Creamy Chicken Noodle Soup Recipe

Creamy Chicken Noodle Soup

4.8

(6)

5 Reviews

Warm up with a creamy take on a classic.

Marianne Williams

Updated on December 1, 2023

Recipe tested by

Southern Living Test Kitchen

Creamy Chicken Noodle Soup - Southern Living — Photo:
Victor Protasio; Food Stylist: Rishon Hanners; Prop Stylist: Audrey Davis

Active Time:

25 mins

Total Time:

25 mins

Servings:

Creamy chicken noodle soup may soon overtake the classic dish as your family's favorite. Yes, the original chicken soup is our go-to dish when someone's feeling under the weather, or we're just seeking a little extra comfort.

Not only is chicken noodle soup stick-to-your-bones food, but it also hits all the major food groups: You get protein from the chicken, vegetables from the diced carrots and celery, and carbs from the pasta. And that delicious chicken broth promises to warm you right up. With the addition of heavy cream, however, creamy chicken noodle soup takes comfort to an all-new level.

It's rare to see a variation that's just as good (if not better) than the original. But our Test Kitchen pros have really outdone themselves with this Creamy Chicken Noodle Soup. This thicker, slightly more decadent take on the classic is filling enough to act as a main. It stays mostly true to a classic chicken noodle soup recipe, hitting all the major flavor notes: You have the standard egg noodles, diced carrots and celery, and of course, the shredded chicken. Smoked paprika kicks the spice up a notch.

Make this soup more nutritious by stirring in baby spinach or frozen peas along with the pasta. Then, once the soup comes off the stove, things start to get interesting. Ever wondered how to make chicken noodle soup creamy? Stir in half a cup of heavy cream and a splash of sherry vinegar. We can't wait for you to try this instant classic recipe.

Ingredients

1/4 cup unsalted butter
1 medium-size yellow onion, finely chopped (about 1 cup)
3 medium carrots, sliced into 1/2-inch rounds (about 3/4 cup)
2 medium celery stalks, chopped (about 1/2 cup)
1 1/2 tsp. kosher salt, divided
1/4 cup all-purpose flour
4 medium garlic cloves, finely chopped (4 tsp.)
1/4 tsp. smoked paprika
6 cups chicken stock
8 oz. old-fashioned wide egg noodles (such as Mrs. Miller's)
12 oz. cooked chicken, torn into bite-size pieces (4 cups)
1/2 cup heavy whipping cream
1 Tbsp. sherry vinegar
2 tsp. fresh thyme leaves

Directions

Cook vegetables:

Melt butter in a large pot over medium-high. Add onion, carrots, celery, and 1/2 teaspoon of the salt. Cook, stirring occasionally, until softened, about 5 minutes.
Add flour and spices:

Add flour, garlic, and paprika. Cook, stirring constantly, until mixture is fragrant and flour turns light brown, about 1 minute.
Add stock:

Add stock to flour mixture, and increase heat to high. Bring to a boil, stirring occasionally.
Cook egg noodles:

Add egg noodles. Cook, stirring occasionally, until tender and just cooked through, about 10 minutes.
Add chicken and remaining ingredients:

Reduce heat to medium-low. Add chicken. Cook, stirring constantly, until chicken is heated through, about 1 minute. Remove from heat. Stir in cream, sherry vinegar, and remaining 1 teaspoon salt. Divide soup evenly among 4 bowls; top with thyme leaves.

Creamy Chicken Noodle Soup

Ingredients

Directions

Cook vegetables:

Add flour and spices:

Add stock:

Cook egg noodles:

Add chicken and remaining ingredients:

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