If you are craving a bowl of comfort that feels like a warm hug on a chilly day, this Creamy Chicken Noodle Soup Recipe is exactly what you need. It combines tender chunks of chicken, perfectly cooked noodles, and a rich, velvety broth that’s both hearty and soothing. Every spoonful is packed with wholesome vegetables and a luscious creamy base that transforms classic chicken noodle soup into a decadent meal you’ll want to make again and again.
Ingredients You’ll Need
All the ingredients for this soup are straightforward yet vital to building layers of flavor and texture. From the fresh vegetables that bring vibrancy and crunch to the creamy dairy that adds indulgence and smoothness, each component plays its part brilliantly.
- 2 tablespoons olive oil: For sautéing your vegetables to golden, tender perfection while adding a subtle fruity note.
- 1 large onion, chopped: This adds sweetness and depth when gently cooked, forming the flavor base of your soup.
- 3 celery stalks, diced: Crunchy and aromatic, celery offers a classic, refreshing undertone in every bite.
- 3 carrots, diced: Their natural sweetness brightens the broth and infuses warmth into the soup.
- 2 cloves garlic, minced: Garlic brings an irresistible punch of savory flavor that wakes up the whole dish.
- 6 cups low-sodium chicken broth: Provides the liquid foundation, rich with meaty flavor that ties everything together.
- 1 pound boneless, skinless chicken breasts: Tender and lean protein that will soak up the soup’s creamy goodness once shredded.
- 2 cups pasta: Choose your favorite noodle to make the soup satisfying and hearty—egg noodles or small shapes like ditalini work beautifully.
- ¼ cup butter: Essential for creating the roux, this adds a luscious richness to the creamy base.
- â…“ cup all-purpose flour: Combined with butter, it thickens the broth for that dreamy silky texture.
- 2 cups milk: Adds a gentle creaminess to the broth without overpowering the other flavors.
- ½ cup heavy cream: Gives the soup its signature decadence and smooth mouthfeel.
- Salt and pepper to taste: Simple seasonings that balance and enhance the entire dish.
- Chopped fresh parsley, for garnish (optional): Adds a pop of color and a burst of fresh herbal brightness.
How to Make Creamy Chicken Noodle Soup Recipe
Step 1: Sauté the Vegetables
Start by heating olive oil in your pot over medium-high heat. Toss in the chopped onion, celery, and carrots, and let them soften slowly until fragrant and tender. This step builds a flavorful base you’ll notice in every spoonful. Finish by adding the garlic and cooking for just one minute to release its wonderful aroma.
Step 2: Poach the Chicken
Pour in the chicken broth and bring it to a boil. Nestle the chicken breasts into the simmering liquid, cover the pot, and let everything cook gently until the chicken is completely cooked through, about 10 to 15 minutes. This method ensures juicy, tender chicken that’s perfect for shredding.
Step 3: Cook the Noodles in the Broth
Once the chicken is out, reduce the heat to a gentle simmer. Add your chosen pasta directly into the broth and let it cook until perfectly tender. Cooking the noodles in the broth means they soak up every bit of flavor, resulting in a more intensified taste throughout the soup.
Step 4: Make the Roux
While the noodles soften, melt the butter in a separate saucepan over medium heat. Whisk in the flour and cook it carefully until it turns golden brown, stirring constantly to avoid lumps or burning. This roux is the secret to getting that gorgeously thick and creamy texture in your soup.
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 while whisking continuously. Pour this rich, silky mixture back into the main soup pot, stirring everything together beautifully for a luscious finish.
Step 6: Shred Chicken and Final Touches
Shred the cooked chicken into bite-sized pieces and return it to the pot. Season the soup with salt and pepper to your taste. If you like a touch of freshness, stir in some chopped parsley — it brightens the entire bowl and makes every bite feel special.
Step 7: Serve and Enjoy
Now is the perfect moment to ladle your creamy chicken noodle soup into bowls. Watch as the creamy broth wraps the tender chicken and noodles in a comforting embrace. This is a soup that invites you to slow down and savor each warm, hearty spoonful.
How to Serve Creamy Chicken Noodle Soup Recipe
Garnishes
A sprinkle of chopped parsley adds fresh color and a subtle herbal note that balances the creaminess perfectly. For an extra special touch, a few grinds of black pepper or a drizzle of good-quality olive oil can elevate the flavor beautifully.
Side Dishes
This soup pairs wonderfully with crusty bread for dipping or a simple green salad dressed with a light vinaigrette. Garlic bread or warm dinner rolls are also fantastic for soaking up every drop of that dreamy creamy broth.
Creative Ways to Present
Serve the soup in rustic bowls with a sprig of fresh herbs on top to impress your guests. For a cozy family meal, consider adding a Parmesan crisp on the side or topping with a handful of toasted breadcrumbs for a satisfying crunch that contrasts the creamy texture.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, let the leftovers cool to room temperature before transferring to an airtight container. Stored in the refrigerator, this Creamy Chicken Noodle Soup Recipe stays fresh for up to 3 days, making it ideal for quick lunches or dinners later in the week.
Freezing
If you want to keep it longer, you can freeze the soup—but be aware that the noodles may soften significantly after thawing. To minimize this, store the soup and noodles separately if possible. The creamy broth itself freezes beautifully for up to 3 months.
Reheating
Reheat gently on the stovetop over low heat while stirring often to prevent scorching. If frozen, thaw overnight in the fridge first. Add a splash of milk or broth when warming to refresh the texture and keep that luscious creaminess just right.
FAQs
Can I use different types of noodles in this Creamy Chicken Noodle Soup Recipe?
Absolutely! Egg noodles are traditional and add a nice texture, but feel free to use ditalini, rotini, or even small shells. Just adjust the cooking time according to the pasta type to prevent overcooking.
Is it possible to make this soup dairy-free?
Yes, you can substitute the milk and heavy cream with coconut milk or a non-dairy cream alternative. Use a dairy-free butter or olive oil for the roux to keep the soup creamy without any dairy.
Can I make this soup vegetarian?
While this recipe centers around chicken, you could swap the chicken broth for vegetable broth and omit the chicken for a tasty vegetarian version. Adding mushrooms or tofu can provide extra protein and texture.
How do I prevent the noodles from getting mushy when reheating?
To keep noodles from becoming mushy, cook them al dente and consider storing noodles separately from the soup if possible. Add noodles fresh when reheating to maintain their texture.
What can I do to make the soup thicker or thinner?
If you prefer a thicker soup, add a bit more flour when making the roux or let the soup simmer uncovered to reduce liquid. For a thinner broth, simply add more chicken broth or milk to achieve your desired consistency.
Final Thoughts
There is something truly heartwarming about a bowl of creamy, homemade chicken noodle soup. This Creamy Chicken Noodle Soup Recipe brings both comfort and joy in every spoonful, inviting you to cozy up and indulge in its rich textures and vibrant flavors. Whether serving it on a chilly evening or anytime you need a dose of comfort, it’s a recipe you will treasure and revisit with delight.
Print
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 recipe is a comforting and hearty meal perfect for any day. It features tender chicken breasts, sautéed vegetables, and pasta simmered in a rich, creamy broth made from a homemade roux with milk and heavy cream. Easy to prepare and full of flavor, this soup is ideal for warming up on a chilly evening or serving to family and friends.
Ingredients
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 celery stalks, diced
- 3 carrots, diced
- 2 cloves garlic, minced
Soup Base and Chicken
- 6 cups low-sodium chicken broth
- 1 pound boneless, skinless chicken breasts
- 2 cups pasta (egg noodles or small pasta shapes recommended)
Roux and Dairy
- 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 the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the chopped onion, diced celery, and diced carrots. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the minced garlic and sauté for an additional 1 minute, until fragrant.
- Poach Chicken: Pour in the low-sodium chicken broth and bring the mixture to a boil. Place the boneless, skinless chicken breasts into the pot, cover, and reduce heat to maintain a simmer. Cook the chicken until it is completely cooked through, about 10-15 minutes. Remove the chicken breasts and set them aside to cool.
- Cook Noodles: Keep the soup simmering and add the pasta directly to the pot. Cook according to package instructions until al dente, usually around 7-9 minutes.
- Make Roux: While the pasta cooks, melt the butter in a separate medium saucepan over medium heat. Once melted, whisk in the all-purpose flour continuously until the mixture turns a golden brown, about 2-3 minutes, ensuring it doesn’t burn.
- Create Creamy Base: Slowly whisk 1 cup of the hot chicken broth from the soup pot into the roux to temper it. Gradually add the milk and heavy cream, whisking constantly until fully combined and smooth. Pour this creamy mixture back into the soup pot, stirring well to integrate it with the broth and vegetables.
- Shred Chicken and Finish: Shred the cooked chicken breasts using two forks. Return the shredded chicken into the soup pot. Season the soup with salt and pepper to taste. Stir in chopped fresh parsley if using.
- Serve: Ladle the creamy chicken noodle soup into bowls and serve warm for a satisfying and comforting meal.
Notes
- Egg noodles or small pasta shapes such as ditalini or macaroni work best for this soup.
- For a thicker soup, use less broth or cook the roux slightly longer until darker before adding liquids.
- Low-sodium broth is recommended to better control the salt level in the soup.
- Leftover soup can be stored in the refrigerator for up to 3 days.
- Add fresh herbs like thyme or rosemary for additional flavor variations.
