Easy Creamy Chicken Noodle Soup Recipe
I love making Chicken Soup With Heavy Cream because it fills my kitchen with enticing aromas. I use butter to sauté diced chicken, garlic, and onions before adding sliced carrots and celery into a hearty broth. A splash of heavy cream and egg noodles finish off this simple, satisfying bowl of pure comfort.
There’s nothing quite like a bowl of homemade soup that hits just the right spot and today I wanted to share my Easy Creamy Chicken Noodle Soup recipe. I started with 2 tbsp butter in a heavy pot, letting it melt before adding diced chicken breasts, seasoned with just salt and pepper.
Once the chicken was beginning to brown, i tossed in a chopped medium onion, some sliced carrots and diced celery along with minced garlic. The amazing aromas had me grinning ear to ear.
I then poured in 4 cups of chicken broth and 2 cups of water, letting everything mingle with a bay leaf, dried thyme and basil. After simmering it all, I stirred in a cup of heavy cream and added 8 oz of egg noodles until they were perfectly tender.
i’ve always found that this recipe not only fills your bowl but also your heart when you need a quick, satisfying meal.
Why I Like this Recipe
I really love this creamy chicken noodle soup recipe for several reasons. First off, it just warms me up instantly whenever I’m feeling under the weather or it’s super chilly outside. The way the butter, cream, and herbs mix together gives it a rich, comforting taste that feels like a big warm hug.
Another reason I like it is that it’s really easy to make. I mean, the steps are simple and even if I make a mistake here and there, it still turns out great. I like that I can throw in all the veggies knowing they add a nice crunch and a fresh flavor to the dish.
And lastly, this recipe just reminds me of family dinners from when I was a kid. Every time I cook it, it feels nostalgic and fills me with a sense of coziness that I really appreciate.
Ingredients
- Chicken: High in protein and tender, delivering a hearty, savory flavor that truly comforts.
- Carrots: Naturally sweet, crunchy vegetables, brimming with vitamin A and fiber for good health.
- Celery: Crunchy, low-calorie vegetable that provides vital fiber and fresh vitamins for balance.
- Heavy Cream: Adds luxurious, extra creaminess and texture while increasing calories so use moderately.
- Egg Noodles: Provide soft carbohydrates that fill you up and meld perfectly with the broth.
- Chicken Broth: A hearty, savory liquid base, rich in deep umami that elevates every spoonful
Ingredient Quantities
- 2 tbsp butter
- 1 lb boneless, skinless chicken breasts, diced
- Salt and pepper to taste
- 1 medium onion, chopped
- 3 carrots, peeled and sliced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 4 cups chicken broth
- 2 cups water
- 1 cup heavy cream
- 8 oz egg noodles
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 bay leaf
- Fresh parsley (optional, for garnish)
How to Make this
1. Heat 2 tbsp butter in a big pot over medium heat. Season the 1 lb diced chicken breasts with salt and pepper, and toss them in the pot until they’re browned all over, about 5 minutes.
2. Toss in the chopped medium onion, 3 peeled and sliced carrots, and 3 diced celery stalks. Stir them around with 4 minced garlic cloves, letting everything soften for about 3 minutes.
3. Pour in 4 cups of chicken broth and 2 cups of water to the pot.
4. Add the 1 tsp dried thyme, 1 tsp dried basil, and 1 bay leaf into the mix.
5. Bring the whole thing to a simmer and let it cook for about 10 minutes so the flavors can blend together.
6. Drop in 8 oz egg noodles and cook them in the simmering broth until they’re al dente, which should take around 8 minutes.
7. Stir in 1 cup heavy cream, letting the soup heat up slowly for another 2 minutes.
8. Taste the soup and adjust salt and pepper if needed.
9. Once everything is cooked, remove the bay leaf.
10. Ladle your warm, creamy chicken noodle soup into bowls and top with a sprinkle of fresh parsley if you like, then serve and enjoy!Equipment Needed
1. Large pot for cooking the soup
2. Stove for heating the pot
3. Measuring spoons for butter, thyme, basil, salt, and pepper
4. Measuring cups for chicken broth, water, and heavy cream
5. Knife for dicing the chicken and chopping vegetables
6. Cutting board for chopping the onion, carrots, celery, and mincing the garlic
7. Wooden spoon or spatula for stirring the ingredients
8. Ladle for serving the soup in bowlsFAQ
Easy Creamy Chicken Noodle Soup Recipe Substitutions and Variations
- Butter: Try substituting with equal parts olive oil or margarine for a different twist on flavor
- Chicken breasts: If you can’t get breasts, diced chicken thighs work great and give a richer taste
- Heavy cream: You may use Greek yogurt mixed with a bit of milk, or even coconut milk in a pinch
- Egg noodles: Whole wheat noodles or any pasta-type you prefer can be a good alternative
- Fresh parsley: Dried parsley or even a pinch of cilantro can be used if you don’t have fresh on hand
Pro Tips
1. Make sure not to overcrowd the pan when browning the chicken cuz if they sit too close they steam instead of get a nice crisp color, which really boosts flavor.
2. I like to let the onions, carrots, and celery soften a bit longer than you might think, cause letting them get really tender means they release more flavor into the broth.
3. When cookin the noodles, keep an eye on them so they don’t turn all mushy. They really improve the texture of the soup when they’re just al dente.
4. Always taste the soup at the end and add a pinch more salt or pepper if needed, ’cause sometimes the spices can really differ based on the broth you use.Easy Creamy Chicken Noodle Soup Recipe
My favorite Easy Creamy Chicken Noodle Soup Recipe
Equipment Needed:
1. Large pot for cooking the soup
2. Stove for heating the pot
3. Measuring spoons for butter, thyme, basil, salt, and pepper
4. Measuring cups for chicken broth, water, and heavy cream
5. Knife for dicing the chicken and chopping vegetables
6. Cutting board for chopping the onion, carrots, celery, and mincing the garlic
7. Wooden spoon or spatula for stirring the ingredients
8. Ladle for serving the soup in bowlsIngredients:
- 2 tbsp butter
- 1 lb boneless, skinless chicken breasts, diced
- Salt and pepper to taste
- 1 medium onion, chopped
- 3 carrots, peeled and sliced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 4 cups chicken broth
- 2 cups water
- 1 cup heavy cream
- 8 oz egg noodles
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 bay leaf
- Fresh parsley (optional, for garnish)
Instructions:
1. Heat 2 tbsp butter in a big pot over medium heat. Season the 1 lb diced chicken breasts with salt and pepper, and toss them in the pot until they’re browned all over, about 5 minutes.
2. Toss in the chopped medium onion, 3 peeled and sliced carrots, and 3 diced celery stalks. Stir them around with 4 minced garlic cloves, letting everything soften for about 3 minutes.
3. Pour in 4 cups of chicken broth and 2 cups of water to the pot.
4. Add the 1 tsp dried thyme, 1 tsp dried basil, and 1 bay leaf into the mix.
5. Bring the whole thing to a simmer and let it cook for about 10 minutes so the flavors can blend together.
6. Drop in 8 oz egg noodles and cook them in the simmering broth until they’re al dente, which should take around 8 minutes.
7. Stir in 1 cup heavy cream, letting the soup heat up slowly for another 2 minutes.
8. Taste the soup and adjust salt and pepper if needed.
9. Once everything is cooked, remove the bay leaf.
10. Ladle your warm, creamy chicken noodle soup into bowls and top with a sprinkle of fresh parsley if you like, then serve and enjoy!