Creamy Chicken Noodle Soup: Comfort in a Bowl

When comfort food calls, few dishes answer as heartily as a bowl of Creamy Chicken Noodle Soup. This rich and velvety twist on the classic chicken noodle soup delivers all the nostalgic warmth you crave—plus an extra layer of creamy indulgence. With tender chicken, al dente noodles, and a luscious broth filled with vegetables and herbs, this soup is like a cozy blanket on a chilly day. Perfect for family dinners, meal prep, or comforting someone who’s under the weather, this soup deserves a place in your regular rotation.

Why You’ll Love This Soup

• Rich and Creamy – A silky broth that wraps every spoonful in warmth
• Hearty and Satisfying – Protein-packed with plenty of chicken and noodles
• Versatile and Customizable – Easy to adapt to your preferences
• Perfect Make-Ahead Meal – Tastes even better the next day!

Ingredients

For the Soup Base:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• ¼ cup all-purpose flour (for thickening)
• 6 cups chicken broth (low sodium preferred)
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and black pepper, to taste

For the Creamy Component:

• 1 cup heavy cream or half-and-half
• 1 cup milk
• 1 cup frozen peas (optional)

For the Protein and Noodles:

• 3 cups cooked shredded chicken (rotisserie works well)
• 3 cups egg noodles, uncooked

Instructions

Step 1: Sauté the Veggies

1. In a large pot or Dutch oven, melt butter with olive oil over medium heat.
2. Add onion, carrots, and celery. Sauté for about 5–7 minutes until softened.
3. Stir in garlic and cook for another 30 seconds.

Step 2: Build the Broth

1. Sprinkle in the flour and stir to coat the vegetables evenly. Cook for 2 minutes.
2. Slowly pour in chicken broth while whisking to prevent lumps.
3. Add thyme, parsley, salt, and pepper. Bring to a gentle simmer.

Step 3: Add Noodles and Chicken

1. Stir in uncooked noodles and let simmer for 8–10 minutes, or until noodles are tender.
2. Add shredded chicken and continue to simmer for another 3–5 minutes to heat through.

Step 4: Make It Creamy

1. Lower the heat and stir in milk and heavy cream.
2. Add peas (if using) and cook for another 2–3 minutes.
3. Adjust seasoning as needed.

Tips for Success

• Use rotisserie chicken to save time and add flavor.
• Don’t overcook the noodles – they will continue to absorb liquid as the soup sits.
• Add cream last to avoid curdling.
• Make it gluten-free – use GF flour and noodles.

Variations

• Add mushrooms or spinach for a veggie boost.
• Use turkey instead of chicken.
• Add a kick – stir in a pinch of crushed red pepper flakes.
• Make it dairy-free – use coconut milk or a dairy-free creamer.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat gently over the stove or in the microwave. Add a splash of broth or milk if it thickens too much.
• Not recommended for freezing due to the dairy and noodles.

Conclusion

Creamy Chicken Noodle Soup is the perfect blend of old-fashioned comfort and indulgent modern flair. Whether you’re nursing a cold, warming up on a winter night, or simply craving something hearty and homemade, this soup hits the spot every time. Serve it with crusty bread or a side salad, and you’ve got a complete meal that feels like a hug in a bowl.