Nothing beats a bowl of warm Creamy Chicken Noodle Soup! Rich and aromatic creamy broth loaded with tender egg noodles, shredded chicken, and veggies, it’s purest form of comfort food.
Check out my other soup recipes, like my Chicken Taco soup.
CREAMY CHICKEN NOODLE SOUP
There is something special about making and enjoying a bowl of homemade chicken noodle soup! It’s warm, flavorful, filling, and so easy to make. This easy chicken noodle soup recipe is loaded with tender noodles, veggies, shredded chicken and a rich and creamy broth. This soup is the perfect meal whether you’re fighting off a cold, craving a cozy dinner, or just looking for a simple homemade favorite.
WHAT YOU NEED-
- Chicken– For chicken noodle soup, you can use either boneless skinless chicken thighs or chicken breast. I like chicken thighs since they are tender and juicer than chicken breast. You can also use shredded rotisserie chicken for this soup recipe.
- Onion– Either yellow onion, red onion, or even sweet onion can be used for this easy chicken noodle soup recipe.
- Carrots– You cannot forget carrots in this soup! Either sliced, cubed, shredded or julienned carrots can be used.
- Celery– Adding celery to this creamy chicken noodle soup is a must, as it adds so much extra flavor.
- Garlic– For the best results, I recommend that you use freshly minced garlic cloves. You can also substitute for jarred minced garlic or just use garlic powder.
- Butter– To sauté all the vegetables, you can use either salted or unsalted butter. You can also swap the butter for olive oil, canola oil, or any other oil you prefer.
- Chicken Broth– You can use either chicken or vegetable broth for this soup. If you prefer to use bouillon, you can just add the chicken bouillon powder to water and create your own chicken broth. 32 oz of chicken broth would be 4 cups of water and 1 ½ Tbsp of chicken bouillon powder.
- Flavor– To season this soup, stick with the classics; salt, pepper, Italian seasoning, and bay leaves.
- Noodles– I love my creamy chicken noodle soup with egg noodles, wide egg noodles, curly egg noodles, or any other style of egg noodles will work. You can also use plain rotini pasta or even linguine or fettuccine pasta. If you want gluten free creamy chicken noodle soup, no worries- just swap the pasta for gluten-free pasta.
- Milk– To make this creamy chicken noodle soup recipe, you can use either whole milk, half and half creamer or even heavy whipping cream.
- Herbs– Freshly chopped herbs elevate all soups! Add some freshly chopped, cilantro, parsley, dill or a combo of herbs. Adding fresh herbs to this soup is totally optional.
HOW TO MAKE CHICKEN NOODLE SOUP
You can have this delicious, creamy chicken noodle soup recipe ready in no time!
- In a large pot or Dutch oven, sauté the diced veggies with butter until tender.
- Once the veggies are tender, pour in the broth, water, seasonings and raw chicken to the pot.
- Bring to a low boil and cook on medium low heat until the chicken is cooked through.
- Carefully remove the chicken from the pot and transfer it to a plate.
- Add the egg noodles to the pot and cook as you shred the chicken. (Depending on the pasta you use, you want the cook time to be according to package instructions.)
- With two forks shred the chicken. (You can also add the chicken into a bowl and with a mixer, blend on high heat and allow the chicken to shred.)
- Once the pasta is tender, add the shredded chicken and milk to the pot and bring it to a simmer. (Taste to see if you want to adjust the seasoning, as desired.)
- Remove the soup from the heat, top with freshly chopped greens.
- Serve hot or warm with desired sides.
SERVING IDEAS-
Serve this hearty homemade chicken noodle soup with the right sides for the ultimate dinner:
- Garlic Bread
- Crackers
- Breadsticks
- Croutons
- Oyster Crackers
- Cheesy Garlic Bread
QUESTIONS YOU MIGHT HAVE:
Yes! I prefer it this way since I always have chicken bouillon on hand. Just swap the 32 oz of broth for 4 cups of water plus 1 ½ Tbsp of chicken bouillon.
No! You can totally just keep it a classic chicken noodle soup and skip the milk in this recipe.
Yes, if you want a thicker chicken noodle soup, just add about 2-3 Tbsp of flour to the veggies after adding the garlic. The flour will thicken the liquid giving you a thick and creamy chicken noodle soup.
You can totally skip the steps for cooking the chicken and use already cooked shredded chicken. You can use premade shredded chicken or buy rotisserie chicken and shred it.
Once the chicken noodle soup is cooled, store it in the fridge for 3-4 days. Just reheat the desired amount of soup in a smaller pot on the stove or in a bowl in the microwave.
Yes, simply swap the pasta for gluten free pasta.
Yes! You can add bell peppers, corn, mushrooms, spinach and even peas to this soup for added flavors!
You can totally prepare this ahead of time by sautéing the veggies and making shredded chicken up to 2-3 days ahead of time. Then all you need to do is add the veggies, chicken, broth and seasoning the pot, bring to a boil, add the pasta and continue with the instructions.
Creamy Chicken Noodle Soup
Ingredients
- 2 Tbsp unsalted butter
- 2/3 cup diced onion yellow or red
- 1 cup medium carrots diced or sliced
- 1 cup celery diced or sliced
- 3 garlic cloves minced
- 32 oz chicken broth**
- 6 cups water
- 1 ½ tsp salt
- ½ tsp ground black pepper
- 1 tsp Italian season
- 2 bay leaves
- 1 lb boneless skinless chicken breast or chicken thighs
- 6 oz egg noodles uncooked
- 1/2 cup whole milk or half and half
- finely chopped cilantro or dill for garnish
Instructions
- In a large soup pot or Dutch oven, melt the butter, then add the diced onions, carrots and celery.
- Sauté on medium high heat for 4-5 minutes, until the veggies are tender, stirring occasionally so they don’t burn. Add the minced garlic and sauté for 1 minute, until fragrant.
- Once the garlic is fragrant, add the chicken broth, water, salt, pepper, Italian seasoning, bay leaves, and raw chicken to the pot.
- Cook on medium high heat, bringing the liquid to a low boil. Cook for about 15 minutes or until chicken is fully cooked through.
- Carefully remove the chicken from the pot and transfer it to a plate.
- Add the egg noodles to the pot and cook for minutes, as you shred the chicken. (Depending on the pasta you use, you want the cook time to be according to package instructions.)
- As the pasta cooks, with two forks shred the chicken. (If you prefer, place the chicken in a bowl and use a hand mixer on high speed to shred it.)
- Once the pasta is tender, add the shredded chicken and milk to the pot and bring it to a simmer. (Taste to see if you want to adjust the seasoning, as desired.)
- Remove the soup from the heat, top with freshly chopped greens.
- Serve hot or warm with desired sides.
Leave a Reply