creamy chicken noodle soup recipe
The Best creamy chicken noodle soup recipe
This soup isn’t just a comfort food—it’s a balanced meal too. The chicken provides lean protein, the vegetables add fiber and vitamins, and the creamy broth gives you healthy fats without being heavy. It’s perfect for when you’re trying to eat well but still want something indulgent. My kids love that it’s easy to customize—add extra veggies if they’re hungry, skip the bread if they’re watching their carbs, or just enjoy it straight from the bowl. And let’s be honest, there’s nothing like a big pot of this on a cold night or after a long day of work. It’s the kind of recipe that doesn’t just feed you—it makes you feel cared for, and honestly, that’s what makes it special. My family doesn’t know what they’d do without it.
Creamy Chicken Noodle Soup
A comforting and creamy chicken noodle soup packed with tender chicken, fresh vegetables, and fluffy egg noodles. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 cups chicken broth
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 2 cups frozen peas
- 2 cups frozen corn
- 1 cup heavy cream
- 1 cup whole milk
- 1 tbsp butter
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and black pepper to taste
- 12 oz egg noodles
- 1 large egg, beaten (optional, for extra creaminess)
👨🍳Directions
-
1
In a large pot, combine chicken broth, diced onion, garlic, carrot, and celery. Bring to a boil, then reduce heat and simmer for 10 minutes. -
2
Add chicken pieces to the pot and cook until fully cooked through (about 10-12 minutes). Remove chicken with a slotted spoon, shred or chop, and set aside. -
3
In a saucepan, melt butter over medium heat. Add heavy cream, milk, thyme, parsley, salt, and pepper. Simmer for 2-3 minutes until slightly thickened. -
4
Return the broth to the large pot. Stir in the creamy sauce mixture. Add shredded chicken back into the pot. Taste and adjust seasoning if needed. -
5
While the soup simmers, cook egg noodles according to package instructions until al dente. Drain and set aside. -
6
Add frozen peas and corn to the soup and simmer for another 3-5 minutes until heated through. Stir in cooked noodles.
🔧Equipment
- Large pot
- Kitchen shears
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
- Slotted spoon
- Saucepan
📊Nutrition Facts (per serving)
📝Notes
- For a lighter version, use low-fat milk and reduce the amount of heavy cream.
- Add a splash of lemon juice for brightness.
- Optional: Top with fresh parsley or a sprinkle of grated Parmesan cheese.
Watch Video Of How Creamy Chicken Noodle Soup Works
❓ Frequently Asked Questions About Creamy Chicken Noodle Soup
What is the best way to prepare the tender chicken pieces for this creamy chicken noodle soup?
To ensure the chicken is perfectly tender, start by parboiling the chicken pieces (about 5 minutes) in salted water until they float. Then, drain and quickly sear them in a hot skillet with butter or oil until they are golden brown. Avoid overcooking to keep them juicy.
Why does my creamy chicken noodle soup have a thick consistency, and how can I adjust it?
A thick consistency can happen if you use too much broth or haven’t reduced it enough. To fix this, simmer the soup longer to evaporate excess liquid, or add a splash of water or broth to thin it out. If you prefer a richer texture, strain the broth before adding it to the soup for a smoother creaminess.
Can I make this creamy chicken noodle soup without using dairy, such as milk or cream?
Yes! You can make a dairy-free version by using coconut milk, cashew cream, or a mix of vegetable broth and a splash of olive oil for richness. For extra creaminess, blend a small portion of the soup with a bit of olive oil or avocado for a velvety texture.
How long should I cook the noodles before adding them to the soup?
Cook the noodles according to the package instructions (usually 8–10 minutes) until al dente. Drain them well, rinse with cold water to stop cooking, and set aside. Adding them in at the end ensures they stay tender and don’t turn mushy.
What are some great substitutions for the ingredients in this recipe if I don’t have them on hand?
– Chicken broth → Use vegetable broth or even water with a few bouillon cubes.
– Cream → Swap for coconut milk, cashew cream, or a mix of Greek yogurt and broth.
– Butter → Use olive oil, avocado oil, or a mix of butter and vegetable oil.
– Onions & celery → Use shallots or substitute with a mix of finely chopped carrots and celery for flavor.
– Fresh herbs → Dried herbs like thyme or parsley work in a pinch.
