Creamy Chicken Noodle Soup

5 from 15 votes

Creamy Chicken Noodle Soup is an easy and delicious way to warm up on chilly nights. This creamy soup is comfort food at its best, and good for what ails you!

Prep Time15

Cook Time40

Total Time55

Course: Soup

Cuisine: American

Servings:

Calories: 323kcal

Author: Debi Morgan | Quiche My Grits

Ingredients

2 ribs celery diced thinly
2 medium carrots diced thinly
1 small sweet onion diced thinly
2 Tablespoons butter
2 cups rotisserie chicken chopped
⅛ teaspoon garlic powder
1 teaspoon dried parsley
32 ounces carton chicken broth
8 ounces wide egg noodles
2 to 4 cups water (add once noodles cook if soup is too thick)
3 Tablespoons cornstarch mixed with 3 Tablespoons water until smooth.
½ cup heavy cream

Instructions

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 Tablespoons butter
Add chopped chicken, garlic powder and dried parsley. Stir well.
2 cups rotisserie chicken, ⅛ 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
Add more water (from 2 to 4 cups) if soup seems too thick once noodles are added.
2 to 4 cups water
When noodles are tender, 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 thick, 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.
½ cup heavy cream
Ladle soup into bowls and serve with crackers on top if desired.

Notes

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.
View the Google Web Story of Creamy Chicken Noodle Soup!

Nutrition