1. Can I make this creamy chicken noodle soup ahead of time?

Yes! This soup can be made ahead of time, but keep in mind that the noodles will absorb the broth as it sits. If you plan to store leftovers, you may need to add a little more chicken broth or cream when reheating to achieve the desired consistency.

2. Can I substitute the heavy cream in this recipe?

While heavy cream creates the rich and velvety texture of this soup, you can substitute it with a non-dairy option like coconut milk or almond milk for a lighter version. However, the flavor and texture may vary slightly, so be sure to test it out before serving.

3. How do I store leftover creamy chicken noodle soup?

Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove, adding a little more chicken broth or cream to restore the soup’s creamy texture.

Easy Creamy Chicken Noodle Soup Recipe

Description

This creamy chicken noodle soup is the ultimate comfort food, featuring tender chicken, soft egg noodles, and a velvety broth made with heavy cream. Perfect for chilly days, this easy-to-make recipe is a family favorite that will warm you right up!

Ingredients

Scale

2 sticks celery, chopped finely
2 medium carrots, peeled & chopped finely
1/2 medium onion, chopped
1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic, minced
1/4 cup flour
4 cups chicken broth
1.5 pounds boneless, skinless chicken breasts
1/4 teaspoon Italian seasoning
1 cup heavy cream
2 generous cups uncooked egg noodles
Salt & pepper, to taste
1 tablespoon chopped fresh parsley

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Instructions

In a large soup pot, heat olive oil and butter over medium-high heat. Add the chopped celery, carrots, and onion. Cook for 5-7 minutes, stirring occasionally until softened.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Stir in the flour and cook for about one minute.
Pour in the chicken broth, stirring until the flour dissolves completely.
Add the chicken breasts and Italian seasoning to the pot. Bring to a boil, then reduce heat and let it simmer for about 10 minutes.
Stir in the egg noodles and cover the pot. Simmer for 8-10 minutes, stirring occasionally to prevent sticking.
Remove the chicken from the pot, shred it into bite-sized pieces, and return it to the soup.
Stir in the heavy cream and season the soup with salt and pepper to taste. Add chopped parsley, stir, and serve immediately.

Notes

For a juicier option, substitute chicken breasts with boneless, skinless chicken thighs.
If you prefer a lighter version, consider using a non-dairy substitute like coconut cream instead of heavy cream.
If you’re using leftover or rotisserie chicken, add it 5 minutes before the soup is done to avoid overcooking.
The soup thickens over time, so add extra chicken broth or cream when reheating leftovers if necessary.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 5g
Sodium: 800mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 25g
Cholesterol: 75mg