Ah, Creamy Chicken Noodle Soup—comfort food at its finest! 🍲🐔 Here’s a rich, hearty version that’s creamy without being heavy and full of tender chicken, soft noodles, and flavorful veggies.
Ingredients (serves 4–6)
Soup base:
- 2 tbsp butter
- 1 medium onion, diced
- 2–3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 6 cups chicken broth (homemade or store-bought)
- 2 cups cooked chicken, shredded or diced (rotisserie works great)
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt & black pepper, to taste
Creamy component:
- 1 cup heavy cream or half-and-half
- 2 tbsp all-purpose flour (for thickening, optional)
Noodles:
- 6 oz (170 g) egg noodles or pasta of choice
Optional garnish:
- Fresh parsley, chopped
- Grated Parmesan
Instructions
1. Sauté the veggies
- In a large pot, melt butter over medium heat.
- Add onion, carrots, and celery. Cook 5–6 minutes until softened.
- Add garlic and cook 30–60 seconds until fragrant.
2. Add broth and seasonings
- Pour in chicken broth.
- Stir in thyme, parsley, salt, and pepper.
- Bring to a boil, then reduce heat and simmer 10 minutes.
3. Cook the noodles
- Add noodles to the simmering soup and cook according to package instructions until tender.
4. Add chicken and cream
- Stir in cooked chicken.
- In a small bowl, whisk flour into heavy cream until smooth (if using flour).
- Slowly add cream to soup, stirring until incorporated.
- Simmer 5 minutes until soup is creamy and slightly thickened.
5. Serve
- Taste and adjust seasoning.
- Garnish with fresh parsley and Parmesan if desired.
- Serve with crusty bread for dipping.
💡 Tips for extra richness:
- Use rotisserie chicken for quick prep and extra flavor.
- For a silky texture, stir in cream slowly and avoid boiling after adding.
- Add a squeeze of lemon juice at the end to brighten the flavors.
If you want, I can give you a “loaded creamy chicken noodle soup” version with extra veggies, bacon, and cheesy noodles that tastes like a cozy restaurant bowl.
Do you want me to do that?
