This creamy chicken noodle soup is one of those easy dinners that just works. Tender chicken, soft noodles, and a rich, creamy broth — ready in about 30 minutes.
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: About 30 minutes
Servings: 4–6
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InIngredients for creamy chicken noodle soup
Easy swaps and substitutions
- No heavy cream? Use half-and-half or milk + a little cream.
- No egg noodles? Any small pasta works.
- No cooked chicken? Rotisserie chicken is the easiest option.
How to make creamy chicken noodle soup
- Heat the butter (or olive oil) in a large pot over medium heat.
- Add the onion, carrots, and celery, and cook for about 5 minutes until softened.
- Stir occasionally until the vegetables.
- Tip: Don’t rush this step — soft vegetables make the broth taste richer.
- Add the garlic and cook for 1 minute, just until fragrant.
- Pour in the chicken stock and stir in the shredded chicken.
- Add thyme, dried parsley, salt, and pepper.
- Bring the soup to a gentle boil, then lower the heat slightly.
- Add the egg noodles and simmer for 7–9 minutes until tender.
- Stir once or twice so the noodles don’t stick together.
- Reduce the heat to low and slowly pour in the cream.
- Stir gently until the soup turns pale and creamy.
- Warm through without boiling, then taste and adjust seasoning.
- Tip: Cream soups stay smooth when kept at a gentle heat, not a rolling boil.
- Add lemon juice if you want a fresh, light finish.
- Ladle into bowls and sprinkle with extra parsley before serving.
Storage
Store in the fridge up to 3 days.
Reheat gently and add a splash of stock if needed.
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