Creamy Chicken Noodle Soup Recipe

I love making my Creamy Chicken Noodle Soup using tender chicken breast, aromatic garlic, and diced yellow onions. I sauté vibrant carrots and celery in olive oil before simmering everything in a rich chicken broth with egg noodles. This recipe is a true celebration of simple ingredients coming together beautifully.

I’ve always been a fan of finding new twists on classic recipes, and my Creamy Chicken Noodle Soup turned out to be one of my favorites. I started by heating 2 tbsp olive oil in a big pot and tossing in a diced medium yellow onion along with 3 cloves of minced garlic.

I then added bite sized pieces of 1 lb boneless, skinless chicken breast until they turned lightly golden. After that, I mixed in diced carrots and celery along with two bay leaves, salt, and pepper to bring out a natural depth of flavor.

Pouring in 8 cups low sodium chicken broth, I let everything simmer before stirring in 1 cup half and half and egg noodles. The result was a soup that was light, yet packed with a creamy richness that reminds me of homemade classics like a rotisserie kip or a slow-cooked Chicken Noodle Soup Crock Pot version.

It’s a recipe that’s both simple and delightfully surprising.

Why I Like this Recipe

I like this recipe for a few reasons. First, its super easy to make and the instructions actually make sense in a hurry, so even if you’re not a master chef, you can totally pull it off. Second, I really love how the flavors mix together—the tender chicken, the hearty veggies, and that creamy broth give it a warm, homey vibe that makes me feel all cozy inside. Third, it’s perfect for when i’m in a rush but still want something homemade and satisfying; it’s like a warm hug in a bowl. And lastly, I appreciate that most of the ingredients are things you probably already have at home which cuts down on extra trips to the store.

Ingredients

• Chicken – Lean, high protein meat that helps build muscles and adds hearty flavor.
• Olive oil – Healthy fat with a fruity note, making the broth rich and smooth.
• Onion – Provides natural sweetness, fiber, and antioxidants for a well-rounded taste.
• Garlic – Packs bold flavor and a little immune boost while enhancing every spoonful.
• Carrots – Sweet and nutrient-packed, they deliver vitamin A and a hint of natural sugar.
• Celery – Offers crunch, fiber, and a fresh, light taste that balances the dish well.
• Chicken broth – A savory liquid base that ties all flavors together in a warm hug.
• Cream – Adds velvety texture and richness, making the soup delightfully smooth.

Ingredient Quantities

• 1 lb boneless, skinless chicken breast, cut into bite sized pieces
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, peeled and diced
• 2 stalks celery, diced
• 8 cups low sodium chicken broth
• 1 cup half and half or heavy cream
• 8 oz egg noodles
• 2 bay leaves
• Salt and pepper to taste
• Fresh chopped parsley for garnish (optional)

How to Make this

1. Heat the olive oil in a large pot over medium heat. Add the diced onions and minced garlic and cook until they start to get soft, about 3-4 minutes.

2. Throw in your bite-sized chicken pieces and stir them for about 5 minutes until they lightly brown on all sides.

3. Add the diced carrots and celery to the pot, then let it cook for another 3-4 minutes to start softening.

4. Pour in the chicken broth and add the bay leaves. Increase the heat and bring the mixture to a simmer.

5. Reduce the heat back to medium and lets it simmer for about 15 minutes so that all the flavors blend together.

6. Stir in the egg noodles and let cook for the time recommended on the package, usually around 7-8 minutes.

7. Once the noodles and vegetables are tender, lower the heat and stir in the half and half or heavy cream.

8. Taste the soup and season with salt and pepper as needed, and let it heat through for another 2-3 minutes.

9. Remove the bay leaves before serving.

10. Garnish with fresh chopped parsley if you like, and serve hot with your favorite crusty bread on the side. Enjoy your creamy chicken noodle soup!

Equipment Needed

1. A large pot to cook and simmer all your ingredients
2. A stove for heating and controlling the temperature
3. A cutting board to dice the onions, garlic, carrots, and celery
4. A chef’s knife for chopping veggies and cutting the chicken into bite sized pieces
5. A wooden spoon to stir the ingredients as they cook
6. Measuring cups and spoons for accurate amounts of broth, olive oil, and cream
7. A ladle for serving the soup into bowls
8. Oven mitts or a pot holder to safely handle the hot pot

FAQ

Creamy Chicken Noodle Soup Recipe Substitutions and Variations

• If you dont have chicken breast, boneless, skinless chicken thighs works great too. They tend to be juicier and add a bit of a different flavor to your soup.
• Don’t have olive oil? You can use butter or even canola oil as a substitute. They both work fine in adding rich flavor.
• No egg noodles on hand? Try using fettuccine or even spaghetti broken into smaller pieces. It’ll give your soup a satisfying texture.
• If you’re low on chicken broth, well-seasoned vegetable broth can be a good stand in. It might change the flavour a bit, but it’s a cool alternative.
• Out of half and half or heavy cream? Mix whole milk with a bit of flour or cornstarch to thicken it up and achieve that creamy consistency.

Pro Tips

1. When browning the chicken, make sure not to overcrowd the pan cuz extra moisture can stop it from getting that nice sear which really boosts its flavor.
2. After cooking the veggies, consider deglazing the pan with a little bit of chicken broth before adding the rest. This mixes all those yummy browned bits into the soup.
3. Lower the heat before you stir in the cream so it dont curdle, letting it warm gently so the finish stays smooth and rich.
4. Taste the soup at different stages and adjust the salt and pepper, coz sometimes the seasoning can really change as the soup simmers.