Creamy Chicken Noodle Soup

This creamy chicken noodle soup warms from the inside out with tender shredded chicken, soft noodles, and vegetables all nestled in a rich creamy broth. When I want a meal that comforts everyone at the table and fills the kitchen with the best cozy aroma, I turn to this simple yet soul-satisfying recipe.

I still remember testing this recipe for a week straight during a chilly February and my family cheered every time it hit the table. Now it is my go-to for potlucks and take-to-a-friend meals.

Ingredients

• Unsalted butter: for the best flavor and creaminess plus allows you to control the salt level
• Onion: choose yellow for sweetness or red for a sharper flavor both create a flavorful base
• Carrots and celery: add garden sweetness and subtle crunch pick bright colorful veggies for freshness
• Garlic cloves: boost the aroma and add depth mince fresh for the strongest taste
• Chicken broth: use low sodium if you want more control over the seasoning or homemade for extra richness
• Water: stretches the broth and keeps the soup lighter
• Salt and ground black pepper: season every layer and bring out the other flavors
• Italian seasoning: lifts the whole soup with its herb blend go for a fresh bottle for potent flavor
• Bay leaves: create subtle background depth and can be removed before serving
• Boneless skinless chicken breast or thighs: give you flexibility white meat stays lean but thighs will be even more tender
• Egg noodles: tender and classic use a wide cut or homemade for an authentic texture
• Whole milk or half and half: gives creamy richness without feeling too heavy choose the freshest you can find
• Fresh cilantro or dill: adds color and a bright finish select crisp green bunches for garnishing

Step-by-Step Instructions

Melt the Butter:

Add butter to a large soup pot or Dutch oven and let it melt over medium heat. The butter should sizzle softly as it melts but not brown.

Sauté the Base Veggies:

Add the diced onion, carrots, and celery. Stir often and sauté for about four to five minutes until the vegetables soften and the onions start turning translucent. This builds the sweet aromatic foundation for your soup.

Bloom the Garlic:

Add the minced garlic once the vegetables are just tender and cook it for one minute. Stir constantly until you smell the garlic's fragrance. Take care not to let it brown.

Simmer the Chicken:

Pour in the chicken broth and water then sprinkle in salt, black pepper, Italian seasoning, and toss in the bay leaves. Lower the raw chicken pieces in so they are covered by liquid. Increase the heat to medium high and bring the soup to a gentle boil. Cook for about fifteen minutes until the chicken is fully cooked through. The chicken should be easy to shred with a fork.

Remove and Shred the Chicken:

Carefully lift the cooked chicken from the pot and set it aside on a plate. Let it cool for a minute then use two forks or a hand mixer to shred into bite-sized pieces.

Cook the Noodles:

Add the dry egg noodles to the simmering broth. Cook according to the noodle package instructions. The noodles should be just tender but not mushy. Stir occasionally so they do not stick.

Finish the Soup:

Return the shredded chicken to the pot and pour in the whole milk or half and half. Gently bring the soup back to a simmer. Taste and adjust the seasoning if you like it saltier or creamier.

Garnish and Serve:

Remove from the heat and swirl in a generous sprinkle of fresh cilantro or dill. Ladle the soup into bowls and serve hot. This is the moment where the kitchen smells unbelievable and everyone appears hungry.

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I always look forward to using fresh dill as the finishing touch because the herbal scent reminds me of my grandmother’s Sunday dinners and makes every bowl a little more special. My kids even ask for extra herbs scattered on top.

Storage Tips

Store your leftover soup in the refrigerator in a tight container for up to three days. The noodles may soak up some of the broth so add a splash of water or chicken broth when reheating. If you want to freeze it leave out the noodles and add fresh ones when reheating the thawed soup to keep them from getting too soft.

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Ingredient Substitutions

If you are out of chicken broth try vegetable broth or even a mix of water and a good quality bouillon. For more richness swap in cream for the milk. Chicken thighs stay more tender during reheating and can be very budget friendly. Spinach or kale make easy swaps for the fresh herbs on top and bring a different flavor.

Serving Suggestions

This soup shines as a main dish with warm crusty bread or soft dinner rolls for dunking. For a weekend cozy meal pair it with a roasted vegetable salad or a simple fruit side. It is also a classic choice when bringing a meal to someone who is feeling under the weather.

Cultural and Historical Context

Creamy chicken noodle soup is a modern comfort food spin inspired by the American tradition of classic chicken noodle soup which has roots going back centuries. Swapping in milk or cream gives familiar flavors a richer base and makes it reminiscent of chicken pot pie filling. This soup bridges that universally loved childhood flavor with a grown up touch of velvety creaminess.

Recipe FAQs

→ Can I use chicken thighs instead of breast?

Yes, both chicken breast and thighs work well, adding rich flavor and tenderness to the broth.

→ What herbs can I use as garnish?

Cilantro or dill are great choices, but parsley or chives also add a fresh touch.

→ How do I keep noodles from getting mushy?

Cook noodles just until tender and avoid overcooking. Add them towards the end for best texture.

→ Can this dish be made ahead?

Absolutely. Prepare it in advance and store refrigerated. Reheat gently, adding a bit more broth if needed.

→ Is it possible to make this dairy-free?

For a dairy-free version, substitute milk with unsweetened non-dairy milk or leave it out entirely.