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In about 30 minutes, you’ll be ready to enjoy a bowl of this creamy chicken noodle soup that tastes like it simmered all day.
Creamy Chicken Soup
This is the recipe I turn to when I want that nostalgic, feel-good flavor of chicken noodle soup but with a creamy twist. It's everything you love about the classic, with a creamy broth that adds a whole new level of comfort. Whether it's a sick day, a cold night, or just dinner on the couch, this recipe hits the spot.
Ingredients
The base for this soup is chicken broth, a little water to cook the egg noodles, and cream or half-and-half, with a little flour to thicken the broth. The meat from a cooked rotisserie chicken cuts down on cooking time, and it’s seasoned with thyme and parsley (or poultry seasoning), while hearty veggies (carrots, onions, celery, garlic) make it a classic.
How to Make Creamy Chicken Noodle Soup
You’ll find a detailed recipe below but first, here’s an overview of what you’ll be doing:
- Separate the meat from the rotisserie; it can be shredded or chopped, and chop all the veggies.
- Sauté the veggies until soft, then add the flour and herbs. Toast those, then add the broth to dissolve the flour. Add the cream, and stir.
- Simmer the soup for 10 minutes, then add the chicken, egg noodles, and water, and simmer for another 10 minutes, until the noodles are cooked.
- Ladle the soup into bowls. Take this soup to the next level by serving it with a warm slice of no-knead Dutch oven bread.
How Does the Soup Thicken?
Adding a little flour to the base of this soup, when you sauté the veggies, creates a light roux that yields a thicker soup.
Swaps and Variations
You can use raw chicken (2 breasts) for this recipe. Simply add it to the pot with the broth, then simmer for 15 minutes (instead of 10) before adding the cream and noodles. Half-and-half is the lightest “cream” swap I’d recommend, since using milk yields a runnier broth that often curdles. If you don’t have noodles, make the rice version of this soup.
Creamy Chicken Noodle Soup {Grandma’s Recipe}
Watch how it’s made:
Ingredients
- 2 tablespoons olive oil
- 3 large carrots, peeled and chopped
- 1 medium yellow onion, chopped
- 2 ribs celery, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme*
- 1 teaspoon dried parsley*
- ¼ cup flour
- 4 cups low-sodium chicken broth or stock
- 1 cup heavy cream, or half-and-half
- 2 cups water
- 2 cups uncooked egg noodles
- 3 cups shredded rotisserie chicken*, about ½ chicken
- 1 bay leaf, optional
Instructions
Sauté:
- In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Add the carrots, onions, celery, and garlic, sauté for 5 minutes or until the vegetables are softened. Add the seasonings and flour, stirring to cook them for about 1 minute.
Simmer:
- Add the broth and stir to dissolve the flour. Add the cream, water, and bay leaf (if using), then bring the soup to a boil, reduce the heat, cover, and simmer for 10 minutes.
- Add the egg noodles and shredded chicken, stir to combine, increase the heat to bring the soup back to a boil, then reduce the heat to low, cover, and continue simmering for 10 minutes, until the pasta is tender. Open and stir a couple of times while it cooks.
Serve & store:
- Remove the bay leaf, ladle the soup into bowls, and enjoy. Refrigerate leftovers for up to 4 days.
Notes
- You can use raw chicken (about 2 breasts) and add them to the pot with the broth, then simmer for 15 minutes (instead of 10) before adding the cream and noodles.
- Half-and-half is the lightest “cream” swap I’d recommend. Avoid using milk, because it yields a runnier broth that often curdles.
- Both thyme and parsley can be swapped with equal amounts of poultry seasoning.
Anne says
This creamy version is the best chicken noodle soup I’ve had!