This creamy chicken noodle soup is the kind of dinner that instantly feels comforting. The vegetables soften into the broth, the noodles make it hearty, and the cream adds a gentle richness. It’s simple, classic, and perfect for a cozy night in.
Why you’ll love this recipe
- comforting and creamy without being heavy
- easy weeknight soup with simple ingredients
- great way to use leftover chicken
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: About 30 minutes
Servings: 4–6
More ideas: Easy Broccoli and Cheese Pasta for a Cozy Dinner
Ingredients
Ingredient Notes & Substitutions
- No heavy cream → use half-and-half or a mix of milk and cream
- No egg noodles → small pasta shapes work just as well
- No cooked chicken → rotisserie chicken is a great shortcut
- Want more greens → stir in spinach right at the end
Instructions
- 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 smell sweet and cozy.
- 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.
Serving Ideas
- Serve with crusty bread or dinner rolls for dipping
FAQ
Can I make this soup ahead of time?
Yes, but cook the noodles separately if possible so they don’t soak up too much broth.
How do I keep the soup creamy without curdling?
Add the cream at the end over low heat and avoid boiling after it’s added.
Storage Tips
Store leftovers in the fridge for up to 3 days. Reheat gently on the stove and add a splash of stock if it thickens. The flavor gets even better overnight.
I love making this when I want something classic and cozy that feels like real comfort in a bowl.
Also worth trying: Quick Mushrooms on Toast in 15 Minutes
Easy Harissa Chicken Salad with Apple and Yogurt Dressing
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