Description
Creamy Chicken Noodle Soup is a hearty, one-pot comfort dish featuring shredded chicken, egg noodles, vegetables, and a creamy, savory broth. Perfect for cozy meals and easy leftovers.
Ingredients
4 cups shredded chicken (about 1 rotisserie chicken)
2 cups chopped celery
2 cups chopped carrots
1 medium-large yellow onion, chopped
3 tablespoons olive oil
2 teaspoons poultry seasoning
10 cups chicken broth (plus up to 2 more cups if needed)
2 cups heavy cream
12 ounces wide egg noodles (uncooked)
1/3 cup cornstarch
1/4 cup water
Optional garnish: fresh parsley
Instructions
- Heat olive oil in a large stock pot over medium-high heat. Sauté celery, carrots, onion, poultry seasoning, and a pinch of salt for 5–10 minutes until vegetables are tender.
- Pour in 8 cups of chicken broth and the heavy cream. Add shredded chicken and egg noodles. Bring to a boil, then reduce heat and simmer for 8–10 minutes until noodles are tender.
- Mix cornstarch and water to make a slurry. Stir into soup and simmer 2–3 minutes until thickened.
- Add more broth if needed to adjust consistency. Stir well.
- Garnish with parsley and serve hot.
Notes
- Substitute half-and-half for a lighter version.
- Use rotini or ditalini instead of egg noodles.
- Add spinach or kale in the last few minutes of cooking.
- Stir in Parmesan cheese for extra richness.
- Use flour or arrowroot instead of cornstarch for thickening.
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 4g
- Sodium: 760mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 105mg
