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!
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.
reasons to make creamy chicken noodle soup
- Cozy, warm, cold weather comfort food
- Perfectly lightened up creamy goodness without feeling weighed down
- Healing powers during cold and flu season
- Great way to repurpose leftover chicken for an even quicker dinner
- Freezer-friendly to enjoy for weeks to come
tips and tricks for success
- Choose a wine you will drink. A dry white wine (pinot grigio or sauvignon blanc) is great here – it does not have to be anything fancy or overpriced. Just something you don’t mind sipping on since you will have an open bottle.
- Use good-quality stock. The better quality your stock, the better your soup. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety. Homemade stock is even better.
- Use leftover chicken. Don’t have any leftover rotisserie chicken on hand? Use any kind of leftover shredded or diced chicken for quick cooking and convenience.
- Use egg noodles. Egg noodles are typically a top choice as they are flat and wide, becoming very tender and fluffy, easily absorbing the broth and soaking in all the flavors.
- Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!
more chicken soup recipes
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 noodles (or else they will get mushy) and heavy cream (cream soups tend to separate when frozen) in individual freezer bags. Thaw overnight and reheat on the stovetop, adding freshly cooked noodles and 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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