Creamy Chicken Noodle Soup Recipe
Introduction
Creamy Chicken Noodle Soup is a comforting classic that combines tender chicken, hearty noodles, and a smooth, rich broth. Perfect for chilly days or when you need a simple, satisfying meal.
Ingredients
- 2 cups cooked chicken, shredded
- 2 cups egg noodles
- 2 medium carrots, sliced
- 1 cup heavy cream
- 4 cups chicken broth
Instructions
- Step 1: In a large pot, bring the chicken broth to a simmer. Add sliced carrots and cook until tender, about 10 minutes.
- Step 2: Add the shredded chicken and egg noodles to the pot. Cook until the noodles are tender, about 7-8 minutes.
- Step 3: Stir in the heavy cream and heat through without boiling. Remove from heat and serve warm.
Tips & Variations
- For extra flavor, sauté onions and garlic before adding broth.
- Use whole wheat or gluten-free noodles to suit dietary preferences.
- Add fresh herbs like thyme or parsley for a bright finish.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to avoid curdling the cream.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use rotisserie chicken for this soup?
Yes, rotisserie chicken works perfectly and saves preparation time.
Can I freeze creamy chicken noodle soup?
It’s best to freeze the soup without the cream. Add cream fresh when reheating for the best texture.
PrintCreamy Chicken Noodle Soup Recipe
This Creamy Chicken Noodle Soup is a comforting and hearty meal perfect for chilly days. It combines tender chicken, hearty noodles, and sweet carrots in a rich and velvety creamy broth made with chicken broth and cream. The soup is simmered gently to meld all flavors together, creating a satisfying and delicious dish that warms you from the inside out.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Soup Base
- 4 cups chicken broth
- 1 cup heavy cream
- 2 medium carrots, peeled and sliced
- 1 cup cooked chicken, shredded or chopped
Noodles
- 1 cup egg noodles
Instructions
- Simmer Soup: In a large pot, bring the chicken broth and sliced carrots to a gentle simmer over medium heat. Allow it to cook for about 10-15 minutes until the carrots are tender.
- Add Noodles and Cream: Add the egg noodles to the simmering broth and cook until noodles are tender, about 6-8 minutes. Then stir in the cream and the cooked chicken. Continue to gently simmer for another 3-5 minutes to heat through and meld the flavors.
Notes
- You can substitute heavy cream with half-and-half or evaporated milk for a lighter soup.
- For richer flavor, sauté the carrots in a little butter before adding to broth.
- Use leftover cooked chicken or rotisserie chicken for convenience.
- Adjust thickness by varying the amount of cream added.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
Keywords: creamy chicken noodle soup, chicken soup, comfort food, creamy soup, noodle soup
