Indulge in the comforting goodness of Creamy Chicken Noodle Soup, a classic dish that warms the heart and soul. This easy-to-make recipe combines tender chicken, hearty vegetables, and creamy broth for a satisfying meal that’s perfect for chilly days or when you need a quick and delicious dinner option.
Why Make This Recipe
Creamy Chicken Noodle Soup is a go-to recipe for busy weeknights or whenever you crave a comforting bowl of goodness. It’s a one-pot meal that is ready in no time, packed with flavors that everyone in the family will love. Perfect for those looking for a wholesome and nourishing dish that brings comfort with every spoonful.
How to Make Creamy Chicken Noodle Soup
Ingredients:
- 1 tablespoon oil
- 2 large carrots, peeled and chopped
- 2 ribs celery, chopped
- ½ medium onion, finely diced
- 2 teaspoons salt
- 2 cloves garlic, minced
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 5 cups low sodium chicken broth
- 2 boneless skinless chicken breasts (about 1 lb or 450g)
- 1½ cups uncooked ditalini pasta (or egg noodles or another small pasta shape)
- 1 cup half and half or cream
- 2 tablespoons corn starch
- Salt and pepper to taste
Directions:
- Sauté Vegetables: Add oil to a 4-quart Dutch oven or soup pot and heat over medium-high heat. Add carrots, celery, and onion. Cook until onions are translucent, about 3-4 minutes.
- Add Seasonings: Add salt, garlic, parsley, thyme, and pepper. Cook for 1 minute.
- Add Broth and Chicken: Pour in the broth, scraping the bottom of the pot. Add the chicken breasts and simmer for 10 minutes. Remove chicken to shred.
- Cook Pasta: Stir in pasta, cover, and simmer for 10 minutes or until pasta is al dente.
- Finish Soup: Whisk together cream and corn starch. Stir into the soup with shredded chicken. Cook until thickened. Adjust salt and pepper before serving.
How to Serve Creamy Chicken Noodle Soup
Serve the soup hot in bowls, sprinkled with fresh parsley or a dash of black pepper, alongside crusty bread or crackers for a complete meal.
How to Store Creamy Chicken Noodle Soup
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Tips to Make Creamy Chicken Noodle Soup
- Shortcut with Rotisserie Chicken: Use rotisserie chicken for a shortcut in preparing the soup.
- Add More Vegetables: Feel free to add in additional vegetables like peas or corn for extra color and nutrients.
- Adjust Thickness: Adjust the thickness of the soup by adding more cream or broth as desired.
Variation
For a dairy-free version, substitute the half and half or cream with coconut milk for a creamy and flavorful twist.
Creamy Chicken Noodle Soup
Ingredients
Instructions
-
Sauté Vegetables: Add oil to a 4-quart Dutch oven or soup pot and heat over medium-high heat. Add carrots, celery, and onion. Cook until onions are translucent, about 3-4 minutes.
-
Add Seasonings: Add salt, garlic, parsley, thyme, and pepper. Cook for 1 minute.
-
Add Broth and Chicken: Pour in the broth, scraping the bottom of the pot. Add the chicken breasts and simmer for 10 minutes. Remove chicken to shred.
-
Cook Pasta: Stir in pasta, cover, and simmer for 10 minutes or until pasta is al dente.
-
Finish Soup: Whisk together cream and corn starch. Stir into the soup with shredded chicken. Cook until thickened. Adjust salt and pepper before serving.
