There are some meals that just feel like a warm hug. When the weather gets a little chilly or you just need something to lift your spirits, a good soup is always the answer. And let’s be honest, the king of all comforting soups has to be a classic Chicken Noodle Soup.
But this isn’t your average, brothy soup. Oh no. This recipe is for a rich, creamy, and totally satisfying version that will become a new family favorite. It’s packed with flavor, loaded with veggies, and has the most wonderful texture. It’s the kind of soup that makes you want to curl up on the couch and savor every single spoonful.
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Why You’ll Love This Recipe
First off, the creaminess is what really sets this Chicken Noodle Soup apart. We create a simple, velvety base that coats every noodle and vegetable. It’s luxurious without being too heavy, which is a lovely balance for a comforting meal.
It’s also incredibly easy to make. Everything comes together in one large pot, which means cleanup is a breeze. That makes it a fantastic choice for a simple weeknight dinner when you want something wholesome without a lot of fuss. Who doesn’t love that?
This is one of those Noodle Soup Recipes that is both filling and flavorful. You’ve got your protein from the chicken, plenty of vegetables, and carbs from the pasta. It is a complete meal in a bowl, perfect for feeding a hungry family. Plus, it tastes even better the next day.
Ingredients
The ingredients for this Chicken Pasta Soup are simple and easy to find. The magic happens when they all come together in the pot.
- 1 tablespoon olive oil
- 5 tablespoons unsalted butter, divided
- 1 small yellow onion, diced (about 1 cup)
- 1 large carrot, diced (about 3/4 cup)
- 1 to 2 stalks celery, diced (about 3/4 cup)
- 1 red pepper, diced
- 1 1/2 teaspoons finely minced garlic (2 cloves)
- 1/3 cup all purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- 1 teaspoon chicken bouillon powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper
- 4 1/2 cups chicken broth or stock
- 3 cups milk (whole milk is recommended for the creamiest result)
- 6 ounces spaghetti
- 1 cup frozen corn
- 1 cup frozen sweet peas
- 1 cup cooked chicken, like rotisserie
- Fresh thyme and/or 3 tablespoons finely minced fresh parsley, for garnish
- Hearty buttered bread or dinner rolls, for serving (optional)
Step By Step Instructions
Making this creamy Chicken Noodle Soup is straightforward. Just follow along and you’ll have a delicious meal in no time. It’s one of my favorite Soup Noodle Recipes for a reason.
Step 1: Sauté The Veggies
In a large pot, melt one tablespoon of the butter with the olive oil over medium heat. Add your diced onion, carrots, celery, and red pepper. Sauté them for about 7 to 9 minutes, until they start to soften up and smell amazing. Then, toss in the garlic and cook for another 30 seconds until it’s fragrant.
Step 2: Add Seasonings And Make The Roux
Sprinkle in the dried thyme, Italian seasoning, chicken bouillon powder, basil, and oregano. Add salt and pepper to your taste. I usually add about 1 teaspoon of salt and 1/2 teaspoon of pepper. Stir everything for 30 seconds to wake up the herbs.
Now, push the veggies to the sides of the pot and turn the heat up a bit to medium high. Add the remaining 4 tablespoons of butter. Once it melts, sprinkle the flour over it. Stir quickly to combine it all, then keep stirring for about a minute. This little step cooks the raw flour taste away and creates our thickening agent, called a roux.
Step 3: Create The Creamy Broth
Pour in 1 cup of the chicken broth and whisk it into the flour mixture. It will start to thicken up almost immediately. Keep whisking for a minute. Then, gradually pour in the rest of the broth while you keep mixing. Stir until it gets a bit thicker, which should take 2 to 3 minutes.
Next comes the milk. Slowly add it, about a half cup at a time. Reduce the heat slightly and keep stirring until the mixture comes to a gentle boil and thickens nicely. This will take another 4 to 6 minutes. Patience is key here for a smooth, creamy base for your Chicken Noodle Soup.
Step 4: Cook The Pasta And Finish The Soup
Once the soup is gently boiling, reduce the heat to maintain a nice simmer. Take your spaghetti and break each piece into four smaller pieces. Add all the pasta to the soup. Let it cook for about 10 minutes, stirring every now and then, until the spaghetti is al dente, meaning it has a slight bite.
Finally, stir in the frozen corn, frozen peas, and your cooked chicken. Just let it all warm through. If the soup looks a little too thick for your preference, you can always stir in a splash of extra chicken broth to thin it out.
Step 5: Garnish And Serve
Take the pot off the heat. Give it one last taste and add more salt and pepper if you think it needs it. Stir in the fresh parsley if you’re using it. Ladle your beautiful, creamy Chicken Noodle Soup into bowls, garnish with some fresh thyme, and serve it up with some hearty bread for dipping. Enjoy!
How To Store Leftovers
If you have any leftover Chicken Noodle Soup, you’re in for a treat tomorrow! Let the soup cool down a bit before storing. Pour it into an airtight container and it will keep well in the refrigerator for up to 3 or 4 days.
One thing to know is that the noodles will continue to soak up the liquid as it sits. So, your soup might be thicker the next day. When you reheat it, just do so gently on the stovetop over medium low heat. You can add a splash of chicken broth or milk to bring it back to your desired consistency.
Tips
Want to make your soup experience even better? Here are a few simple tips for this amazing Chicken Pasta Soup.
- Chicken Choices: Rotisserie chicken is a fantastic shortcut and adds great flavor. But you can also use any leftover cooked chicken you have on hand. Or, simply boil a couple of chicken breasts and shred them before starting the soup.
- Pasta Perfection: Be careful not to overcook the pasta. It will continue to soften as it sits in the hot soup, even after you take it off the heat. Cooking it to al dente is just right.
- Customize Your Veggies: Feel free to add other vegetables. Sliced mushrooms, leeks, or even some spinach stirred in at the end would be delicious additions. This is one of those Noodle Soup Recipes that is very flexible.
- Control The Thickness: Everyone has their own preference for soup thickness. If you like it thinner, add more broth. If you want it thicker, you can let it simmer for a few extra minutes before adding the pasta.
Conclusion
And there you have it. A truly comforting, creamy, and delicious bowl of homemade Chicken Noodle Soup. It’s a simple recipe that delivers so much flavor and warmth. It’s perfect for a family dinner, a cozy lunch, or whenever you need a little bit of comfort in a bowl.
I really hope you give this recipe a try. It’s one of those meals that brings people together and just makes everyone feel good. Happy cooking, and I hope this soup brings as much joy to your kitchen as it does to mine.
FAQ
Can I Use A Different Type Of Pasta?
Absolutely! While spaghetti broken into pieces works great, you can use other pasta shapes. Egg noodles are a classic choice for Soup Noodle Recipes. Smaller shapes like ditalini, shells, or elbow macaroni would also be wonderful. Just be sure to adjust the cooking time according to the package directions.
How Can I Make This Gluten Free?
You can easily adapt this recipe to be gluten free. For the roux, use a good all purpose gluten free flour blend. For the pasta, simply substitute your favorite gluten free spaghetti or other gluten free pasta shape. The results will be just as creamy and delicious.
Can I Make This Dairy Free?
Yes, you can make a dairy free version. Use a dairy free butter substitute for the butter. For the milk, I recommend using a creamy, unsweetened plant based milk like full fat oat milk or cashew milk. This will help you maintain that rich and creamy texture in your Chicken Noodle Soup.
Creamy Chicken Noodle Soup
This rich, creamy Chicken Noodle Soup is a comforting family favorite. Packed with flavor and veggies, it’s a satisfying one-pot meal that’s easy to make and tastes even better the next day.
Requirements
Ingredients
Instructions
- In a large pot, melt one tablespoon of the butter with the olive oil over medium heat. Add your diced onion, carrots, celery, and red pepper. Sauté them for about 7 to 9 minutes, until they start to soften up and smell amazing. Then, toss in the garlic and cook for another 30 seconds until it’s fragrant.
- Sprinkle in the dried thyme, Italian seasoning, chicken bouillon powder, basil, and oregano. Add salt and pepper to your taste. I usually add about 1 teaspoon of salt and 1/2 teaspoon of pepper. Stir everything for 30 seconds to wake up the herbs.
- Now, push the veggies to the sides of the pot and turn the heat up a bit to medium high. Add the remaining 4 tablespoons of butter. Once it melts, sprinkle the flour over it. Stir quickly to combine it all, then keep stirring for about a minute. This little step cooks the raw flour taste away and creates our thickening agent, called a roux.
- Pour in 1 cup of the chicken broth and whisk it into the flour mixture. It will start to thicken up almost immediately. Keep whisking for a minute. Then, gradually pour in the rest of the broth while you keep mixing. Stir until it gets a bit thicker, which should take 2 to 3 minutes.
- Next comes the milk. Slowly add it, about a half cup at a time. Reduce the heat slightly and keep stirring until the mixture comes to a gentle boil and thickens nicely. This will take another 4 to 6 minutes. Patience is key here for a smooth, creamy base for your Chicken Noodle Soup.
- Once the soup is gently boiling, reduce the heat to maintain a nice simmer. Take your spaghetti and break each piece into four smaller pieces. Add all the pasta to the soup. Let it cook for about 10 minutes, stirring every now and then, until the spaghetti is al dente, meaning it has a slight bite.
- Finally, stir in the frozen corn, frozen peas, and your cooked chicken. Just let it all warm through. If the soup looks a little too thick for your preference, you can always stir in a splash of extra chicken broth to thin it out.
- Take the pot off the heat. Give it one last taste and add more salt and pepper if you think it needs it. Stir in the fresh parsley if you’re using it. Ladle your beautiful, creamy Chicken Noodle Soup into bowls, garnish with some fresh thyme, and serve it up with some hearty bread for dipping. Enjoy!
Notes
If you have any leftover Chicken Noodle Soup, you’re in for a treat tomorrow! Let the soup cool down a bit before storing. Pour it into an airtight container and it will keep well in the refrigerator for up to 3 or 4 days. One thing to know is that the noodles will continue to soak up the liquid as it sits. So, your soup might be thicker the next day. When you reheat it, just do so gently on the stovetop over medium low heat. You can add a splash of chicken broth or milk to bring it back to your desired consistency.
Chicken Choices: Rotisserie chicken is a fantastic shortcut and adds great flavor. But you can also use any leftover cooked chicken you have on hand. Or, simply boil a couple of chicken breasts and shred them before starting the soup.
Pasta Perfection: Be careful not to overcook the pasta. It will continue to soften as it sits in the hot soup, even after you take it off the heat. Cooking it to al dente is just right.
Customize Your Veggies: Feel free to add other vegetables. Sliced mushrooms, leeks, or even some spinach stirred in at the end would be delicious additions. This is one of those Noodle Soup Recipes that is very flexible.
Control The Thickness: Everyone has their own preference for soup thickness. If you like it thinner, add more broth. If you want it thicker, you can let it simmer for a few extra minutes before adding the pasta.
Can I Use A Different Type Of Pasta? Absolutely! While spaghetti broken into pieces works great, you can use other pasta shapes. Egg noodles are a classic choice for Soup Noodle Recipes. Smaller shapes like ditalini, shells, or elbow macaroni would also be wonderful. Just be sure to adjust the cooking time according to the package directions.
How Can I Make This Gluten Free? You can easily adapt this recipe to be gluten free. For the roux, use a good all purpose gluten free flour blend. For the pasta, simply substitute your favorite gluten free spaghetti or other gluten free pasta shape. The results will be just as creamy and delicious.
Can I Make This Dairy Free? Yes, you can make a dairy free version. Use a dairy free butter substitute for the butter. For the milk, I recommend using a creamy, unsweetened plant based milk like full fat oat milk or cashew milk. This will help you maintain that rich and creamy texture in your Chicken Noodle Soup.
Nutrition
Calories
Sugar
Fat
Carbs
