Creamy Chicken Noodle Soup Recipe
Introduction
Creamy Chicken Noodle Soup is a comforting classic that combines tender chicken, soft noodles, and a rich, creamy broth. It’s perfect for chilly days when you want something warm and satisfying in a bowl.
Ingredients
- 2 cups cooked chicken, shredded
- 4 cups egg noodles
- 2 medium carrots, sliced
- 1 cup heavy cream
- 6 cups chicken broth
Instructions
- Step 1: In a large pot, bring the chicken broth to a simmer and add the sliced carrots. Cook until the carrots are tender, about 8 to 10 minutes.
- Step 2: Add the cooked chicken and egg noodles to the pot. Pour in the heavy cream and gently stir. Continue to cook over low heat until the noodles are soft and the soup is heated through, about 5 minutes.
Tips & Variations
- For extra flavor, sauté onions and garlic before adding broth.
- Use whole wheat or gluten-free noodles as a healthy alternative.
- Add fresh herbs like thyme or parsley for a bright, fresh taste.
Storage
Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to prevent curdling of the cream. This soup can also be frozen for up to 2 months; thaw overnight before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use leftover chicken for this soup?
Yes, leftover cooked chicken works perfectly and adds great flavor while saving time.
What can I substitute for heavy cream?
You can use half-and-half or a mixture of milk and cream cheese for a lighter but still creamy texture.
PrintCreamy Chicken Noodle Soup Recipe
A comforting and creamy chicken noodle soup featuring tender chicken, classic vegetables, and rich cream simmered to perfection with noodles in a flavorful broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Chicken
- 2 cups cooked chicken, shredded
Vegetables
- 1 cup carrots, sliced
Broth & Dairy
- 4 cups chicken broth
- 1 cup heavy cream
Pasta
- 1 cup egg noodles
Instructions
- Simmer Soup: In a large pot, combine the chicken broth and sliced carrots. Bring to a simmer over medium heat and cook until the carrots are tender, about 10-15 minutes.
- Add Noodles and Cream: Stir in the egg noodles and shredded cooked chicken. Continue to simmer until the noodles are cooked through, approximately 7-8 minutes. Reduce the heat to low and gently stir in the heavy cream to make the soup creamy without boiling to avoid curdling. Heat through and adjust seasoning as desired before serving.
Notes
- Use cooked or leftover chicken for convenience.
- Do not boil after adding cream to prevent curdling.
- Adjust thickness by adding more or less broth or cream.
- Egg noodles can be substituted with any other pasta of your choice.
Keywords: Chicken noodle soup, creamy chicken soup, comfort food, easy soup recipe, homemade soup
