Creamy Chicken Noodle Soup Recipe

Introduction

This comforting creamy chicken noodle soup is a perfect blend of tender chicken, fresh vegetables, and rich broth with a smooth finish. It’s an easy, hearty meal that warms you up on chilly days and satisfies the whole family.

Ingredients

• 4 cups shredded chicken (about 1 rotisserie chicken pulled)
• 2 cups celery, chopped
• 2 cups carrots, chopped
• 1 yellow onion, chopped (medium-large)
• 3 tablespoons olive oil
• 2 teaspoons poultry seasoning
• 10 cups chicken broth (plus up to 2 more cups)
• 2 cups heavy cream
• 12 ounces wide egg noodles (1 package uncooked)
• 1/3 cup cornstarch
• 1/4 cup water

Instructions

1. Step 1: Heat olive oil in a large stock pot over medium to medium-high heat. Once it becomes bubbly and fragrant, add the chopped celery, carrots, onion, poultry seasoning, and a pinch of salt. Sauté until the vegetables are tender, about 5 to 10 minutes.
2. Step 2: Pour 8 cups of the chicken broth and the heavy cream into the pot with the vegetables. Add the wide egg noodles and shredded chicken, making sure everything is submerged in the liquid. Bring the soup to a boil, then reduce heat to low and simmer for 8 to 10 minutes, or until the noodles are al dente.
3. Step 3: While the soup simmers, combine the cornstarch and water in a small bowl, stirring until the cornstarch is completely dissolved.
4. Step 4: Slowly pour the cornstarch mixture into the soup while stirring continuously. Continue to simmer for an additional 2 to 3 minutes, or until the soup thickens slightly. If you prefer a thinner soup, stir in additional chicken broth until you reach the desired consistency.
5. Step 5: Garnish the soup with fresh parsley if desired and serve hot.

Tips & Variations

• For extra flavor, add a minced garlic clove when sautéing the vegetables.
• Use homemade chicken broth for a richer taste, or substitute with low-sodium broth to control salt levels.
• Swap heavy cream with half-and-half for a lighter version, though the soup will be less creamy.
• Feel free to add other vegetables like peas or green beans for more texture and color.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low to medium heat, stirring occasionally. The noodles may absorb some liquid during storage; add extra broth or water when reheating if the soup feels too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cooked chicken other than rotisserie?

Yes, you can use any cooked chicken you have on hand, such as leftover baked or poached chicken. Just shred it before adding to the soup.

How can I make this soup gluten-free?

Replace the wide egg noodles with gluten-free pasta or rice noodles. Also, ensure your chicken broth and poultry seasoning do not contain gluten ingredients.

Creamy Chicken Noodle Soup Recipe

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★★★★★

4.7 from 715 reviews

• Author: Ethan
• Total Time: 40 minutes
• Yield: 6–8 servings 1x

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Description

This Creamy Chicken Noodle Soup is a comforting and hearty dish featuring tender shredded chicken, wide egg noodles, and a rich, creamy broth infused with fresh vegetables and poultry seasoning. Perfect for chilly days, this homemade soup combines sautéed celery, carrots, and onions simmered in chicken broth and heavy cream, thickened to a velvety texture with a cornstarch slurry.

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Ingredients

Scale 1x2x3x

Chicken and Broth

• 4 cups shredded chicken (about 1 rotisserie chicken pulled)
• 10 cups chicken broth (plus up to 2 more cups as needed)

Vegetables

• 2 cups celery, chopped
• 2 cups carrots, chopped
• 1 yellow onion, chopped (medium-large)

Other Ingredients

• 3 tablespoons olive oil
• 2 teaspoons poultry seasoning
• 12 ounces wide egg noodles (1 package uncooked)
• 2 cups heavy cream
• 1/3 cup cornstarch
• 1/4 cup water
• Salt, to taste

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Instructions

1. Sauté Vegetables: Heat olive oil in a large stock pot over medium to medium-high heat until bubbly and fragrant. Add the chopped celery, carrots, onion, poultry seasoning, and salt. Sauté the vegetables until they are tender and aromatic, approximately 5-10 minutes.
2. Combine Soup Ingredients: Pour 8 cups of the chicken broth and the heavy cream into the pot with the sautéed vegetables. Add the wide egg noodles and shredded chicken, ensuring they are submerged in the liquid. Bring the mixture to a boil, then reduce the heat to low and simmer for 8-10 minutes or until the noodles are cooked al dente.
3. Prepare Cornstarch Slurry: While the soup simmers, combine the cornstarch and water in a small bowl. Stir thoroughly until the cornstarch is fully dissolved and there are no lumps.
4. Thicken the Soup: Slowly pour the cornstarch mixture into the soup while stirring continuously to prevent lumps. Continue to let the soup simmer for an additional 2-3 minutes or until the soup thickens. Adjust the consistency by adding more chicken broth if you prefer a thinner soup.
5. Serve: Optionally garnish the soup with fresh parsley. Serve hot and enjoy your creamy chicken noodle soup!

Notes

• Use rotisserie chicken for convenience and flavor, but cooked shredded chicken breast or thighs will also work well.
• Adjust the amount of chicken broth to control the soup’s thickness; add more broth if the soup is too thick after thickening.
• You can substitute heavy cream with half-and-half for a lighter version, but the soup will be less rich.
• For gluten-free noodles, use suitable gluten-free egg noodles or pasta.
• Fresh parsley adds a nice fresh flavor and visual appeal but is optional.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: Chicken noodle soup, creamy soup, easy chicken soup, homemade soup, comfort food, chicken recipes, hearty soup