This creamy Chicken Noodle Soup totally hits the spot on a cold winter’s day. It’s hearty and comforting and easy to make. The entire family will love this soup!
For years, I used to make regular chicken noodle soup with a clear chicken broth. The kind that’s especially great when you are feeling under the weather, but one day I decided to change it up and make it into a creamy version, by adding milk and a thickening agent to make it creamy. After making this version, it has become my absolute favorite. I save the brothy recipe for when someone in my family is sick.
This hearty soup has all the ingredients that make a great tasting Chicken Noodle Soup. Here are a few tips for making this soup perfect!!
Chicken Noodle Soup Tips:
- Saute the carrots for a few minutes before adding the celery and onions, to ensure they get done enough. I sure don’t like crunchy carrots in my soup, and carrots take a little longer to cook through than celery or onions.
- Cook the noodles by themselves in a separate pot, and wait until the soup is almost done, before cooking them. Make sure noodles are well-drained and add them to the soup just before serving it. If you cook the noodles in the soup, they will soak up a lot of your broth and become overcooked and mushy.
- Don’t overcook the chicken. Make sure the chicken is cut into small bite size pieces. The chicken should only take about 25 minutes to cook through. If you overcook the chicken it will become stringy and tough versus tender.
- Once the soup is refrigerated it will thicken some. Although the noodles have been cooked, they will still soak up some of the broth, To thin it down a little, just add a small amount of broth or a mixture of broth and milk and reheat.
As noted in the tips above, this soup will thicken after being refrigerated, but it will also thicken somewhat after it’s allowed to rest and the noodles are added in. Therefore, err on the thin side when making this soup and don’t be tempted to add extra cornstarch.
I don’t recommend freezing this soup. Milk-based soups don’t freeze too well. Once they are thawed and reheated, they look curdled and they seem to lose some of their rich flavors.Print
- 4 tablespoons butter
- 1 1/4 cups chopped carrots
- 1 1/2 cups chopped celery
- 1 medium onion, diced
- 1 tablespoon minced garlic from a jar
- 1 carton chicken broth, 32 ounces. (I used Simple Truth Organic)
- 2 tablespoons fresh parsley, chopped
- 1 bay leaf
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 1/2 pounds chicken breast cut into bite-size cubes
- 3 tablespoons cornstarch
- 3 cups milk
- 6 ounces dry medium egg noodles
- Melt the butter in a dutch oven or large pot over medium heat. Add the carrots and saute for about 10 minutes until the carrots are slightly tender. Add the celery and onion and saute until the onions are translucent and the celery is tender about 5 minutes. Add the garlic during the last minute or so.
- Add the chicken broth, parsley, bay leaf, salt, pepper, and chicken. Bring the soup to a boil over medium-high heat and reduce to medium. Cover and cook until the chicken is cooked and tender, about 20 minutes. Remove bay leaf.
- Whisk the cornstarch into 1 cup of the milk and add to the soup with the remaining 2 cups of the milk. Stir soup over medium heat until slightly thickened, about 5 minutes. Turn off heat.
- Cook the egg noodles according to package directions and drain. Add to the soup and serve.
- Don’t cook the noodles until the soup is either done or almost done.
- You can cook the soup a day ahead of when you want to serve it, but don’t cook the noodles until right before serving it. This will prevent the noodles from absorbing all of the broth.
- If you refrigerate the leftover soup and it is a bit too thick the next day, (which is usually from the noodles soaking up the broth), just add a little bit of chicken broth or a broth and milk mixture to thin it down.
Keywords: creamy chicken noodle soup, chicken noodle soup, chicken soup, comfort food, soup recipes,
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