why make this recipe
This soup is warm, simple, and filling. It uses common ingredients and cooks fast. It comforts you on cold days and feeds a family with little work.
how to make Creamy Chicken Noodle Soup
Follow the steps below to cook a smooth and hearty soup. The broth becomes rich with cream and the noodles add comfort. If you want a different flavor, try the classic ginger garlic chicken noodle soup for another style.
Ingredients :
- 3-4 boneless, skinless chicken breasts (about 1 lb)
- 2 medium carrots, diced
- 2 celery stalks, chopped
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 6 cups low-sodium chicken broth
- 1 cup heavy cream
- 3 cups egg noodles (uncooked)
- Fresh herbs (thyme or parsley) for garnish
Directions :
- Chop the chicken into bite-sized pieces and season with salt and pepper.
- Heat olive oil in a large pot over medium heat.
- Sauté onions, carrots, and celery until softened.
- Stir in minced garlic.
- Add the seasoned chicken and cook until slightly browned (5-7 minutes).
- Pour in chicken broth to cover the ingredients.
- Bring to a gentle boil then reduce heat to simmer for 20 minutes.
- Remove the pot from heat and gradually stir in the heavy cream until well combined.
- Add the egg noodles and simmer for an additional 7-10 minutes until cooked through.
- Garnish with fresh herbs before serving.
how to serve Creamy Chicken Noodle Soup
Serve hot in deep bowls. Add a sprinkle of fresh herbs on top. Offer bread or crackers on the side for dipping.
how to store Creamy Chicken Noodle Soup
Cool the soup to room temperature, then store in airtight containers in the fridge for up to 3 days. Reheat gently on the stove over low heat. If you plan to store longer, freeze without the noodles for up to 3 months and add fresh noodles when reheating.
tips to make Creamy Chicken Noodle Soup
- Use low-sodium broth to control salt.
- Do not overcook the noodles if you plan to store the soup.
- Stir in the cream off the heat to avoid curdling.
- Cut vegetables the same size so they cook evenly.
variation (if any)
You can swap heavy cream for half-and-half for a lighter soup. Use cooked shredded chicken instead of raw chicken for a quick version. Add peas or corn for extra veg.
FAQs
Q: Can I use rotisserie chicken?
A: Yes. Add shredded rotisserie chicken when you add the cream and skip the step of browning raw chicken.
Q: Can I make this dairy-free?
A: Yes. Use full-fat coconut milk or a dairy-free cream substitute and stir it in off the heat.
Q: How do I keep noodles from getting mushy?
A: Cook noodles separately and add them to bowls when serving, or undercook noodles slightly when cooking in the soup.
Conclusion
This creamy chicken noodle soup is easy and comforting. It uses simple steps and common ingredients for a warm meal any night. For a lighter take and more tips, see Sally’s lightened creamy chicken noodle soup.