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Creamy chicken noodle soup, with its rich and velvety broth, tender chunks of chicken, and soft, comforting noodles, offers a heartwarming blend of flavors and textures!
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Creamy Chicken Soup with Vegetables and Noodles
Chicken noodle soup is a cold-weather favorite – it’s simple, hearty, nourishing, and delicious. If you love homestyle soup and you’re looking for a simple, creamy variation, you’re going to love this recipe.
How to Make Creamy Chicken Noodle Soup
First assemble the following ingredients:
- Carrots (¾ cup) – Carrots add a sweet and slightly earthy flavor to the soup, enhancing its overall heartiness.
- Celery (¾ cup) – Celery contributes a mild, slightly peppery taste with a crisp texture, offering a nice balance to the richer ingredients.
- Onion (1) – Onions provide a foundational flavor, bringing a depth of savory sweetness that is essential to the soup’s base.
- Garlic (2 tbsp) – Garlic adds a pungent, aromatic quality, infusing the soup with a warm and slightly spicy undertone.
- Oregano (1 tbsp) – Oregano imparts a slightly bitter, earthy flavor with hints of mint, adding a subtle Mediterranean touch to the soup.
- Sea salt (1 tbsp) – Sea salt enhances the overall flavor profile of the soup, bringing out the natural tastes of the other ingredients.
- Onion powder (1 tsp) – Onion powder offers a concentrated burst of savory onion flavor, deepening the soup’s richness.
- Black pepper (1 tsp) – Black pepper adds a sharp, mildly spicy kick, providing a pleasant contrast to the creaminess of the soup.
- Chicken stock (32 oz) – Chicken stock serves as the soup’s backbone, offering a rich, meaty, and slightly salty foundation.
- Shredded chicken (2lb) – Shredded chicken contributes a tender, juicy texture and a mild, savory flavor that is comforting and filling.
- Heavy cream (2 cups) – Heavy cream lends a luxurious richness and smoothness, giving the soup its characteristic creamy texture.
- Pasta (3 cups) – Pasta brings a delightful chewiness to the soup, absorbing flavors and adding a satisfying heartiness.
- Spinach (2 cups) – Spinach offers a gentle, slightly earthy and leafy flavor, adding both color and nutrition to the soup.
- Fresh Parsley (1/2) – Parsley provides a fresh, clean, and slightly peppery taste, which brightens up the dish.
- Freshly grated parmesan – Parmesan cheese adds a nutty, salty depth, enhancing the soup’s savory profile with its umami quality.
Use this Method:
Sautee. Put olive oil in a large pot, add the carrots, celery, onion, garlic, dried oregano, salt, onion powder, and pepper. Sautee for about 5-6 minutes, or until the onion is transparent.
Add Stock and Chicken. Add in chicken stock and shredded chicken. Cook for a few minutes, and then add your heavy cream and pasta. Let soup lightly boil and cook until pasta noodles are cooked.
Finish. Add in spinach, once spinach is wilted the soup is ready. Top with parmesan cheese and enjoy!
Tips and Tricks to Perfect Easy Creamy Chicken Noodle Soup
Quality Ingredients: Use fresh, high-quality ingredients. Fresh vegetables and good-quality chicken make a significant difference in flavor.
Chicken Preparation: You can either use cooked, shredded chicken from a roast or poach chicken breasts or thighs specifically for the soup. If poaching, you can add herbs and spices to the water for extra flavor.
Sauté Vegetables: Begin by sautéing onions, carrots, and celery in a bit of butter or oil until they’re slightly softened. This step helps to build the flavor base for your soup.
Rich Broth: Use a rich chicken broth or stock as the base of your soup. For an even deeper flavor, consider using a combination of broth and a bit of white wine.
Seasoning: Don’t forget to season your soup with salt, pepper, and other herbs like thyme, rosemary, or bay leaves. Taste and adjust the seasoning as you cook.
Creaminess: To achieve a creamy texture without making the soup too heavy, you can use a mixture of milk and a bit of flour to thicken it, or a splash of heavy cream added at the end of cooking.
Noodles: Cook the noodles separately and add them to the soup just before serving. This prevents them from becoming too soggy and absorbing too much broth.
Balance Creaminess with Acidity: A splash of lemon juice or a bit of white wine vinegar can balance the creaminess of the soup, adding a subtle brightness.
Garnish: Serve with a garnish of fresh parsley or dill and, if you like, a sprinkle of grated Parmesan cheese for added flavor.
Slow Simmer: Let your soup simmer gently to meld the flavors together. Avoid boiling, especially after adding dairy, to prevent curdling.
Adjust Consistency: If the soup is too thick, thin it with a bit of broth. If it’s too thin, simmer it for a little longer to reduce.
Storage and Reheating: Store leftovers in the fridge and reheat gently. You may need to add more broth when reheating, as the noodles will absorb liquid.
FAQs
Both chicken breasts and thighs work well. Thighs offer more flavor due to their higher fat content, while breasts are leaner. You can use cooked, shredded chicken from a roast or poach raw chicken in broth for the soup.
Yes, store-bought chicken broth is perfectly fine. For enhanced flavor, choose a high-quality or organic broth.
Classic vegetables include onions, carrots, and celery. You can also add peas, corn, or spinach for extra nutrition and flavor.
Yes, you can make it in advance. However, add the noodles only when you’re ready to serve to avoid them getting too soft. Store the soup and noodles separately in the refrigerator if not serving immediately.
Create a slurry by mixing a small amount of flour or cornstarch with water and stir it into the soup, then simmer until the desired thickness is reached.
Use herbs like thyme, bay leaves, or rosemary. A splash of lemon juice or a bit of white wine can also add depth. Season well with salt and pepper.
Properly stored, it can last 3-4 days in the refrigerator. Reheat gently and add additional broth if necessary.
Cream-based soups don’t always freeze well as the dairy can separate when thawed. If you plan to freeze it, consider making the base without dairy and adding cream when reheating.
What to Serve With Creamy Chicken Noodle Soup
Crusty Bread: A loaf of crusty bread like a baguette or sourdough, perfect for dipping and soaking up the delicious soup. Try this easy garlic herb focaccia.
Side Salad: A light and fresh green salad with a vinaigrette dressing to balance the richness of the soup.
Grilled Cheese Sandwich: A classic pairing, offering a crispy, cheesy complement to the creamy soup.
Roasted Vegetables: Vegetables like carrots, parsnips, or Brussels sprouts roasted to bring out their natural sweetness.
Garlic Bread: For a flavorful and aromatic addition that’s great for dipping. Try this recipe.
Biscuits: Fluffy biscuits can be a comforting side, ideal for sopping up the broth.
Crackers: A variety of crackers, from saltines to flavored varieties, add a crunchy texture.
Cheese Platter: A selection of cheeses can be a sophisticated accompaniment to the soup.
Apple Slices: The crispness and slight tartness of apple slices can refresh the palate between spoonfuls.
Quiche: A small slice of quiche, with its savory egg custard and flaky crust, can complement the soup well.
Cornbread: Sweet and buttery cornbread offers a Southern twist to the meal. Try my honey butter cornbread.
Pesto: A dollop of pesto on top of the soup for an herby, rich flavor boost.
Pickled Vegetables: Pickles or a small side of pickled vegetables can add a tangy contrast.
Bruschetta: Toasted bruschetta topped with tomato, basil, and a drizzle of olive oil for an Italian flair.
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Creamy Chicken Noodle Soup
Equipment
Ingredients
- ¾ cup thinly sliced carrots
- ¾ cup thinly sliced celery
- 1 white onion thinly chopped
- 2 tbsp minced garlic
- 1 tbsp dried oregano
- 1 tbsp salt
- 1 tsp onion powder
- 1 tsp black pepper
- 32 oz. chicken stock
- 2 lb shredded chicken
- 2 cups heavy cream
- 3 cups pasta any small pasta shape will do
- 2 cups chopped spinach
- ½ chopped parsley
- Top with freshly grated parmesan optional
Instructions
- Put olive oil in a large pot, add the carrots, celery, onion, garlic, dried oregano, salt, onion powder, and pepper. Sautee for about 5-6 minutes, or until the onion is transparent.
- Add in chicken stock and shredded chicken. Bring to a boil.
- Add the pasta and boil till pasta is soft.
- Add your heavy cream and stir to combine.
- Add in spinach, once spinach is wilted the soup is ready. Top with parsley and parmesan cheese, enjoy!
