Creamy Chicken Noodle Soup

Creamy chicken noodle soup is a cozy one-pot meal that elevates the classic we all know and love into a richer and creamier version. It’s the perfect dinner idea for chilly nights when you crave comfort and warming from the inside out.

Info and tips for creamy chicken noodle soup

When making any type of recipe, (especially one-pot meals) it’s important to layer your seasonings at every step. This means seasoning the chicken, seasoning the veggies, seasoning the broth, and doing a final taste test to adjust as necessary. When I season my recipes, I am always thinking about a few key factors: salt, richness/fat, acid, and heat. When you balance these you end up with beautifully seasoned recipes every single time. The more you practice cooking the more you will be able to detect which one of these components a recipe is lacking.

It’s important to sear the chicken first. By doing this we are making a fond. A fond is caramelized bits of protein and sugar left at the bottom of a pan from browning. This is a great flavour booster! Searing the chicken first is also much better than just boiling it. Boiling chicken leaches the moisture and flavour from the meat, making it bland and tough.

If you don’t want your noodles to turn mushy the next day you can cook and store them separately from the soup, then simply add them to your bowl when serving.

Equipment

I always use my Le Creuset Dutch Oven for all my winter recipes and highly recommend the investment.

Ingredients for creamy chicken noodle soup

• 2 chicken breasts
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp paprika
• ½ tsp salt
• ½ tsp pepper
• 2 tbsp butter
• drizzle of olive oil
• 1 onion
• 2 celery stalks
• 1 large carrot
• 8 garlic cloves
• 1 tbsp italian seasoning
• ½ tsp red pepper flakes
• ½ cup dry white wine (optional)
• 6 cups chicken broth
• 3 cups diced potatoes
• 1 bay leaf
• 2 cups heavy cream
• 4 cups egg noodles
• ½ lemon juice and zest
• ¼ cup minced parsley
• 1 tbsp minced rosemary
• 3-4 sprigs thyme
• salt & pepper to taste
• parmesan for garnish

Instructions

1. Get your prep out of the way: dice the onion, carrot, celery, and potatoes. Mince the garlic, parsley, rosemary, and thyme.
2. Begin by seasoning the chicken breasts well on both sides with listed seasonings. Heat a large pot over medium heat, add some oil and sear the chicken breasts for a few minutes on each side until browned. Remove and set aside.
3. In the same pot add the butter. Once melted add the diced onion, celery, and carrot. Cook for 10-12 minutes until softened and fragrant before adding the minced garlic, italian seasoning, and red pepper flakes.
4. Cook another couple minutes and then deglaze with the white wine (optional step). Next add the chicken broth and bring to a simmer.
5. Add the chicken back in along with the potatoes and bay leaves. Simmer covered for 15-20 minutes until the chicken is cooked through and potatoes are fork tender. Remove the chicken, shred, and add back to the pot. Remove the bay leaves and discard.
6. Next stir in the heavy cream and bring back to a simmer. Add in the egg noodles and cook until al dente. You can also cook them separately and add just before serving to avoid soggy noodles the next day.
7. Stir in the lemon juice and zest, parsley, rosemary, and thyme. Taste test and season with salt & pepper to your preference. Serve with some parmesan on top and enjoy!

See below for a video tutorial!

If you liked this one be sure to check out these:

• Broccoli Cheddar Gnocchi Soup
• Creamy Lasagna Soup
• Creamy Ham Potato Soup

Print Recipe

Creamy Chicken Noodle Soup

(1 votes, average: 5.00 out of 5)

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Soups

By Kenna's Cooks – Serves: 4

Prep Time: 15 minutes – Cooking Time: 45 minutes – Total Time: 1 hour

Creamy chicken noodle soup is a cozy one-pot meal that elevates the classic we all know and love into a richer and creamier version

Ingredients

• 2 chicken breasts
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp paprika
• ½ tsp salt
• ½ tsp pepper
• 2 tbsp butter
• drizzle of olive oil
• 1 onion
• 2 celery stalks
• 1 large carrot
• 8 garlic cloves
• 1 tbsp italian seasoning
• ½ tsp red pepper flakes
• ½ cup dry white wine (optional)
• 6 cups chicken broth
• 3 cups diced potatoes
• 1 bay leaf
• 2 cups heavy cream
• 4 cups egg noodles
• ½ lemon juice and zest
• ¼ cup minced parsley
• 1 tbsp minced rosemary
• 3-4 sprigs thyme
• salt & pepper to taste
• parmesan for garnish

Instructions

1

Get your prep out of the way: dice the onion, carrot, celery, and potatoes. Mince the garlic, parsley, rosemary, and thyme.

2

Begin by seasoning the chicken breasts well on both sides with listed seasonings. Heat a large pot over medium heat, add some oil and sear the chicken breasts for a few minutes on each side until browned. Remove and set aside.

3

In the same pot add the butter. Once melted add the diced onion, celery, and carrot. Cook for 10-12 minutes until softened and fragrant before adding the minced garlic, italian seasoning, and red pepper flakes.

4

Cook another couple minutes and then deglaze with the white wine (optional step). Next add the chicken broth and bring to a simmer.

5

Add the chicken back in along with the potatoes and bay leaves. Simmer covered for 15-20 minutes until the chicken is cooked through and potatoes are fork tender. Remove the chicken, shred, and add back to the pot. Remove the bay leaves and discard.

6

Next stir in the heavy cream and bring back to a simmer. Add in the egg noodles and cook until al dente. You can also cook them separately and add just before serving to avoid soggy noodles the next day.

7

Stir in the lemon juice and zest, parsley, rosemary, and thyme. Taste test and season with salt & pepper to your preference. Serve with some parmesan on top and enjoy!