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This creamy chicken noodle soup is my go-to comfort dish when I want something hearty but not complicated. It comforts without weighing you down and comes together quickly enough for a weeknight meal.
I first made this on a chilly evening after a long day and it instantly became a family favorite thanks to its rich flavor and ease.
Ingredients
- Butter: gives a silky richness and helps build the flavor base choose unsalted for better control over seasoning
- Small yellow onion: adds sweetness pick firm onions with tight dry skins
- Carrots and celery: bring classic soup texture and subtle earthiness select crisp stalks and bright carrots
- Fresh parsley: adds brightness pick vibrant green leaves without spots or wilting
- Garlic: is key for aroma fresh minced cloves offer the best punch
- All purpose flour: thickens the soup gently sift it if lumpy
- Salt: controls seasoning kosher salt usually dissolves well
- Dried oregano and thyme: provide herbal depth check freshness for best flavor
- Freshly ground black pepper: enhances warmth
- Chicken broth: builds the savory base homemade or a quality store brand is best
- Bay leaves: add subtle complexity remove before serving
- Boneless skinless chicken breasts: cook quickly and shred easily buy firm breasts without bruises
- Milk and heavy cream: make the broth luscious whole milk or half and half works fine too
- Dry egg noodles: cook to tender bite and soak up flavors avoid broken pasta
Instructions
- Build The Flavor Base:
- Melt butter in a large pot over medium heat. Add diced onions sliced carrots celery and parsley. Cook gently for five minutes letting the vegetables soften and sweetness develop. Stir occasionally to prevent sticking. Add minced garlic and cook for 20 seconds until fragrant without browning.
- Incorporate The Flour and Spices:
- Sprinkle in flour salt oregano thyme and black pepper. Cook for three minutes stirring frequently which cooks out the raw flour taste and melds the herbs. This creates a roux that thickens the soup later.
- Add Broth And Chicken:
- Pour in the chicken broth carefully scraping up any browned bits on the pot bottom—those add great flavor. Add bay leaves and place the chicken breasts into the pot. Increase heat to bring to a boil.
- Simmer The Soup:
- Lower the heat to a steady simmer. Partially cover and cook for 20 to 25 minutes until the chicken is cooked through and no longer pink inside. This gentle simmer allows flavors to marry and chicken to stay tender.
- Shred The Chicken:
- Remove the cooked chicken breasts and place on a cutting board. Let cool briefly so you can shred it easily using two forks or your hands. Return shredded chicken to the pot.
- Make It Creamy And Add Noodles:
- Stir in the milk and heavy cream followed by the dry egg noodles. Raise heat to boiling and cook for about seven minutes until the noodles are tender but firm.
- Finish And Serve:
- Take the soup off the heat and remove bay leaves. Taste for seasoning and adjust salt and pepper as needed. Ladle into bowls and enjoy the creamy comfort.
My favorite part is how the cream and noodles soften in the broth creating a comforting hug in every spoonful. This recipe always reminds me of cozy family dinners when everyone digs in with big smiles.
Storage Tips
Store leftovers in an airtight container in the fridge for up to four days. Noodles will soak up broth over time so add a splash of milk or broth when reheating to loosen it back up. For longer storage freeze in freezer safe containers for up to three months. Thaw overnight in the fridge before warming.
Ingredient Swaps
You can swap chicken breasts for thighs if you prefer richer meat that stays moist. Use vegetable broth and omit chicken for a vegetarian version adding mushrooms for depth. Half and half can replace the heavy cream for a lighter option.
Serving Ideas
Top with fresh chopped parsley or a squeeze of lemon for brightness. Serve with crusty bread or garlic toast for dipping. A simple side green salad balances the creamy richness well.
Cultural Context
Chicken noodle soup variants exist worldwide as a comfort food known for soothing colds and lifting spirits. This creamy version is inspired by classic American recipes that combine a creamy broth with tender chicken and noodles for ultimate comfort.
Seasonal Twists
Add a handful of fresh spinach near the end of cooking in spring or summer for a green boost. Swap diced butternut squash for carrots in fall to add sweetness and color. Finish with a sprinkle of nutmeg or smoked paprika for a cozy seasonal touch.
This creamy chicken noodle soup offers comforting flavors with simple steps for any home cook.
Frequently Asked Recipe Questions
- → What is the best way to shred cooked chicken for a creamy noodle dish?
Let the chicken cool slightly after cooking, then use two forks to pull apart the meat into thin, even strands. This ensures it distributes well throughout the broth.
- → How can I prevent the noodles from getting mushy in this creamy dish?
Cook the noodles directly in the creamy broth just until tender but still firm to the bite, about 7 minutes, and avoid overcooking to maintain texture.
- → What herbs complement the creamy chicken broth best?
Dried oregano and thyme provide a subtle earthiness, while fresh parsley brightens the flavor, balancing the richness of the cream.
- → Can I substitute heavy cream in the broth without losing richness?
Yes, half and half or whole milk can be used for a lighter but still creamy texture, though heavy cream imparts the richest mouthfeel.
- → Why is adding flour important in thickening the broth?
Cooking flour in butter creates a roux that thickens the liquid, giving the broth a smooth, velvety consistency that clings nicely to the noodles and chicken.