Easy Creamy Chicken Noodle Soup is the epitome of comfort food! Rich, creamy and loaded with moist chicken, noodles, tender vegetables, it’s the best thing to warm up with all year round!
We’re now in the middle of the Fall but our Southern California doesn’t seem to know it yet. We’re still seeing romp-on-the-beach instead of curl-up-in-front-of-the-fireplace type temperatures and I seriously can’t wait for the weather to cool down so I can cozy up to my favorite soups!
Oh, well, it will eventually and this easy creamy chicken noodle soup and I will be tied to the hip soon enough.
Homemade chicken noodle soup is the epitome of comfort food. What can be more satisfying and nourishing than a piping hot bowl of chicken noodle soup from scratch, right? Homemade CREAMY chicken noodle soup, that’s what!
Succulent chicken pieces, hearty noodles, tender vegetables, and flavorful broth do make for an amazing bowl of comfort food but a healthy splash of heavy cream definitely takes your classic chicken and noodle childhood favorite up a notch.
You get a rich, creamy soup you’d love warming up with all year round!
Simple Tips on How to Make this Easy Chicken Noodle Soup:
- Although this chicken soup is a good use for your rotisserie chicken or even Thanksgiving turkey leftovers, I prefer poached chicken. Poaching is a delicate cooking technique in which the chicken is gently simmered in liquid and aromatics, keeping the meat from overcooking and toughening. It’s the method I use for my chicken pot pie soup and I promise it’s worth the effort! Not only do you get chicken that’s moist and tender, you also have a full-bodied broth to make the soup.
- I am not really a big fan of freezing soups with pasta as the noodles don’t really hold well when defrosted and reheated. They to continue to absorb a lot of the liquid and turn mushy over time. If you’re planning to store this soup for future use, I suggest freezing it without the pasta and just add when you reheat.
- If you’re going to enjoy the soup the same day, undercook them for a minute or two less than the package’s directions and add them to the pot when the soup is just about finished. The noodles will continue to cook in the residual heat.
- Once you add the heavy cream, do not bring the soup to a boil as the cream will curdle.
- I like large elbow macaroni for this but feel free to swap with egg noodles, broken spaghetti, shells, rotini, or any of your favorite short-shaped pasta.
For the Poached Chicken
- 1 pound chicken breast
- 6 cups water
- 1 onion peeled and quartered
- 3 cloves garlic, peeled and pounded
- 1 bay leaf
- 1 tablespoon salt
- 1 teaspoon peppercorns
For the Creamy Chicken Soup
- 1 cup uncooked large elbow macaroni
- 4 tablespoons butter
- 1 small onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 2 large carrots, peeled and diced
- 3 stalks celery, diced
- 3 tablespoons flour
- 6 cups broth, reserved from poaching the chicken
- 1/2 cup heavy cream
- salt and pepper to taste
- In a large pot over medium heat, bring about 2 quarts lightly salted water to a boil. Add macaroni and cook for about 1 to 2 minutes less than package's directions. Rinse under cold, running water and drain well. Set aside.
- In small, heavy-bottomed pot, arrange chicken breasts in a single layer. Add water, quartered onions, smashed garlic cloves, bay leaf, salt, and peppercorns.
- Bring to a boil, skimming scum that floats on top. Lower heat, cover, and cook in a barely a simmer for about 10 to 15 minutes or until thermometer inserted in the thickest part of chicken reads 165 F.
- With a slotted spoon, remove chicken from heat and allow to cool to touch. Coarsely shred chicken and keep warm.
- Using a fine-mesh sieve, strain liquid. Discard aromatics and reserve broth.
- In a large pot over medium heat, heat butter. When it begins to melt, add onions, garlic, celery, and carrots. Cook, stirring occasionally until softened.
- Add flour and cook, stirring regularly, for about 1 to 2 minutes.
- Add reserved broth, whisking vigorously to prevent lumps.
- Add chicken and continue to cook until chicken is heated through, vegetables are tender, and the soup slightly thickens.
- Add heavy cream and bring to a simmer for about 1 to 2 minutes.
- Add macaroni and cook for about 1 to 2 minutes or until heated through.
- Season with salt and pepper to taste. Serve hot.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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