why make this recipe
This creamy chicken noodle soup is warm, filling, and easy to make. It uses simple ingredients and cooks on the stove in one pot. If you like a slow cooker option, try crockpot creamy chicken noodle soup for a hands-off version.
introduction
This soup has tender chicken, soft noodles, and a mild creamy broth. It feels like home and works for a quick weeknight meal or a simple comfort lunch.
how to make Creamy Chicken Noodle Soup
Follow the steps below to make the soup. Use cooked chicken and keep the heat medium so the cream does not boil.
Ingredients :
2 cups cooked chicken, shredded or diced, 4 tbsp unsalted butter, 1 medium onion, diced, 2 large carrots, sliced, 2 stalks celery, sliced, 1/3 cup all-purpose flour, 6 cups chicken broth, 1 tsp dried thyme, 1/2 tsp poultry seasoning, 8 oz wide egg noodles, 1 cup heavy cream, 2 cups fresh spinach (optional), salt and pepper to taste
Directions :
In a large pot, melt butter over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until softened., Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste., Slowly pour in the chicken broth while whisking to prevent lumps. Add thyme and poultry seasoning. Bring to a gentle boil., Add the egg noodles and simmer for 7-9 minutes, or until the noodles are tender., Stir in the shredded chicken and heavy cream. Heat through for 2 minutes. Add spinach if using and season with salt and pepper.
how to serve Creamy Chicken Noodle Soup
Serve hot in bowls. Add a slice of crusty bread or simple crackers on the side. For a party or snack, this soup goes well with a warm dip like cheesy creamy buffalo chicken dip.
how to store Creamy Chicken Noodle Soup
Let the soup cool to room temperature. Put it in airtight containers and refrigerate for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
tips to make Creamy Chicken Noodle Soup
- Use cooked chicken from a rotisserie bird or leftover roast for quick prep.
- Do not boil the soup after adding the cream. Heat gently to keep the cream smooth.
- If you like more vegetables, add peas or green beans. You can also try a lighter version, or pair dishes like a simple chicken vegetable soup for variety.
- Taste and add salt and pepper at the end.
variation (if any)
- Make it dairy-free: use a non-dairy cream substitute or coconut milk.
- Add mushrooms for an earthy note.
- Swap the wide egg noodles for small shells or ditalini if you prefer.
FAQs
Q: Can I use raw chicken?
A: Yes. If you use raw chicken, cook it in the broth until done before adding noodles and cream.
Q: Can I make this soup in advance?
A: Yes. Make the soup, cool it, and store in the fridge. Reheat gently when ready to serve.
Q: Will the noodles soak up all the broth if left overnight?
A: Yes. Noodles will soften more in the fridge. Store noodles separately if you plan to keep the soup for more than a day.
Q: Can I use frozen spinach?
A: Yes. Add frozen spinach when you stir in the chicken and cream and heat until warmed.
Conclusion
This creamy chicken noodle soup is simple, warm, and easy to change to your taste. For a lighter take and extra tips, see Creamy Chicken Noodle Soup – Sally’s Baking Addiction. If you want another easy creamy version with a different approach, check Easy Creamy Chicken Noodle Soup – Salt & Lavender.