Imagine the comforting aroma of Creamy Chicken Noodle Soup wafting through your kitchen, inviting you to savor its warmth.
This delightful dish isn’t only simple to prepare but also wraps you in the cozy embrace of nostalgic flavors.
Watch as juicy chicken, vibrant vegetables, and tender egg noodles meld into a creamy, indulgent masterpiece.
Let’s bring this heartwarming soup to life and turn everyday ingredients into a comforting culinary experience.
Kitchen Tools Required
- 1 large pot
- 1 medium saucepan
- 1 cutting board
- 1 chef’s knife
- 1 wooden spoon
- 1 measuring cup
- 1 ladle
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breast, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups egg noodles
- 1 tablespoon fresh parsley, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Creamy Chicken Noodle Soup, follow this timeline:
- Reading & Preparation (5 minutes)
- Spend a few minutes reading through the entire recipe to familiarize yourself with the steps and gather all necessary ingredients and equipment.
- Prep Work (15 minutes)
- 0:00 – 4:00: Dice the chicken breast.
- 4:00 – 8:00: Dice the onion and mince the garlic.
- 8:00 – 12:00: Slice the carrots and celery.
- 12:00 – 15:00: Measure out all other ingredients (olive oil, salt, pepper, thyme, chicken broth, heavy cream, egg noodles, and parsley).
- Cooking (30 minutes)
- 0:00 – 5:00: Heat olive oil in a large pot over medium heat and cook the diced chicken until browned. Remove and set aside.
- 5:00 – 10:00: Sauté the onion, garlic, carrots, and celery in the same pot until softened.
- 10:00 – 12:00: Stir in salt, pepper, and thyme.
- 12:00 – 15:00: Pour in chicken broth and bring to a boil.
- 15:00 – 18:00: Add cooked chicken back to the pot.
- 18:00 – 28:00: Reduce heat and simmer for 10 minutes.
- 28:00 – 30:00: Stir in heavy cream and bring back to a simmer.
- Final Steps (10 minutes)
- 0:00 – 5:00: Add egg noodles and cook until tender.
- 5:00 – 10:00: Remove from heat, let rest for 5 minutes, and garnish with fresh parsley before serving.
This timeline guarantees that you efficiently manage your time through preparation and cooking, allowing you to serve the soup promptly. Adjust as necessary to fit your own pace and preferences.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add diced chicken breast to the pot and cook until browned.
Remove chicken from the pot and set aside.
In the same pot, add onion, garlic, carrots, and celery; sauté until softened.
Stir in salt, pepper, and thyme.
Pour in chicken broth and bring to a boil.
Add cooked chicken back to the pot.
Reduce heat and simmer for 10 minutes.
Stir in heavy cream and bring back to a simmer.
Add egg noodles and cook until tender.
Remove from heat and let rest for 5 minutes.
Garnish with fresh parsley before serving.
Serving Tips
- Crusty Bread: Serve alongside to soak up the creamy broth and add a satisfying crunch.
- Side Salad: A fresh green salad with a light vinaigrette complements the rich flavors of the soup.
- Steamed Vegetables: Pair with lightly steamed broccoli or green beans for added nutrition.
- Cheese Platter: Offer a selection of cheeses to enhance the creamy texture and add depth to the meal.
- Apple Slices: Fresh apple slices provide a sweet contrast to the savory soup.
Storage
To store Creamy Chicken Noodle Soup, refrigerate in an airtight container for up to 3 days.
For longer storage, freeze in individual portions for up to 3 months.
Reheat gently.
Freezing
To freeze creamy chicken noodle soup, let it cool completely.
Then transfer it to airtight containers, leaving space for expansion.
Label with the date.
Freeze for up to 3 months.
Reheating
Reheat creamy chicken noodle soup gently on the stovetop over low heat.
Stir occasionally to prevent sticking.
Alternatively, microwave in short bursts.
Stir between intervals for even heating.
Final Thoughts
Creamy Chicken Noodle Soup is a comforting and hearty dish that’s perfect for any occasion.
This recipe combines tender chicken, flavorful vegetables, and rich cream to create a soup that’s both satisfying and delicious.
Using simple ingredients and basic cooking techniques, this dish can be prepared in under an hour.
Whether you’re serving it for lunch or dinner, it’s sure to be a hit with family and friends.
Don’t forget to adjust the seasoning to your taste and consider adding extra vegetables if desired.
Enjoy your homemade Creamy Chicken Noodle Soup!
Frequently Asked Questions
Can I Make This Soup Gluten-Free?
Absolutely, you can make it gluten-free. Substitute egg noodles with gluten-free pasta or rice noodles. Confirm your chicken broth is gluten-free. For a luxurious twist, incorporate truffle oil or saffron while adjusting seasoning for perfection.
What Can I Substitute for Heavy Cream?
You can substitute heavy cream with a luxurious blend of crème fraîche and a touch of truffle oil. This combination provides a rich, creamy texture and an exquisite flavor profile, elevating your dish to gourmet standards.
Is It Possible to Make This Soup in a Slow Cooker?
You can absolutely adapt this recipe for a slow cooker. Sauté the chicken and vegetables first, then transfer everything to the slow cooker. Cook on low for 6-8 hours, adding egg noodles and cream during the last hour.
How Can I Make the Soup Spicier?
Enhance your soup’s heat by incorporating luxurious ingredients. Add finely diced jalapeños or a dash of cayenne pepper. For an exquisite touch, infuse with freshly grated ginger or a few drops of premium chili oil.
Can I Use Rotisserie Chicken Instead of Raw Chicken Breast?
Absolutely, you can substitute rotisserie chicken for a luxurious touch. Simply shred the pre-cooked chicken and add it after simmering the broth. This method reduces cooking time, while enhancing the soup’s depth and richness.
Creamy Chicken Noodle Soup
Equipment
- 1 Large pot
- 1 Medium saucepan
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon
- 1 measuring cup
- 1 Ladle
Ingredients
- 2 tablespoon olive oil
- 1 pound chicken breast diced
- 1 medium onion diced
- 2 clove garlic minced
- 2 carrots sliced
- 2 celery stalks sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 4 cup chicken broth
- 1 cup heavy cream
- 2 cup egg noodles
- 1 tablespoon fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced chicken breast to the pot and cook until browned.
- Remove chicken from the pot and set aside.
- In the same pot, add onion, garlic, carrots, and celery; sauté until softened.
- Stir in salt, pepper, and thyme.
- Pour in chicken broth and bring to a boil.
- Add cooked chicken back to the pot.
- Reduce heat and simmer for 10 minutes.
- Stir in heavy cream and bring back to a simmer.
- Add egg noodles and cook until tender.
- Remove from heat and let rest for 5 minutes.
- Garnish with fresh parsley before serving.
Notes
