Quick Creamy Chicken Noodle Soup Recipe
Introduction
Why This Recipe Works
Ingredients for Recipe
1 tbsp olive oil: Or use butter for a deeper, richer base flavor.
1 small onion, finely chopped:Yellow onion adds subtle sweetness.
2 garlic cloves, minced: Add only after onions soften to avoid burning.
2 medium carrots, thinly sliced: Slice thin for quick and even cooking.
2 celery ribs, chopped: Brings an aromatic backbone to the broth.
2 cups cooked shredded chicken: Rotisserie chicken saves time and adds flavor.
5 cups chicken broth: Low-sodium gives better control over seasoning.
2 cups egg noodles (dry): Classic, but feel free to use any pasta you like.
¾ cup heavy cream or half & half: Stir in at the end for creaminess without curdling.
½ tsp thyme (fresh or dried): A small amount goes a long way in building flavor.
Salt, to taste: Adjust at the end; broth may already contain sodium.
¼ tsp black pepper: Freshly ground for better aroma.
1 tbsp fresh parsley, chopped (optional): For garnish and a pop of freshness.
Step-by-Step Instructions
- Build the flavor base: Heat oil in a heavy-bottomed pot over medium. Add onion and sauté until translucent, about 2–3 minutes.
- Add garlic and veggies: Stir in garlic, carrots, and celery. Sauté 3–4 minutes until veggies start to soften.
- Pour in broth and season: Add broth, salt, pepper, and thyme. Bring to a gentle simmer.
- Add noodles and chicken: Toss in egg noodles and shredded chicken. Simmer uncovered 8–10 minutes, or until noodles are tender.
- Finish with cream: Stir in heavy cream or half & half. Simmer 2–3 more minutes on low heat.
- Taste and garnish: Adjust salt and pepper, then garnish with chopped parsley before serving.
Chef’s Insight: Don’t let the garlic brown,it should smell fragrant, not burnt.
Pro Tips & Common Mistakes to Avoid
Don’t overcook the noodles,They’ll turn mushy in leftovers. Cook until just tender.
Use rotisserie chicken for speed,It adds flavor and saves time.
Stir cream at the end, Avoid boiling after adding dairy.
Serving, Nutrition, Storage, Reheating & Freezing Guide
Creamy chicken noodle soup is best enjoyed hot with crusty bread or crackers. One serving contains approx. 300–350 calories, depending on your cream and noodle choice. Store leftovers in an airtight container for up to 3 days in the fridge. Reheat gently on the stove. This soup also freezes well,just skip the noodles and add fresh ones when reheating.
Quick Creamy Chicken Noodle Soup Recipe
Ingredients
- 1 Tbsp Olive oi
- 1 Small Onion
- 2 Cloves Garlic
- 2 Medium Carrots
- 2 Ribs Celery
- 2 Cups Cooked chicken
- 5 Cups Chicken broth
- 2 Cups Egg noodles
- ¾ Cup Heavy cream
- ½ Tsp Thyme
- To taste Salt
- ¼ Tsp Black pepper
- 1 Tbsp Parsley
Instructions
- Build the flavor base: Heat oil in a heavy-bottomed pot over medium. Add onion and sauté until translucent, about 2–3 minutes.
- Add garlic and veggies: Stir in garlic, carrots, and celery. Sauté 3–4 minutes until veggies start to soften.
- Pour in broth and season: Add broth, salt, pepper, and thyme. Bring to a gentle simmer.
- Add noodles and chicken: Toss in egg noodles and shredded chicken. Simmer uncovered 8–10 minutes, or until noodles are tender.
- Finish with cream: Stir in heavy cream or half & half. Simmer 2–3 more minutes on low heat.
- Taste and garnish: Adjust salt and pepper, then garnish with chopped parsley before serving.
Notes
- Time Is the True Thickener: Creaminess doesn’t just come from dairy,it comes from giving the soup a few extra minutes to breathe. As the noodles tenderize and the broth reduces gently, the starch naturally thickens the base. No flour, no fuss,just timing and trust.
- Layered Aromatics, Not Dump-and-Go: Onion lays the sweet foundation; garlic brings the warmth. But timing is critical. Onions should sweat, not fry. Garlic enters only once the base is soft,so it perfumes the pot, not burns it. It’s a quiet orchestration, not a rush job.
- Noodles Demand Attention: Overcooked noodles turn your bowl from creamy to gummy. That’s why we simmer just enough and cut the heat the moment they hit “al dente.” If storing soup, cook them separately to preserve the structure. Precision now = perfection later.
- Cream as a Closer, Not a Crutch: Cream adds body, but it shouldn’t mask. A light hand preserves the chicken’s savor and broth’s brightness. Add it off the heat, let it swirl, and it turns simple broth into silky gold,elegant, not heavy.
- Finish with Freshness, Not Force: A sprinkle of parsley or a hint of lemon juice at the end doesn’t compete,it completes. It’s the finishing grace note that lifts the dish from homestyle to chef-made. You don’t taste it,you feel it.
FAQs
There’s something timeless about a bowl of creamy chicken noodle soup—but this quick version takes it to the next level. It’s fast, flavorful, and flexible enough to become a weeknight staple or a cozy weekend cure-all.
