Creamy Chicken Noodle Soup Recipe

Introduction

This creamy chicken noodle soup is a comforting and flavorful dish perfect for any day of the year. With tender chicken, fresh vegetables, and a rich broth, it’s easy to make and incredibly satisfying. Enjoy a warm bowl that feels like a homemade hug.

Ingredients

• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 8–10 garlic cloves, chopped
• 1 onion, chopped
• 4 tbsp butter
• ¼ cup flour
• 4 cups chicken broth
• 2 cups heavy cream
• 2 cups egg noodles
• 2 packets Sazon con azafran
• 1.5–2 lbs chicken breasts (boneless, skinless)
• 2 bay leaves
• ¼ cup chopped fresh parsley
• 1 tbsp olive oil
• 1–2 tsp crushed red pepper flakes (optional)
• Salt and pepper to taste

Instructions

1. Step 1: In a large pot, melt butter over medium heat. Add carrots, celery, onion, salt, pepper, and red pepper flakes. Sauté for about 5 minutes until softened.
2. Step 2: Add garlic and olive oil, cooking for another 1–2 minutes until fragrant.
3. Step 3: Sprinkle flour over the mixture and stir for 2–3 minutes to form a roux.
4. Step 4: Gradually whisk in chicken broth, stirring constantly to avoid lumps. Simmer until slightly thickened, about 3–5 minutes.
5. Step 5: Bring to a boil, add Sazon packets, bay leaves, and chicken breasts. Cover halfway and cook for 10–15 minutes until chicken reaches 165°F (74°C).
6. Step 6: Remove the chicken, shred it, and return it to the pot.
7. Step 7: Pour in heavy cream, bring to a gentle boil, then reduce heat and simmer for 5–10 minutes.
8. Step 8: Add egg noodles and cook according to package directions, about 6–8 minutes.
9. Step 9: Stir in parsley and adjust seasoning. Remove bay leaves before serving.

Tips & Variations

• For extra flavor, use homemade chicken broth or add a splash of white wine in step 4.
• Substitute heavy cream with half-and-half for a lighter version.
• Add vegetables like peas or spinach for additional color and nutrients.
• If you prefer spicy soup, increase crushed red pepper flakes to taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent curdling of the cream. You can also freeze the soup, but it’s best to cook and add noodles fresh after thawing for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles?

Yes, you can substitute egg noodles with pasta shapes like fusilli, rotini, or even small shells. Just adjust cooking time according to the package directions.

Is it possible to make this soup dairy-free?

To make a dairy-free version, replace the butter with olive oil and use coconut cream or a dairy-free cream substitute instead of heavy cream. The soup will still be rich and flavorful.

Creamy Chicken Noodle Soup Recipe

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★★★★★

4.6 from 70 reviews

This creamy chicken noodle soup is a comforting and hearty meal, combining tender shredded chicken, rich heavy cream, and flavorful vegetables simmered together with aromatic spices and egg noodles. Perfect for chilly days or whenever you’re craving a warm, satisfying bowl of homemade soup.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American with Latin influence

Ingredients

Scale 1x2x3x

Vegetables

• 2 carrots, peeled & chopped
• 2 celery stalks, chopped
• 8–10 garlic cloves, chopped
• 1 onion, chopped
• ¼ cup chopped fresh parsley

Proteins & Dairy

• 1.5–2 lbs chicken breasts (boneless, skinless)
• 4 tbsp butter
• 2 cups heavy cream

Pantry Items & Seasonings

• ¼ cup flour
• 4 cups chicken broth
• 2 packets Sazon con azafran
• 2 bay leaves
• 1 tbsp olive oil
• 1–2 tsp crushed red pepper flakes (optional)
• Salt & pepper to taste

Pasta

• 2 cups egg noodles

Instructions

1. Sauté Vegetables: In a large pot, melt the butter over medium heat. Add the chopped carrots, celery, and onion along with salt, pepper, and optional crushed red pepper flakes. Sauté for about 5 minutes until the vegetables soften.
2. Add Garlic and Olive Oil: Stir in the chopped garlic and olive oil, cooking for another 1–2 minutes until fragrant, enhancing the aromatic base of the soup.
3. Create Roux: Sprinkle the flour over the vegetable mixture and stir continuously for 2–3 minutes to form a roux, which will help thicken the soup.
4. Incorporate Broth: Gradually whisk in the chicken broth, stirring constantly to prevent lumps. Then simmer the soup until it thickens slightly, about 3–5 minutes.
5. Cook Chicken: Bring the soup to a boil, add the two packets of Sazon con azafran, bay leaves, and the chicken breasts. Cover partially and cook for 10–15 minutes until the chicken reaches an internal temperature of 165°F (74°C).
6. Shred Chicken: Remove the chicken breasts from the pot, shred them using two forks, and return the shredded chicken to the soup pot.
7. Add Cream and Simmer: Pour in the heavy cream and bring the soup to a gentle boil. Reduce the heat and let it simmer for 5–10 minutes to combine flavors fully.
8. Cook Noodles: Add the egg noodles to the pot and cook according to package directions, typically 6–8 minutes, until tender.
9. Finish and Serve: Stir in the fresh chopped parsley. Adjust the seasoning with more salt and pepper if needed. Remove bay leaves before serving for a smooth finish.

Notes

• For a richer flavor, you can use homemade chicken broth instead of store-bought.
• Adjust crushed red pepper flakes to control the level of heat in the soup.
• If you prefer a thicker soup, add a little more flour during the roux step; for a thinner soup, add extra broth or water.
• Use fresh egg noodles for best texture and flavor, but dried noodles work as well.
• This soup is perfect for meal prep and tastes even better the next day after flavors meld.

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