Creamy Chicken Noodle Soup
Creamy Chicken Noodle Soup is the perfect comfort food. Whether you’re wanting to warm things up or just looking for an easy comfort food dinner, this soup is sure to please. And it’s so simple to make with a small list of common ingredients which is my very favorite part.
One of the best things about homemade chicken noodle soup is that it's just so darn easy to make. And with just a handful of ingredients listed below, you can have a delicious, hearty soup that will warm you up on even the chilliest of days. So next time you're in the mood for some cozy comfort food, give this Creamy Chicken Noodle Soup a try. You won't be disappointed.
MAKE CREAMY CHICKEN NOODLE SOUP
Want to make classic creamy noodle soup with a twist. I will show you how to easily transform this delish comfort food into a creamy and satisfying meal. Keep reading to see how to make creamy chicken noodle soup. You can scroll to print the recipe card at the bottom of this post.
CREAMY CHICKEN NOODLE SOUP INGREDIENTS
To make this soup, you will need some commonly used ingredients. You may have many on hand already.
Here is the list of ingredients you will need to make this recipe.
- Wide Egg Noodles
- Butter
- Yellow onion
- Garlic Cloves
- Flour
- Salt & Pepper
- Low Sodium Chicken Broth
- Milk or Milk with Half and Half.
- Peas and Carrots
- Boneless Chicken Breasts
- Rosemary (optional)
- Parsley (optional)
HOW TO MAKE CHICKEN SOUP CREAMY
With just a few simple steps, you will be ready to serve up some delish chicken soup that's homeade.
Start by cooking the egg noodles according to the package directions. Then, simply drain and set aside for now.
Melt the butter in a large pot over medium heat and add the onion and continue cooking until they are translucent and soft. Add in your garlic and cook for an additional minute.
Remove the pot from the heat and stir in the flour. Add in your salt and pepper. Then add the chicken broth and milk gradually while stirring until everything is smooth.
Return the pot to the heat and bring to a boil. Stir the soup constantly, once it start to boil it foams up quickly, so be sure to keep an eye on the stove.
Add cooked noodles, peas and carrots, cooked chicken and rosemary. Continue cooking until heated through. Serve and sprinkle with chopped parsley, if desired.
Creamy chicken noodle soup is one of the most comforting and delicious meals around. The perfect blend of creamy and savory, it's no wonder this soup is a household favorite. And while many people think that making creamy chicken noodle soup from scratch is time-consuming and difficult, it's actually quite easy.
With just a few simple ingredients, you can have a pot of piping hot soup on the table in no time. So next time you're in the mood for something comforting and delicious, give homemade chicken noodle soup a try. You'll be glad you did.
HOW SHOULD I STORE MY LEFTOVER SOUP?
Store tightly covered in the refrigerator for up to 3 days. It doesn’t freeze very well, so I don't recommend it.
HOW SHOULD I PREPARE MY CHICKEN FOR SOUP
The chicken can be cooked and seasoned any way that you desire. I personally like to season chicken for soup with olive oil, salt, and pepper, then bake it in the oven at 400°F for about 35-40 minutes or until the internal temperature reaches 165°F.
INGREDIENT SUBSTITUTIONS AND SWAPS
- You can substitute rice for the noodles.
- Instead of using pre-made chicken broth, use 3 ⅔ cup water and 4 bouillon cubes.
- You can also buy a rotisserie chicken to save time from cooking your own.
If you love creamy soups, I recommend checking out this creamy broccoli and cheese soup as well as this double thick potato soup.
Creamy Chicken Noodle Soup
Easy homemade creamy chicken noodle soup made with wide egg noodles and a list of common ingredients.
Ingredients
- 1-2 cups dry, wide egg noodles
- ¼ cup butter
- ½ cup yellow onion, chopped
- 3 cloves garlic, minced
- ⅓ cup flour
- Salt (to taste)
- ¼ teaspoon pepper
- 2 (14.5-ounce) cans low sodium chicken broth
- 3 cups milk or half-and-half (or 2 ½ cup milk plus ⅓ cups heavy cream)
- 1 cup peas and carrots, cooked
- 2 boneless, skinless chicken breasts, cooked and cut into bite sized pieces
- ½ teaspoon rosemary (optional)
- Fresh parsley for garnish, chopped
Instructions
Cook egg noodles according to package directions. Drain and set aside.
In a large pot over medium heat, melt the butter. Add the onion and cook until translucent and soft. Add garlic and cook for 1 more minute.
Remove from heat and stir in flour. Add salt and pepper. Gradually add chicken broth and milk, stirring until smooth. Return to heat and bring to a boil, stirring constantly. Once it starts boiling it foams up quickly, so keep an eye on the stove.
Add cooked noodles, peas and carrots, cooked chicken and rosemary. Continue cooking until heated through.
Serve and sprinkle with chopped parsley, if desired.
Notes
If you like your soup more broth and less of the noodles, use only 1 cup or less of dry egg noodles.
Add the liquid to the flour very gradually to avoid lumps.
Add seasoned salt, bay leaves, thyme, or oregano for more flavor.
Nutrition Information
Yield 5 Serving Size 1Amount Per Serving Calories 319Total Fat 14gSaturated Fat 8gTrans Fat 1gUnsaturated Fat 5gCholesterol 59mgSodium 304mgCarbohydrates 36gFiber 2gSugar 10gProtein 12g
This nutritional information is for reference only. We are not responsible for these calculations.
I hope you enjoy this easy recipe. What’s your favorite comfort food?
