Creamy Chicken Noodle Soup Recipe
Introduction
Creamy Chicken Noodle Soup is a comforting classic perfect for chilly days or whenever you need a hearty meal. This version combines tender shredded chicken, fresh vegetables, and rich cream for a velvety texture that feels like a warm hug in a bowl.
Ingredients
- 4 cups shredded chicken (about 1 rotisserie chicken, pulled)
- 2 cups celery, chopped
- 2 cups carrots, chopped
- 1 medium-large yellow onion, chopped
- 3 tablespoons olive oil
- 2 teaspoons poultry seasoning
- 10 cups chicken broth (plus up to 2 more cups if needed)
- 2 cups heavy cream
- 12 ounces wide egg noodles (1 package, uncooked)
- 1/3 cup cornstarch
- 1/4 cup water
Instructions
- Step 1: Heat olive oil in a large stockpot over medium to medium-high heat. Once the oil is bubbly and fragrant, add the celery, carrots, onion, poultry seasoning, and salt. Sauté until the vegetables are tender, about 5-10 minutes.
- Step 2: Pour 8 cups of the chicken broth and the heavy cream into the pot with the vegetables. Add the noodles and shredded chicken, making sure they are submerged in the liquid. Bring the soup to a boil, then reduce heat to low and simmer for 8-10 minutes, or until the noodles are al dente.
- Step 3: While the soup simmers, mix the cornstarch and water in a small bowl until the cornstarch is fully dissolved.
- Step 4: Slowly pour the cornstarch mixture into the soup while stirring continuously. Let the soup simmer for an additional 2-3 minutes until it starts to thicken. If the soup becomes too thick, stir in additional chicken broth to reach your desired consistency.
- Step 5: Garnish with fresh parsley if desired and serve hot.
Tips & Variations
- Use leftover rotisserie chicken for added flavor and convenience.
- For a lighter version, substitute half the heavy cream with milk or use all broth and omit cream for a broth-based soup.
- Feel free to add garlic or fresh herbs like thyme for extra aroma.
- Gluten-free option: use gluten-free noodles and cornstarch or a gluten-free thickener of your choice.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, stirring occasionally. The noodles may absorb some liquid upon standing, so add a splash of broth or water when reheating to loosen the soup.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup ahead of time?
Yes, you can prepare it a day in advance and refrigerate. Be aware that noodles may soften further, so you might want to cook noodles separately if planning to store the soup long-term.
What can I substitute for poultry seasoning?
If you don’t have poultry seasoning, use a blend of dried thyme, sage, rosemary, and marjoram to achieve a similar herb flavor.
PrintCreamy Chicken Noodle Soup Recipe
A rich and hearty creamy chicken noodle soup featuring tender shredded chicken, wide egg noodles, and a savory vegetable base, all simmered in a velvety blend of chicken broth and heavy cream. This comforting soup is perfect for chilly days or anytime you crave classic homestyle warmth with a creamy twist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6–8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Soup Base
- 4 cups shredded chicken (about 1 rotisserie chicken pulled)
- 2 cups celery, chopped
- 2 cups carrots, chopped
- 1 yellow onion, medium-large, chopped
- 3 tablespoons olive oil
- 2 teaspoons poultry seasoning
- Salt, to taste
Broth and Cream
- 10 cups chicken broth (plus up to 2 additional cups as needed)
- 2 cups heavy cream
Noodles and Thickener
- 12 ounces wide egg noodles (1 package, uncooked)
- 1/3 cup cornstarch
- 1/4 cup water
Instructions
- Prepare the Vegetables: Heat olive oil in a large stock pot over medium to medium-high heat. Once the oil is bubbly and fragrant, add the chopped celery, carrots, onion, poultry seasoning, and salt. Sauté for 5 to 10 minutes until the vegetables are tender and aromatic.
- Add Broth, Cream, Noodles, and Chicken: Pour 8 cups of the chicken broth along with the heavy cream into the pot containing the sautéed vegetables. Add the wide egg noodles and shredded chicken, ensuring they are fully submerged in the liquid. Bring to a boil, then reduce the heat to low and simmer for 8 to 10 minutes until the noodles are cooked al dente.
- Make Cornstarch Slurry: While the soup is simmering, combine the cornstarch and water in a small bowl, stirring until the cornstarch is completely dissolved without lumps.
- Thicken the Soup: Slowly pour the cornstarch slurry into the simmering soup while stirring continuously. Allow the soup to simmer for an additional 2 to 3 minutes until it begins to thicken. If the soup is too thick for your preference, stir in additional broth to reach your desired consistency.
- Serve and Garnish: Optionally garnish the creamy chicken noodle soup with fresh parsley. Serve hot and enjoy the comforting flavors.
Notes
- If you prefer a thinner soup, gradually add more chicken broth after thickening until the desired consistency is achieved.
- Using rotisserie chicken speeds up preparation and adds a smoky, seasoned flavor to the soup.
- Wide egg noodles provide a chewy texture and hold up well in the creamy broth.
- Poultry seasoning enhances the overall flavor profile, but feel free to adjust seasoning according to taste.
Keywords: Creamy chicken noodle soup, chicken soup, comfort food, creamy soup, homemade chicken noodle soup, rotisserie chicken soup
