The Heartwarming Soup
My Favorite is Creamy Chicken Noodle Soup and As the chill of winter settled in, I found myself craving a bowl of comfort. I decided to make my favorite Creamy Chicken Noodle Soup. There’s something magical about the way this soup fills the kitchen with a warm, inviting aroma. I love starting by melting a pat of unsalted butter in a pot, then tossing in chopped onions, carrots, and celery. The sizzle of the vegetables hitting the hot butter is music to my ears, and soon, the whole kitchen smells like a cozy haven.
Building the Flavor
Once the vegetables are tender and fragrant, it’s time to add the seasonings. I sprinkle in some all-purpose flour, dried oregano, and freshly ground black pepper. I mix everything together, letting the flour cook out for a few minutes. The fresh thyme leaves and a pinch of salt complete the seasoning. The smell at this stage is incredible—a true prelude to the deliciousness that’s about to come.
Adding the Goodness
Next, I pour in the chicken broth and add diced potatoes. The soup comes to a lively boil, and then I let it simmer until the potatoes are soft and tender. I love watching the soup gradually thicken and take shape. The final touch is adding shredded rotisserie chicken and wide egg noodles. As everything cooks together, the noodles soften and the flavors meld into a creamy, comforting blend.
The Final Touch
When the soup is ready, I give it one last taste and adjust the seasoning if needed. A bowl of this Creamy Chicken Noodle Soup is like a warm hug on a cold day. It’s perfect on its own, but a slice of crusty bread makes it even better. I always make a big batch so I can freeze some for later. Every time I reheat a bowl, it’s like bringing a little bit of that cozy feeling back into my day.
Table of Contents
Chef’s Notes-Creamy Chicken Noodle Soup
- For a deeper, richer flavor, roast the onions, carrots, and celery before adding them to the pot. This step can enhance the overall taste of the soup.
- To achieve a thicker soup, mash some of the cooked potatoes with a fork before adding the noodles. Alternatively, use an immersion blender to blend a portion of the soup base.
- Add a splash of white wine or a squeeze of lemon juice to brighten up the soup’s flavor. A sprinkle of freshly chopped parsley or a dash of hot sauce can also add a nice touch.
- Serve the soup with a slice of crusty bread or in a bread bowl for a more satisfying meal. You can also top it with a sprinkle of grated cheese or fresh herbs just before serving.
- This soup freezes well, so make a double batch for easy meal prep. Allow the soup to cool completely before transferring it to freezer-safe containers. When reheating, add a bit of extra chicken broth to thin it out if needed.
Creamy Chicken Noodle Soup
4
servings20
minutes30
minutes200
kcal50
minutesThis light and creamy chicken noodle soup is a game-changer! With only 200 calories per serving, it’s the perfect comfort food without the guilt. Packed with tender chicken, hearty potatoes, and a blend of fresh herbs, this soup is both satisfying and easy to make. Plus, it freezes beautifully, making it a great option for meal prepping. Cozy up with a bowl of this delicious soup and enjoy a healthy, protein-packed meal that will keep you full for hours.
Ingredients
- Base Ingredients
1 tablespoon unsalted butter
3/4 cup chopped yellow onion about half a medium onion
1 cup sliced carrots approximately 1 and 1/2 large carrots
1 cup sliced celery 2-3 stalks
2 cloves garlic minced
- Seasonings
1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves
1/2 teaspoon salt
- Soup Base
8 cups chicken broth
1 medium potato peeled and diced (about 1 and 1/2 cups)
- Add-ins
2 cups shredded rotisserie chicken
1 cup fat-free half-and-half or whole milk
4 cups uncooked wide egg noodles
Directions
- Sauté Vegetables – In a large pot or dutch oven over medium heat, melt the butter. Add the chopped onion, sliced carrots, celery, and minced garlic. Sauté for about 7 minutes until the vegetables are tender.
- Add Chicken and Noodles – Taste the soup and adjust seasoning if needed. Add the shredded chicken, half-and-half or milk, and uncooked wide egg noodles. Cook for another 10 minutes until the noodles are tender and the soup has thickened.
- Final Adjustments – Taste once more and add any additional salt or pepper if necessary. Serve the soup warm.
Equipment
- chef’s knife
- cutting board
- Dutch Oven
- measuring cups and spoons
- Mixing bowls
Nutrition Facts
- Calories: 200kcal
- Fat: 6g
- Saturated Fat: 3g
- Cholesterol: 50mg
- Sodium: 800mg
- Potassium: 500mg
- Carbohydrates: 22g
- Fiber: 2g
- Sugar: 3g
- Protein: 20g
- Vitamin A: 4000IU
- Vitamin C: 10mg
- Calcium: 100mg
- Iron: 2mg
FAQ-Creamy Chicken Noodle Soup
Can I use a different type of chicken instead of rotisserie chicken?
Yes, you can use cooked chicken breasts or thighs. Just shred or dice the chicken and add it to the soup. You can also use store-bought or homemade chicken stock for added convenience.
What can I use instead of half-and-half if I want a dairy-free option?
You can substitute half-and-half with coconut milk, almond milk, or another dairy-free milk ofyour choice. Just keep in mind that this may slightly alter the flavor and richness of the soup.
Can I make this soup in a slow cooker or Instant Pot?
Absolutely! For a slow cooker, sauté the vegetables and seasonings first, then transfer them to the slow cooker with the broth and potatoes. Cook on low for 6-8 hours or high for 3-4 hours. For an Instant Pot, use the “sauté” function for the vegetables, then switch to “manual” and cook under high pressure for 10 minutes.
How can I adjust the seasoning if I find the soup too bland?
Taste the soup and add more salt, pepper, or herbs as needed. A splash of soy sauce or a pinch of garlic powder can also enhance the flavor.
Can I add other vegetables to the soup?
Yes, you can include additional vegetables like peas, corn, or green beans. Add them in the last 10 minutes of cooking to ensure they are tender but not overcooked.
