Creamy Chicken Noodle Soup
This homemade creamy chicken noodle soup is a family favorite– it's rich, hearty, comforting, and satisfying. Made with tender rotisserie chicken, egg noodles, and a blend of flavorful spices. Comes together in 1 pot and freezes wonderfully! It's perfect for cozy weeknight dinners, one whole family will love!
Servings: 6 -8 servings
Calories: 350kcal
Ingredients
- 3 Tablespoons unsalted butter
- 1 ¼ cups chopped yellow onion about 1 medium
- 1 ¼ cups sliced or chopped carrots 2-3 large carrots
- 1 cup sliced or chopped celery 3-4 stalks
- 2 cloves garlic minced
- 2 teaspoons Italian seasoning
- 1 teaspoon fresh thyme minced
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- ⅓ cup all-purpose flour
- 7 cups low-sodium chicken broth
- 2 ¼ cups shredded or chopped chicken
- 1 8-ounce bag wide egg noodles (or other dry pasta)
- 1 cup heavy cream
Instructions
- Melt the butter in a large pot or dutch oven (5-quart or larger) over medium heat. Add the onion, carrots and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the garlic, thyme, Italian seasoning, salt, and pepper. Cook for 2 minutes. Then, stir in the flour and cook for 2-3 minutes until the flour is absorbed.
- Stir in the chicken broth, gently scraping up the bits from the bottom of the pan, then increase the heat to medium-high. Bring to a boil and add the noodles. Cook until tender, about 8-10 minutes. Then, stir in the chicken and heavy cream. Allow to simmer for 2-3 minutes. Taste the soup and add more seasoning if desired– I usually add a pinch more salt.
- Serve warm. Leftovers stay fresh in the refrigerator for up to 1 week. To reheat, place in the microwave or heat over medium heat until warm. If desired, add more chicken broth as the noodles will absorb the liquid.
Notes
- Make Ahead Instructions: The vegetables can be prepped up to 1 week in advance. Leftovers stay fresh in the refrigerator, covered tightly, for up to 1 week. You may need to add more chicken broth or water as you warm it up— I usually do. The noodles soap up the liquid as it sits.
- Freezing Instructions: The soup freezes wonderfully, for up to 3 months. Allow it to cool completely before freezing. Thaw in the refrigerator overnight and heat as desired. You can also place the frozen soup in the slow cooker on low for 3-4 hours.
- Heavy Cream: You can use heavy cream or half-and-half for the best results. You can use whole milk or a lower fat milk, but the soup will be less creamy.
- Chicken: I recommend using rotisserie chicken, and you can use either white or dark meat or both. You can also bake chicken breasts. You can also boil 2 large chicken breasts until cooked through in step 2 before adding the noodles, then shred/chop and use. Then, add the noodles.
- Chicken Broth: I recommend using low-sodium chicken broth or vegetable broth. If you use regular, you may need to reduce the salt and taste as you go.
- Noodles: I find that wide egg noodles work best, but any small pasta will work such as elbow or orzo.
Nutrition
Calories: 350kcal | Carbohydrates: 17g | Protein: 20g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 96mg | Sodium: 775mg | Potassium: 689mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5335IU | Vitamin C: 6mg | Calcium: 82mg | Iron: 2mg
