Creamy Chicken Noodle Soup is a comforting and delicious dish, perfect for chilly days or when you’re feeling under the weather. This hearty soup combines tender chicken, fresh vegetables, and egg noodles in a rich and creamy broth. It’s a classic recipe that brings warmth and joy to the dinner table.
Why Make This Recipe
Making Creamy Chicken Noodle Soup is a great idea for several reasons. First, it’s incredibly satisfying and full of flavor. Second, it’s easy to prepare and uses simple ingredients that are often found in your kitchen. Finally, it’s a perfect way to use leftover chicken or to enjoy a homestyle meal that everyone will love. Plus, the creamy texture adds a luxurious touch that elevates this comforting classic.
How to Make Creamy Chicken Noodle Soup
Ingredients
- 2 carrots (peeled & chopped)
- 2 celery stalks (chopped)
- 8-10 garlic cloves (chopped)
- 1 onion (chopped)
- 4 tbsp butter
- 1/4 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
- 2 bay leaves
- 1/4 cup chopped fresh parsley
- 1 tbsp olive oil
- 1-2 tsp crushed red pepper flakes
- Salt & pepper (to taste)
Directions
- In a pot, add the butter, carrots, onions, celery, salt, pepper, and crushed red pepper flakes. Sauté for a few minutes until the vegetables start to soften.
- Add in the chopped garlic and olive oil, and sauté until it becomes fragrant.
- Sprinkle in the flour and stir continuously for a few minutes to cook it slightly.
- Pour in the chicken broth while whisking to combine everything. Continue to whisk for 3-5 minutes.
- Bring the mixture to a boil. Add the Sazon packets, bay leaves, and chicken breasts. Cover the pot halfway with the lid and let it boil for about 10-15 minutes, or until the chicken reaches an internal temperature of 165°F.
- Once the chicken is cooked, lower the heat to a simmer, remove the chicken, and shred it.
- Return the shredded chicken to the pot and add the heavy cream. Bring it back to a boil, then reduce it to a simmer for 5-10 minutes to thicken.
- Stir in salt and pepper to taste, along with the chopped parsley.
- Bring the pot back to a boil and add in the egg noodles. Let them boil according to the package directions.
How to Serve Creamy Chicken Noodle Soup
Serve Creamy Chicken Noodle Soup in warm bowls, garnished with extra parsley if desired. It pairs well with crusty bread or a simple salad, making for a wholesome meal. Enjoy it hot for the best flavor and comfort.
How to Store Creamy Chicken Noodle Soup
To store leftover Creamy Chicken Noodle Soup, allow it to cool completely. Transfer it to an airtight container and keep it in the refrigerator for up to 3-4 days. You can also freeze it for longer storage—just make sure to leave out the noodles if you plan to freeze it, as they may become mushy when reheated.
Tips to Make Creamy Chicken Noodle Soup
- For extra flavor, consider adding herbs like thyme or rosemary.
- If you want a lighter version, you can substitute half-and-half for the heavy cream.
- Adjust the heat by adding more or less crushed red pepper flakes according to your taste.
Variation
You can add different vegetables, such as peas or corn, to your Creamy Chicken Noodle Soup for added texture and nutrition. Additionally, swapping chicken breasts for rotisserie chicken can save time without compromising on flavor.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken breasts; just cook them a little longer to ensure they reach the proper temperature.
2. Is it okay to use different types of noodles?
Absolutely! Feel free to use any pasta you have on hand, such as egg noodles, rotini, or even gluten-free options.
3. How do I reheat the soup?
To reheat, simply warm it on the stove over low heat, stirring occasionally. If it has thickened, add a splash of chicken broth or water to get the desired consistency.
Enjoy your cooking and the delightful flavors of this Creamy Chicken Noodle Soup! 🍲
Creamy Chicken Noodle Soup
Ingredients
Vegetables
- 2 pieces carrots (peeled & chopped)
- 2 stalks celery (chopped)
- 8-10 cloves garlic (chopped)
- 1 piece onion (chopped)
Broth and Cream
- 4 cups chicken broth
- 2 cups heavy cream
Noodles and Chicken
- 2 cups egg noodles
- 1.5-2 lbs chicken breasts Use leftover chicken if available.
Spices and Herbs
- 2 packets Sazon con azafran
- 2 leaves bay leaves
- ¼ cup chopped fresh parsley For garnish and flavor.
- 1-2 tsp crushed red pepper flakes Adjust to taste.
- Salt & pepper To taste.
Cooking Essentials
- 4 tbsp butter
- 1 tbsp olive oil
- ¼ cup flour
Instructions
Preparation
- In a pot, add the butter, carrots, onions, celery, salt, pepper, and crushed red pepper flakes. Sauté for a few minutes until the vegetables start to soften.
- Add in the chopped garlic and olive oil, and sauté until it becomes fragrant.
- Sprinkle in the flour and stir continuously for a few minutes to cook it slightly.
Cooking
- Pour in the chicken broth while whisking to combine everything. Continue to whisk for 3-5 minutes.
- Bring the mixture to a boil. Add the Sazon packets, bay leaves, and chicken breasts. Cover the pot halfway with the lid and let it boil for about 10-15 minutes, or until the chicken reaches an internal temperature of 165°F.
- Once the chicken is cooked, lower the heat to a simmer, remove the chicken, and shred it.
- Return the shredded chicken to the pot and add the heavy cream. Bring it back to a boil, then reduce it to a simmer for 5-10 minutes to thicken.
- Stir in salt and pepper to taste, along with the chopped parsley.
- Bring the pot back to a boil and add in the egg noodles. Let them boil according to the package directions.
