There is nothing quite like a warm bowl of soup to fix a long day. When the weather turns chilly or you just need a hug in a bowl, this Creamy Chicken Noodle Soup is exactly what you need.
It combines the classic flavors we all grew up with but adds a rich, smooth twist. You get the tender chicken and soft noodles you expect. But the broth is thicker and more satisfying.
You might think making a Simple Chicken Noodle Soup from scratch takes all day. That is not the case here. This recipe uses smart shortcuts like cooked chicken to save you time.
You can have a wholesome dinner on the table in about 30 minutes. It is straightforward, delicious, and uses ingredients you likely have in your kitchen right now.
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Why You’ll Love This Recipe
This dish balances convenience with homemade taste. You do not need to simmer a whole bird for hours to get deep flavor. The method we use builds layers of taste quickly.
First, it is incredibly budget friendly. By using pantry staples like flour, dried spices, and standard veggies, you keep costs low. You can feed a whole family without breaking the bank.
Second, the texture is wonderful. Many soups are thin and watery. This Creamy Chicken Noodle Soup has a luxurious mouthfeel thanks to a simple milk and flour mixture.
It coats the back of your spoon beautifully. It feels like a treat but is healthy enough for a regular weeknight rotation. It is also a very flexible recipe.
You can swap veggies based on what is in your fridge. If you have leftover roasted chicken or a store bought rotisserie bird, this is the best way to use it.
Finally, this is a Hearty Chicken Noodle Soup that actually fills you up. The combination of protein, veggies, and pasta keeps everyone satisfied until breakfast.
Ingredients
The beauty of this recipe lies in its simplicity. You do not need fancy items to make a Creamy Chicken Noodle Soup that tastes like it came from a restaurant.
- 2 tablespoons olive oil
- 1 large carrot (peeled and finely chopped)
- 1 rib celery (finely chopped)
- 1/2 onion (finely chopped)
- 1/4 teaspoon paprika
- 1 teaspoon fresh thyme (removed from stalk)
- 1/4 cup flour
- 4 cups chicken broth
- 2 cups water
- 2 1/2 cups egg noodles
- 1 lb chicken (cooked and then chopped or shredded)
- 1 1/2 cups milk
- salt and pepper to taste
- 2 teaspoons fresh parsley (chopped)
Olive Oil: This is used to sauté the vegetables. It adds a subtle fruitiness and healthy fats. You could also use butter if you prefer a richer flavor base.
Mirepoix (Carrot, Celery, Onion): This trio is the foundation of almost every great soup. Finely chopping them ensures they cook quickly and distribute flavor evenly in every bite.
Flour: This is the secret to the texture. It combines with the oil and veggies to create a roux. This thickens the broth slightly without making it heavy like a chowder.
Chicken Broth and Water: Using a mix keeps the flavor balanced. If you used only broth, it might get too salty as it boils down.
Egg Noodles: These are the classic choice for this soup. They hold up well to boiling and have a lovely chew. Wide or extra wide noodles work best here.
Cooked Chicken: You can use breasts or thighs. Rotisserie chicken is a massive time saver. Just shred it and toss it in near the end.
Milk: This provides the creaminess. Whole milk gives the best texture, but 2% works well too. It changes the broth from clear to cloudy and comforting.
Step-By-Step Instructions
Making this Creamy Chicken Noodle Soup is a breeze. The process is built to layer flavors one by one so the final result is complex and tasty.
Step 1: Sauté The Aromatics
Start by grabbing a large Dutch oven or a sturdy stock pot. Place it on your stove top over medium heat. Pour in your olive oil and let it warm up.
Toss in the finely chopped celery, carrots, and onions. You want to hear a gentle sizzle when they hit the pan. Stir them occasionally with a wooden spoon.
Cook them for about 5 minutes. You are looking for the onions to become translucent and soft. The carrots should start to lose their hard crunch.
This step releases the natural sugars in the vegetables. It creates a sweet and savory base for your Simple Chicken Noodle Soup. Do not rush this part.
Step 2: Create The Flavor Base
Once the veggies are tender, it is time to build the thickener. Sprinkle the paprika, fresh thyme leaves, and flour directly over the vegetables.
Stir everything constantly for about one minute. You want to coat the veggies thoroughly. This cooks the raw taste out of the flour.
The paprika adds a lovely color and a hint of warmth. The thyme brings an earthy, herbal note that pairs nicely with poultry. The flour will look pasty, which is normal.
Slowly pour in the chicken broth and water while stirring. Scrape the bottom of the pot to release any browned bits. Increase the heat to high to bring the liquid to a boil.
Step 3: Cook The Noodles
When the soup reaches a rolling boil, add your egg noodles. Give it a good stir to ensure they do not stick together. Immediately reduce the heat back down to medium.
You want a steady simmer, not a violent boil. Let the noodles cook for about 15 minutes. Check them occasionally for texture.
The flour in the broth will start to thicken the liquid as the starch from the pasta releases. The soup will begin to look glossy and rich.
Step 4: Add Chicken And Milk
Once the noodles are tender, add your cooked chopped or shredded chicken. Then, pour in the milk. Stir everything gently to combine.
Simmer the soup for another 5 minutes. You want the chicken to heat through and the milk to integrate fully. Do not let it boil hard once the milk is in.
Boiling milk too vigorously can sometimes cause it to separate. A gentle heat keeps it smooth. Stir often to prevent sticking.
Finally, taste the broth. Season with salt and pepper until the flavors pop. Remove the pot from the heat and sprinkle with fresh chopped parsley before serving.
How To Store Leftovers
This Creamy Chicken Noodle Soup makes for excellent leftovers. However, pasta tends to soak up liquid as it sits in the fridge.
To store it, let the soup cool completely first. Transfer it to an airtight container. It will stay fresh in the refrigerator for 3 to 4 days.
When you reheat it, you might notice it has become very thick. This is normal. Simply add a splash of water or extra broth while heating it on the stove.
Stir gently until it reaches your desired consistency. You can use the microwave, but heating it in a pot usually yields better texture results.
Freezing cream based soups can be tricky. The dairy sometimes separates when thawed, changing the texture. It is safe to eat, but it might look a bit grainy.
If you plan to freeze it, consider holding off on the milk and noodles. Freeze the base, then add the milk and pasta when you reheat it later.
Tips
For the best Hearty Chicken Noodle Soup, use a rotisserie chicken. It adds a depth of roasted flavor that plain boiled chicken lacks. Plus, it saves you cooking time.
Chop your vegetables to a uniform size. This ensures they cook at the same rate. You do not want mushy carrots and crunchy onions in the same spoonful.
If you prefer a thicker soup, you can increase the flour slightly. Just make sure to cook it with the oil and veggies long enough to remove the raw flour taste.
Fresh herbs make a huge difference. While dried thyme works, fresh thyme has a brighter floral note. If you love herbs, try adding a little fresh rosemary or sage.
Do not skip the salt and pepper at the end. Soup often needs a final adjustment to wake up all the flavors. Taste it carefully before you serve.
If you want extra veggies, feel free to add them. Frozen peas or corn are great additions. Stir them in at the same time as the cooked chicken.
Conclusion
There are few meals as satisfying as a homemade Creamy Chicken Noodle Soup. It is the kind of dish that brings the family together.
With its rich broth, tender chicken, and soft noodles, it checks every box for comfort food. The fact that it is also quick and affordable is just a bonus.
Next time you are staring at a package of chicken and wondering what to make, try this. It might just become your new favorite weeknight tradition.
Grab a spoon and enjoy the warmth. This Simple Chicken Noodle Soup proves that great food does not have to be complicated.
FAQ
Can I Make This Gluten Free?
Yes, you can. Substitute the wheat flour with a generic gluten free flour blend 1:1. Ensure you use gluten free noodles or rice pasta.
Can I Use Raw Chicken?
You can, but the method changes. You would need to simmer raw chicken breasts in the broth until cooked, then remove and shred them before adding noodles.
Can I Use Cream Instead of Milk?
Absolutely. Using heavy cream or half and half will make the soup even richer. You might need slightly less of it than milk.
Why Did My Soup Curdle?
Curdling happens if the heat is too high when you add the dairy. Always reduce heat to low and do not let it boil vigorously after adding milk.
Creamy Chicken Noodle Soup
This Creamy Chicken Noodle Soup combines classic flavors with a rich, smooth twist. It’s a quick, comforting meal, perfect for a cozy weeknight, ready in about 30 minutes.
Requirements
Ingredients
Instructions
- Start by grabbing a large Dutch oven or a sturdy stock pot. Place it on your stove top over medium heat. Pour in your olive oil and let it warm up. Toss in the finely chopped celery, carrots, and onions. Stir them occasionally with a wooden spoon. Cook them for about 5 minutes until onions are translucent and soft, and carrots begin to soften.
- Once the veggies are tender, sprinkle the paprika, fresh thyme leaves, and flour directly over the vegetables. Stir everything constantly for about one minute to coat the veggies thoroughly and cook the raw taste out of the flour.
- Slowly pour in the chicken broth and water while stirring. Scrape the bottom of the pot to release any browned bits. Increase the heat to high to bring the liquid to a boil. When the soup reaches a rolling boil, add your egg noodles. Stir well to prevent sticking, then reduce the heat to medium for a steady simmer. Let the noodles cook for about 15 minutes.
- Once the noodles are tender, add your cooked chopped or shredded chicken. Then, pour in the milk. Stir everything gently to combine. Simmer the soup for another 5 minutes, ensuring the chicken heats through and the milk integrates fully. Do not let it boil hard once the milk is in. Stir often to prevent sticking.
- Finally, taste the broth. Season with salt and pepper until the flavors pop. Remove the pot from the heat and sprinkle with fresh chopped parsley before serving.
Notes
For the best Hearty Chicken Noodle Soup, use a rotisserie chicken. It adds a depth of roasted flavor that plain boiled chicken lacks. Plus, it saves you cooking time.
Chop your vegetables to a uniform size. This ensures they cook at the same rate. You do not want mushy carrots and crunchy onions in the same spoonful.
If you prefer a thicker soup, you can increase the flour slightly. Just make sure to cook it with the oil and veggies long enough to remove the raw flour taste.
Fresh herbs make a huge difference. While dried thyme works, fresh thyme has a brighter floral note. If you love herbs, try adding a little fresh rosemary or sage.
Nutrition
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Sugar
Fat
Carbs
