If you’re craving something comforting yet rich, the Creamy Chicken Noodle Soup Recipe is your perfect go-to. This hearty soup blends tender chicken, fresh vegetables, and silky noodles in a luscious, creamy broth that warms you from the inside out. It’s like a big, cozy hug in a bowl, ideal for chilly evenings or whenever you need a nourishing pick-me-up. The combination of homemade flavors with just the right touch of cream makes this recipe a standout that’s easy to fall in love with.
Ingredients You’ll Need
Each of these simple ingredients plays an essential role in creating the perfect balance of taste, texture, and color in this soup. From the savory chicken thighs to the fresh herbs, every item contributes to that comforting, creamy finish.
- 3 pounds bone-in chicken thighs: Provides moist, flavorful meat and rich broth from the bones.
- Kosher salt (to taste): Enhances all the natural flavors evenly.
- Black pepper (to taste): Adds a subtle spice kick to brighten the soup.
- 1 tablespoon olive oil: For browning the chicken and sautéing the veggies to deepen flavor.
- 1 large onion (diced): Gives sweetness and aromatic depth.
- 3 garlic cloves (minced): Infuses a warm, savory note.
- 6 cups chicken broth (divided): The hearty base of the soup, enhancing every element.
- 1 cup whole milk: Combined with flour to create the creamy texture.
- 3 tablespoons all-purpose flour: Thickens the broth beautifully without heaviness.
- 1 ½ cups carrots (sliced): Adds sweetness and vibrant color.
- 1 ½ cups celery (chopped): Brings refreshing crunch and earthiness.
- 2 bay leaves: Impart subtle layers of herbal aroma.
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme): Adds an earthy, woodsy flavor.
- 2 cups egg noodles: Classic, tender noodles that soak up the creamy broth.
- ½ cup heavy cream: Elevates the soup’s richness and smoothness.
- ¼ cup fresh parsley (chopped): Brightens flavors with a burst of freshness.
- Juice from ½ a lemon: Lifts the entire dish with a zesty finish.
How to Make Creamy Chicken Noodle Soup Recipe
Step 1: Prepare the Chicken
Start by patting the chicken thighs dry with paper towels — this step is key for achieving a beautiful golden sear. Season generously with salt and pepper to build flavor right from the start.
Step 2: Brown the Chicken
Heat olive oil in a large stockpot over medium-high heat and sear the chicken skin side down in batches. Browning for 3 to 4 minutes per batch builds savory richness and a deeper flavor base for the soup. Set the golden chicken aside but keep all those tasty drippings in the pot.
Step 3: Sauté Aromatics and Deglaze
Lower the heat to medium, add the diced onion, and cook until tender and translucent, around 4 to 5 minutes. Stir in the garlic for just 30 seconds until fragrant to avoid bitterness. Pour in 1 cup of chicken broth to scrape up all the caramelized bits from the bottom of the pan — that’s pure flavor magic.
Step 4: Make the Creamy Base
Whisk together the whole milk and flour until smooth, then pour this into the pot. Stir well before adding the remaining broth. Bring the mixture to a gentle boil, watching it thicken into a silky broth that will cradle all the other ingredients wonderfully.
Step 5: Add Veggies and Simmer
Return the browned chicken to the pot, then add sliced carrots, chopped celery, bay leaves, and fresh thyme. Cover, reduce the heat, and let everything simmer for 25 to 30 minutes until the chicken is perfectly cooked through and the vegetables are tender but not mushy.
Step 6: Remove Herbs and Debone Chicken
Transfer the chicken to a cutting board and discard the bay leaves and thyme stems for a smooth, clean flavor. Once cool enough to handle, shred the chicken meat off the bones and discard skin and bones.
Step 7: Cook the Noodles
Stir the egg noodles into the simmering broth, cover the pot, and cook for 3 to 4 minutes until they’re tender yet still hold their shape. This step cooks the noodles perfectly so they don’t get mushy later on.
Step 8: Final Touches
Add the shredded chicken back into the soup, then stir in the heavy cream, chopped parsley, and freshly squeezed lemon juice. Give the soup a taste and adjust the seasoning with additional salt and pepper if needed. This is where everything comes together beautifully for that iconic creamy finish.
How to Serve Creamy Chicken Noodle Soup Recipe
Garnishes
Topping your soup with a sprinkle of fresh parsley or a few extra twists of black pepper makes it feel homemade and inviting. A small drizzle of heavy cream on top can add that extra touch of indulgence that really amps up the presentation and flavor.
Side Dishes
This creamy chicken noodle soup pairs wonderfully with crusty bread or warm garlic toast, perfect for dipping into that flavorful broth. A simple side salad with a tangy vinaigrette also balances the richness and keeps the meal fresh and light.
Creative Ways to Present
Serve the soup in rustic bowls with a lemon wedge on the side for a pop of color and zest. For a special occasion, try garnishing with crispy fried parsley or a sprinkle of grated Parmesan to add texture and a touch of savory elegance.
Make Ahead and Storage
Storing Leftovers
Store leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld beautifully, making it even tastier the next day.
Freezing
You can freeze the soup, but to preserve texture, store the noodles separately if possible. Freeze the broth and chicken in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently over medium-low heat on the stove to avoid curdling the cream. Add a splash of broth or water if the soup thickens too much while warming. If frozen noodles were stored separately, add them just before serving to keep their perfect bite.
FAQs
Can I use chicken breasts instead of chicken thighs?
Yes, you can! Chicken breasts work fine, but they are leaner and can dry out faster, so keep an eye on cooking time. Thighs remain juicier and add more richness to your broth.
Can I make this soup dairy-free?
Absolutely. Substitute whole milk and heavy cream with unsweetened coconut milk or your favorite dairy-free alternative. The texture will be slightly different but still delicious and creamy.
What type of noodles work best?
Egg noodles are classic because they hold up well in the soup and soak up the creamy broth. You can also try small pasta shapes like shells or rotini depending on your preference.
How do I prevent noodles from getting mushy?
Cook the noodles separately or add them toward the end of cooking as the recipe suggests. If you plan to store leftovers, consider keeping cooked noodles and broth separate to maintain the best texture.
Can I add other vegetables to this soup?
Definitely! Feel free to add peas, corn, or even spinach for extra color and nutrients. Just add delicate greens near the end to keep their texture fresh.
Final Thoughts
There’s nothing quite like the cozy charm of a homemade Creamy Chicken Noodle Soup Recipe to lift your spirits and fill your belly. It’s simple enough to whip up on a busy day yet comforting enough to make you feel truly cared for. I can’t wait for you to give this recipe a try and discover how this creamy, flavorful bowl can become a beloved staple in your kitchen.
Print
Creamy Chicken Noodle Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Creamy Chicken Noodle Soup is a comforting and hearty dish featuring tender, seared chicken thighs simmered with fresh vegetables and egg noodles in a rich, creamy broth. It combines classic flavors with a smooth, velvety texture, perfect for chilly days or anytime you crave a warm, satisfying meal.
Ingredients
Chicken and Seasoning
- 3 pounds bone-in chicken thighs
- Kosher salt (to taste)
- Black pepper (to taste)
- 1 tablespoon olive oil
Vegetables and Herbs
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 ½ cups carrots, sliced
- 1 ½ cups celery, chopped
- 2 bay leaves
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- ¼ cup fresh parsley, chopped
Liquids and Thickening
- 6 cups chicken broth, divided
- 1 cup whole milk
- 3 tablespoons all-purpose flour
- ½ cup heavy cream
- Juice from ½ a lemon
Pasta
- 2 cups egg noodles
Instructions
- Prepare the chicken: Use paper towels to pat the chicken thighs dry. Season them generously with kosher salt and black pepper to enhance flavor and aid in browning.
- Sear the chicken: Heat 1 tablespoon of olive oil in a large stockpot over medium-high heat. Add chicken thighs skin side down in batches, cooking for 3-4 minutes until the skin is golden brown. Remove the chicken and set aside, keeping the flavorful drippings in the pot.
- Sauté aromatics: Lower the heat to medium, add diced onions to the pot, and cook for 4-5 minutes until tender. Stir in minced garlic and sauté for about 30 seconds until fragrant. Pour in 1 cup of chicken broth to deglaze the pot, scraping up browned bits with a wooden spoon for extra flavor.
- Create the creamy base: In a small bowl, whisk together whole milk and flour until smooth to avoid lumps. Pour this mixture into the pot and stir well. Then add the remaining chicken broth and bring everything to a low boil, allowing the mixture to thicken slightly.
- Simmer the soup: Return the seared chicken thighs to the pot along with sliced carrots, chopped celery, bay leaves, and thyme sprigs. Cover the pot, reduce the heat to a simmer, and cook for 25-30 minutes until the chicken is thoroughly cooked and the vegetables are tender.
- Remove herbs and chicken: Take the chicken out of the pot and place it on a cutting board. Discard the bay leaves and thyme stems from the soup to avoid any bitter flavors.
- Cook the noodles: Add egg noodles to the simmering broth, cover, and cook for 3-4 minutes until they are tender but not mushy. Afterwards, remove the pot from heat.
- Shred chicken: Debone the chicken thighs, discard the skin and bones, and shred the meat into bite-sized pieces. Return the shredded chicken to the pot so it can reheat and combine with the soup.
- Finish the soup: Stir in the heavy cream, chopped parsley, and fresh lemon juice to brighten the dish. Taste the soup and adjust seasoning with salt and pepper as needed for a perfectly balanced flavor.
Notes
- For extra depth, consider using homemade chicken broth.
- To make it lighter, substitute whole milk and heavy cream with low-fat dairy options.
- Use gluten-free flour and noodles to adapt this recipe for gluten intolerance.
- Leftover soup can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.
- If you prefer, white meat chicken like breasts can be used instead, but thighs provide more flavor and tenderness.
