Nothing beats a warm bowl of soup on a chilly day. This easy creamy chicken soup recipe is the ultimate comfort food, perfect for beginners and busy parents alike. You will love its rich, creamy texture and hearty ingredients. Using pre-cooked chicken makes preparation a breeze. This recipe promises a satisfying, family-favorite meal everyone will crave.
Why You’ll Love This Creamy Chicken Noodle Soup Recipe
This delightful creamy chicken soup will quickly become a favorite in your kitchen for many great reasons.
- Quick and Easy: It comes together in under an hour, making it perfect for weeknights.
- Rich and Comforting: Enjoy a velvety smooth texture and deeply satisfying flavors.
- Time-Saving: Using pre-cooked chicken, like rotisserie, cuts down on preparation time.
- Hearty and Filling: Loaded with vegetables, chicken, and noodles, it makes a complete meal.
- Versatile: Easily adjust ingredients or make it ahead for convenient meal prep.
The Best Homemade Creamy Chicken Noodle Soup
Ingredients
Equipment
Method
- Melt butter in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, celery, and garlic. Sauté for 5 minutes until softened.
- Stir in flour, salt, pepper, thyme, and oregano. Cook for 2 minutes to create a roux.
- Add chicken broth and diced potato. Bring to a boil for 3 minutes, then reduce heat and simmer for 25 minutes until potatoes are tender.
- Add shredded chicken, half-and-half, and egg noodles. Simmer for 10 minutes, stirring occasionally, until noodles are tender and soup thickens.
- Taste and adjust seasoning. Serve hot, garnished with fresh thyme if desired.
Notes
Essential Ingredients for Creamy Chicken Soup
Gather these simple ingredients for your ultimate creamy chicken soup recipe. Each component plays a vital role in building flavor and texture.
- 1 Tablespoon (14g) unsalted butter
- 3/4 cup (100g) chopped yellow onion (1/2 of a large onion)
- 1 cup (120g) sliced or diced carrots (1–2 large carrots or a handful of baby carrots)
- 1 cup (120g) sliced or diced celery (2–3 stalks)
- 2 garlic cloves, minced
- 1/4 cup (31g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon dried oregano
- 8 cups (1.92 liters) chicken broth (reduced sodium recommended)
- 1 medium potato, peeled and diced (around 1 and 1/2 cups or 280g)
- 2 cups (about 250g) shredded or chopped cooked chicken
- 1 cup (240ml) half-and-half or whole milk
- 3-4 cups (about 112-150g) uncooked wide egg noodles
- Optional for garnish: fresh thyme leaves
Notes & Substitutions
- Chicken: Use shredded rotisserie chicken for ultimate convenience. You can also boil chicken breasts or use leftover roasted chicken.
- Thickeners: For a gluten-free option, substitute cornstarch for flour. Use one tablespoon of cornstarch mixed with two tablespoons of cold water for every tablespoon of flour.
- Dairy: Half-and-half provides the best creamy consistency. Whole milk works well, but avoid low-fat versions as they may curdle or not thicken properly.
- Noodles: Feel free to swap wide egg noodles for other small dry pasta like ditalini, elbow macaroni, or even rice for a hearty creamy chicken and rice soup.
- Broth: Always opt for low-sodium chicken broth to control the overall saltiness of your delicious creamy chicken soup.
- Herbs: A teaspoon of an Italian seasoning blend can replace the individual dried thyme and oregano.
Equipment You’ll Need
You only need a few basic kitchen tools to make this easy creamy chicken soup.
- A large pot or Dutch oven (4-quart or larger is ideal)
- A cutting board and a sharp knife
- Measuring cups and spoons for accuracy
- A sturdy ladle for serving your finished soup
Step-by-Step Instructions for Creamy Chicken Soup
Making this creamy chicken soup is straightforward. Follow these steps carefully for a perfect bowl every time. This ensures a rich, flavorful result.
Sauté Vegetables and Aromatics: Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, celery, and minced garlic. Cook, stirring occasionally, for about 5 minutes until the vegetables soften. Stir in the all-purpose flour, salt, pepper, dried thyme, and dried oregano. Cook for an additional 2 minutes, stirring constantly, to create a roux base. This step is crucial for thickening your creamy chicken soup.
Understanding the science behind thickening agents like a roux can elevate your cooking, as detailed by The Culinary Pro.
Simmer with Broth and Potatoes: Next, pour in the chicken broth and add the diced potato. Give everything a quick stir to combine the ingredients. Increase the heat to medium-high and bring the soup to a boil, without stirring, for 3 minutes. This helps activate the flour and begins the thickening process. Reduce the heat to medium-low, partially cover the pot, and allow the soup to simmer for 25 minutes. Simmer until the potatoes are tender when pierced with a fork. Taste the soup at this point and add more seasonings, if desired, to adjust the flavor profile of your creamy chicken soup.
Add Chicken, Dairy, and Noodles: Finally, add the shredded cooked chicken, half-and-half or whole milk, and the uncooked wide egg noodles to the pot. Stir gently to incorporate everything. Continue to cook for about 10 minutes, or until the noodles are tender and the soup has visibly thickened to your liking. The noodles will absorb some liquid, making the soup rich and hearty.
Adjust Seasoning and Serve: Once the noodles are cooked through, taste the creamy chicken soup one last time. Adjust any seasonings as needed, adding more salt or pepper if desired. Serve your homemade creamy chicken soup warm, perhaps with a sprinkle of fresh thyme leaves for garnish.
Cover and store any leftovers in the refrigerator for up to 1 week. To reheat, simply pour the desired amount into a pot over medium heat and cook until thoroughly warm. Feel free to add more chicken broth to the leftovers if the soup becomes too thick in the refrigerator. The noodles and potatoes naturally soak up the liquid as it cools.
Pro Tips for the Best Creamy Chicken Soup
Elevate your creamy chicken soup with these simple expert tips. They help ensure maximum flavor and ideal texture.
- Flavor Boosts: A squeeze of fresh lemon juice at the very end brightens the entire soup. It adds a subtle tang that enhances the richness of this creamy chicken soup recipe.
- Consistency: Avoid overcooking the noodles. Mushy noodles can change the texture of your soup. Cook them just until al dente for the best results.
- Chicken Prep: For easy shredding, use two forks to pull apart warm cooked chicken. You can also use a stand mixer with a paddle attachment for quick shredding.
- Seasoning: Always taste and adjust seasonings frequently. Start with the suggested amounts, then add more salt, pepper, or herbs to suit your preference.
- Vegetable Prep: Dice your vegetables uniformly. This ensures they cook evenly and you get a consistent texture in every spoonful of your creamy chicken noodle soup.
Serving Suggestions, Storage, and Variations
This versatile creamy chicken soup is delightful on its own, but also pairs well with many sides.
Serving Suggestions
- Serve a warm bowl with crusty bread or soft dinner rolls for dipping.
- Offer a simple, fresh green salad with a light vinaigrette to balance the richness.
- Garnish individual servings with crispy crackers, homemade croutons, or a sprinkle of fresh parsley.
Storage & Reheating
Refrigerate leftover creamy chicken soup in an airtight container for up to one week. For longer storage, freeze portions for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stovetop over medium-low heat. Add a splash of extra chicken broth or milk if the soup is too thick after storing.
Variations
- Vegetables: Enhance your creamy chicken soup by adding frozen corn, peas, fresh spinach (stir in at the end), or sliced mushrooms along with the other vegetables.
- Grains: Substitute the egg noodles with brown rice, quinoa, or other small pasta shapes like orzo for a different texture.
- Protein: Leftover Thanksgiving turkey makes an excellent substitute for chicken, transforming this into a creamy turkey noodle soup.
- Spice Level: For a touch of heat, add a pinch of red pepper flakes with the other spices.
Nutritional Information
Please note that these values are approximate and can vary based on specific ingredients and brands used in this creamy chicken soup. This provides a general guideline.
| Per Serving (approx.) | Value |
|---|---|
| Calories | 280 |
| Protein | 22g |
| Fat | 10g |
| Carbohydrates | 25g |
Frequently Asked Questions (FAQ)
Q: Can I make this creamy chicken soup recipe without noodles?
A: Yes, absolutely! Simply omit the noodles. The soup will still be hearty and delicious with chicken and vegetables.
Q: How do I prevent the soup from curdling?
A: To prevent curdling, ensure your half-and-half or milk is at room temperature before adding. Also, avoid bringing the soup to a rapid boil after adding the dairy. Simmer gently.
Q: Can I use fresh herbs instead of dried?
A: Fresh herbs offer a vibrant flavor. Use 2 teaspoons of fresh thyme and 1 teaspoon of fresh oregano to replace their dried counterparts in this creamy chicken soup.
Q: What kind of potato is best for creamy soup?
A: Russet or Yukon Gold potatoes are excellent choices. They soften beautifully and release just enough starch to contribute to the creamy texture of the soup.
Q: Why does my leftover soup get so thick?
A: Noodles and potatoes continue to absorb liquid as the soup cools and sits. Simply add a splash of chicken broth or milk when reheating to achieve your desired consistency for this creamy chicken soup.
Conclusion
This homemade creamy chicken soup recipe offers the perfect blend of warmth, flavor, and comfort. It’s incredibly easy to make, even for beginner cooks, and uses readily available ingredients. You now have a fantastic, hearty meal perfect for any occasion. Give this comforting creamy chicken soup recipe a try tonight, and prepare to delight your family. We love hearing from you, so please leave a comment and rating after you make it!
