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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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