Imagine hosting a small gathering when a delightful aroma wafts from the kitchen – could it be? Yes, that unmistakable scent of creamy chicken noodle soup simmering away! This classic comfort food has a way of stealing the show, doesn’t it? Whether rain is gently tapping on the windows or summer has faded to fall, there’s nothing quite like a steaming bowl of this hearty, nostalgic soup to bring folks together.
Pro Tip: Make a double batch and freeze some for later – you’ll thank me when those chilly nights roll around again!
Stuff to Have on Hand
- 8 cups chicken broth
- 1 lb boneless, skinless chicken breasts
- 3 large carrots, sliced
- 3 celery stalks, sliced
- 1 onion, diced
- 2 garlic cloves, minced
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste
- 8 oz wide egg noodles
- 1 cup heavy cream or half-and-half
- 2 Tbsp fresh parsley, chopped (optional)
Nutrition Facts & Why They Matter
Let’s be real – when cravings for soul-soothing chicken noodle soup hit, the last thing you want is to feel guilty about indulging, am I right? This recipe keeps things nice and balanced with lean protein, fiber-packed veggies, and a touch of creamy decadence:
| Nutrition Facts | Per Serving |
|---|---|
| Calories | 350 |
| Total Fat | 18g |
| Saturated Fat | 8g |
| Cholesterol | 90mg |
| Sodium | 890mg |
| Total Carbs | 25g |
| Dietary Fiber | 2g |
| Sugars | 4g |
| Protein | 22g |
The protein from lean chicken and the fiber from those veggies? That’s a combo that’ll keep you satisfied but not overstuffed. And let’s hear it for the cream adding that rich, velvety finish!
Facts & Figures
Did you know chicken noodle soup is thought to have originated in the late 1700s? Leave it to the resourceful Pennsylvania Dutch to whip up this simple yet soothing dish from humble ingredients like chicken, broth, veggies and noodles. Talk about making something amazing from not a lot!
I’ll never forget my grandmother’s chicken noodle soup from scratch – the whole house would be permeated with those cozy aromas of simmering chicken and herbs. Whenever I was feeling under the weather, a steaming bowl of her magical elixir could instantly revive me. It’s where my love for this soup was born. – Angie
Equipment & Tools Needed
- Large pot or dutch oven
- Knife and cutting board
- Wooden spoon
- Ladle
- Bowls for serving
The Cooking Journey: Step by Step
- Fill that big pot with the chicken broth and bring it to a boil over high heat. (Go ahead and use low-sodium broth if you’re watching your salt intake – you can always add more later if needed.)
- Add in the chicken breasts and let them simmer for 15-20 minutes until fully cooked through. (No peeking! Keeping that lid on traps all the flavorful steam.)
- Remove the cooked chicken and let it cool slightly before shredding or dicing it up.
- Into that glorious broth, toss the sliced carrots, celery, onion, garlic, bay leaves, thyme, and a few good shakes of salt and pepper. (I like to add the salt in two stages to control the saltiness.)
- Simmer those veggies for 8-10 minutes until they’re crisp-tender. You want them to still have a little bite.
- Stir the shredded chicken and uncooked egg noodles back into the pot. Cook for 6-8 more minutes until the noodles are perfectly al dente.
- Remove the bay leaves, then stir in the cream or half-and-half. Let it heat through for 2-3 minutes to marry all those luscious flavors.
- Do a final taste test and adjust any seasoning as needed. (At this point, I sometimes add a little extra chicken base or bouillon to amp up that poultry essence.)
Perks of This Choice
Where do I start? This creamy chicken noodle soup recipe checks all the comfort food boxes – familiar flavors, hearty texture, and a soul-satisfying richness. Not to mention it’s a one-pot wonder filled with lean protein, fiber, and other nutrients to leave you feeling great. Oh, and let’s not overlook the fact that it makes a giant batch for tucking into later! (Lazy night? Just reheat and enjoy.)
Upsides & Caveats
Like any good recipe, this one has its pros and cons to consider:
Pros:
- Easy to make with basic ingredients
- Loaded with lean protein and veggies
- Soul-soothing, nostalgic flavors
- Reheats beautifully for leftovers
- One-pot convenience (hello, easy cleanup!)
Cons:
- Takes a little hands-on time for chopping veggies
- Higher in sodium from broth (use low-sodium if concerned)
- Cream adds calories/fat (use half-and-half for a lighter option)
In my book? The pros far outweigh the cons on this one. A little cream never hurt anyone, and most of the sodium is a non-issue if you go easy on added salt.
Mix-and-Match Ideas
While this recipe is darn near perfect as-is (just sayin’), there’s always room for putting your own spin on things! Here are some ideas to shake things up:
- Swap the noodles for other pasta shapes like shells, orzo, or even tortellini
- Toss in frozen peas or corn during the last few minutes of cooking
- Use shredded rotisserie chicken for an ultra-quick shortcut
- Add a couple handfuls of fresh spinach or kale for extra nutrients
(My husband is a mushroom fiend, so I often sauté some sliced cremini or baby bellas to toss in his portion at the end. Gotta keep the man happy, you know?)
How to Plate & Pair
There’s nothing better than a steaming bowl of this creamy chicken noodle soup with a slice of crusty bread for dunking on the side. Or maybe some simple buttered noodles or a crisp green salad to round things out?
For an extra-homey touch, I like to sprinkle each bowl with a little fresh parsley or dill when serving. It adds such a vibrant pop of color and bright, herbaceous flavor.
One of my fondest memories is my mom making her famous chicken noodle soup and serving it up with a slice of sharp cheddar melted over the top. That gooey cheese pulled into long, stretchy strands with every spoonful – pure bliss for this dairy-obsessed kid! – Angie
Keep & Reheat Tips
Need I even mention that this soup makes amazing leftovers? It’s a given! I always make a huge batch so I can squirrel away portions in the fridge or freezer for later.
To reheat, I like to add a splash of broth or water to loosen up the soup if it’s thickened too much. Then just nuke it for a minute or two, giving it a stir periodically to heat through. Dinner is served!
Speaking of make-ahead, you can even cook the chicken and veggies a day or two ahead of time. Just store them in the fridge until you’re ready to add the noodles and cream. Fresh, homemade comfort in no time flat!
Alright, let’s get back to this classic comfort food recipe! Where were we…ah yes, the noodles. You’ll want to cook those egg noodles according to the package instructions until they’re nice and tender. But be careful not to overcook them or they’ll turn to mush when you add them to the soup later.
Speaking of adding things later, we still need to stir in that glorious heavy cream to give the soup its signature rich and creamy texture. You can eyeball this part if you want – I usually just pour in a few heavy glugs until it looks about right. Too much cream and it’ll be overly thick and heavy, too little and you’ll miss out on that luxurious creaminess we’re going for.
Oh, one important thing I forgot to mention earlier! Make sure to taste and season with salt and pepper as you go. Proper seasoning can make or break a dish. I always keep some kosher salt and freshly cracked black pepper on hand for this step.
Now for some quick FAQs about this recipe:
Q: Can I make this soup ahead of time?
A: Absolutely! In fact, I find the flavors get even better after a day or two in the fridge. Just let it cool completely before refrigerating. When you’re ready to serve, gently reheat on the stovetop, adding a splash of broth or milk to thin it out if needed.
Q: Is this soup gluten-free?
A: Unfortunately no, due to the egg noodles. But you could substitute some gluten-free pasta or rice to make it work for a gluten-free diet.
Q: How long does this soup keep for?
A: Leftovers will keep well in the fridge for 3-4 days. Just be sure to let it cool before storing and give it a good stir before reheating. You can also freeze portions for longer term storage.
Q: Are there any allergens to be aware of?
A: Good question! This recipe does contain dairy from the heavy cream, as well as egg from the noodles. So it’s not suitable for those with milk or egg allergies. Oh, and fun anecdote – when I first made this for my dairy-free friend, I accidentally used regular cream instead of a non-dairy alternative. Needless to say, that batch didn’t go over too well! Learned my lesson there.
Conclusion
There you have it, all the key steps for making a classic, creamy chicken noodle soup that’ll warm you right up. It’s one of those timeless recipes that never goes out of style. Comforting, wholesome, and oh-so-satisfying on a chilly day.
I hope you’ll give this recipe a try and let me know how it turns out for you on June 20, 2025! Did you make any tweaks or add your own personal spin? I’m always looking for new ideas to keep these classic dishes fresh. Happy cooking and enjoy your Creamy Chicken Noodle Soup Recipe- Classic Comfort Food!