You may have had chicken noodle soup before, but you’ve never tasted a creamy chicken noodle soup that is this good. This rich, creamy, hearty soup takes a classic dish to the next level by using heavy whipping cream to thicken and enrich the already delicious soup.
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From the tender veggies to the decadent egg noodles, our easy-to-make chicken soup will keep you coming back for more. One of our favorite things about this dish is how perfectly everything cooks in the broth. As the soup simmers, the veggies, chicken, and noodles absorb all the flavor of the garlic powder, Italian seasoning, and chicken broth to create a truly spectacular dish.
We Love This Recipe Because It…
- Is sure to please even the pickiest of eaters.
- Comes together quickly, making it great for busy weeknights.
- Can be served as an entree or as a side.
- Uses hearty, low cost ingredients.
Ingredient Notes
- Carrots—Diced. You can use either whole or baby carrots.
- Celery—Hearts or stalks.
- Shredded Chicken—Grab a rotisserie chicken to cut down on your prep time.
- Garlic Powder—Adds a rich, nutty flavor to the soup.
- Italian Seasoning—An aromatic blend of oregano, basil, onion powder, thyme, and garlic powder..
- Egg Noodles—Can be found near the Asian foods or regular pasta noodles at your local grocery store.
- Chicken Broth—Adds flavor and helps cook the veggies and noodles.
- Heavy Cream—Thickens the soup, giving it a rich consistency.
How to Make Creamy Chicken Noodle Soup
- Saute the veggies until soft and tender.
- Add the chicken and seasonings, ensuring the ingredients are thoroughly coated in the spices.
- Add the egg noodles and chicken broth. Let the soup simmer until the noodles are fully cooked.
- Stir in the cream until the soup has thickened.
- Serve and enjoy!
Frequently Asked Questions
This easy-to-make soup makes a great entree on its own. However, if you are looking to diversify your meal a little more, try serving this soup with a side salad, biscuits, or a grilled sandwich.
Fresh ingredients are the best way to add flavor to a soup. Fresh veggies and chicken will bring a lot more flavor to the dish than frozen alternatives. Additionally, you can use fresh herbs and garnishes like parsley, thyme, and parmesan cheese to elevate the flavor of your soup.
We have likely all had chicken noodle soup at one time or another when feeling under the weather. While it isn’t a sure fire solution, chicken noodle soup can help you recover faster. Packing your soup full of high quality chicken and fresh veggies gives your body a lot of the vitamins and minerals it needs to fight off illnesses.
One of the best things about this chicken noodle soup is how easy it is to customize. Looking for a hearty dish? Try adding a few diced Yukon gold potatoes. Want more veggies? Add a cup of frozen corn, a handful of baby spinach, or a cup of peas. You can also try substituting the egg noodles for fettuccine or linguine if you find the egg noodles too rich.
How to Store Creamy Chicken Noodle Soup
If you have any leftover soup, you can store it in the fridge for up to 5 days in an airtight container. Simply reheat a serving of leftovers in the microwave for about 2 minutes, stirring halfway through. You can also store this soup in the freezer for up to 3 months. Allow the soup to come to room temperature and then transfer it to a gallon-size Ziploc bag. Lay the bag flat in your freezer and you’re done! When you are ready to serve your soup, allow it to thaw in the fridge and then heat it up in a pot on the stovetop until warm.
Expert Tips and Tricks
- Try serving your soup with some freshly chopped parsley or a few sprigs of fresh thyme. You can also garnish your soup with parmesan cheese for a hint of sharp flavor.
- If you do not have heavy cream, you can use half of half or whole milk.
- If you do not have chicken broth, you can use 4 cups of warm water and 2 chicken bouillon cubes instead.
- Lightly coating your pan in olive oil will help tenderize the veggies. You can use any oil you would like. We prefer olive or coconut oil; however, you can also use avocado, vegetable, or canola oil.
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Creamy Homemade Chicken Noodle Soup
Ingredients
- 1 tablespoon butter (or light oil)
- ½ cup diced onion (white or yellow onion)
- 1 cup diced carrots
- 1 cup diced celery
- 2 cups shredded chicken
- 1 ½ teaspoons garlic powder
- 2 teaspoons Italian seasoning
- 8 ounces egg noodles
- 4 cups chicken broth
- 1 cup heavy cream
Instructions
- In a large pot combine the butter, onions, carrots, and celery. Cook the veggies over medium heat for about 6 minutes so they are soft and tender.
- Add the chicken, garlic powder, and Italian seasoning to the pot. Continue cooking for an additional 4-5 minutes and ensure that the veggies and chicken are fully covered in the spices.
- Once the veggies and chicken are evenly coated in the spices, add the chicken broth and let simmer 10 minutes.
- Add the egg noodles, cover the pot, and allow the soup to simmer for 10 minutes or until the noodles are cooked through.
- After the noodles are cooked through, add the cream and stir for 5 minutes on medium heat, allowing the soup time to thicken.
- Serve and enjoy!
Notes
- We like to serve this soup with a garnish of fresh parsley. You can also garnish this soup with parmesan cheese
- If you do not have any heavy cream, you can also use half and half or whole milk. The soup will not be as creamy if using whole milk, but will still taste great.
- If you have chicken bouillon cubes, you can replace the chicken broth with 2 cubes and 4 cups of warm water if you would like.
- Other veggies that are good in this soup include green onions and corn.
- You can use precooked chicken (like from a rotisserie chicken or if you have some in the freezer). If you don't have chicken that is already cooked, you can chop a few chicken breasts or boneless skinless chicken thighs into bite-sized pieces. Add them to the veggies after they have cooked a bit and cook for about 5 minutes before adding the broth.
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