There is nothing quite like a big bowl of hot soup to cure the winter blues. When the wind is howling outside or you just need a little bit of extra comfort, this Creamy Chicken Noodle Soup is the answer. It strikes that delicate balance between being rich and satisfying without feeling overly heavy. The broth is silky and golden, coating the back of a spoon just right, while the tender chunks of chicken and vegetables provide a wonderful texture in every bite.
Many of us grew up eating canned soups, but once you try a homemade version, it is hard to go back. The difference in flavor is night and day. This recipe takes the classic foundation of a traditional chicken soup and gives it a luxurious twist with a splash of half and half and a generous sprinkle of Parmesan cheese. It is one of those Creamy Chicken Soup Recipes that feels special enough for a Sunday dinner but is quick enough for a busy weeknight.
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Why You’ll Love This Recipe
You are going to fall in love with this soup for so many reasons. First off, it is incredibly flavorful. By searing the chicken thighs right in the pot, we build a foundation of savory goodness that permeates the entire dish. Unlike recipes that just boil the meat, this method ensures that every spoonful is packed with a deep, roasted chicken taste.
Another reason this Hearty Chicken Noodle Soup is a winner is its texture. We use a combination of flour and cornstarch to thicken the broth. This dual thickening method creates a glossy, velvety consistency that stays smooth and never turns gloopy. It is thick enough to feel substantial but light enough that you can enjoy a big bowl without feeling weighed down.
Finally, this recipe is adaptable. You can use rotisserie chicken if you are in a rush, or swap out the vegetables based on what you have in your fridge. It is a forgiving recipe that welcomes experimentation, making it a reliable staple for any home cook looking to put a delicious meal on the table with minimal stress.
Ingredients
The beauty of this Creamy Chicken Noodle Soup lies in its simple, wholesome ingredients. You likely have most of these in your pantry or fridge right now. Here is what you need to get started.
- Olive Oil and Butter: We use a mix of both. The oil prevents burning at higher heat, while the butter adds that classic, creamy richness to the sautéed vegetables.
- Chicken: Boneless skinless chicken thighs are preferred here because they stay juicy and tender even after simmering. You can use breasts, but be careful not to overcook them as they dry out faster.
- Mirepoix: A classic mix of onions, carrots, and celery. Slicing the carrots about a quarter inch thick ensures they cook through without turning to mush.
- Garlic: Fresh minced garlic adds a punch of flavor that powder just cannot replicate. Use four to six cloves depending on how much you love garlic.
- Flour and Cornstarch: All purpose flour helps create a roux at the beginning, while cornstarch is added later with the dairy to stabilize the liquid and add gloss.
- Chicken Broth and Bouillon: Low sodium broth allows you to control the salt level. The added bouillon enhances the savory depth, making the soup taste like it simmered all day.
- Herbs and Spices: A blend of dried parsley, oregano, basil, thyme, sage, and cumin creates a complex flavor profile. A pinch of red pepper flakes adds warmth without distinct heat.
- Half and Half: This provides creaminess without the heaviness of full heavy cream.
- Egg Noodles: Wide egg noodles are the traditional choice for their comforting texture and ability to hold onto the broth.
- Parmesan Cheese: Freshly grated Parmesan melts into the broth, adding a salty, nutty finish that rounds out all the flavors.
Step-By-Step Instructions
Step 1: Sear the Chicken
Start by seasoning your chicken thighs generously with salt and pepper. In a large Dutch oven or heavy soup pot, heat two tablespoons of olive oil over medium high heat. Once the oil is shimmering, carefully place the chicken in the pot. Sear it until it is golden brown, which usually takes about two minutes per side. You are not trying to cook it all the way through yet; you just want that color. Remove the chicken to a plate, but leave all those flavorful drippings in the pot.
Step 2: Sauté the Veggies
Lower the heat to medium. Add the remaining tablespoon of olive oil and the butter to the drippings. Once the butter has melted, toss in your diced onion, sliced carrots, and celery. Sauté these for about four minutes. Use a wooden spoon to scrape up the golden bits from the bottom of the pot. Those bits are pure flavor. Add the minced garlic and cook for just 30 seconds until it becomes fragrant.
Step 3: Create the Roux
Sprinkle the flour over the vegetables and stir constantly for two minutes. The mixture will be thick. It is crucial to cook the flour slightly to remove the raw taste, but be careful not to let it stick and burn on the bottom. If it looks too dry, you can add a tiny splash of oil.
Step 4: Simmer the Soup
Return the seared chicken to the pot. Pour in the chicken broth and add the bouillon, dried herbs, cumin, red pepper flakes, bay leaves, and salt. Increase the heat to bring the liquid to a simmer, then cover the pot and reduce the heat. Let it simmer gently for 12 to 15 minutes. You want the chicken to be tender enough to shred easily.
Step 5: Shred and Thicken
Remove the chicken to a cutting board. While it cools slightly, whisk the cornstarch with the half and half in a small bowl until it is completely smooth. Pour this mixture into the soup pot. Add the uncooked egg noodles and bring the soup back to a gentle boil. Simmer this for about five minutes until the noodles are al dente. Keep an eye on them so they do not get too soft.
Step 6: Finish and Serve
Once the noodles are cooked, reduce the heat to low. Stir in the freshly grated Parmesan cheese until it is melted and smooth. Shred the chicken and return it to the pot. Give the soup a taste and add more salt or pepper if you think it needs it. If you prefer a soup that is less chunky, you can stir in a little extra broth or half and half at this stage.
How To Store Leftovers
This Creamy Chicken Noodle Soup stores surprisingly well, though the noodles will continue to absorb liquid as it sits. If you plan to have leftovers, you might want to cook the noodles separately and add them to individual bowls. However, if everything is already mixed, simply let the soup cool to room temperature before transferring it to an airtight container.
You can refrigerate the soup for up to four days. When reheating, you will likely notice the soup has thickened significantly. Place it in a pot on the stove over medium low heat and splash in some extra chicken broth or water to loosen it up. Stir gently until it is warmed through.
Freezing this soup requires a little modification. Dairy and noodles do not freeze well; the dairy can separate, and the noodles will turn to mush. If you want to make a freezer batch, prepare the soup up to the point before adding the half and half and noodles. Freeze the base. When you are ready to eat, thaw it, bring it to a simmer, and then add your dairy mixture and fresh noodles to finish cooking.
Tips
If you want to make this Hearty Chicken Noodle Soup even faster, you can use a few smart shortcuts. Buying pre chopped onions, celery, and carrots can save you ten minutes of prep time. You can also grab a rotisserie chicken from the deli. If you use rotisserie chicken, skip the searing step and just add the shredded meat at the very end to warm it through.
The bouillon is a small but mighty ingredient in this recipe. It amplifies the poultry flavor in a way that plain broth sometimes misses. If you are using cubes, crush three of them before adding them to the pot so they dissolve evenly. Do not dissolve them in water first; just toss the crumbles directly into the broth.
Feel free to get creative with vegetables. While carrots and celery are traditional, this soup is also delicious with green beans, corn, or peas. If you add softer veggies like frozen peas or spinach, toss them in during the last few minutes of cooking so they keep their bright color and texture. For a heartier meal, you can even stir in some chopped kale or mushrooms.
For those who do not have half and half on hand, you can make your own by mixing equal parts milk and heavy cream. If you want a slightly lighter option, evaporated milk mixed with an extra half tablespoon of cornstarch works wonders. It gives that creamy mouthfeel without as much fat content.
Conclusion
Making soup from scratch is a rewarding experience that pays off with incredible flavor. This Creamy Chicken Noodle Soup is bound to become a regular in your rotation. It is comforting, filling, and packed with wholesome ingredients that make you feel good. Whether you are cooking for a family dinner or meal prepping for the week, this bowl of goodness delivers every time. Grab a spoon and enjoy the warmth.
FAQ
Can I Make This Gluten Free?
Yes, you can easily adapt this recipe. Substitute the all purpose flour with a high quality gluten free flour blend. Ensure your chicken broth and bouillon are certified gluten free. Finally, use your favorite gluten free pasta. Rice noodles or corn based pasta work well, but be sure not to overcook them as they can be more delicate than wheat noodles.
Can I Use Chicken Breasts Instead of Thighs?
Absolutely. Chicken breasts are a leaner option. If you choose to use them, try to avoid overcooking them, as they dry out faster than thighs. If the breasts are very large, slice them in half horizontally so they cook evenly and quickly. This helps prevent the vegetables from breaking down too much while you wait for the meat to cook.
What Other Pasta Shapes Work?
While wide egg noodles are the classic choice for Creamy Chicken Soup Recipes, you can use other shapes. Rotini, fusilli, or farfalle are great options because they have nooks and crannies to catch the creamy broth. You could even break up spaghetti or fettuccine noodles if that is all you have in the pantry. Just adjust the cooking time according to the package directions for the pasta you choose.
Creamy Chicken Noodle Soup
There is nothing quite like a big bowl of hot soup to cure the winter blues. When the wind is howling outside or you just need a little bit of extra comfort, this Creamy Chicken Noodle Soup is the answer. It strikes that delicate balance between being rich and satisfying without feeling overly heavy. The broth is silky and golden, coating the back of a spoon just right, while the tender chunks of chicken and vegetables provide a wonderful texture in every bite.
Requirements
Ingredients
Instructions
- Season chicken thighs generously with salt and pepper. In a large Dutch oven or heavy soup pot, heat two tablespoons of olive oil over medium-high heat. Sear chicken until golden brown, about 2 minutes per side. Remove chicken to a plate, leaving drippings in the pot.
- Lower heat to medium. Add the remaining tablespoon of olive oil and the butter to the drippings. Add diced onion, sliced carrots, and celery. Sauté for about 4 minutes, scraping up golden bits from the bottom. Add minced garlic and cook for 30 seconds until fragrant.
- Sprinkle flour over the vegetables and stir constantly for 2 minutes. The mixture will be thick. Cook flour slightly to remove raw taste, ensuring it doesn’t stick or burn. Add a tiny splash of oil if too dry.
- Return the seared chicken to the pot. Pour in the chicken broth and add the bouillon, dried herbs (parsley, oregano, basil, thyme, sage), cumin, red pepper flakes, bay leaves, and salt. Increase heat to simmer, then cover and reduce heat. Simmer gently for 12-15 minutes until chicken is tender.
- Remove chicken to a cutting board. While it cools, whisk cornstarch with half and half in a small bowl until smooth. Pour this mixture into the soup pot. Add uncooked egg noodles and bring soup back to a gentle boil. Simmer for about 5 minutes until noodles are al dente.
- Reduce heat to low. Stir in freshly grated Parmesan cheese until melted and smooth. Shred the chicken and return it to the pot. Taste and add more salt or pepper if needed. If a thinner soup is desired, stir in extra broth or half and half.
Notes
To save time, use pre-chopped vegetables or rotisserie chicken; if using rotisserie chicken, skip searing and add shredded meat at the end.
Bouillon cubes enhance poultry flavor; crush them before adding to the pot to ensure even dissolving.
Experiment with other vegetables like green beans, corn, peas, kale, or mushrooms. Add softer veggies in the last few minutes of cooking.
If you don’t have half and half, mix equal parts milk and heavy cream, or use evaporated milk with extra cornstarch for a lighter option.
Leftovers can be refrigerated for up to four days. Reheat on the stove, adding extra broth or water to adjust consistency as noodles absorb liquid.
For freezing, prepare the soup without the half and half and noodles. Freeze the base, then thaw, simmer, and add fresh dairy mixture and noodles when ready to serve.
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