Creamy Chicken Noodle Soup
Warm your soul with a bowl of creamy chicken noodle soup, a timeless comfort food that brings together tender chicken, hearty vegetables, and silky noodles in a rich, creamy broth. This dish is perfect for chilly days or when you need a little extra comfort. Follow this recipe to create a deliciously satisfying soup that your family will love!
Ingredients
– 2 cups cooked chicken, shredded
– 1 cup egg noodles
– 1 medium onion, chopped
– 2 carrots, diced
– 2 celery stalks, diced
– 4 cups chicken broth
– 1 cup heavy cream
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, with a cooking time of 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 350 calories, 15g fat, 30g carbohydrates, and 20g protein. This is based on a standard serving size for one person.
Step-by-Step Cooking Process
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion, carrots, and celery; sauté until softened.
3. Stir in the shredded chicken and cook for another 2 minutes.
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 heavy cream.
7. Season with salt and pepper to taste.
8. Simmer for an additional 5 minutes until heated through.
9. Garnish with fresh parsley before serving.
10. Serve hot and enjoy!
Alternative Ingredients
You can substitute egg noodles with whole wheat pasta or gluten-free noodles. For a lighter version, use half-and-half instead of heavy cream. Additionally, rotisserie chicken can save time on preparation.
Serving and Pairings
Creamy chicken noodle soup pairs wonderfully with crusty bread, crackers, or a fresh green salad. You can also serve it alongside a warm sandwich for a hearty meal.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat, adding a splash of broth if the soup thickens. This soup can be frozen, but the noodles may become soft upon reheating.
Cooking Mistakes
- Overcooking the noodles can make them mushy.
- Not seasoning enough can lead to bland soup.
- Using low-quality broth will affect the flavor.
- Forgetting to sauté vegetables can lead to an unbalanced taste.
- Adding cream too early may cause it to curdle.
Helpful Tips
- Use homemade broth for extra flavor.
- Add herbs like thyme for a fragrant touch.
- Incorporate frozen vegetables for convenience.
- Top with crispy bacon for added crunch.
FAQs
Can I make this soup in advance?
Yes, you can prepare the soup in advance and store it in the refrigerator. However, it’s best to add the noodles just before serving to maintain their texture.
Is this recipe suitable for freezing?
Yes, the soup can be frozen, but the noodles may soften upon reheating. Consider freezing the broth separately and adding freshly cooked noodles later.
How can I make this soup healthier?
To make the soup healthier, use lean chicken breast, low-fat cream, and add more vegetables. You can also use whole grain noodles for added fiber.
What can I substitute for heavy cream?
You can substitute heavy cream with half-and-half or coconut milk for a dairy-free version while still achieving a creamy texture.
Can I add other vegetables?
Absolutely! Feel free to include vegetables like peas, corn, or spinach for added nutrition and flavor.
Conclusion
Creamy chicken noodle soup is a classic dish that warms the heart and satisfies the palate. With its rich flavors and comforting texture, it’s a perfect meal for any time of year. Give this recipe a try, and enjoy a bowl of pure comfort!

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
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, carrots, and celery; sauté until softened.
- Stir in the shredded chicken and cook for another 2 minutes.
- 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 heavy cream.
- Season with salt and pepper to taste.
- Simmer for an additional 5 minutes until heated through.
- Garnish with fresh parsley before serving.
- Serve hot and enjoy!