Creamy Chicken Noodle Soup
Creamy Chicken Noodle Soup is a hearty and delicious meal that is easy, flavorful and quick to make. Whether you’re looking for something to warm you up or you just want some comfort food, this soup is the way to go!
A CREAMY, EASY SOUP RECIPE
When it comes to cooler weather which is coming soon enough, nothing is better than a great batch of soup. This Creamy Chicken Noodle Soup is one of our family favorites. I make a lot of different variations of chicken noodle soups. This particular version has easy-to-find ingredients and is a favorite, quick, go-to dinnertime meal when you want soup but don’t have all day to make it. The addition of the cream cheese to the soup makes this soup so creamy (but not heavy) that sets it apart from my other chicken noodle soup recipes.
FREQUENTLY ASKED QUESTIONS:
I like to use leftover chicken for this when I have it. But you could definitely just pick up a store-bought rotisserie chicken. Or you can cook up some chicken breasts to use.
You can use any of your favorite smaller pasta or noodles for this recipe. I used dried dumpling egg noodles for this recipe but you can also use bowtie, rotini, mafalda, elbow or you can even use broken up spaghetti noodles as well.
Some grocery stores now sale celery, carrots and onions (called mire poix) already diced and packaged. I know I’ve seen it at Trader Joe’s. Also, Costco sells pulled chicken in the refrigerated section. I love to pick up a bag for recipes just like this (you can freeze the rest.) Don’t have a bay leaf or smoked paprika? No worries, just skip them. This will still taste great!
I highly suggest it. It really adds to the creaminess. You could use milk if you absolutely must.
If you want the soup thicker you can make a cornstarch slurry. Mix together 1 Tablespoon cold water with 1 Tablespoon cornstarch and stir that into the soup. Turn the heat up on the pot and you’ll see it thicken up as you stir. You can keep adding more to get to the thickness that you’d like.
This soup can be stored in an airtight container in the refrigerator where it will last for up to 4 days. This can also be frozen. Place soup in a freezer container and it will keep in the freezer for up to 3 months. To defrost, remove to the refrigerator overnight until thawed. Reheat on the stove (just do it slowly and gently).
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- shredded chicken
- carrots
- celery
- white onion
- butter
- chicken broth (or make your own)
- bay leaf
- garlic powder
- parsley
- Italian seasoning
- salt and pepper
- smoked paprika
- cream cheese
- heavy cream
- pasta, your favorite
HOW TO MAKE CREAMY CHICKEN NOODLE SOUP:
In a large dutch oven or pot, sauté, carrots, celery, onion, and butter. Cook vegetables until tender, about 8-10 minutes.
Lower heat to medium-heat and add in chicken broth, bay leaf, garlic powder, parsley, salt, pepper, and smoked paprika. Let simmer for 10 minutes.
Add in cream cheese and heavy cream, stir broth and let simmer for 5 minutes. Next add in pasta, cover, and bring to a boil for 10 minutes.
Once pasta is cooked add in shredded chicken and stir.
Reduce heat to low and serve when ready.
Enjoy!
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
Creamy Chicken Noodle Soup
Ingredients
- 3 cups shredded chicken
- ½ cup carrots thinly sliced ¼”
- ½ cup celery thinly sliced ¼”
- ½ cup white onion diced
- 3 tablespoons butter either salted or unsalted
- 7 cups chicken broth
- 1 bay leaf
- 1 tablespoon garlic powder
- 2 teaspoon parsley fresh or dried
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon smoked paprika
- 4 ounces cream cheese
- 1 cup heavy cream
- 3 cups pasta your favorite
Instructions
- In a large dutch oven or pot, sauté, carrots, celery, onion, and butter. Cook vegetables until tender, about 8-10 minutes.
- Lower heat to medium-heat and add in chicken broth, bay leaf, garlic powder, parsley, salt, pepper, and smoked paprika. Let simmer for 10 minutes.
- Add in cream cheese and heavy cream, stir broth and let simmer for 5 minutes.
- Next add in pasta, cover, and bring to a boil for 10 minutes.
- Once pasta is cooked add in shredded chicken and stir.
- Reduce heat to low and serve when ready.
Notes
- You can use your favorite pasta.
- To thicken this make a slurry. See above on how I did that.
- This can be frozen, see above on how to do that.
- For shortcuts, use store-bought cooked chicken and store-bought pre-diced vegetables.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I’ve made this five times now. It is so simple & soooo delicious! I’ve shared this recipe with several people and everyone has absolutely loved it. The flavor is amazing! I use a rotisserie chicken (either traditional or lemon pepper) from the grocery store. Sometimes I’ll use angel hair pasta, other times I’ll use thick egg noodles. Thank you for a cold weather go-to!
This made me stop in my tracks!! This looks amazing and I can’t wait to make it!
Hope you love it sis!
Made this up for a soup to have on hand for my family to have for dinner while I was out of town. The soup came together quickly, the flavor was great (I used some chicken thighs I poached with herbs in the crock pot and shredded for soups and such) and it warmed up very nicely.
The only problem was…there should have been leftovers but they ate it all the first night! Oh, what a terrible problem to have! (Not!)
Thank you as always!
Hahaha! Those darn leftovers are elusive sometimes! Your comment has me cracking up!