Growing up, Creamy Chicken Noodle Soup was always the ultimate comfort food in our household. The aroma of simmering chicken, fragrant herbs, and creamy broth would fill the entire house, instantly transporting me back to those cozy winter afternoons. My mom would stand at the stove, stirring the pot and humming softly, as my siblings and I eagerly awaited our bowls of this soul-warming goodness.
There was just something so special about her Creamy Chicken Noodle Soup – the way the tender chicken fell off the bone, the perfectly al dente noodles, and the rich, velvety broth that seemed to hug you from the inside out. It was the kind of dish that could cure any bad mood, soothe a sore throat, and remind you of the simple pleasures in life. To this day, whenever I make a batch of Creamy Chicken Noodle Soup, it’s like I’m right back in my childhood kitchen, surrounded by the ones I love.
Why This Creamy Chicken Noodle Soup Recipe Will Become Your Go-To
The Secret Behind Perfect Creamy Chicken Noodle Soup
What sets this Creamy Chicken Noodle Soup recipe apart is the unique technique that results in an incredibly smooth, creamy broth. Instead of just simmering the chicken in water, we’re going to build a flavorful, velvety base by sautéing aromatics, deglazing with white wine, and slowly incorporating a roux-thickened milk mixture. This extra step might seem like a bit of work, but trust me, it’s what gives this soup its signature creaminess and depth of flavor.
Essential Ingredients You’ll Need
– Chicken – A whole chicken or a combination of bone-in, skin-on chicken parts will give you the most flavor.
– Aromatics – Onions, carrots, celery, and garlic form the flavor foundation.
– Herbs – Fresh thyme, parsley, and bay leaves add wonderful aroma and complexity.
– Milk – Whole milk is key for creating the creamy texture.
– Flour – All-purpose flour helps thicken the broth.
– Egg noodles – Wide egg noodles are the classic choice, but you can use any shape you like.
– Salt and pepper – To season the soup to perfection.
Step-by-Step Creamy Chicken Noodle Soup Instructions
Preparing Your Creamy Chicken Noodle Soup
This Creamy Chicken Noodle Soup is surprisingly easy to make, with just a bit of extra effort upfront that pays off in spades. In total, it’ll take about 1.5 hours from start to finish, including the simmering time. You’ll need a large Dutch oven or heavy-bottomed pot to bring this comforting soup to life.
1- Start by placing the whole chicken in the pot and covering it with cold water. Bring to a boil, then reduce heat and simmer for 45 minutes, skimming any foam or fat that rises to the surface.
2- Remove the chicken from the pot and let it cool slightly. Meanwhile, in the same pot, sauté the onions, carrots, celery, and garlic in a bit of olive oil until softened and fragrant.
3- Once the chicken is cool enough to handle, remove the meat from the bones and shred it into bite-sized pieces. Return the shredded chicken to the pot.
4- In a separate saucepan, whisk together the milk and flour until smooth. Slowly pour this mixture into the pot, stirring constantly, until the broth thickens to your desired consistency.
5- Stir in the fresh thyme, parsley, and bay leaves. Season generously with salt and pepper.
6- Finally, add the egg noodles and let the soup simmer for an additional 10-15 minutes, until the noodles are tender. Ladle the Creamy Chicken Noodle Soup into bowls and serve hot.
Pro Tips for Success
The key to perfect Creamy Chicken Noodle Soup is all in the technique. Be sure to simmer the chicken thoroughly to extract maximum flavor, and don’t skimp on the roux-thickened milk – that’s what gives this soup its signature creaminess. Also, don’t be afraid to season generously with salt and pepper – it really makes all the flavors pop.
Serving and Storing Your Creamy Chicken Noodle Soup
Perfect Pairings for Creamy Chicken Noodle Soup
This Creamy Chicken Noodle Soup is a meal on its own, but it also pairs beautifully with a variety of sides. Try serving it with a fresh green salad, crusty bread, or even a grilled cheese sandwich for the ultimate comfort food experience. For beverages, a crisp white wine or a mug of hot tea would be the perfect accompaniment.
Storage and Make-Ahead Tips
Leftover Creamy Chicken Noodle Soup will keep in the refrigerator for up to 4 days. To reheat, simply bring the soup back to a simmer on the stovetop, adding a splash of milk or broth to thin it out if needed. You can also freeze the soup for up to 3 months. Just be sure to let it cool completely before transferring to an airtight container or freezer-safe bag.
For make-ahead convenience, you can prepare the chicken broth and shredded chicken up to 3 days in advance. Then, when you’re ready to serve, simply reheat the broth, add the chicken, and follow the remaining steps to finish the soup.
Variations and Dietary Adaptations for Creamy Chicken Noodle Soup
Creative Creamy Chicken Noodle Soup Variations
While this classic Creamy Chicken Noodle Soup is hard to beat, there are plenty of ways to put your own spin on it. Try swapping the egg noodles for whole wheat pasta or gluten-free options. You could also stir in some fresh spinach or kale for an extra nutrient boost. For a heartier meal, add diced potatoes or wild rice. And for a touch of heat, finish the soup with a sprinkle of crushed red pepper flakes.
Making Creamy Chicken Noodle Soup Diet-Friendly
To make this Creamy Chicken Noodle Soup more diet-friendly, you can use low-fat milk and substitute whole wheat flour for the all-purpose. For a gluten-free version, simply use gluten-free flour and noodles. If you’re following a low-carb diet, swap the egg noodles for zucchini noodles or cauliflower rice. And for a vegan or dairy-free twist, use unsweetened almond or oat milk instead of regular milk, and omit the chicken for a veggie-based soup.
Frequently Asked Questions
Q: Can I use chicken breasts instead of a whole chicken?
A: Absolutely! Boneless, skinless chicken breasts will work just fine. Just be sure to adjust the simmering time accordingly, as chicken breasts will cook faster than a whole bird.
Q: Do I have to make the roux-thickened milk mixture?
A: While the roux is what gives this Creamy Chicken Noodle Soup its signature velvety texture, you can skip that step if you prefer a more broth-based soup. Simply omit the flour and milk, and add an extra cup or two of chicken broth instead.
Q: Can I freeze leftover Creamy Chicken Noodle Soup?
A: Yes, this soup freezes beautifully! Just be sure to let it cool completely before transferring to an airtight container or freezer-safe bag. It will keep in the freezer for up to 3 months.
Q: How can I scale this recipe up or down?
A: This recipe serves 6-8 people, but it’s easy to adjust the quantities based on your needs. For a smaller batch, simply halve all the ingredients. To feed a crowd, you can double or even triple the recipe, adjusting the cooking time as needed.
Q: Why is my soup coming out too thick or too thin?
A: The thickness of the soup can be easily adjusted. If it’s too thick, just stir in a bit more chicken broth or milk until you reach your desired consistency. If it’s too thin, make a quick roux by melting butter in a separate pan, whisking in flour, and then stirring that mixture into the soup.
Creamy Chicken Noodle Soup
- Total Time: 60
- Yield: 6
Description
Indulge in the rich, velvety goodness of this Creamy Chicken Noodle Soup. This comforting dish is packed with tender chicken, nourishing vegetables, and a silky broth that will soothe your soul.
Ingredients
– 2 boneless, skinless chicken breasts
– 1 onion, diced
– 3 carrots, peeled and sliced
– 2 celery stalks, sliced
– 3 cloves garlic, minced
– 4 cups chicken broth
– 2 cups milk
– 2 tablespoons all-purpose flour
– 8 ounces egg noodles
– 2 tablespoons fresh parsley, chopped
– Salt and pepper to taste
Instructions
1. – In a large pot, sauté the onion, carrots, and celery in a bit of olive oil until softened, about 5-7 minutes.
2. – Add the garlic and cook for 1 minute, until fragrant.
3. – Add the chicken breasts and chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the chicken is cooked through.
4. – Remove the chicken from the pot and shred or dice it.
5. – In a small bowl, whisk together the milk and flour. Slowly pour this mixture into the pot, stirring constantly, to thicken the broth.
6. – Add the shredded chicken and egg noodles to the pot. Simmer for 10-15 minutes, until the noodles are tender.
7. – Stir in the fresh parsley and season with salt and pepper to taste.
8. – Serve hot and enjoy!
Notes
For a thicker, creamier soup, you can use heavy cream instead of milk. You can also add diced potatoes or other vegetables to the soup. This soup freezes well for up to 3 months.
- Prep Time: 15
- Cook Time: 45
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Conclusion
There’s nothing quite like a steaming bowl of Creamy Chicken Noodle Soup to warm the soul on a chilly day. This recipe is sure to become a new family favorite, with its mouthwatering blend of tender chicken, velvety broth, and perfectly cooked noodles. Give it a try and let me know what you think! I’d love to hear your feedback in the comments below.