This Easy Creamy Chicken Noodle Soup is warm and comforting, filled with tender chicken, soft noodles, and delicious veggies. It’s like a hug in a bowl!
I love making this soup on chilly days. The best part? It’s super easy! Just stir everything together, let it simmer, and enjoy a cozy meal in no time.
Key Ingredients & Substitutions
Butter: This adds richness to the soup. You can use olive oil for a lighter option, or even unsalted margarine if you’re dairy-free.
Chicken Broth: Homemade broth is great if you have it, but store-bought works just as well. If you’re looking for a vegetarian version, vegetable broth is a perfect substitute!
Cooked Chicken: Rotisserie chicken is my favorite for speed. Leftover chicken or turkey can also work. If you want a vegetarian version, use chickpeas or hearty veggies instead.
Egg Noodles: These are traditional for this soup. If you prefer gluten-free options, try gluten-free pasta or rice noodles instead. They will need different cooking times, so check the package instructions.
Heavy Cream: While it gives the soup a creamy texture, you can substitute half-and-half or even coconut milk for a lighter or dairy-free option. Use a little less if you opt for coconut milk, as it can be quite rich!
How Do You Make Creamy Soups Without Lumps?
Creating a smooth and creamy texture is key, and there are a few tricks to avoid lumps when making your soup.
- Whisk the flour with the vegetables well before adding broth. This helps distribute the flour evenly.
- When adding chicken broth, do it gradually while continuously whisking. This prevents the flour from clumping together.
- Be sure to cook the flour for a couple of minutes with the veggies. This cooks off the raw taste and helps it mix better.
These steps are crucial for achieving that perfect creamy consistency that makes this soup so comforting!
How to Make Easy Creamy Chicken Noodle Soup
Ingredients You’ll Need:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 2 cups cooked chicken, shredded or chopped
- 2 cups egg noodles (or wide egg noodles)
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1/4 cup all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 30 minutes to cook, totaling approximately 40 minutes from start to finish. You’ll have a warm, creamy soup ready to enjoy in no time!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Once melted, add the chopped onion, diced carrots, and diced celery. Cook for about 5-7 minutes until the vegetables are softened and the onion is translucent. This will add wonderful flavor to your soup!
2. Add the Garlic:
Stir in the minced garlic and cook for another minute until the garlic becomes fragrant. Be careful not to burn it, as that can give off a bitter taste.
3. Incorporate the Flour:
Sprinkle the flour over the sautéed vegetables and stir well to coat them evenly. Cook this mixture for 1-2 minutes to remove the raw flour taste, stirring constantly.
4. Add the Broth:
Gradually whisk in the chicken broth while stirring constantly to prevent any lumps from forming. This is key for a smooth soup!
5. Season and Simmer:
Add the dried thyme and rosemary. Bring the soup to a boil, then reduce the heat and let it simmer for about 10 minutes. This allows the flavors to meld and the vegetables to become tender.
6. Cook the Noodles:
Add the egg noodles to the pot and cook according to the package instructions, usually about 6-8 minutes, until they are tender. Stir occasionally to prevent sticking.
7. Stir in the Chicken and Cream:
Fold in the cooked chicken and the heavy cream or half-and-half. Simmer gently for another 3-5 minutes to heat through and let the soup thicken slightly.
8. Final Seasoning:
Season with salt and pepper to taste. Adjust the seasoning as desired since broth can vary in saltiness.
9. Serve and Enjoy!
Ladle the soup into bowls and garnish with freshly chopped parsley. It pairs wonderfully with crusty bread. Enjoy your delicious and comforting soup!
Now serve, savor, and enjoy your cozy Easy Creamy Chicken Noodle Soup!
Can I Use Frozen Vegetables in This Soup?
Absolutely! Frozen mixed vegetables are a convenient option. Just add them during the last few minutes of cooking to ensure they heat through without becoming mushy.
How Can I Make This Soup Dairy-Free?
You can swap the heavy cream for coconut milk or unsweetened almond milk for a dairy-free option. If using coconut milk, start with a smaller amount and adjust to your desired creaminess.
Can I Prepare This Soup in Advance?
Yes, you can prepare the soup a day in advance. However, the noodles can become mushy if left in the soup overnight. It’s best to cook the noodles separately and add them just before serving, or skip them completely and serve fresh noodles on the side.
What’s the Best Way to Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove or in the microwave. If the soup thickens upon sitting, add a little broth or water while reheating to regain the desired consistency.
