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Creamy Chicken Noodle Soup Recipe

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★★★★

4 from 66 reviews

This Creamy Chicken Noodle Soup is a comforting, hearty dish perfect for chilly days or anytime you crave a warm, satisfying meal. Made with tender shredded chicken, wide egg noodles, fresh vegetables, and a rich, creamy broth enhanced with fresh herbs and a hint of white wine, this soup is easy to prepare and ideal for using leftover rotisserie chicken. It’s a classic twist on traditional chicken noodle soup with a luscious creamy touch.

Ingredients

Scale

Soup Base

  • 1/4 cup unsalted butter
  • 1 sweet onion, diced
  • 3 carrots, peeled and sliced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 2 teaspoons finely chopped fresh thyme leaves
  • 1/4 cup all-purpose flour
  • 1/4 cup dry white wine
  • 6 cups chicken stock
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper, to taste

Main Ingredients

  • 3 cups leftover shredded rotisserie chicken
  • 2 cups wide egg noodles
  • 1/2 cup heavy cream
  • 1/2 cup frozen green peas
  • 2 tablespoons chopped fresh parsley leaves

Instructions

  1. Sauté Vegetables: Melt the unsalted butter in a large stockpot or Dutch oven over medium heat. Add the diced onion, sliced carrots, and diced celery. Cook, stirring occasionally, until the vegetables become tender, about 3 to 4 minutes.
  2. Add Aromatics: Stir in the minced garlic and finely chopped fresh thyme leaves. Cook until fragrant, about 1 minute, taking care not to burn the garlic.
  3. Create Roux: Whisk in the all-purpose flour to the vegetable mixture. Continue cooking and stirring until the flour is lightly browned, about 1 minute. This step will thicken the soup later.
  4. Deglaze with Wine: Pour in the dry white wine, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. This adds depth of flavor to the soup.
  5. Add Stock and Simmer: Stir in the chicken stock and add the bay leaf. Season with kosher salt and freshly ground black pepper to taste. Bring the soup to a boil, then reduce the heat and simmer, covered, to blend the flavors, about 10 minutes.
  6. Cook Chicken and Pasta: Add the shredded rotisserie chicken and wide egg noodles to the pot. Cook uncovered until the pasta is tender, about 10 to 12 minutes.
  7. Finish with Cream and Vegetables: Stir in the heavy cream, frozen green peas, and chopped fresh parsley. Cook just until heated through, about 1 to 2 minutes. Taste and adjust seasoning with additional salt and pepper as needed.
  8. Serve: Remove the bay leaf and serve the soup immediately, enjoying its warm, creamy texture and savory flavors.

Notes

  • Using leftover rotisserie chicken speeds up preparation and adds great flavor.
  • The addition of white wine deglazes the pan and adds complexity; you can substitute with additional chicken stock if preferred.
  • Wide egg noodles hold up well in the soup, but you can substitute with any favorite pasta shape.
  • For a dairy-free version, omit the heavy cream or substitute with coconut cream.
  • Make sure not to overcook the noodles to avoid mushy texture.
  • This soup can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: creamy chicken noodle soup, chicken soup, comfort food, homemade chicken soup, rotisserie chicken recipe, easy chicken soup

Find it online: https://foodiecara.com/creamy-chicken-noodle-soup-recipe/