken Noodle Soup
Serve this delicious soup hot in bowls. You can add a sprinkle of fresh parsley on top for extra flavor and color. This soup pairs wonderfully with crusty bread or a simple green salad for a complete meal.
How to Store Creamy Chicken Noodle Soup
If you have leftovers, let the soup cool completely. Store it in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for longer storage. Just make sure to leave out the heavy cream before freezing. When you’re ready to eat, thaw it in the fridge overnight, reheat, and then stir in the cream.
Tips to Make Creamy Chicken Noodle Soup
- Use rotisserie chicken for a quick and easy shortcut.
- Feel free to add other vegetables like peas or corn for extra nutrition.
- For a thicker soup, you can mix in a tablespoon of flour or cornstarch before adding the broth.
Variation
You can customize this soup by adding different herbs like thyme or rosemary for added flavor. If you prefer a spicy kick, add a pinch of red pepper flakes.
FAQs
Can I use uncooked chicken in this recipe?
Yes, you can use uncooked chicken. Just ensure to cook it thoroughly before adding the other ingredients.
Can I make this soup ahead of time?
Yes, you can make it ahead of time. Just remember to add the heavy cream when you reheat it.
What can I substitute for egg noodles?
You can use any type of pasta you have on hand. Just check the cooking times, as different pastas may take longer to cook.
Creamy Chicken Noodle Soup
A comforting and hearty soup made with fresh veggies, tender chicken, and creamy broth, perfect for chilly days.
Ingredients
Main ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
Broth and Noodles
- 4 cups chicken broth
- 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
- 2 cups egg noodles
Cream and Seasoning
- 1 cup heavy cream Add after cooking the noodles.
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and celery. Sauté until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute.
Cooking
- Pour in the chicken broth and bring to a simmer.
- Add the shredded cooked chicken and egg noodles, cooking until the noodles are tender, about 7-10 minutes.
- Lower the heat and stir in the heavy cream, mixing until well combined.
- Season with salt and pepper to taste.
Serving
- Serve hot, garnished with fresh parsley.
Notes
If you have leftovers, let the soup cool completely. Store it in an airtight container in the refrigerator for up to 3 days. You can freeze the soup for longer storage but leave out the heavy cream before freezing. Add cream when you reheat.
