Creamy Chicken Noodle Soup Recipe

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If you are craving comfort in a bowl, nothing hits the spot quite like this Creamy Chicken Noodle Soup Recipe. It’s a luscious, heartwarming blend of tender chicken, perfectly cooked noodles, and a rich, velvety broth that melds together to create a hug for your taste buds. Every spoonful is packed with cozy flavors, from the sweet carrots and celery to the savory garlic and caramelized roux, making it a dish you’ll want to return to again and again. Whether you’re looking for a family favorite or an impressive soup to serve friends, this recipe delivers unmatched satisfaction and creamy goodness.

Ingredients You’ll Need

Gathering simple yet essential ingredients is the first step toward making a soup that sings with flavor and comfort. Each component plays an important role in building the perfect balance of taste, texture, and color in this creamy chicken noodle soup recipe.

• 2 tablespoons olive oil: For sautéing veggies to bring out their natural sweetness and aroma.
• 1 large onion, chopped: Adds a gentle depth and subtle sweetness as it softens.
• 3 celery stalks, diced: Provides a fresh, crisp bite and earthy undertone.
• 3 carrots, diced: Contributes color and natural sweetness that brighten the soup.
• 2 cloves garlic, minced: Infuses the broth with a savory, fragrant punch.
• 6 cups low-sodium chicken broth: The flavorful foundation that ties everything together without overpowering.
• 1 pound boneless, skinless chicken breasts: Tender protein that soaks up flavor and generates hearty texture.
• 2 cups pasta: Choice of noodles adds chewiness and substance to every spoonful.
• ¼ cup butter: Melts into a silky base that enriches the soup’s creaminess.
• ⅓ cup all-purpose flour: Creates the roux that thickens the broth for that irresistible creamy texture.
• 2 cups milk: Adds smoothness and balances richness.
• ½ cup heavy cream: Elevates the soup to ultra-luxurious, silky perfection.
• Salt and pepper to taste: Essential for seasoning and highlighting flavors.
• Chopped fresh parsley (optional): Sprinkles of bright, fresh color and subtle herbal notes.

How to Make Creamy Chicken Noodle Soup Recipe

Step 1: Sauté the Vegetables

Start by heating the olive oil in a large pot over medium-high heat. Toss in the chopped onion, celery, and carrot. Sauté these together until they soften and become aromatic, about 5 to 7 minutes. Adding the garlic last and cooking it just a minute ensures it releases its full fragrance without burning.

Step 2: Poach the Chicken

Pour in the chicken broth and bring the mixture to a boil. Gently add the chicken breasts, cover the pot, and reduce heat to a simmer. Let the chicken cook through for 10 to 15 minutes. Once done, remove the chicken and set it aside to rest. This process infuses the broth with rich flavor from the chicken while keeping the meat moist and tender.

Step 3: Cook the Noodles

Lower the heat to keep a gentle simmer, then add your choice of pasta to the soup pot. Let the noodles cook directly in the broth until tender—it’s more flavorful this way, as the noodles soak up the savory liquids. Stir occasionally to prevent sticking.

Step 4: Make the Roux

While the noodles work their magic, melt butter in a separate saucepan over medium heat. Whisk in the flour and keep stirring as it browns slightly, turning a lovely golden color. This step is crucial, as it signals your roux is ready to thicken the soup beautifully without tasting floury.

Step 5: Create the Creamy Base

Slowly whisk one cup of chicken broth into the roux to loosen it, then gradually add the milk and heavy cream. Stir constantly until the mixture is smooth and slightly thickened. Pour this luscious cream base back into the soup pot, blending it with the cooked noodles and broth for a dreamy texture.

Step 6: Shred Chicken and Finish the Soup

Shred the cooked chicken breasts into bite-sized pieces and return them to your creamy soup. Season generously with salt and freshly ground pepper to taste. For a final flourish, toss in some chopped fresh parsley for a pop of color and herbaceous brightness that lifts the entire dish.

Step 7: Serve and Enjoy

Ladle the soup into generous bowls and prepare to dive in. This creamy chicken noodle soup recipe serves up warm comfort and satisfying flavors that make cold days feel cozy and every meal feel like a special occasion.

How to Serve Creamy Chicken Noodle Soup Recipe

Garnishes

Fresh parsley is a go-to, but you can also sprinkle a bit of cracked black pepper or add a dash of grated Parmesan cheese for an extra touch of flavor. A squeeze of lemon juice brightens up the richness if you want a slight tangy lift that balances the creaminess beautifully.

Side Dishes

This soup pairs wonderfully with crusty artisan bread, warm garlic rolls, or a light side salad for a full but balanced meal. A simple green salad with a tangy vinaigrette cuts through the creamy soup and keeps the meal feeling fresh and wholesome.

Creative Ways to Present

Serve the soup in hollowed-out bread bowls for a rustic, fun presentation that doubles as an edible serving vessel. Alternatively, layer a small bowl of soup with toasted croutons and cheese in a mason jar for a charming portable lunch or picnic option. These little touches make enjoying this creamy chicken noodle soup recipe even more special.

Make Ahead and Storage

Storing Leftovers

Store leftover soup in airtight containers in the refrigerator for up to 3 days. Because the noodles absorb liquid over time, it’s best to keep the soup slightly thicker than you want and thin it out with a splash of broth or milk when reheating.

Freezing

This soup freezes well if you skip adding the noodles and cream before freezing. Freeze the broth and chicken mixture in freezer-safe containers for up to 3 months. When ready to eat, thaw overnight, then add fresh noodles and cream while reheating for optimal texture and richness.

Reheating

Reheat gently on the stove over medium-low heat to prevent curdling of the dairy. Stir often and add a little extra milk or broth to refresh the soup’s creamy consistency. Avoid boiling once the cream is incorporated to keep it silky smooth.

FAQs

Can I use a different type of pasta?

Absolutely! Small pasta shapes like egg noodles, macaroni, or even ditalini work wonderfully for this soup. Just adjust cooking time accordingly to avoid overcooking.

Is there a dairy-free version of this soup?

Yes, you can substitute the milk and heavy cream with unsweetened coconut milk or a creamy plant-based alternative like cashew cream. The soup will still be rich and flavorful, though with a slightly different taste profile.

Can I use leftover cooked chicken instead of poaching raw chicken?

Definitely. Using pre-cooked chicken can save time. Add it when you incorporate the cream base, just long enough to warm it through without overcooking.

How can I make this soup more nutritious?

Feel free to add extra vegetables like peas, spinach, or mushrooms for added vitamins and texture. Using whole grain pasta or adding shredded kale can also boost the nutrition.

What if my soup is too thick?

Simply whisk in more chicken broth or milk a little at a time until you reach your desired consistency. Keeping it flexible lets you enjoy the soup just how you like it.

Final Thoughts

I hope this Creamy Chicken Noodle Soup Recipe becomes one of your all-time favorites because it truly embodies comfort, ease, and deliciousness in one bowl. It’s a perfect way to show love through food—whether for yourself or those around you. So grab your ingredients, turn on some cozy tunes, and dive into this bowl of warmth and satisfaction. You’ll be smiling with every spoonful, guaranteed!

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Creamy Chicken Noodle Soup Recipe

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4.2 from 59 reviews

• Author: admin
• Total Time: 1 hour
• Yield: 6 servings 1x

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Description

This creamy chicken noodle soup is a comforting and hearty dish perfect for chilly days. It features tender chicken breast, sautéed vegetables, and pasta cooked in a flavorful chicken broth, enriched with a creamy roux made from butter, flour, milk, and cream. Garnished with fresh parsley, this soup combines rich textures and savory flavors to create a satisfying meal.

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Ingredients

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Sautéed Vegetables

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 celery stalks, diced
• 3 carrots, diced
• 2 cloves garlic, minced

Broth & Chicken

• 6 cups low-sodium chicken broth
• 1 pound boneless, skinless chicken breasts

Pasta

• 2 cups pasta (egg noodles or your preferred small pasta)

Roux & Cream Base

• ¼ cup butter
• ⅓ cup all-purpose flour
• 2 cups milk
• ½ cup heavy cream

Seasoning & Garnish

• Salt and pepper to taste
• Chopped fresh parsley, for garnish (optional)

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Instructions

1. Sauté Vegetables: Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the chopped onion, diced celery, and diced carrots. Sauté until the vegetables become soft and fragrant, about 5-7 minutes. Add minced garlic and sauté for an additional 1 minute to release its aroma without burning.
2. Poach Chicken: Pour in the low-sodium chicken broth and bring it to a boil. Once boiling, add the boneless, skinless chicken breasts. Cover the pot and reduce the heat to a gentle simmer. Cook the chicken until fully cooked through, approximately 10-15 minutes, depending on thickness. Remove the chicken breasts from the broth and set aside to cool slightly.
3. Cook Noodles: Keep the broth simmering and add the pasta directly into the soup pot. Cook the pasta until tender, following package instructions, usually about 7-9 minutes.
4. Make Roux: While the pasta cooks, melt the butter in a separate saucepan over medium heat. Whisk in the all-purpose flour continuously and cook the mixture until it turns a golden brown color, about 2-3 minutes, ensuring the flour is cooked but not burnt. This roux will thicken the soup.
5. Create Creamy Base: Gradually whisk one cup of the hot chicken broth into the roux to temper it, then slowly add the milk and heavy cream while whisking constantly to create a smooth cream base. Pour this creamy mixture back into the main soup pot with the broth and vegetables, stirring well to combine.
6. Shred Chicken and Finish: Using forks, shred the cooked chicken breasts into bite-sized pieces. Return the shredded chicken to the soup pot. Season the soup with salt and freshly ground black pepper to taste. Stir in chopped fresh parsley for a bright, fresh finish, if desired.
7. Serve: Ladle the creamy chicken noodle soup into bowls while hot. Serve immediately for a rich, comforting meal.

Notes

• For the pasta, egg noodles work especially well, but small shells or ditalini also make great alternatives.
• Use low-sodium chicken broth to control the salt content in the soup.
• If you prefer a thicker soup, you can increase the roux amount slightly or add more flour.
• Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat gently on the stovetop to avoid curdling the cream.
• For a dairy-free version, substitute milk and cream with coconut milk or dairy-free cream alternatives, but note the flavor will change.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American