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Let me share my absolute favorite Creamy Chicken Noodle Soup recipe that brings comfort to my family all year round. I discovered this version while trying to recreate my grandmother's soup and somehow made it even creamier. That rich broth tender chicken and those perfect egg noodles make magic in every bowl.
Why You'll Fall in Love
This isn't your basic chicken soup. Trust me when I tell you this creamy version will change the way you think about comfort food. My secret? Adding cream of chicken soup gives it that velvety texture that makes everyone come back for seconds. Even my pickiest eater asks for this on cold nights.
What You'll Need From Your Kitchen
- Butter: A generous ½ cup it makes everything better.
- Carrots: 2 cups chopped into happy little pieces.
- Celery: 1½ cups adds the perfect crunch.
- Onion: 1 cup diced the foundation of all good soups.
- Flour: ¼ cup for that perfect thickness.
- Chicken Broth: 6 cups low sodium lets you control the salt.
- My Secret Weapon: 1 teaspoon chicken bouillon base.
- Black Pepper: ½ teaspoon plus more to taste.
- Chicken: 1½ pounds boneless breasts they stay so tender.
- Egg Noodles: 4 ounces about 2½ cups.
- Creamy Base: 2 cans cream of chicken soup.
- Extra Liquid: ¼ cup milk makes it extra creamy.
- Fresh Touch: 2 tablespoons chopped parsley.
Let's Make Some Soup
- Start With Veggies
- Melt that butter and watch those carrots celery and onions get soft and fragrant about 7-10 minutes of pure kitchen therapy.
- Create the Base
- Sprinkle flour over those vegetables and stir until everything's coated. This little step makes all the difference.
- Building Flavors
- Pour in your broth slowly while stirring add that bouillon and pepper. Once it's bubbling drop in the chicken cover and let it simmer until cooked through.
- Shred and Prep
- Pull out that tender chicken shred it with two forks while your noodles cook in the broth.
- Noodle Time
- Add those egg noodles and let them get just tender about 7-10 minutes.
- The Creamy Finish
- Whisk your cream soup with milk pour it in and watch the magic happen. Add back that chicken season to perfection.
- Ready to Serve
- Ladle into bowls sprinkle with fresh parsley and watch everyone smile.
My Kitchen Secrets
Always check your chicken with a thermometer it should hit 165°F. Trust your taste buds when seasoning especially after adding the cream. Want it thicker? Let it simmer a bit longer before the noodles go in works every time.
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Saving Some For Later
This soup keeps beautifully in the fridge for about 4 days in a good container. When you're ready for round two warm it gently on the stove adding a splash of broth if needed. I don't usually freeze this one the cream can get funny when thawed but the fresh version is so worth it.
What to Serve On The Side
In my house there's always a loaf of crusty bread ready for dunking. Sometimes I'll whip up some quick garlic bread or grab those soft dinner rolls my family loves. A simple green salad on the side makes it feel like a complete meal though honestly the soup is plenty on its own.
Making It Your Own
Some nights I toss in mushrooms or a handful of spinach. My sister swears by using chicken thighs instead of breasts. When my husband's in the mood for heat he adds a few red pepper flakes to his bowl. That's what I love about this recipe it's so easy to customize.
Pure Comfort in a Bowl
This soup brings back memories of my mom's kitchen on cold days. I've updated her recipe with that creamy twist and now I'm making those same cozy memories with my own family. There's something about a steaming bowl of this soup that just makes everything better.
Good For You Too
While this soup feels totally indulgent it's packed with protein from the chicken and plenty of vegetables. I love knowing I'm serving something that's both comforting and nourishing. Even my kids don't realize they're eating their veggies.
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All About Those Noodles
Egg noodles are absolutely perfect in this soup. They stay nice and tender without turning mushy and somehow they soak up just the right amount of that creamy broth. Every forkful is pure comfort food heaven.
Making It Dairy Free
My daughter's friend can't have dairy so I learned to make this with olive oil instead of butter and dairy free cream soup. A splash of coconut milk works beautifully too. Everyone deserves a bowl of comfort food.
Freezer Tips
If you're planning to freeze some leave out the noodles and cream soup. Just freeze the base then add those when you're reheating. This way everything stays fresh and delicious no soggy noodles in sight.
Fresh Herbs Make Everything Better
Fresh parsley brightens up every bowl but sometimes I get creative with thyme or dill from my garden. Just add them right at the end so they keep that lovely fresh flavor. The pop of green looks beautiful too.
Getting That Perfect Thickness
Sometimes you need to adjust the thickness to get it just right. A splash of broth or milk thins it out nicely. Want it thicker? Let it simmer a bit longer or whisk a spoonful of flour with cold water and stir it in.
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Making Kids Happy
Little ones love this soup especially with tiny diced vegetables. My grandson's favorite way to eat it is with goldfish crackers floating on top. Sometimes I serve it with grilled cheese fingers for dipping pure kid heaven.
The Cheese Factor
Want to make it even more indulgent? Try stirring in some shredded cheddar right at the end. It melts into the creamy broth creating something absolutely magical. My teenagers especially love this cheesy version.
Feeding a Crowd
This recipe doubles beautifully when you're feeding extra people. Just grab your biggest pot and scale everything up. It's become my go-to for casual dinner parties everyone always wants the recipe.
That Extra Flavor Boost
Don't skip the chicken bouillon base it's my secret for making the broth taste like it's been simmering all day. Just that little spoonful adds such rich flavor you'd think I spent hours in the kitchen.
Perfect Pairings
We love this soup with a crisp white wine or just a cozy cup of tea depending on the mood. The kids get apple juice in special cups it's become our little soup night tradition.
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Good Any Time
This soup works for everything from quick weeknight dinners to care packages for sick friends. It's my go-to when someone needs a little extra comfort or when we just want something warm and satisfying.
Mix It Up
Sometimes I use leftover turkey instead of chicken especially after holidays. Adding corn or zucchini changes things up for summer. The possibilities are endless but that creamy broth always ties everything together beautifully.
Meal Prep Magic
I love making a big batch on Sunday for easy lunches all week. It reheats perfectly and somehow tastes even better the next day. Such a lifesaver during busy weeks.
Winter Winner
Nothing beats this soup on a cold winter night. That steam rising from the bowl those tender noodles and chicken in that rich creamy broth it's like a warm hug from the inside out. Pure comfort food perfection.
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Frequently Asked Questions
- → Can I use rotisserie chicken?
Yes, skip chicken cooking step and add shredded rotisserie chicken with the noodles.
- → Can I make this ahead?
Soup base can be made ahead. Add noodles when reheating to prevent them getting mushy.
- → Why add flour to vegetables?
Flour combines with butter to make a roux, which helps thicken the soup.
- → Can I freeze this soup?
Cream-based soups don't freeze well. Best enjoyed fresh or within 3-4 days refrigerated.
- → What can I substitute for egg noodles?
Any pasta works - try rotini, small shells, or broken fettuccine. Adjust cooking time accordingly.