Creamy Chicken Noodle Soup
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This is my husband’s and oldest son’s favorite chicken noodle soup. Personally, I feel that regular chicken noodle soup and creamy chicken noodle soup each have a place in the recipe world. My husband and son would say that this creamy version is the only option in their book.
I got this recipe from a neighbor years ago and have changed it slightly. She makes this recipe with homemade noodles. I haven’t wanted to attempt that yet. It takes enough time to make this soup without making your own noodles.
My family also loves lots of noodles in this soup. So, if you don’t like a mega amount of noodles in your soup, feel free to use less. I also prefer to tear my chicken into big chunks instead of dicing it up. I think it gives it more of a homemade look that way.
Ingredients for Creamy Chicken Noodle Soup
- BONELESS SKINLESS CHICKEN BREAST
- CELERY SALT
- ONION
- WATER
- POULTRY SEASONING
- CARROTS
- ONION SALT
- CELERY
- SALT
- BUTTER
- FLOUR
- MILK
Instructions for Creamy Chicken Noodle Soup
Create the Flavorful Base: In a large stock pot, combine your base ingredients and bring to a gentle boil. Let everything simmer for about 1 hour, allowing the flavors to deepen. Once the chicken is tender, remove it from the pot, cut it into 1-inch pieces, and set it aside. If you notice the broth has reduced too much, simply add a bit more water to balance it out.
Add the Noodles: Return the pot to a boil and stir in 2 cups of uncooked noodles, letting them cook for about 20 minutes until tender. While the noodles are cooking, prepare the creamy sauce for a silky-smooth finish.
Make the Cream Sauce: In a large saucepan, melt butter over medium heat. Whisk in flour, stirring continuously until combined. Slowly add milk, stirring constantly to create a thick, velvety base. Season with salt and pepper to taste.
Combine & Serve: Once the cream sauce has thickened, pour it into the stock pot, stirring well to incorporate all the flavors. If the soup is too thin, allow it to simmer a bit longer until it reaches your desired consistency. Serve warm, garnished with fresh herbs or a sprinkle of black pepper. This recipe yields 6-8 servings, perfect for cozy nights or family gatherings.
Frequently Asked Questions
Can I use store-bought rotisserie chicken instead of cooking raw chicken?
Yes! Using shredded rotisserie chicken is a great time-saver. Just add it to the pot after the noodles have cooked to avoid overcooking.
What type of noodles work best?
Traditional egg noodles are a classic choice, but wide egg noodles, rotini, or even broken spaghetti work well in this soup.
Can I make this soup ahead of time?
Absolutely! You can make the base ahead and store it in the fridge for up to 3 days. For best results, add the noodles and cream sauce when reheating to prevent them from becoming overly soft.
Can I freeze this soup?
Yes, but freeze only the base (without noodles or cream sauce) for up to 3 months. When ready to serve, thaw, bring to a simmer, add the noodles, then stir in the cream sauce.
How can I thicken the soup?
For a thicker consistency, simmer it longer, mash some of the cooked noodles, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) before stirring in the cream sauce.
What’s the best way to reheat leftovers?
Reheat on the stovetop over medium-low heat, stirring occasionally. If the soup has thickened, add a splash of broth or milk to restore the creamy texture.
What substitutions can I make?
You can use half-and-half instead of heavy cream, vegetable broth instead of chicken broth, or gluten-free flour and noodles for a gluten-free version.
FOR MORE RECIPES LIKE THIS, TRY:
Creamy Chicken Noodle Soup
Real Mom Kitchen
Equipment
Ingredients
Base:
- 2 boneless skinless chicken breasts (or add left over chicken or turkey at the end)
- 1 tsp celery salt
- 1 onion chopped
- 2 qts water
- ½ tsp poultry seasoning
- 2 large carrots sliced
- 1 tsp onion salt
- 2 stalks celery sliced
- 2 tsp salt
Cream Sauce
- ¾ cup butter
- 1 cup flour
- 4 cups milk
Instructions
To make base:
- In a stock pot, boil base ingredients for 1 hour.
- When chicken is tender, remove from broth and cut into 1 inch pieces and set aside. If the liquid has reduced too much you can add some more water at this point.
- Add 2 cups of uncooked noodles and continue to boil for 20 minutes. Make the cream sauce will this cooks.
To make cream sauce:
- Melt butter in large sauce pan.
- Whisk in flour, stirring constantly.
- Gradually add milk, stirring constantly until thickened.
- Add salt and pepper.
- Add cream sauce to base mixture. If the soup is too thin after adding the cream mixture, continue cooking until desired thickness.Serves 6-8
Notes
Also, if cream sauce has a strong white sauce flavor, add 1/2 to 1 tsp lemon juice.
