Creamy Chicken Noodle Soup Recipe
There’s something incredibly heartwarming about a bowl of homemade chicken noodle soup, especially when it’s rich and creamy. This recipe combines tender chicken, hearty vegetables, and a luxurious broth that feels just right on a chilly evening. I first made this creamy chicken noodle soup on a rainy Sunday, and it quickly became a family favorite. Now, whenever the weather turns cool, we find ourselves craving this comforting dish.
Why you’ll love this dish
Creamy Chicken Noodle Soup isn’t just about satisfying your hunger; it’s a delightful experience that warms both your belly and your heart. Here are some reasons why you should make it:
- Quick and Easy: This recipe comes together in about 30-45 minutes, making it a perfect choice for a weeknight dinner when you don’t have hours to spend in the kitchen.
- Budget-Friendly: Using simple, everyday ingredients, this dish won’t break the bank, and you probably already have many of them in your pantry.
- Family Approved: Kids love it! With its creamy texture and flavorful chicken, this soup is always a hit with the little ones.
- Versatile: Whether it’s a family gathering or a cozy night in, this soup is adaptable for any occasion. Serve it as a main course or as a starter; either way, it will shine.
“This creamy chicken noodle soup is the perfect hug in a bowl! I made it on a rainy afternoon, and the whole family couldn’t get enough. So creamy and flavorful!” – Happy Home Cook
How this recipe comes together
Making Creamy Chicken Noodle Soup is a straightforward process that anyone can follow. You’ll start by sautéing the vegetables, creating a flavorful base. Then, you’ll introduce the chicken, followed by the creamy goodness that ties everything together. In no time, you’ll have a comforting meal that feels like a warm embrace.
Gather these items
Let’s get your shopping list ready! Here’s what you’ll need for this delicious soup:
- 2 carrots (peeled & chopped)
- 2 celery stalks (chopped)
- 8-10 garlic cloves (chopped)
- 1 onion (chopped)
- 4 tbsp butter
- 1/4 cup flour
- 4 cups chicken broth
- 2 cups heavy cream
- 2 cups egg noodles
- 2 packets Sazon con azafran
- 1.5 – 2 lbs chicken breasts
- 2 bay leaves
- 1/4 cup chopped fresh parsley
- 1 tbsp olive oil
- 1-2 tsp crushed red pepper flakes
- Salt & pepper (to taste)
Feel free to swap out the Sazon for another seasoning mix if you prefer; just keep in mind it adds a distinct flavor that enhances the dish.
Directions to follow
- In a large pot, melt the butter over medium heat.
- Add in the chopped carrots, celery, onion, salt, pepper, and crushed red pepper flakes. Sauté for about 5 minutes until they begin to soften.
- Mix in the garlic and olive oil, sautéing until fragrant (about 1-2 more minutes).
- Sprinkle in the flour and stir for a few minutes to create a roux.
- Gradually pour in the chicken broth while whisking continuously for 3-5 minutes to prevent lumps.
- Bring the mixture to a boil and stir in the Sazon, bay leaves, and chicken breasts.
- Cover the pot halfway and let it boil for 10-15 minutes, ensuring the chicken reaches an internal temperature of 165°F.
- Once cooked, lower the heat to a simmer. Remove the chicken, shred it, and return it to the pot.
- Add in the heavy cream, then bring back to a boil. Lower the heat and let simmer for 5-10 minutes to thicken.
- Finally, season with salt and pepper to taste. Stir in the chopped parsley, then add the egg noodles. Boil according to the package directions.
Best ways to enjoy it
To serve your creamy chicken noodle soup, ladle it into bowls and garnish with additional fresh parsley for a pop of color. For added oomph, consider serving it with:
- Crusty Bread: A side of warm, crusty bread or breadsticks for dipping is always a winner.
- Salad: Pair your soup with a crisp green salad to balance the meal.
- Cheese: A sprinkle of freshly grated Parmesan or a dollop of sour cream can elevate your soup even further.
Storage and reheating tips
Leftover creamy chicken noodle soup can easily be stored for future enjoyment:
- Refrigerate: Place it in an airtight container and store in the fridge for up to 3-4 days.
- Freeze: For longer storage, you can freeze it in portioned containers for up to 2-3 months. When ready to enjoy, thaw in the fridge overnight and reheat on the stove over low heat, slowly bringing it back to temperature.
Always ensure the soup is piping hot (165°F) before serving.
Helpful cooking tips
- Shredding chicken: To make shredding your chicken easier, let the meat cool slightly before handling, or use two forks to gently pull it apart.
- Thicker soup: If you prefer a thicker soup, consider adding more flour for the roux or reduce the amount of broth.
- Custom spices: Experiment with different herbs and spices like thyme or oregano to tailor the flavor to your liking.
Creative twists
While this creamy chicken noodle soup is delicious as-is, you can mix things up with these variations:
- Add Greens: Toss in some fresh spinach or kale during the last few minutes of cooking for added nutrition.
- Spicy Kick: If you like a little heat, consider adding diced jalapeños or more crushed red pepper.
- Herb Infusion: Swap the parsley for fresh dill or sage for a flavor twist.
Your questions answered
How long does this soup take to make?
Total preparation and cooking time is about 30-45 minutes, making it perfect for dinner after a busy day.
What can I substitute for heavy cream?
You can use half-and-half, or for a lower-fat option, try evaporated milk. However, it may change the creaminess of the soup.
Can I use other types of noodles?
Absolutely! Feel free to use any pasta shapes you prefer, just adjust the cooking time accordingly.
Enjoy crafting this creamy chicken noodle soup that brings comfort and joy with every spoonful! Happy cooking!
Creamy Chicken Noodle Soup
Ingredients
Vegetables
- 2 pieces carrots (peeled & chopped)
- 2 pieces celery stalks (chopped)
- 8-10 cloves garlic (chopped)
- 1 piece onion (chopped)
Base Ingredients
- 4 tbsp butter
- 1/4 cup flour For thickening the soup
- 4 cups chicken broth
- 2 cups heavy cream Can be substituted with half-and-half or evaporated milk
Main Ingredients
- 2 cups egg noodles Adjust cooking time according to package
- 1.5-2 lbs chicken breasts Cook until internal temperature reaches 165°F
- 2 packets Sazon con azafran Can be swapped for another seasoning mix
- 2 pieces bay leaves
- 1/4 cup chopped fresh parsley For garnish and flavor
- 1 tbsp olive oil
- 1-2 tsp crushed red pepper flakes Adjust for desired spice level
- Salt & pepper To taste
Instructions
Preparation
- In a large pot, melt the butter over medium heat.
- Add in the chopped carrots, celery, onion, salt, pepper, and crushed red pepper flakes. Sauté for about 5 minutes until they begin to soften.
- Mix in the garlic and olive oil, sautéing until fragrant (about 1-2 more minutes).
- Sprinkle in the flour and stir for a few minutes to create a roux.
Cooking
- Gradually pour in the chicken broth while whisking continuously for 3-5 minutes to prevent lumps.
- Bring the mixture to a boil and stir in the Sazon, bay leaves, and chicken breasts.
- Cover the pot halfway and let it boil for 10-15 minutes, ensuring the chicken reaches an internal temperature of 165°F.
- Once cooked, lower the heat to a simmer. Remove the chicken, shred it, and return it to the pot.
- Add in the heavy cream, then bring back to a boil. Lower the heat and let simmer for 5-10 minutes to thicken.
- Finally, season with salt and pepper to taste. Stir in the chopped parsley, then add the egg noodles. Boil according to the package directions.
Notes
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