Nothing screams ‘comfort food’ like Creamy Chicken Noodle Soup. It’s reminiscent of Grandma’s recipe, with perfectly seasoned chicken nestled in a flavorful broth amidst wide egg noodles. This homemade creamy soup recipe is rich, hearty, and good for what ails you!
Why This Recipe is a Favorite
What’s more comforting than a piping hot bowl of Creamy Chicken Noodle Soup? It’s cozy, hearty and satisfying. When it seems like cold weather will never end, this is the soup you’ll want to make time and time again. One bowl and you’ll be a believer!
I’ve heard it said that chicken noodle soup has healing properties. At least that’s what Granny Tag always told me when she ladled a big scoop of the creamy goodness into my bowl. There’s no condensed soup, preservatives, or ‘cream of chicken soup’ in this dish!
Don’t you just love an old fashioned recipe that brings back sweet memories the moment its aroma fills the air?
Start with fresh, wholesome veggies, then add broth, spices, noodles and cream.
- celery – adds savory flavor
- carrots – provides flavor and color
- onion – gives the soup its depth
- butter – for sautéing the veggies
- rotisserie chicken – convenient shortcut
- garlic powder – gives the recipe a kick
- dried parsley – for color and flavor
- chicken broth – the base of this soup
- wide egg noodles – best noodles for this recipe
- heavy cream – provides richness
- cornstarch mixed with water – thickening agent
1 – Dice carrots, onion and celery into small pieces. Chop chicken and set aside.
2 – Sauté diced carrots, onion and celery with butter in a large dutch oven or soup pot for 10 minutes over low heat.
3 – Add chopped chicken, garlic powder and parsley. Stir well.
4 – Stir in chicken broth and bring to medium low heat. Cover and simmer soup for 20 minutes.
5 – Add wide egg noodles and turn up heat to medium. Cook noodles about 10 minutes until tender. If not tender, cook a little longer.
6 – Pour in cornstarch mixed with water and stir over heat until thickened. Take soup off of heat and stir in heavy cream. Serve in large bowls with oyster crackers if desired.
- If you dice the vegetables ahead of time, it will help with prep. Purchase pre-diced veggies at the grocery store to eliminate even more prep time.
- Rotisserie chicken works well in this dish and makes it come together much quicker. If you prefer, substitute cooked chicken breast in its place.
- Since chicken broth has plenty of sodium, there is no salt added to this recipe. If you wish to add salt and pepper, do so at the end after tasting the soup.
Absolutely! If you’d rather cut the calories and fat, feel free to use milk or half and half instead of heavy cream. If you’d rather not add dairy at all, this soup tastes amazing either way.
Since this soup contains cream, it would curdle if frozen, so it’s best to make it in advance. Or, store it in the refrigerator for up to three days if you don’t eat it all in one sitting.
Green peas taste great in this recipe, or feel free to add any vegetable you wish such as spinach, kale or asparagus.
You’ll love Creamy Chicken Noodle Soup for weeknight dinners with your family, or as a cup of soup for lunch the next day. The creamy seasoned broth will stick to your ribs and keep you satisfied for hours!
If one traditional chicken soup recipe isn’t enough, try these other favorites…
- Three Bean Chicken Soup
- Shortcut Chicken and Dumplings
- White Corn Chicken Chili
- Chicken Gnocchi Soup
- Creamy Chicken and Rice Soup
Creamy Chicken Noodle Soup
*See notes in blog post for detailed tips, photos and instructions.
- 2 ribs celery diced thinly
- 2 medium carrots diced thinly
- 1 small sweet onion diced thinly
- 2 Tablespoon butter
- 2 cups rotisserie chicken chopped
- ⅛ teaspoon garlic powder
- 1 teaspoon dried parsley
- 32 ounces carton chicken broth
- 8 ounces wide egg noodles
- 3 Tablespoons cornstarch mixed with 3 Tablespoons water until smooth.
- ½ cup heavy cream
- Dice the celery, carrots and onion. Place in dutch oven.2 ribs celery, 1 small sweet onion, 2 medium carrots
- Chop chicken and set aside.2 cups rotisserie chicken
- Add butter to the veggies in pot. Saute' over low heat for 10 minutes until veggies are tender.2 Tablespoon butter
- Pour in chopped chicken, garlic powder and dried parsley. Stir.2 cups rotisserie chicken, 1/8 teaspoon garlic powder, 1 teaspoon dried parsley
- Stir in chicken broth and bring to medium low heat.32 ounces carton chicken broth
- Cover soup and cook for 20 minutes on low heat.
- Add wide egg noodles to pot. Cook noodles about 10 minutes until tender, stirring frequently on medium heat. If not tender, cook noodles a little longer.8 ounces wide egg noodles
- Mix cornstarch with water and pour into soup. Stir until thickened over medium heat.3 Tablespoons cornstarch mixed with 3 Tablespoons water until smooth.
- Check the thickness of the soup at this point. If it's too thin, add more cornstarch and water. If it's too thin, add a little milk, water or chicken broth until it's the way you like it.
- Take soup off of heat and stir in heavy cream. Add salt and pepper to taste if needed.1/2 cup heavy cream
- Ladle soup into bowls and serve with crackers on top if desired.
- All noodles cook differently which can affect the thickness of this recipe.
- If soup isn't as thick as you like, add more cornstarch mixed with a little water. Stir soup over medium heat until it thickens.
- If soup seems too thick, add a little milk, water or chicken broth until it's the desired consistency.
- Use pre-diced veggies from the grocery store to cut the prep time in half.
- Cooked chicken breast may be substituted for rotisserie chicken if desired.
- Since chicken broth has sodium, there is no salt added in this recipe. Taste soup at the end and add salt if needed.
Nutrition info is an auto generated estimate.
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