There's nothing more cozy and comforting than Creamy Chicken Noodle Soup. Made with dairy-free cream, tons of nutritious veggies, and juicy shredded chicken - it's the perfect pick-me-up for a cool winter day!
You have to try a big bowl of this cozy, comforting soup! It stands beautifully on its own, or you can serve it with a hearty sandwich (like this Shrimp Salad Croissant Sandwich) for a filling lunch. There's layers of seasoning throughout the dish for a delicious flavor explosion.
The Coined Breakdown
- Total Cost per serving: $1.20
- Total Cost (about 5 servings): $5.98
- Those Other Guys: $12.99 per serving
Ingredients
- Chicken Breasts - Chicken breasts have tons of lean protein and make an amazing base for this soup. Don't worry, they'll be nice and juicy after cooking.
- Veggies - Freshly chopped celery, carrots, and onion are the traditional base for chicken noodle soup. You can't go wrong here!
- Chicken Broth - If you have it, I recommend using bone broth. Bone broth is a great way to get more protein out of your dishes! It's an easy swap for regular chicken broth in any recipe.
- Butter + Flour - Making a quick roux using butter and flour helps to thicken up the dish.
- Wide Egg Noodles - I'm personally a fan of egg noodles in my chicken noodle soup. It just feels like home! You can substitute this out for your favorite pasta.
Variations and Substitutions
Veggie Noodle Soup: You can make this vegetarian by substituting the chicken for tofu or tempeh. You could also leave all of that out and load up on extra veggies like green peas, potatoes, or chopped squash.
Extra Protein Chicken Noodle Soup: Use bone broth instead of regular chicken broth, and add your favorite protein pasta brand for a boost in nutrients.
Complements: Serve with your favorite crackers, yeast rolls, cheddar biscuits, or a delicious Fried Green Tomato BLT.
How to Make Creamy Chicken Noodle Soup
Step 1: To begin, season your chicken breasts.
Sear both sides of the chicken in a bit of butter, then remove and set aside for later.
Step 2: In the same pot, sauté down some chopped onion, celery, and carrots in butter into softened.
Step 3: Season with a spice mix, then stir in some flour to create a roux.
Pour in chicken broth and add the chicken back in to boil.
Step 4: After about 10 minutes, shred your chicken and add it back into the pot.
Stir in some heavy cream and fresh parsley, and serve over cooked egg noodles on the side.
Recipe Pro Tip
- Egg noodles? Keep them separate. Egg noodles get really mushy after sitting in liquid for too long. Instead of adding them to our pot, simply cook them in a separate dish. When you're ready to eat, pour the hot soup over your noodles to warm them up.
Recipe FAQs
Honestly, you can use either fresh or frozen vegetables for this recipe.
Sometimes you may not be feeling your best, and need a little shortcut to make some comforting soup! You can find frozen celery, carrots, and onion in the grocery store. I've tested this recipe successfully with either frozen, fresh, or a mixture of both.
If you're using egg noodles, I do not recommend adding them to the pot. They'll get mushy after sitting in the hot liquid for a long time!
Other pasta variations like spaghetti or bow-tie pasta will hold up a lot better!
Other Comforting Soups Recipes You'll Crave!
If you tried this Creamy Chicken Noodle Soup Recipe, or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I love hearing from you! Thanks for visiting!
Creamy Chicken Noodle Soup
Equipment
- Chef's Knife
- Dutch Oven with lid
- Tongs
- Wooden Spoon
- Forks to shred chicken
- Ladle
Ingredients
- 10 ½ ounces chicken breasts about 2 thinly sliced pieces
- 1 tablespoon Adobo seasoning
- 1 teaspoon smoked paprika
- 2 ½ tablespoons salted butter separated
- 4 ounces chopped celery about 2 celery hearts
- 4 ounces chopped carrots about 1 large carrot
- 4 ounces chopped onion about ½ onion
- 1 teaspoon ground thyme
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 2 teaspoons ginger paste
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream I use dairy-free cream!
- chopped parsley for garnish
- 8 ounces wide egg noodles
Instructions
- To begin, season your chicken with the Adobo seasoning and paprika.10 ½ ounces chicken breasts, 1 tablespoon Adobo seasoning, 1 teaspoon smoked paprika
- Add ½ tablespoon of butter to a Dutch oven and heat on medium heat. Brown the seasoned chicken on both sides, then set the chicken aside.2 ½ tablespoons salted butter
- To the same pot, add the remaining 2 tablespoons of butter, chopped celery, chopped carrots, and diced onion to the pot.Saute for a few minutes until the veggies begin to soften.4 ounces chopped celery, 4 ounces chopped carrots, 4 ounces chopped onion
- Pour the ground thyme, salt, garlic powder, black pepper, and ginger paste over the diced veggies.1 teaspoon ground thyme, 1 teaspoon sea salt, 1 teaspoon garlic powder, ½ teaspoon black pepper, 2 teaspoons ginger paste
- Pour the flour on top of the seasoned veggies, and stir until everything is combined.Cook for a few minutes to get rid of the raw flour taste. This is creating a roux on top of your vegetables.2 tablespoons all-purpose flour
- Pour in the chicken broth.4 cups chicken broth
- Add your seared chicken back to the pot, then cover with a lid and cook for 10 minutes.
- Remove the chicken - it will be fully cooked by now - and chop or shred.
- Turn the pot's heat to low. Add the shredded chicken back in, and stir in your heavy cream and chopped parsley.1 cup heavy cream, chopped parsley
- Meanwhile in a separate pot, cook your egg noodles until al dente. Drain, and rinse the noodles with cool water to stop them from cooking. Set aside.8 ounces wide egg noodles
- Finally, serve by ladling the soup onto a bowl of cooked noodles. Enjoy!
Evelyn Davenport says
This was so good! I doubled the recipe because my household was getting sick. Great tip on separating the noodles!
Shani H. says
Thanks Evelyn! Hope everyone feels better soon 🙂