This Easy to Make Creamy Chicken Noodle Soup Recipe is the absolute cure to all things cold and gloomy. Rich with flavorful broth, tender chicken and hearty egg noodles, this soup will be your go-to cure for the Winter blues!
Disclosure: I partnered with Reames for this post, but all opinions expressed here are my own. I am grateful for authentic partnerships like this.
As a child, my mama always took the best care of me when I was under the weather. They’d give me Father’s John for a sore throat (who remembers that?), give me ginger ale for an upset stomach and entertain me with my favorite shows. But the one thing that guaranteed made me feel better was a big bowl of my mama’s Creamy Chicken Noodle Soup Recipe. The flavorful thickened broth filled with tender chicken and vegetables warmed my belly and cleared my sinuses with every sip.
Today’s recipe is an Easy to Make Creamy Chicken Noodle Soup made with Reames Frozen Egg Noodles that is a must have this Winter. Make it ahead of time and freeze it for those moments when you need a pick me up. You and that inevitable common cold will thank me later.
The Heart and Soul of the Best Creamy Chicken Noodle Soup Recipe
Cuisine Inspiration: Comfort Central – Bringing warmth straight from grandma’s kitchen to your bowl.
Primary Cooking Method: Simmer & Soothe – Let the flavors meld as you take a nostalgic journey back in time.
Dietary Info: Soul-soothing, rich, and filling – a bowl packed with love and nutrition.
Key Flavor: Savory Chicken Goodness meets Creamy Broth Bliss – a heartwarming fusion that hugs your tastebuds.
Skill Level: Easy-Peasy! Even kitchen rookies can nail this! And made easier with rotisserie chicken!
- Nostalgia Notes: Feels like a loving embrace in every bite.
- Creamy Dream: That texture? Oh-so-silky, smooth, and satisfying!
- Flavor Fusion: A symphony of herbs, chicken, and noodles dancing in harmony.
- Versatility Victory: Want more veggies or a different noodle? Go wild!
- Timeless Classic: A recipe that’s been loved across generations, now in your kitchen.
Luckily for you I have made this recipe as simple as possible. Other than a bit of vegetable chopping and lots of stirring, this soup is both fast and easy to make.
Tip: By using a rotisserie chicken you cut out the need to prepare your own poultry. The meat is typically already flavorful and perfectly tender. Be sure to keep in mind that your chicken has already been pre-seasoned; it’s easy to over salt your soup if you don’t.
The other ingredients that truly create a thick and hearty yet flavorful base for the soup are the following:
- Chicken Stock
These ingredients create such a luscious and deliciously rich base for your noodles and shredded chicken, that it is undeniably irresistible.
This base can be used for everything from a chicken pot pie to a chicken and dumplings recipe. But here, it is such a wonderful base to hold up to the wonderful egg noodles. They compliment each other so well.
How to Make Creamy Chicken Noodle Soup
- Butter Bliss Start: Melt 4 tablespoons of butter in a large pot over medium heat.
- Veggie Vibrance: Toss in diced onions, celery, and carrots. Season ’em up with salt and pepper. Let those veggies groove until they’re somewhat tender, roughly 5-6 minutes. Scoot them to the side and prep for the next step.
- Buttery Flour Magic: Add in the remaining butter on medium-low heat. Next, sprinkle in that flour and whisk. Aim for a gorgeous golden brown shade, which should take you about 8-12 minutes.
- Stock it Up: Now whisk in that chicken stock. Make sure to grab those bits of roux sticking at the bottom. Crank the heat back to medium until smooth, then let it roll to a boil.
- Chicken Dive: Time to welcome back the shredded chicken and veggies to the pot. Let the sauce thicken up a bit.
- Noodle Nirvana: Add the whole package of the egg noodles, stirring to make sure they don’t cling to each other. Cook uncovered for about 20 minutes, giving it a stir every now and then.
- Serve with Flair: Once those noodles are tender but still firm, ladle that beauty into bowls. Finish off with a sprinkle of parsley and enjoy your heartwarming masterpiece!
Can I use Chicken Broth for Soup Base?
There is a very good reason for distinguishing between broth and stock. Stock is made from simmering bones, while broth is made by simmering meat. What gives stock its body is the fact that simmering bones slowly for a long time dissolves the cartilage at the joints of the bones and turns it into gelatin.
Simmering meat for that long only turns it stringy and overcooked. You’ll extract flavor from it, but you’ll be ruining the meat itself.
So, stock is stock and broth is broth. For maximum flavor and body in your soup, you need the former.
Can I Freeze My Soup For Later?
Of course you can, that’s the best part! First, let your soup completely cool then pour it into a zip-top plastic freezer bag. Lay the bag flat in the freezer and you’re all set. Just about any soup can sit in the freezer for about two or three months.
Be sure to reheat your soup properly. Stove-top or even microwave works great for this recipe.
Favorite Chicken Soups and Stews
If you want more amazing soups, try these:
- Italian Wedding Soup
- Chicken and Dumplings
- Slow Cooker Chicken Noodle Soup
- Chicken Pot Pie
- Mexican Chicken Pozole
- White Chicken Chili
Creamy Chicken Noodle Soup Recipe
- 1/2 cup butter divided
- 1 large onion finely diced
- 3 celery stalks finely diced
- 5 medium carrots peeled and finely chopped
- salt and pepper to taste
- 1/4 cup all-purpose flour
- 6 cups chicken stock Go up to 7 cups (depending on thickness you prefer/ noodles will thicken soup as well)
- 1 rotisserie chicken shredded
- 24 oz Reames Frozen Egg Noodles
- 1/3 cup chopped parsley optional for garnish
- Add 4 tablespoons (¼ cup) of the butter to large pot over medium heat until melted.
- Add diced onions, celery and carrots and season with salt and pepper. Cook until veggies get somewhat tender and soft, about 5-6 minutes then place to the side.
- Add remaining ¼ cup of butter over medium low heat. Sprinkle in flour and whisk together allowing it to brown somewhat until it becomes the color of golden brown (about 8-12 minutes)
- Whisk in chicken stock, (make sure you are getting the bits of roux stuck to the bottom of the pan too), turn heat back up to medium and allow it to get smooth then bring to a boil.
- Add the shredded chicken and vegetables back in the pot and allow sauce to somewhat thicken.
- Add entire package of Reames Frozen Egg Noodles to pot and stir to separate.
- Cook uncovered for 20 minutes stirring occasionally.
- Once noodles are tender yet still firm, scoop soup into bowls, sprinkle with parsley and serve.