This creamy chicken noodle soup recipe is comforting goodness in every bowl!
Chicken, fresh vegetables, and tender noodles are cooked in a flavorful creamy broth that goes from stove to table in minutes!
- Homemade Creamy Chicken Noodle Soup is a cream classic panacea for colds or the blues of cold weather.
- This easy recipe uses basic ingredients and alone a pot.
- Economic soups They are perfect for adding leftover chicken and vegetables.
Creamy Chicken and Noodle Soup
Chicken: Use leftover chicken, roasted chickenor start from scratch and cook on low heat whole chicken for both the meat and the broth.
Vegetables: Onions, carrots and celery add flavor to this classic base. chicken noodle soupbut you can make this soup with any variety of fresh, frozen, or canned vegetables.
Noodles: I love linguine or egg noodles in chicken noodle soup, but any variety of pasta will work well.
Broth: The base of this creamy chicken soup is chicken broth and heavy cream. If using light cream, the broth can be thickened with an additional mixture of equal parts cornstarch and water. Pour the mixture into the simmering soup a little at a time until thickened.
How to Make Creamy Chicken Noodle Soup
This creamy chicken noodle soup recipe is comforting goodness in every bowl.
- Sauté vegetables in butter until softened. Add broth and seasonings. (recipe below).
- Whisk the cream and cornstarch and add to the chicken soup.
- Add the cooked pasta and serve.
Try your luck with homemade egg noodles; They’re easy to make and delicious with simple ingredients you probably have on hand!
PRO TIP: Cook pasta aside and add to each bowl of soup before serving. This prevents the pasta from becoming mushy, especially if you plan to enjoy it all week.
Storing Leftover Soup
- Store leftover Creamy Chicken Noodle Soup in a covered container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave.
- Freeze refrigerated soup without pasta in resealable bags for up to 3 months. Thaw in the refrigerator before reheating with fresh pasta. Add cornstarch to thicken if necessary.
More Creamy Soups to Try
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Creamy Chicken and Noodle Soup
This chicken noodle soup has a rich, hearty broth and lots of fresh chicken and vegetables.
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- In a large stockpot or saucepan, melt butter over medium heat. Add the onion, carrots and celery and cook for 3 to 4 minutes or until the onion softens.
- Add the broth, poultry seasoning and bay leaf and cover. Simmer for 10 minutes.
- While the soup simmers, cook the pasta al dente according to package directions. Drain well.
- In a small bowl, beat cream and cornstarch. Add to the soup along with the chicken and let simmer for 5 more minutes.
- Remove the bay leaf, add the pasta and season with salt and pepper to taste.
- If adding more vegetables, increase the amount of chicken broth to avoid overcrowding the pot.
- To use raw chicken: Increase broth by 2 cups and add two chicken breasts (about 7 oz each) in step 2. Simmer raw boneless chicken for 18 to 20 minutes and 30 minutes if bone-in. Remove the chicken, shred or chop it, and add it back to the pot.
- Keep the cooked pasta aside if you plan to keep leftovers. Then add while reheating.
- For a thicker soup, add some potato flakes or additional cornstarch in Step 4.
- If time permits, make a delicious homemade broth with a roast chicken. Remove all meat and set aside. Then simmer the bones for at least 2 to 3 hours on the stove, or all day in a crock pot or slow cooker on low heat.
Calories: 337 | Carbohydrates: 22gram | Protein: 17gram | Fat: 20gram | Saturated fats: 11gram | Polyunsaturated fats: 2gram | Monounsaturated fats: 5gram | Trans fats: 0.1gram | Cholesterol: 88mg | Sodium: 671mg | Potassium: 356mg | Fiber: 2gram | Sugar: 4gram | Vitamin A: 4743UI | Vitamin C: 3mg | Calcium: 64mg | Iron: 1mg
Nutrition information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.
Course Appetizer, Chicken, Dinner, Lunch, Main Course, Side Dish, Soup
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