Creamy Chicken Noodle Soup. A hearty and comforting creamy chicken noodle soup that'll keep you cozy all night long. This soup is so easy to put together and is always a big hit Believe it or not this is the first time I've ever made creamy chicken noodle soup (because I've always just loved the original version too much), but now. But alas, the one convenient thing about this cold was that I had been craving some creamy chicken noodle soup, and actually had all of the ingredients ready to go on the day that I felt the worst. Creamy Chicken Noodle Soup

You can have Creamy Chicken Noodle Soup using 16 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Creamy Chicken Noodle Soup
  1. You need of unsalted butter.
  2. You need of olive oil.
  3. You need of yellow onion, diced.
  4. Prepare of large carrots, peeled and diced.
  5. It’s of celery, diced.
  6. You need of garlic, minced.
  7. You need of all purpose flour.
  8. It’s of unsalted chicken broth.
  9. You need of medium potatoes, scrubbed and diced (optional).
  10. It’s of shredded, cooked chicken.
  11. It’s of wide egg noodles (or whatever pasta shape you prefer).
  12. You need of salt.
  13. It’s of pepper.
  14. You need of dried thyme, dried rosemary, poultry seasoning.
  15. You need of cream (could also use half & half or whole milk).
  16. Prepare of chopped parsley.

We call for rotisserie chicken to streamline your prep time I've made lots of cream soups and various iterations of chicken noodle soup but never a creamy noodle soup! This recipe was easy to make. Creamy Chicken Noodles Soup: Looking for easy yet pleasing to taste buds soup recipe? Here is one Creamy Chicken Noodles Soup Recipe.

Creamy Chicken Noodle Soup instructions

  1. Melt the butter and olive oil together in a large pot (4 quart or larger) over medium-low heat. Once the butter has melted, add the carrots, onions and celery with a pinch of salt and cook for about 5 minutes, stirring occasionally. Then stir in the garlic and cook for 2-3 minutes more. Sprinkle the flour over the veggies and stir to incorporate. Stir and cook an additional 2-3 minutes..

  2. Pour in the broth, shredded chicken and the seasonings. Increase the heat to medium-high and let this come to a low boil. Once it begins to boil, stir in the diced potatoes and let them simmer for 2 or so minutes. Then stir in the egg noodles and let simmer for 8-9 minutes more, until the noodles and potatoes are both soft..

  3. Remove the pot from the heat. Stir in the parsley and while stirring, slowly drizzle in the cream until it is all added and incorporated. That's it! Serve immediately..

  4. Refrigerate any leftovers in a large Tupperware container. To reheat, place desired amount in a small saucepan. Add a bit of extra broth, because the noodles will absorb a lot of the liquid during refrigeration. Bring to a simmer and simmer until heated through, about 5 minutes or so..

This creamy chicken noodle soup comes together so easily too especially when you cheat and use leftover rotisserie chicken. I've been so busy lately that I've been cheating a lot with Targets rotisserie chickens. We always have leftovers so I whip up this soup to get rid of it. This is, by far, my favorite homemade chicken noodle soup recipe. One bowl of this light & creamy chicken noodle soup leaves me satisfied for hours and I never feel like there's a huge brick in my stomach.