Comforting Creamy Chicken Noodle Soup Recipe

Introduction

There’s something incredibly soothing about a warm bowl of creamy chicken noodle soup. It’s the kind of dish that wraps you in a comforting embrace, perfect for chilly days or when you’re feeling under the weather. With tender chicken, hearty noodles, and a luscious creamy broth, this soup is both satisfying and nourishing.

Making creamy chicken noodle soup at home allows you to control the ingredients and flavors, ensuring that every spoonful is just the way you like it. Whether you’re serving it for a family dinner or enjoying it solo, this recipe is sure to become a favorite in your kitchen.

Ingredients

• 1 lb boneless, skinless chicken breasts or thighs
• 2 tbsp olive oil or butter
• 3 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 1 cup milk or half-and-half
• 1/2 cup heavy cream
• 8 oz egg noodles
• 2 tbsp all-purpose flour
• 1 tsp dried thyme
• 1 tsp dried parsley
• 2 tbsp fresh parsley, chopped (for garnish)
• Salt and pepper to taste

Directions & Preparation

1. In a large pot, heat the olive oil or butter over medium heat. Add the chicken and season with salt and pepper. Cook until browned and cooked through, about 6-8 minutes per side. Remove the chicken from the pot and set aside.
2. In the same pot, add the minced garlic and sauté for about 30 seconds until fragrant. Sprinkle in the flour and stir continuously for about 1 minute to cook off the raw flavor.
3. Gradually whisk in the chicken broth, ensuring there are no lumps from the flour. Bring the mixture to a gentle simmer.
4. Add the egg noodles, dried thyme, and dried parsley to the pot. Cook according to package instructions until the noodles are tender, usually about 6-8 minutes.
5. While the noodles are cooking, shred the chicken into bite-sized pieces. Once the noodles are ready, return the shredded chicken to the pot.
6. Stir in the milk or half-and-half and heavy cream. Allow the soup to simmer for an additional 3-5 minutes, letting the flavors meld together.
7. Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh parsley.

FAQs

What if my soup is too thick?

If your soup turns out too thick, simply add more chicken broth or water until you reach the desired consistency.

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken. Just increase the cooking time slightly to ensure it’s fully cooked.

What type of noodles work best in this soup?

Egg noodles are traditional, but you can also use any pasta you prefer, such as rotini or fusilli.

How can I make the soup richer in flavor?

For a richer flavor, consider adding a splash of white wine before adding the broth or using homemade chicken stock.

Is there a way to add more vegetables to this soup?

Absolutely! You can add chopped carrots, celery, or peas along with the noodles for extra nutrition.

What if my chicken is overcooked?

If your chicken is overcooked, shred it finely and mix it back into the soup; the creaminess will help mask the texture.

Can I scale this recipe for a larger crowd?

Yes, you can easily double the ingredients and use a larger pot to accommodate more servings.

Conclusion creamy chicken noodle soup

Creamy chicken noodle soup is more than just a meal; it’s a dish filled with love and warmth, perfect for any occasion. With its rich flavors and comforting texture, it’s bound to be a hit with everyone at the table.

So, gather your ingredients and get ready to enjoy a bowl of homemade goodness that will nourish both your body and soul.

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Comforting Creamy Chicken Noodle Soup Recipe

Make creamy chicken noodle soup with clear steps, pantry staples, and flexible swaps.

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Ingredients Method

Ingredients

  

• 1 lb boneless skinless chicken breasts or thighs
• 2 tbsp olive oil or butter
• 3 cloves garlic minced
• 6 cups low-sodium chicken broth
• 1 cup milk or half-and-half
• 1/2 cup heavy cream
• 8 oz egg noodles
• 2 tbsp all-purpose flour
• 1 tsp dried thyme
• 1 tsp dried parsley
• 2 tbsp fresh parsley chopped (for garnish)
• Salt and pepper to taste

Method

 

1. In a large pot, heat the olive oil or butter over medium heat. Add the chicken and season with salt and pepper. Cook until browned and cooked through, about 6-8 minutes per side. Remove the chicken from the pot and set aside.
2. In the same pot, add the minced garlic and sauté for about 30 seconds until fragrant. Sprinkle in the flour and stir continuously for about 1 minute to cook off the raw flavor.
3. Gradually whisk in the chicken broth, ensuring there are no lumps from the flour. Bring the mixture to a gentle simmer.
4. Add the egg noodles, dried thyme, and dried parsley to the pot. Cook according to package instructions until the noodles are tender, usually about 6-8 minutes.
5. While the noodles are cooking, shred the chicken into bite-sized pieces. Once the noodles are ready, return the shredded chicken to the pot.
6. Stir in the milk or half-and-half and heavy cream. Allow the soup to simmer for an additional 3-5 minutes, letting the flavors meld together.
7. Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh parsley.

Notes creamy chicken noodle soup

Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.

For make-ahead, prep components separately and assemble just before heating to preserve texture.

Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.

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