Home / Recipes / Dinner / A Hearty Creamy Chicken Noodle Soup Recipe Perfect for Cold Evenings
ByJune Albertson-DickPublishedUpdated
Jump to Recipe
THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE OUR FULL DISCLOSURE POLICY FOR DETAILS
Cold winter evenings and warm soup are one of my favorite winter combinations. I especially love it when I can use leftover chicken {or turkey} to make it. This Creamy Chicken Noodle Soup Recipe is sure to be a hit with your family. Keep scrolling to see how you can make it in just about 30 minutes.
When I was growing up I didn’t really like soup. In fact, it wasn’t until I owned the Happy Horse Deli that my love of soup really blossomed.
When you make soup every single day of your life for 4 years then it is bound to become something you either love or loathe. I happened loved it.
I started making this soup after I would make a turkey and have leftovers but quickly realized that I was missing out on so many other opportunities to make it. So I started using roasted chicken and that is what I make it with most of the time now.
How to Make Creamy Chicken Noodle Soup
The best way to start most soups is with a variety of vegetables. I like to go traditional with this soup and use carrots and celery.
The key to getting it to cook quickly is to cut them in small bite sized pieces.
Start by heating olive oil in a heavy bottom pot {or Dutch Oven} over medium heat and add 1/2 of a medium onion. Cook the onions until they are soft and translucent. Add garlic and cook for an addition 30 seconds.
Add the carrots and celery to the onion/garlic mixture and cook for an additional few minutes.
The onions/garlic, carrots and celery may make the bottom of the pot a little brown but that it totally fine.
Now it is time to pour the chicken stock into the pot with the vegetables.
Scrape the bottom of the pot to remove the brown bits of flavor into the soup.
Add the cooked chicken {or turkey} to the pot with the stock and vegetables.
Then add the frozen egg noodles.
Using the spoon, break the egg noodles up to distribute them throughout the soup.
How much Cream do you put in Soup?
Finally, pour the 2 1/2 cups of heavy cream into the pot with the egg noodles, chicken, stock and vegetables. Add the lid and simmer for 15-20 minutes or until the egg noodles are cooked through.
2 1/2 cups seems to be just the right amount for this much soup but you could always add a little more for a creamier soup.
What Can I Add to my Chicken Soup for Flavor?
I love to add fresh thyme to chicken soup. Thyme and chicken are such a great combination. If you don’t like thyme then you could always use rosemary or tarragon too.
Once it has cooked for the 15-20 minutes, remove the lid. Add the chopped thyme, salt and pepper. Stir to combine.
What can I serve with Chicken Noodle Soup?
I like to serve this Hearty Creamy Chicken Noodle Soup with One Rise French Bread. But it is also great along side a salad or sandwich.
Recently I made this when company came over and we literally ate every last drop. There is just something so comforting and welcoming about a delicious soup.
Make this at your house and watch your family devour it like mine did.
Do you love hearty dishes? Try these recipes…
- Sheet Pan Cajun Shrimp Boil Recipe
- In N Out Burger Sloppy Joes
- 30 Minute Chili
- Slow Cooker Roasted Chicken
- Crock Pot Pulled Pork
A Hearty Creamy Chicken Noodle Soup Recipe Perfect for Cold Evenings
Hearty vegetables and chunks of chicken are combined with heavy cream and egg noodles to create the perfect Chicken Noodle Soup.
Course: Soup
Cuisine: American
Author: June Albertson-Dick
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 35 minutes minutes
Servings: 4 servings
Calories: 908kcal
No ratings yet
Pin Print
Ingredients
- 2 tbsp olive oil
- 1/2 med. onion {diced}
- 2 cloves garlic {minced}
- 3 med. carrots {chopped}-about 1 cup
- 2 med. stalks celery {chopped}-about 3/4 cup
- 7 cups chicken stock
- 3 cups cooked chicken {shredded}
- 1-11 oz. pkg. frozen egg noodles
- 2 1/2 cups heavy cream
- 1/2 tbsp fresh thyme {chopped}
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
Add olive oil to a heavy bottom pot or dutch oven over medium high heat. Add onion and cook until soft and translucent. Add garlic and cook for an additional 30 seconds.
Add chopped carrots and celery, cook for 3-4 minutes or until slightly softened. The bottom of the pot may be a little browned but that is totally fine.
Add chicken broth to pot and using a spoon, scrape the bottom of the pot to release any of the brown bits. Cook for a couple of minutes or until the broth is warm. Add in shredded chicken, followed by frozen egg noodles. Use the spoon to break up the noodles if you need to. Add heavy cream and once the mixture has came to a boil, add the lid and turn down to simmer. Continue to cook for 15-20 minutes or until egg noodles are cooked through.
Once the 15-20 minutes are up, remove the lid, add they thyme, salt and pepper. Stir to combine and taste to see if you want to add additional salt or pepper. Serve warm and enjoy.
Nutrition
Serving: 1serving | Calories: 908kcal | Carbohydrates: 22g | Protein: 42g | Fat: 73g | Saturated Fat: 38g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 24g | Trans Fat: 0.003g | Cholesterol: 261mg | Sodium: 1303mg | Potassium: 844mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 2414IU | Vitamin C: 4mg | Calcium: 133mg | Iron: 3mg
Tried this Recipe? Pin it for Later!Mention @PracticallyHomemade or tag #practicallyhomemade!
