why make this recipe
Creamy Chicken Noodle Soup is a comforting dish that warms both the body and soul. It’s rich, hearty, and perfect for chilly days or when you’re feeling under the weather. This soup is easy to prepare, making it a great option for busy weeknights. Packed with tender chicken, nourishing vegetables, and creamy goodness, you’ll love how simple it is to create this delightful meal.
how to make Creamy Chicken Noodle Soup
Ingredients:
- 2 cups cooked chicken, shredded
- 8 ounces egg noodles
- 1 cup carrots, diced
- 1 cup celery, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Directions:
- In a large pot, bring the chicken broth to a boil. Add the egg noodles and cook according to package instructions.
- Stir in the carrots, celery, garlic, and thyme. Cook until the vegetables are tender.
- Reduce the heat and stir in the shredded chicken and heavy cream.
- Season with salt and pepper to taste.
- Simmer for a few minutes until heated through.
- Serve hot, garnished with fresh parsley.
how to serve Creamy Chicken Noodle Soup
Serve Creamy Chicken Noodle Soup warm in bowls. You can enjoy it on its own or pair it with a slice of crusty bread for dipping. Add a sprinkle of fresh parsley on top for a touch of color and flavor.
how to store Creamy Chicken Noodle Soup
If you have leftovers, store the soup in an airtight container in the refrigerator. It will last for about 3-4 days. For longer storage, you can freeze it. Just ensure it cools completely before placing it in a freezer-safe container. It can be frozen for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat on the stovetop.
tips to make Creamy Chicken Noodle Soup
- Use rotisserie chicken for quick preparation, as it’s already cooked and adds great flavor.
- Feel free to switch up the vegetables based on what you have at home; peas and corn work well too.
- For a lighter version, you can use half-and-half instead of heavy cream.
variation
You can turn this soup into a creamy chicken and vegetable soup by adding other veggies like green beans or potatoes. Spices like rosemary or a hint of lemon juice can also add a different twist to the flavor profile.
FAQs
Can I use frozen vegetables?
Yes, frozen vegetables can be used! Just add them when you stir in the shredded chicken and cream, and they will cook through nicely.
Can I make this soup ahead of time?
Absolutely! This soup can be made in advance. Just store it in the fridge or freezer and reheat it before serving.
Is this recipe healthy?
It can be a healthy option, especially if you use lean chicken and plenty of vegetables. You can also control the amount of cream added for a lighter soup.
Creamy Chicken Noodle Soup
Ingredients
Method
- In a large pot, bring the chicken broth to a boil.
- Add the egg noodles and cook according to package instructions.
- Stir in the carrots, celery, garlic, and thyme. Cook until the vegetables are tender.
- Reduce the heat and stir in the shredded chicken and heavy cream.
- Season with salt and pepper to taste.
- Simmer for a few minutes until heated through.
- Serve hot, garnished with fresh parsley.