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Hearty and comforting Creamy Chicken Noodle Soup
A delicious, creamy comforting chicken soup
This easy to make Creamy Chicken Noodle Soup recipe is a soul satisfying meal you’ll want to make again and again. During the bleak, cold gray days of winter there’s nothing better than a hot, steaming bowl of soup!
We’ve included several options for preparing this recipe with convenience foods like rotisserie chicken and store-bought chicken broth. These shortcuts help get dinner on the table in about 30 minutes.
In addition to making this a quick and easy soup, we’re also sharing a few simple options for a completely homemade version, too. It’s so much easier to make than you’d think and so delicious, too.
- Unsalted Butter: used to sauté the vegetables and fresh thyme leaves. You can substitute olive oil or vegetable oil if desired.
- Vegetables: dice or chop fresh sweet or yellow onion, a few medium carrots and two stalks of celery. Have one cup of frozen green peas set aside to add at the end.
- Thickener: all-purpose flour is used to thicken the broth. You can substitute 2 tablespoons of cornstarch mixed with cold water if preferred.
- Chicken Broth or Chicken Stock: canned or homemade chicken broth both work well in this recipe.
- Milk: we use whole milk for this recipe, but 2% is also fine. For a richer broth stir in 1/2 cup of heavy cream at the end. We don’t recommend using all cream or half-and-half. Whole milk yields the best results.
- Egg Noodles or Pasta: I’ve used all kinds of egg noodles in this soup. Long, thin, dried Kluski style egg noodles seen here are my favorites.
These New Mill brand of Polish-style Kluski noodles are made with twice the amount of egg yolks as regular noodles. They don’t soften as quickly as some egg noodles making them great to use in soups or even Tuna Noodle Casserole.
Kluski egg noodles can be found at most well stocked grocery stores, Amazon and WalMart. These take a little longer to cook, so just follow the directions on your package of noodles.
- Chicken: this recipe calls for 4 cups of cooked, diced or shredded chicken. If making homemade chicken broth follow our recipe and use the cooked chicken for this soup. This step can be done a day or two in advance.
For a quick and easy weeknight solution use store-bought shredded rotisserie chicken in this recipe.
Another option is to poach 4 boneless, skinless chicken breasts or chicken thighs. Cook slowly in a small amount of broth and/or wine seasoned with peppercorns, thyme sprigs and a little salt.
- Seasoning: this soup is best served well seasoned with plenty of fresh ground black pepper. Depending on whether you’re using store-bought, low-sodium or homemade chicken broth, you’ll also need to add some salt. Check the seasoning before serving and adjust as needed.
- Garnish: add fresh chopped parsley leaves when serving if desired.
- Optional ingredients: add two cloves garlic and a cup of mushrooms with the vegetables.
Overview: How to make homemade Creamy Chicken Noodle Soup
The instructions are clear, quick and easy. With very little prep time, you’ll make dinner tonight in about 30 minutes.
1. Sauté vegetables:
Melt the butter in a large pot, Dutch Oven or instant pot. Once hot add the veggies and sauté, stirring frequently, until the carrots are just starting to soften.
Add the fresh thyme leaves and the all-purpose flour to the vegetable mixture. Cook, stirring frequently over medium heat until the flour starts to stick to the bottom and turns light golden brown.
2. Add the liquids:
Pour in the chicken broth and milk scraping up from the bottom of the pan to release the fond. Bring the soup to a boil.
3. Cook the noodles:
Once the broth and milk are boiling add the egg noodles and cook until almost al dente. Check the package directions for your noodles. This may take between 6 to 10 minutes depending on the brand and style of noodles used.
4. Add the cooked chicken and peas:
Once the egg noodles are fully cooked, reduce the heat and stir in the chicken and frozen peas. Stir gently and cook just until heated through. Check the seasoning and add plenty of fresh ground black pepper and salt as needed.
5. To serve:
Garnish with fresh parsley leaves if using.
Serve with crackers or a hunk of crusty Artisan bread for sopping up all the broth.
Can you freeze this soup?
We don’t recommend freezing this soup as the milk may split. Dairy products can be difficult when it comes to freezing. Also once fully cooked the noodles don’t hold up well for long periods of time.
However, depending on the kind of egg noodles used, this soup will keep for 3 to 4 days in the refrigerator. Reheat gently in the microwave or over low heat on the stove-top.
Make ahead directions:
To make ahead prepare all the components up to a day in advance. Make the recipe through Step 2 then cool and store in the refrigerator.
Finally, cook the noodles as directed in Step 3 and continue with the recipe by adding the chicken and peas when ready to serve.
More great recipes
For a dairy-free version try our excellent Chicken Noodle Soup recipe. It’s healthy and easy to make too.
Chicken Noodle Casserole is another hearty, filling and comforting meal the whole family will love. This comfort food casserole has all the components found here plus a little cheese, mushrooms and crispy cracker crumbs baked on top.
Our Creamy Chicken and Wild Rice Soup is another family favorite. We adore wild rice and the nice nutty, chewy bite it adds to this flavor packed soup.
Try this popular restaurant copycat Creamy Chicken Gnocchi Soup. It has a silky, creamy broth with tender chunks of chicken, loads of fresh spinach and pillowy soft gnocchi. This soup is comforting, easy to make and super satisfying!
This recipe was originally adapted from our favorite Chicken Pot Pie Soup which calls for potatoes in place of the noodles. It tastes like a chicken pot pie without the crust!
Finally, serve all these great soups with crispy crackers or crusty bread for a hearty and delicious meal.
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Creamy Chicken Noodle Soup
- 4 tablespoons unsalted butter
- 1 large onion chopped or diced
- 2 stalks celery chopped or diced
- 2 large carrots peeled and chopped
- salt and pepper
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken broth or stock, homemade or store-bought
- 2 cups whole milk
- 6 ounces uncooked egg noodles or pasta
- 1 cup frozen peas
- 4 cups cooked chicken shredded or diced
- fresh chopped parsley leaves for garnish
- Melt the butter in a heavy bottom Dutch oven or soup pot over medium heat. Add the onion, celery and carrots and season with salt and pepper. Sauté until the carrots are slightly soft, about 5 minutes. Add the thyme leaves and flour and stir until all vegetables are coated. Continue cooking and stirring the vegetable mixture until the flour starts to lightly brown and stick to the bottom of the pot.
- Gradually stir in the chicken broth and milk scraping up any fond that formed on the bottom of the pot. Bring the soup to a gentle boil.
- Add the egg noodles and cook for 6 to 8 minutes or until almost al dente. Check the package directions for recommended cooking times. (Kluski noodles may take 10-12 minutes)
- Reduce the heat to low and add the cooked chicken and frozen peas. Stir gently and cook just until the chicken is warmed through. Check the seasoning and add a little salt and plenty of fresh ground black pepper. Adjust if needed. Serve immediately with crackers or crusty bread.
- Add diced mushrooms with the vegetables.
- Leeks work well in place of the onion. Use only the light green and white parts of the leek sliced thin.