Creamy Chicken Noodle Soup
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So warm, so cozy, so soothing. A must for those busy cold weeknights, using up that leftover rotisserie chicken!
I love all chicken noodle soups. Truly, I do. I love an Instant Pot version. A crockpot version. A stovetop version. You name it.
But this one. This lighter cream soup version. Yup, this one has completely stolen my heart.
Now this is not a thick nor super heavy soup say like clam chowder. It’s a slightly thickened broth, perfectly lightened up creamy goodness.
And you get to use up that leftover rotisserie chicken! Don’t have any on hand? Any kind of shredded/diced chicken breast/thighs will work beautifully here.
Creamy Chicken Noodle Soup
Ingredients
- ¼ cup unsalted butter
- 1 sweet onion, diced
- 3 carrots, peeled and sliced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 2 teaspoons finely chopped fresh thyme leaves
- ¼ cup all-purpose flour
- ¼ cup dry white wine
- 6 cups chicken stock
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- 3 cups leftover shredded rotisserie chicken
- 2 cups wide egg noodles
- ½ cup heavy cream
- ½ cup frozen green peas
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in garlic and thyme until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in wine, scraping any browned bits from the bottom of the pot.
- Stir in chicken stock and bay leaf; season with salt and pepper, to taste. Bring to boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.
- Stir in chicken and pasta and cook until tender, about 10-12 minutes.
- Stir in heavy cream, peas and parsley until heated through, about 1-2 minutes; season with salt and pepper, to taste.
- Serve immediately.
Did you make this recipe?
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Amazing. Just added a bit of turmeric.
I just made this for the third time. It’s so delicious. It’s just right! Thank you for the recipe.
This recipe was so good ! So goodbye to regular chicken noodle soup, this one is definitely a new favorite for me. My husband loved it as well
This by far is the BEST chicken noodle soup I have EVER made! My husband and I loved it!!!
This is the most delicious chicken noodle soup I ever made. Thanks for the recipe!
One of our staples. So wholesome and comforting.
You’ve done it again. This soup was just amazing! I can’t wait to make it again and gift it to friends, it will definitely make them feel better!
Thank you!!!!!
Made this last night and am SO excited to eat it again for lunch today. It is soooo good! I only had frozen breasts so i defrosted them in the microwave and cooked them in the air fryer. Easy peasy! Thank you for this—probably going to be a favorite recipe this winter!
Delicious! I made one change, doubling the egg noodles to 4 cups instead of two, it was just too much broth with 2 cups. Family loved it. Thanks!
What can I substitute the flour with to make it gluten free?
Try almond flour.
Great recipe! So easy and sooooo delicious! Always a favourite in our house.
My God! What a receipe. Yesterday we made this receipe in our home and me and my wife are not able forget the taste of the receipe.
Its really amazing receipe and even I have shared the recipe with my cousin. Thanks for sharing.
I would love to make this recipe baby friendly. Is there anything I could substitute the white wine with?
The alcohol cooks out of the wine, but you can sub more chicken stock for the wine if you want to leave it out.
Yes I subbed it out for chicken stock!! I have made this 3 times since I commented. My husband hates chicken soup and is obsessed with this recipe. My whole family gave it a “50 out of 10”. Making it again tonight!!
Sooo good and super easy to make! Delish
AMAZING! I had some leftover chicken I needed to use up. Oh my goodness, this is going to be on our dinner rotation. Loved it!
In fact I love every recipe of yours I have tried. Thank you!
Great flavor and depth, like always I’ll keep this one in my book. Skipped the wine and just added a bit extra broth. Very easy and rewarding.
Excellent. First soup I have made; it was easy and yummy. Had crusty Italian bread with it and used a dry Sauvignon Blanc for my wine and was also very good for pairing with this dish.
Thank you for another great recipe.
This soup is so good! No changes were made. Thanks for the recipe…this is my new go to soup.
Great recipe! Comes together quickly, with minimal effort and makes a comforting, delicious dinner! I subbed olive oil for the butter, omitted the celery, subbed frozen corn for peas (no peas in freezer), subbed ww pasta for the egg noodles (no egg noodles in pantry) , forgot to add the cream and wine and it was still great! Definitely going to make this again.
For those that do not drink – is there a good sub for the wine? Maybe more broth?
Just made this soup, and I wouldn’t change a thing! Wonderful, creamy, flavorful! My family loved it, and I’m adding it to my regular recipes.
Delicious! This is the best chicken noodle soup my husband and I have ever had!
One of my favorite comfort food suppers! You simply can’t beat this for flavor or all-around family appeal. Everbody loves it!
Absolutely the best creamiest noodle soup, almost the same as mine, on a warm summer evening it’s perfect
Thanks, Stony
Was in hospital and not really hungry for anything. Seen this on Google when I came home. Had most of the ingredients already and hubby bought the rest. He made it the next day and to everyone’s surprise especially mine I ate a whole bowl full of deliciousness. This will definitely be going into my favorite recipes binder.
Very yummy! But you forgot the carrots! But an easy fix.
Sorry! I missed the carrots at the beginning!
Is there nutrition information available?