Creamy Chicken Noodle Soup
Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. Creamy chicken noodle soup is a classic comfort food that warms the soul. With tender chicken, fresh vegetables, and egg noodles enveloped in a rich, creamy broth, this dish is perfect for chilly evenings or when you’re feeling under the weather. Easy to prepare and packed with flavor, this soup is sure to become a family favorite!
Ingredients
Here is the list of ingredients.
– 2 cups cooked chicken, shredded
– 1 cup egg noodles
– 1 medium onion, diced
– 2 carrots, sliced
– 2 celery stalks, sliced
– 3 cups chicken broth
– 1 cup heavy cream
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is approximately 15 minutes, and cooking time is around 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 350 calories, 20g of protein, 25g of carbohydrates, and 20g of fat. This nutritional information is based on one serving.
Step-by-Step Cooking Process
1. Heat olive oil in a large pot over medium heat.
2. Add diced onion, carrots, and celery. Sauté until softened.
3. Stir in shredded chicken and cook for a few minutes.
4. Pour in chicken broth and bring to a boil.
5. Add egg noodles and cook according to package instructions.
6. Reduce heat and stir in heavy cream.
7. Season with salt and pepper to taste.
8. Let simmer for 5-10 minutes to thicken.
9. Garnish with fresh parsley before serving.
10. Serve hot and enjoy!
Alternative Ingredients
If you prefer a lighter version, you can substitute the heavy cream with half-and-half or evaporated milk. For a gluten-free option, use rice noodles or gluten-free pasta instead of egg noodles.
Serving and Pairings
Creamy chicken noodle soup pairs wonderfully with crusty bread, grilled cheese sandwiches, or a fresh garden salad. It makes a complete meal that is both satisfying and nutritious.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, adding a splash of broth if needed. This soup can be frozen, but the texture may change slightly upon reheating.
Cooking Mistakes
- Overcooking the noodles can make them mushy.
- Not seasoning the broth properly can lead to bland soup.
- Using low-quality chicken may affect the flavor.
- Skipping the sautéing step can reduce flavor depth.
- Adding cream too early can cause curdling.
Helpful Tips
- Use homemade chicken broth for better flavor.
- Feel free to add more vegetables like peas or corn.
- Adjust the thickness by varying the amount of cream.
- Try adding herbs like thyme or rosemary for extra flavor.
FAQs
Can I make creamy chicken noodle soup in advance?
Yes, you can prepare the soup ahead of time. Just store it in the refrigerator and reheat when ready to serve.
What if I don’t have chicken broth?
If you don’t have chicken broth, you can substitute it with vegetable broth or water, but the flavor may vary.
Is this soup suitable for freezing?
Yes, the soup can be frozen. However, note that the texture of the noodles may change upon thawing.
Can I use leftover rotisserie chicken?
Absolutely! Leftover rotisserie chicken is perfect for this recipe, making it quicker to prepare.
How can I make this soup healthier?
To make the soup healthier, consider using low-fat cream, adding more vegetables, or using whole grain noodles.
Conclusion
Creamy chicken noodle soup is more than just a meal; it’s a warm hug in a bowl. Easy to make and delicious, this recipe offers comfort and satisfaction any day of the week. Enjoy it with loved ones for a nourishing experience that brings everyone together.

Creamy Chicken Noodle Soup
Ingredients
- 2 cups cooked chicken shredded
- 1 cup egg noodles
- 1 medium onion diced
- 2 carrots sliced
- 2 celery stalks sliced
- 3 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion, carrots, and celery. Sauté until softened.
- Stir in shredded chicken and cook for a few minutes.
- Pour in chicken broth and bring to a boil.
- Add egg noodles and cook according to package instructions.
- Reduce heat and stir in heavy cream.
- Season with salt and pepper to taste.
- Let simmer for 5-10 minutes to thicken.
- Garnish with fresh parsley before serving.
- Serve hot and enjoy!