Description
This Creamy Chicken Noodle Soup is a comforting and hearty dish perfect for chilly days. Tender chicken is simmered in a flavorful broth with vegetables and noodles, then enriched with heavy cream and butter for a smooth, creamy finish. It’s an easy-to-make classic that warms the soul and satisfies the appetite.
Ingredients
Scale
Protein
- 1 lb boneless, skinless chicken breasts or thighs
Broth & Liquids
- 6 cups chicken broth (or stock)
- 2 cups water
- 1 cup heavy cream
Vegetables
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
Seasonings & Additives
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1 tbsp butter
Pasta
- 2 cups egg noodles (or your choice of pasta)
Garnish
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Cook the Chicken: In a large pot, add the chicken breasts or thighs along with the chicken broth and water. Bring the mixture to a simmer over medium heat and cook for 20-25 minutes until the chicken is fully cooked through. Remove the chicken from the pot, shred it using two forks, and set aside.
- Prepare the Vegetables: Using the same pot, add the diced onion, sliced carrots, chopped celery, and minced garlic. Cook these vegetables over medium heat for 5-7 minutes until they become softened and aromatic.
- Season the Soup: Add the dried thyme, dried parsley, salt, and black pepper to the pot with the vegetables. Stir well to combine and allow the herbs to release their flavors into the broth.
- Add the Noodles: Stir in the egg noodles and continue to simmer the soup for 8-10 minutes until the noodles are tender and fully cooked.
- Make the Soup Creamy: Lower the heat and add the heavy cream and butter. Stir continuously until the butter is melted and the soup develops a rich, creamy texture.
- Add the Chicken: Return the shredded chicken back into the pot and stir well to evenly combine it with the creamy soup base.
- Serve: Taste the soup and adjust seasoning as needed. Garnish with fresh chopped parsley if desired. Serve hot and enjoy the comforting flavors.
Notes
- For a lighter version, substitute the heavy cream with half-and-half or whole milk.
- You can use leftover cooked chicken instead of cooking from raw to save time.
- Egg noodles can be swapped for any favorite pasta shape; adjust cooking time accordingly.
- Make sure to simmer gently after adding cream to prevent curdling.
- Fresh herbs can be used instead of dried, using about three times the amount.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
