Creamy Chicken Noodle Soup #warm #dinner

Creamy Chicken Noodle Soup #warm #dinner

A simple smooth chicken noodle soup formula made on the stovetop utilizing basic fixings in around a hour and a half. This custom made soup utilizes an entire cooked rotisserie chicken, egg noodles, and new veggies + herbs, all of which include a huge amount of additional flavor. It's thick, healthy and comfortable and truly hits the spot when you have a solace sustenance longing for or need a sweltering feast to warm your tummy in virus climate. (Gluten-Free Option)

Fortunately I'm a grown-up now so I can analyze in the kitchen until I locate a chicken soup formula that illuminates my taste buds and sings to my spirit. Which is actually how this rich chicken noodle soup was made.

This procedure takes 3+ hours and still doesn't guarantee the most delicious of soups, as I would see it. Furthermore, I like to cook my custom made stocks for 8+ hours, if conceivable, for most extreme flavor + sustenance.

Also try our recipe Cozy Autumn Wild Rice Soup

Creamy Chicken Noodle Soup #warm #dinner

An Easy Homemade Creamy Chicken Noodle Soup made on the stove top using simple ingredients in about 90 minutes.


  • 2-3 teaspoons of cooking oil 
  • 2 cups of onion, diced (about 1 large)
  • 2 cups of carrots, thinly sliced (4 medium carrots)
  • 2 cups of celery, diced (5-6 stalks) 
  • 1 whole chicken, pre-cooked (rotisserie or smoked)
  • 4 cloves of garlic, minced
  • 1 bay leaf 
  • 1/2 teaspoon of dried thyme
  • 6 cups of chicken stock (homemade or store-bought)
  • 1 (12 oz) package of Reames® Frozen Egg Noodles, dried egg noodles OR gluten-free egg noodles, cooked separately 
  • 1/4 cup of flour (omit for gluten-free version - see notes)
  • 4 tablespoons of butter
  • 1 cup of heavy whipping cream
  • 1 lemon, juiced
  • ½-1 teaspoon of turmeric root powder
  • 2 tablespoons of fresh parsley, chopped
  • 1 1/2 teaspoons of fresh thyme, chopped
  • Sea salt, to taste
  • Black pepper, to taste
  • Parmesan cheese, to taste (optional)


  1. Place a stockpot over medium heat, then add the cooking oil, onion, carrot & celery. Season with salt + pepper and cook, stirring occasionally, for 10 minutes. To save time, you can skip this step, but "sweating" the veggies helps to draw out more flavor.
  2. Meanwhile, heat up a separate pot of water (or stock) for the noodles. Remove the breast meat from the chicken and place in the fridge (we're adding it back in at the end). Add the garlic, dried thyme, and bay leaf to the veggies. Cook for 2 minutes, stirring occasionally, then take the whole chicken and set it in the pot. Pour in the chicken stock, bring to a simmer, reduce heat and cook for 30 minutes (covered or uncovered).
  3. Around the time that you stick the chicken in the pot (or whenever the water starts boiling), go ahead and cook the noodles according to the packaged instructions, then drain and set aside.
  4. Chop the parsley and thyme and juice the lemon, then set those aside. After the chicken's been in there for 30 minutes or so, carefully remove the whole chicken with tongs. Using a slotted spoon or another utensil, thoroughly check the broth for any bones, cartilage, or skin that might have fallen off, and remove any you find. Set the chicken aside to cool for a few minutes before taking off all the meat and shredding it into bite-sized pieces.
  5. In a skillet over medium heat, add the butter. Once melted, slowly add the flour a little at a time, whisking/stirring constantly to incorporate it into the fat. Once that's all in, keep whisking and let it cook for 2 minutes, then slowly pour in the heavy cream a little at a time, while again whisking constantly, until everything is smooth.
  6. Using a ladle, slowly stir in about 1-1/2 cups of broth from the soup, until the roux is quite thin. This will help to prevent it from clumping when we add it to the soup. Pour the mixture from the skillet into the stockpot and stir well until fully incorporated (there shouldn't be any lumps).
  7. Add the shredded chicken and cooked noodles, followed by the lemon juice, turmeric powder, parsley, thyme, and black pepper. Stir well and taste the soup. Add more salt, pepper, thyme, or parsley to suit your taste. The soup will thicken as it sits, so serve immediately to keep it a bit thinner or wait 15-20 minutes for a thicker soup. Top with Parmesan cheese and extra fresh parsley, thyme & black pepper, and serve with toasted buttered bread, if desired.


  • If you prefer a brothier soup that isn’t as thick, omit the flour + butter step (to make the roux) and just pour the heavy cream directly into the soup.
  • To make this recipe gluten-free, use gluten-free dried egg noodles (like the ones I linked to above) and SKIP the flour + butter (it'll just be brothier initially but will thicken up as the noodles soak up the liquid).
  • You can substitute half & half or whole milk instead of heavy whipping cream if that's all you have on hand; however, it won't taste as rich. It tastes best with heavy whipping cream. :) 
  • If you have leftover bone-in cooked chicken at home, you can totally use that instead of going out and getting a whole rotisserie chicken. The key is that it's cooked and already well-seasoned so that flavor transfers to the stock.
  • The soup will thicken up considerably by the next day as the noodles absorb the liquid so you may need to add a bit of extra stock when reheating the leftovers (we didn't need any).

Read more our recipe Instant Pot Black Bean Soup

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