Creamy Chicken Noodle Soup
A rich, creamy chicken noodle soup that warms you from the inside out, packed with tender chicken, soft noodles, and fresh veggies.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Adds protein and flavor; use rotisserie for convenience.
- 8 cups chicken broth Forms the base of the soup—choose low-sodium for control over salt.
- 2 cups egg noodles Provides that classic noodle texture; substitute with whole grain if preferred.
- 1 cup carrots, diced Brings sweetness and color.
- 1 cup celery, diced Adds crunch and depth.
- 1 medium onion, chopped Offers a warm, aromatic base.
- 2 cloves garlic, minced Enhances the flavor with a garlicky punch.
- 1 cup heavy cream Creates that creamy texture without needing excessive amounts—consider using a plant-based milk for dairy-free options.
- to taste salt and pepper Essential for seasoning to taste.
- as needed Fresh parsley for garnish Brightens up the dish right before serving.
Instructions
Preparation
- Gather all ingredients and chop the vegetables.
- Shred the cooked chicken if you haven’t already.
- Measure out the broth, noodles, and cream.
Cooking
- In a large pot, heat a bit of oil over medium heat.
- Add the onion and garlic; sauté until fragrant.
- Mix in the carrots and celery, cooking until soft.
- Pour in the chicken broth and bring to a gentle boil.
- Add the egg noodles and cooked chicken, cooking until the noodles are tender.
- Stir in the heavy cream, season with salt and pepper, and heat through.
Serving
- Once heated through, ladle into bowls and garnish with fresh parsley.
- Enjoy your warm and creamy chicken noodle soup!
Notes
For an extra creamy texture, blend a portion of the soup before adding back the noodles. Use pre-cooked rotisserie chicken to save time. Leftovers can be stored in airtight containers for quick meals throughout the week. Feel free to add more veggies like peas or spinach for added nutrition. If the soup gets too thick, stir in a little extra broth or water during reheating.