Creamy Chicken Noodle Soup
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So warm, so cozy, so soothing. A must for those busy cold weeknights, using up that leftover rotisserie chicken!
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I love all chicken noodle soups. Truly, I do. I love an Instant Pot version. A crockpot version. A stovetop version. You name it.
But this one. This lighter cream soup version. Yup, this one has completely stolen my heart.
Now this is not a thick nor super heavy soup say like clam chowder. It’s a slightly thickened broth, perfectly lightened up creamy goodness.
And you get to use up that leftover rotisserie chicken! Don’t have any on hand? Any kind of shredded/diced chicken breast/thighs will work beautifully here.
Tools For This Recipe
Dutch oven
Creamy Chicken Noodle Soup: Frequently Asked Questions
Additional chicken stock can be used for white wine as a non-alcoholic substitute.
We recommend wide egg noodles (we love the flat wide noodles for a soup like this!) but you can also use your favorite kind of pasta such as elbow macaroni, ditalini or broken up spaghetti or fettuccine noodles.
Heavy cream (or heavy whipping cream) has one of the highest fat contents with about 36-40% fat. Half and half or whole milk are suitable substitutes, but will yield a lighter result.
Yes! You can freeze the leftovers without the heavy cream (cream soups tend to separate when frozen) in individual freezer bags, thaw overnight, and reheat on the stovetop, adding heavy cream when serving.
Creamy Chicken Noodle Soup
Ingredients
- ¼ cup unsalted butter
- 1 sweet onion, diced
- 3 carrots, peeled and sliced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 2 teaspoons finely chopped fresh thyme leaves
- ¼ cup all-purpose flour
- ¼ cup dry white wine
- 6 cups chicken stock
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- 3 cups leftover shredded rotisserie chicken
- 2 cups wide egg noodles
- ½ cup heavy cream
- ½ cup frozen green peas
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in garlic and thyme until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in wine, scraping any browned bits from the bottom of the pot.
- Stir in chicken stock and bay leaf; season with salt and pepper, to taste. Bring to boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.
- Stir in chicken and pasta, and cook until pasta is tender, about 10-12 minutes.
- Stir in heavy cream, peas and parsley until heated through, about 1-2 minutes; season with salt and pepper, to taste.
- Serve immediately.
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Absolutely the best creamiest noodle soup, almost the same as mine, on a warm summer evening it’s perfect
Thanks, Stony
Was in hospital and not really hungry for anything. Seen this on Google when I came home. Had most of the ingredients already and hubby bought the rest. He made it the next day and to everyone’s surprise especially mine I ate a whole bowl full of deliciousness. This will definitely be going into my favorite recipes binder.
Very yummy! But you forgot the carrots! But an easy fix.
Sorry! I missed the carrots at the beginning!
Is there nutrition information available?