Creamy Chicken Noodle Soup is a fantastic comfort food recipe that is easy to make with minimal ingredients. A creamy broth using Hiland Dairy Heavy Cream filled with chicken, carrots, celery and old school egg noodles. Your family will love this simple recipe.
This comfort soup recipe comes together in one pot in less than an hour and is filled with creamy textures and rich flavors.
It’s incredibly easy to make, with just a few simple steps and all in one pot. Prep your veggies and use rotisserie chicken to make this soup an easy one to put together.
Pure classic comfort food. Nothing is more comforting than a bowl full of soft noodles surrounded by chicken in a creamy broth sauce. Grab some bread or crackers for this one too.
This recipe uses common ingredients you likely already have in your fridge and pantry. Simple ingredients like onion, carrot, celery, chicken broth, heavy cream, and chicken.
You can make this a veggie soup. Leave out the chicken and you have a creamy veggie soup.
It’s a family-friendly meal that both kids and adults will love. Kids and adults will love this creamy comforting chicken soup recipe.
Chicken – Use rotisserie chicken to make this soup recipe even simpler. Or bake some chicken breasts or thighs ahead of time to shred for this soup.
Carrots, Celery, Onions – Classic veggies for a classic chicken soup. Chopped and sauteed in the pot.
Garlic – Garlic makes everything better, it just does.
Flour – Flour acts as a thickening agent to make this creamy soup super creamy and yummy.
Chicken Broth – Full of chicken flavor and a good broth base for a comfort soup.
Hiland Heavy Cream – Heavy Cream is the key to making this creamy chicken soup creamy. Rich and flavorful and the perfect addition.
Italian Seasoning – A mix of basil, oregano, thyme, garlic, parsley that warms up the flavor for this soup
Egg Noodles – Egg Noodles are the most comforting of all the noodles in my opinion. They soak up all the creamy chicken soup goodness.
Saute the veggies: In a large pot on medium high heat, add the olive oil and butter and saute the diced onion, carrots and celery for about 4 minutes until soft. Add the minced garlic, stir and cook for another minute.
Add the Flour: Sprinkle the flour over the veggies and stir together. Cook for a minute or so.
Chicken Broth and Chicken: Pour in the chicken broth to your pot and stir until the flour has dissolved. Then add the Italian seasoning. Next add the shredded, cooked chicken and combine.
Hiland Heavy Cream: Add the heavy cream to make this soup super creamy
Simmer and Add Egg Noodles: Cover and simmer on low for about 10 minutes. Add the egg noodles to the soup and cook for another 8 minutes.
Season: Season with salt and pepper plus chopped parsley. Taste test and add more as needed.
Bread: My number one favorite is to dip a chunk of crusty bread into the creamy soup.
Crackers or Croutons: Crumble some crackers or throw some seasoned croutons in there to soak up the creamy flavors.
Salad: Soup and salad is a classic combo for a reason. Grab a bag salad, your favorite dressing to finish off this easy comfort dinner.
Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Ideally heat the soup up in a saucepan on low heat, add more chicken broth or heavy cream to help with the broth. You can also reheat in the microwave for a couple minutes on medium power.
Freezing: I don’t recommend freezing this soup because cream based soups don’t always freeze successfully and the noodles tend to get extremely mushy.
Creamy Chicken Noodle Soup is a fantastic comfort food recipe that comes together in one pot in less than an hour and is filled with creamy textures and rich flavors. A creamy broth using Hiland Dairy Heavy Cream filled with chicken, carrots, celery and old school egg noodles. Your family will love this simple recipe!
Olive oil, 1-2 Tablespoons
1 Tablespoon Butter
2 sticks celery, diced
2 medium size carrots, peeled and diced
½ yellow onion, diced
1 Tablespoon Minced Garlic
¼ cup Flour
4 cups Chicken Broth
¼ teaspoon Italian Seasoning
1 ½ cups chicken, cooked and shredded (rotisserie)
1 cup Hiland Dairy Heavy Cream
2 cups Wide Egg Noodles
Salt and pepper to taste
Chopped Parsley, optional
In a large pot on medium high heat, add a long drizzle of olive oil and 1 Tablespoon butter. Once melted and heated, add the chopped onions, carrots and celery to the pot. Stir and saute for about 4 minutes until softened.
Add the 1 Tablespoon minced garlic, stir together and cook for another minute. Sprinkle ¼ cup flour over top and stir to coat the veggies. Cook for one minute.
Pour the 4 cups of chicken broth into the pot and stir until the flour is dissolved. Add the ¼ teaspoon Italian Seasoning, 1 ½ cups shredded chicken and stir together.
Add 1 cup of Hiland Heavy cream and stir all together. Bring to a simmer, turn heat to low and cover the pot with a lid. Cook for 10 minutes.
Remove the lid and add the 2 cups of egg noodles, stir together. Cover with the lid again and cook for another 8 minutes.
Remove the lid, stir and add salt and pepper. Taste test and add more if needed. Add chopped parsley at the end if desired.
Serve right away with bread and crackers or a side salad. Enjoy!
Our best tips for quick and tasty recipes, ideas and more, right to your inbox.
| PRIVACY | TERMS | ACCESSIBILITY
