Creamy Chicken Noodle Soup Recipe
Introduction
Creamy Chicken Noodle Soup is a comforting classic with a rich, velvety texture. This simple recipe combines tender chicken, fresh vegetables, and creamy broth for a satisfying meal perfect for any day.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 2 cups egg noodles
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 cup heavy cream
- 4 cups chicken broth
Instructions
- Step 1: In a large pot, bring the chicken broth to a boil. Add the sliced carrots and celery, and cook until they are tender, about 5-7 minutes.
- Step 2: Add the cooked chicken and egg noodles to the pot. Continue cooking until the noodles are tender, about 6-8 minutes.
- Step 3: Reduce the heat to low and stir in the heavy cream. Heat through without boiling. Season with salt and pepper to taste, and serve warm.
Tips & Variations
- Use rotisserie chicken for a quicker preparation.
- Substitute heavy cream with half-and-half for a lighter soup.
- Add fresh herbs like thyme or parsley for extra flavor.
- To make it gluten-free, substitute egg noodles with gluten-free pasta.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the cream from curdling. Avoid freezing, as the cream can separate when thawed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use raw chicken for this soup?
Yes, you can start with raw chicken by cooking it directly in the broth until fully cooked, then proceed with adding vegetables and noodles as directed.
What can I substitute if I don’t have heavy cream?
You can use half-and-half or whole milk mixed with a tablespoon of flour to thicken. Keep in mind the soup will be less rich but still tasty.
PrintCreamy Chicken Noodle Soup Recipe
This Creamy Chicken Noodle Soup is a comforting, hearty dish that blends tender chicken, fresh vegetables, rich cream, and savory broth into a warm bowl of goodness. Perfect for chilly days or when you need a cozy meal, this recipe delivers creamy texture without overpowering the classic flavors of chicken noodle soup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Chicken and Vegetables
- 2 cups cooked chicken, shredded or diced
- 2 medium carrots, peeled and sliced
- 2 stalks celery, chopped
Soup Base
- 6 cups chicken broth
- 1 cup heavy cream
- 6 ounces egg noodles
- Salt and pepper, to taste
Instructions
- Prepare the Chicken and Vegetables: In a large pot over medium heat, add the chicken broth and bring to a simmer. Add the sliced carrots and chopped celery, cooking until the vegetables are tender, about 8-10 minutes.
- Add the Chicken: Stir in the cooked, shredded chicken and continue to simmer so the flavors blend, about 5 minutes.
- Cook the Noodles: Add the egg noodles to the pot and cook according to package instructions, usually 6-8 minutes, until noodles are tender but still firm to the bite.
- Incorporate the Cream: Lower the heat and stir in the heavy cream. Warm the soup gently without boiling to avoid curdling, about 3-4 minutes. Season with salt and pepper to taste.
- Serve Warm: Ladle the creamy chicken noodle soup into bowls and enjoy immediately for the best flavor and texture.
Notes
- You can use rotisserie chicken or leftover cooked chicken to save time.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the soup will be less rich.
- If you prefer a thicker soup, add a slurry of flour and water before adding cream to thicken it slightly.
- Fresh herbs like thyme or parsley can be added for extra flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keywords: Creamy Chicken Noodle Soup, chicken soup, comfort food, creamy soup, easy dinner recipe
