Creamy Chicken Noodle Soup Recipe: Hearty Homemade Comfort

Description

Instructions

Step 1: Sauté the vegetables

Heat the olive oil and butter in a large soup pot over medium-high heat. Add the chopped celery, carrots, and onion. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened but not browned.

Step 2: Add garlic and flour

Stir in the minced garlic and cook for about 30 seconds until fragrant. Sprinkle the flour over the vegetables and cook for another minute, stirring constantly to remove any raw flour taste and form a light roux.

Step 3: Add broth, chicken and cream

Gradually pour in the chicken broth while stirring to dissolve the roux. Add the uncooked chicken breasts and the Italian seasoning. Pour in the heavy cream and bring the pot to a gentle boil.

Step 4: Simmer

Partially cover the pot, reduce the heat to a low simmer, and cook for about 10 minutes or until the chicken is cooked through (internal temperature should reach 165°F / 74°C).

Step 5: Add the noodles

Stir in the egg noodles and simmer for another 8–10 minutes, or until the noodles are tender. Stir occasionally to prevent sticking and ensure even cooking.

Step 6: Shred the chicken and finish

Remove the chicken breasts, shred them with two forks, then return the shredded chicken to the pot. Taste and season with salt and pepper as needed. Stir in the chopped parsley and serve hot.

Notes & Tips

1. Fresh ingredients: Fresh vegetables and garlic give the best flavor—use fresh whenever possible.
2. Short on time: Replace raw chicken with shredded rotisserie chicken; add it with the noodles and reduce simmer time.
3. Control the thickness: For a thicker soup, increase the flour slightly when making the roux or simmer a bit longer with the lid off. For a thinner broth, add extra chicken broth as needed.
4. Noodle choice: Egg noodles work best here because they soak up the creamy broth. If you prefer a firmer texture, cook the noodles separately and add them just before serving.
5. Herbs and flavor: Swap or add herbs like thyme or rosemary for a different aromatic profile. Fresh herbs added at the end brighten the soup.
6. Reheating: Gently rewarm over low heat and add a splash of broth or cream if the soup has thickened in the fridge.

Serving Suggestions

Serve this creamy soup with crusty bread, biscuits, or a slice of sourdough for dipping. A crisp green salad with a light vinaigrette balances the richness of the soup. Garnish bowls with extra parsley or a squeeze of lemon for brightness.

Nutritional Information (per serving)

Approximate values—use a nutrition calculator for exact numbers based on your ingredients and portions.

• Calories: 350 kcal
• Fat: 18 g
• Carbohydrates: 25 g
• Protein: 24 g
• Fiber: 2 g

Storage & Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. If the soup has thickened, add a splash of chicken broth to loosen the consistency. Freezing is not recommended because the cream may separate and alter the texture after thawing.

Frequently Asked Questions

Can I make this soup in advance?
Yes. Make the soup up to two days ahead and refrigerate. Reheat thoroughly before serving.

Can I freeze it?
Freezing is not recommended for best texture because the dairy can separate. If you must freeze, omit the cream and add fresh cream when reheating.

What can I use instead of heavy cream?
Use half-and-half for a lighter option, or choose a dairy-free substitute such as coconut milk or cashew cream.

How can I thicken the soup?
Add a touch more flour when making the roux or reduce the broth by simmering uncovered. You can also mash a few cooked vegetables into the broth for natural thickening.

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Try other comforting, creamy chicken soups or casseroles for more hearty meal ideas.