There’s something incredibly comforting about a bowl of creamy chicken noodle soup, and after a long day, nothing beats the warm, savory goodness of this dish. Perfect all-year long, this soup is loaded with veggies, tender chunks of chicken, and oodles of noodles. Plus, it’s easy to make and a hit with everyone, from kids to adults.
I love a good soup, and this Creamy Chicken Noodle Soup is one of my favorites. It’s like the best of both worlds: a creamy soup and a homestyle chicken noodle soup.
This isn’t just a winter soup recipe. It’s perfect any time of the year, and it’s pretty simple to make if you use leftover chicken, like rotisserie chicken.
Ready for a hug in a bowl? Grab your ingredients and make this hearty soup recipe today!
What You’ll Love About Creamy Chicken Noodle Soup You Can’t Resist
- It’s thick, rich, and creamy. The heavy cream adds a luscious texture that makes every spoonful delightful.
- Packed with chicken and veggies, this soup is a meal in a bowl.
- It’s a favorite for kids and adults alike, making dinner time stress-free.
- Simple steps and common ingredients mean you can whip this up any night of the week.
Ingredients
- Butter
- Onions
- Carrots – Cut into half moons.
- Celery – Diced.
- Garlic – Minced.
- Fresh thyme
- Pepper
- Salt
- Low sodium chicken broth
- Cooked cubed chicken
- Egg noodles
- Heavy whipping cream
- Flour
- Frozen peas
- Parsley
How To Make Creamy Chicken Noodle Soup You Can’t Resist
- Melt the butter in a large pot over medium heat.
- Add the diced onions, carrots, and celery, cooking until softened, about 5 minutes.
- Stir in the minced garlic, thyme, salt, and pepper, cooking for another minute until fragrant.
- Pour in the chicken broth, bringing the mixture to a boil then turn down the heat, put a lid on the pot, and simmer for about 15 minutes.
- Add the cooked cubed chicken and egg noodles, reducing the heat to a simmer. Cook until the noodles are tender, about 10 minutes.
- Whisk together the flour and ½ cup of water in a separate bowl until smooth. Then, stir in the heavy whipping cream.
- Slowly pour the cream mixture into the soup, stirring constantly to avoid lumps.
- Bring to a simmer for an additional 2-3 minutes, allowing the soup to thicken.
- Add the thawed peas and cook for another1-2 minutes until heated through.
- Sprinkle with chopped parsley before serving.
Step-By-Step Process
Heather’s Tried-And-True Tips
- This is a great way to use up leftover roasted or rotisserie chicken.
- If you’re not going to eat all the soup right away, boil the noodles separately in a pot of salted water. Then, just add noodles to the portions you’re serving.
- Package the noodles separately from the soup so the noodles don’t keep absorbing the soup liquid.
- Feel free to add other veggies like corn or green beans to suit your taste.
Recommended
Make It A Meal
Pair this creamy chicken noodle soup with a fresh green salad and a side of crusty bread to make a complete meal. The salad adds a nice contrast with its crisp texture and the bread is perfect for soaking up every last drop of the delicious soup.
Storage
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the soup in individual portions for up to 3 months. To reheat, thaw overnight in the refrigerator and warm on the stove over low heat, stirring occasionally.
Creamy Chicken Noodle Soup
Ingredients
- 1 tablespoon butter
- 1 cup onion diced
- 2 carrots cut into half moons
- 2 ribs celery diced
- 2 cloves garlic minced
- 2 – 3 sprigs fresh thynme
- ¼ teaspoon pepper
- ½ teaspoon salt
- 8 cups low sodium chicken broth
- 4 cups cooked cubed chicken
- 6 ounces egg noodles
- 1 cup heavy whipping cream
- ½ cup flour
- 1 cup frozen peas
- 2 tablespoons chopped parsley
Instructions
- Melt the butter in a large pot over medium heat.
- Add the diced onions, carrots, and celery, cooking until softened, about 5 minutes.
- Stir in the minced garlic, thyme, salt, and pepper, cooking for another minute until fragrant.
- Pour in the chicken broth, bringing the mixture to a boil then turn down the heat, put a lid on the pot, and simmer for about 15 minutes.
- Add the cooked cubed chicken and egg noodles, reducing the heat to a simmer. Cook until the noodles are tender, about 10 minutes.
- Whisk together the flour and ½ cup of water in a separate bowl until smooth. Then, stir in the heavy whipping cream.
- Slowly pour the cream mixture into the soup, stirring constantly to avoid lumps.
- Bring to a simmer for an additional 2-3 minutes, allowing the soup to thicken.
- Add the thawed peas and cook for another 1-2 minutes until heated through.
- Sprinkle with chopped parsley before serving.
Notes
Heather’s Tried-And-True Tips
- This is a great way to use up leftover roasted or rotisserie chicken.
- If you’re not going to eat all the soup right away, boil the noodles separately in a pot of salted water. Then, just add noodles to the portions you’re serving.
- Package the noodles separately from the soup so the noodles don’t keep absorbing the soup liquid.
- Feel free to add other veggies like corn or green beans to suit your taste.