Easy Creamy Chicken Noodle Soup
This soup is essentially the comfiest thing I make: silky, cozy, and suspiciously easy to convince everyone at the table that it’s “from scratch” even when I absolutely did not invent a time machine. It’s creamy without being clingy, full of chicken and noodles so it qualifies as both meal and emotional support, and it takes less effort than an argument about who left the cap off the jam.
Once my husband tried to help and decided the soup needed “more personality,” which translated into pouring in a mystery spice blend he found in the back of the pantry. We ate it anyway because we’re stubborn. My kid insisted the noodles were snakes and made them swim under the vegetables. I microwaved my pride twice trying to reheat the leftovers and nearly invented a new charcoal-based soup. Moral: feed your family soup, not your ego.
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Why You’ll Love This Easy Creamy Chicken Noodle Soup
– It’s cozy comfort with no long-term commitment—30 minutes from “what’s for dinner?” to “I need a nap.”
– Noodle-to-broth ratio is optimized for maximum slurpability and minimum post-dish regret.
– Uses pantry-friendly ingredients and rotisserie chicken like a kitchen magician who won’t tell you their secrets.
– Kid-approved and grown-up-upgraded: add a splash of sherry or pretend it’s medicinal when someone’s sniffly.
Time-Saving Hacks
– Use rotisserie chicken or leftover roasted chicken—no shame in taste shortcuts.
– Frozen mixed vegetables are acceptable and will not judge you.
– Cook noodles separately in the microwave or a small pot to avoid turning your big pot into a noodle swamp.
– One-pot method: sauté, add broth and chicken, toss in noodles last—fewer pots, fewer witnesses.
– Instant thickeners like a cornstarch slurry are lifesavers when your soup needs to look like it tried a little harder than you did.
Serving Ideas
– Pair with crusty bread or a grilled cheese for people who measure life in carbs.
– Serve with a light salad if you want to pretend this is health food.
– Wine suggestion: something chilled and forgiving. Serve with wine if the kids drove you nuts.
– Hot sauce on the side for those who treat soup like a dare.
– Or keep it simple: a spoon and a chair. That’s basically the dinner ceremony.
What to Serve It With
Crusty baguette, buttered toast, or a gooey grilled cheese. If you’re feeling fancy, a simple arugula salad with lemon vinaigrette. If you’re feeling like chaos, crackers and mismatched silverware.
Tips & Mistakes
Tip: Don’t overcook the noodles—al dente is your friend unless you like noodly mush.
Mistake to avoid: Adding cream too early can break the texture; stir it in at the end off the heat.
Tip: Taste before salting—store-bought broths can be salty enough to make your salt shaker feel unemployed.
Mistake to avoid: Throwing everything in at once. Veggies and noodles have feelings and different cook times.
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
Leftovers keep well for 3–4 days; reheat gently on the stove to avoid the noodle apocalypse. If you plan to store long-term, freeze broth and chicken separately from noodles—no one wants gummy spaghetti surprise.
Variations and Substitutions
Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
Use gluten-free noodles, swap in coconut milk for dairy-free creaminess, or add a squeeze of lemon for brightness. Toss in herbs like thyme or dill if you want to sound like you read a cookbook.
Frequently Asked Questions
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Easy Creamy Chicken Noodle Soup
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup noodles egg noodles preferred
- 1 cup heavy cream
- 1 teaspoon thyme
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
Instructions
Preparation Steps
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sauté until softened.
- Pour in the chicken broth and add the shredded chicken. Bring to a simmer.
- Add the noodles and cook until tender, then stir in the heavy cream, thyme, salt, and pepper.
- Serve hot, garnished with fresh herbs if desired.