Print

Creamy Chicken Noodle Soup Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

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