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Creamy Chicken Noodle Soup is the perfect dish for those cozy nights when you crave something warm and comforting. This recipe combines tender chicken, hearty egg noodles, and vibrant veggies, all enveloped in a rich, creamy broth. It’s a straightforward, satisfying meal that comes together quickly and is sure to please the whole family.
Why You’ll Love This Recipe
This creamy chicken noodle soup is not just delicious; it’s also incredibly easy to make. With minimal prep and cook time, you can have a steaming bowl ready in no time. Here are a few reasons to love it:
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- Comforting: Perfect for chilly evenings or when you’re feeling under the weather.
- Flavorful: A blend of fresh ingredients creates a rich, satisfying taste.
- Versatile: Customize with your favorite vegetables or herbs.
- Quick and Easy: Simple steps make it a weeknight favorite.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 6 cups chicken broth
- 2 cups cooked shredded chicken
- 2 cups egg noodles
- 1 cup frozen peas
- 1 cup heavy cream
- Salt and pepper, to taste
- Fresh cilantro, for garnish (optional)
How to Make Chicken Noodle Soup
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes, until translucent.
- Add the minced garlic, sliced carrots, and diced celery. Cook for another 5 minutes, stirring occasionally.
- Sprinkle in the dried thyme and parsley, then pour in the chicken broth. Bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer and add the cooked shredded chicken and egg noodles. Cook for 8-10 minutes, or until the noodles are tender.
- Stir in the frozen peas and heavy cream, allowing the soup to heat through for an additional 2-3 minutes. Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro if desired.
Tips for the Best Results
- For extra flavor, consider using homemade chicken broth if you have some on hand.
- Make sure not to overcook the egg noodles; they should be al dente, as they will continue to soften in the hot soup.
- Adjust the thickness of the soup by adding more or less cream according to your preference.
- Feel free to add a splash of lemon juice at the end for a bright finish.
Easy Variations
- Swap in different pasta shapes, like orzo or fusilli, for a fun twist.
- Add spinach or kale for a nutritional boost and a pop of color.
- For a spicy kick, toss in some red pepper flakes or a dash of hot sauce.
- Use rotisserie chicken for a quick shortcut, saving you time on cooking the chicken.
What to Serve With It
- Crusty bread or dinner rolls for dipping.
- A side salad with a light vinaigrette.
- Grilled cheese sandwiches for a classic pairing.
- Baked potato wedges for a heartier meal.
Storage and Reheating
This creamy chicken noodle soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over low heat until heated through. If the soup thickens in the fridge, you can add a splash of broth or water to reach your desired consistency.
Recipe Card
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield/Servings: 6 servings
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 6 cups chicken broth
- 2 cups cooked shredded chicken
- 2 cups egg noodles
- 1 cup frozen peas
- 1 cup heavy cream
- Salt and pepper, to taste
- Fresh cilantro, for garnish (optional)
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes, until translucent.
- Add the minced garlic, sliced carrots, and diced celery. Cook for another 5 minutes, stirring occasionally.
- Sprinkle in the dried thyme and parsley, then pour in the chicken broth. Bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer and add the cooked shredded chicken and egg noodles. Cook for 8-10 minutes, or until the noodles are tender.
- Stir in the frozen peas and heavy cream, allowing the soup to heat through for an additional 2-3 minutes. Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro if desired.
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Notes: Adjust the thickness of the soup by adding more cream or broth as needed. Enjoy this comforting dish on a chilly evening!
