Cream Of Chicken Noodle Soup Recipe

Cream of Chicken Noodle Soup is that quintessential comfort food that everyone craves when the weather turns chilly, or when we’re just in need of something warm and soothing. It’s the perfect blend of tender chicken, soft noodles, and a creamy, velvety broth that wraps you in warmth with every spoonful. The beauty of this soup lies not just in its rich, hearty flavor but also in its versatility-it’s easy to customize, and it always hits the spot whether you’re feeling under the weather or simply looking for a delicious, filling meal.

Let’s dive deep into a recipe that will not only satisfy your cravings but also impress anyone lucky enough to share a bowl with you. I’ll walk you through the ingredients, step-by-step cooking instructions, and share some tips and variations to elevate your soup-making skills. By the time you’re done, you’ll have the perfect bowl of Cream of Chicken Noodle Soup that’ll feel like a warm hug on a cold day.

Now, let’s get to the meat of the matter-the actual recipe. This isn’t your average canned soup; it’s a from-scratch version that brings fresh ingredients together into something truly special. You don’t need to be a gourmet chef to pull this off, but with a few simple steps, you can have a bowl of homemade comfort that will rival any restaurant.

Ingredients Needed

Chicken: 2-3 boneless, skinless chicken breasts (or thighs, if you prefer darker meat). This will provide the flavorful, tender chicken that forms the heart of your soup.
Egg noodles: About 2 cups. The noodles should be slightly al dente, so they don’t turn mushy as the soup simmers.
Chicken broth: 4 cups. The broth is your flavor base, so go for a high-quality, low-sodium version for the best taste.
Heavy cream: 1 cup. This gives the soup its creamy, luxurious texture and smooth finish.
Milk: 1 cup. Balanced with the cream, this lightens the texture and keeps the soup from being too thick.
Butter: 2 tablespoons. A little fat goes a long way in flavor and richness, adding depth to the broth.
Flour: 2 tablespoons. You’ll use this to create a roux, thickening the soup base and giving it that satisfying creamy consistency.
Garlic: 2 cloves, minced. For that aromatic backbone of flavor that makes everything sing.
Onion: 1 small, diced. This adds a subtle sweetness and depth to the soup.
Carrots: 2 medium-sized, diced. They provide a nice crunch and a slight sweetness that balances the savory flavors.
Celery: 2 stalks, diced. Celery adds freshness and texture, helping round out the veggie medley.
Parsley: A handful of fresh, chopped. This is optional, but a sprinkle on top at the end gives your soup a fresh burst of flavor and a pop of color.
Seasoning: Salt and pepper to taste, and optional herbs like thyme, rosemary, or bay leaves to elevate the flavor profile.

Cooking Instructions

Now that we have everything lined up, let’s break down the steps for creating this creamy masterpiece:

Prepare The Chicken
- In a large pot, bring water to a boil and cook your chicken breasts or thighs until they are fully cooked (about 20-25 minutes). Once done, remove them and shred the chicken with two forks. Set it aside.
Make The Roux
- In the same pot, melt the butter over medium heat. Add the diced onions, carrots, and celery. Sauté for about 5-7 minutes until the vegetables start to soften.
- Add the minced garlic and cook for another 1 minute, until fragrant.
- Sprinkle the flour over the veggies, stirring constantly to avoid lumps. Cook the roux for 2-3 minutes to get rid of the raw flour taste.
Create The Soup Base
- Gradually add the chicken broth, stirring as you pour to make sure the flour doesn’t clump. Once fully incorporated, bring the mixture to a simmer, allowing the broth to thicken slightly.
- Stir in the milk and heavy cream. Continue to simmer for 5-10 minutes, ensuring the soup is smooth and creamy.
Cook The Noodles
- Add the egg noodles and shredded chicken to the pot. Simmer until the noodles are cooked through, usually 8-10 minutes.
- Season with salt, pepper, and any additional herbs you like. Taste and adjust seasoning as needed.
Finish And Serve
- Once the noodles are tender and the soup has reached the perfect creamy consistency, remove from heat.
- Garnish with fresh parsley for a bit of color and a fresh flavor kick. Serve hot, and enjoy!

Ingredient Insights

When you’re making a recipe like Cream of Chicken Noodle Soup, each ingredient plays a key role in building depth and flavor. Here’s a closer look at the ingredients and why they matter:

Chicken: The chicken is the star, and using high-quality, fresh chicken will make a noticeable difference. Boneless, skinless chicken breasts are lean, but if you prefer a richer flavor, try chicken thighs. You can also use rotisserie chicken for convenience, but be sure to shred it fine so it integrates well with the soup.
Egg Noodles: They’re the perfect vehicle for absorbing the creamy broth. The ridges on the noodles help the soup cling to them, giving every bite an extra burst of flavor. You can use other types of noodles, but egg noodles are a classic choice.
Heavy Cream & Milk: The combination of heavy cream and milk creates a rich but balanced base. The cream gives the soup its luxurious texture, while the milk adds a smooth finish without overwhelming the flavor.
Vegetables: The onions, carrots, and celery are often referred to as a ’mirepoix’ in culinary terms, and this trio of veggies provides the foundational flavor that sets the stage for everything else. They’ll cook down to a sweet and savory mix, with the celery adding a fresh crunch.
Flour: Used to thicken the soup and create that rich, creamy consistency. Without it, the broth would remain thin, and the soup wouldn’t have that satisfying, hearty texture.

Expert Tips

To make your Cream of Chicken Noodle Soup absolutely perfect, keep these tips in mind:

Don’t overcook the noodles: Overcooked noodles can get mushy and disintegrate into the soup. Cook them until they are just tender and still have some bite left to them.
Season in stages: Season your soup in stages, tasting as you go. Adding salt early on can make it harder to balance, so adjust the seasoning gradually as the soup develops.
Add more herbs: If you like a fragrant, herby flavor, throw in a couple of bay leaves or sprigs of thyme while the soup simmers. Just be sure to remove them before serving.
Make it ahead of time: This soup tastes even better the next day. If you have time, let the flavors meld overnight and reheat gently before serving.
Thicken it up: If you want a thicker soup, you can mash some of the veggies or even add a bit more flour or cornstarch mixed with water to get the desired consistency.

Recipe Variations

While the classic version of Cream of Chicken Noodle Soup is always a winner, you can easily put your own spin on it. Here are some variations to keep things interesting:

Add more vegetables: For extra flavor and nutrition, you can toss in other veggies like peas, corn, or even spinach.
Make it spicy: Add a pinch of red pepper flakes, a chopped jalapeño, or a dash of hot sauce to give your soup a little kick.
Use different noodles: Instead of egg noodles, try using bow tie pasta, small shells, or even whole-wheat noodles for a different texture and flavor.
Swap out the cream: If you’re looking for a lighter option, you can substitute the heavy cream with half-and-half or a non-dairy alternative like coconut milk for a unique twist.
Make it a slow cooker recipe: To make this soup even easier, throw everything into a slow cooker and let it simmer on low for 6-7 hours or on high for 3-4 hours. Shred the chicken right in the slow cooker before serving.

Final Words

Cream of Chicken Noodle Soup is one of those classic dishes that never gets old. It’s a one-pot wonder that’s simple enough to make for a weeknight dinner but comforting enough to feel like a warm hug on a cold day. The creamy broth, tender chicken, and perfectly cooked noodles come together in a way that’s both filling and flavorful. Plus, with the flexibility to add your own spin, it’s a recipe that can evolve with your tastes.

Cream Of Chicken Noodle Soup Recipe