Creamy Chicken Noodle Soup is a comforting twist on the classic, blending tender chunks of chicken, hearty egg noodles, and vegetables in a rich, velvety broth. The addition of cream and cheese enhances the soup’s texture, making it extra indulgent while maintaining its traditional savory flavor. Infused with herbs like thyme and parsley, this dish offers warmth and nourishment in every spoonful. Perfect for chilly days or when you need a soothing meal, Creamy Chicken Noodle Soup is a timeless favorite for the whole family.
Creamy Chicken Noodle Soup
Ingredients
STOCK
- 3 pounds chicken
- 3-1/2 quarts water
- 1 onion, peeled and diced
- 2 tsp Italian seasoning
- 1 tsp lemon-pepper seasoning
- 3 garlic cloves, minced
- 4 bay leaves
- 3 chicken bouillon cubes
- Kosher salt, to taste
- Freshly ground black pepper, to taste
SOUP
- 7 cups sliced carrots
- 2 cups sliced celery, leaves included
- 2-1/2 cups uncooked egg noodles
- 1 cup sliced mushrooms
- 3 tbsp parsley, chopped
- 1/3 cup cooking sherry
- 2 tsp fresh rosemary leaves, chopped
- 1 cup grated parmesan cheese
- 3/4 cup heavy cream
- Salt and pepper, to taste
BREAD BOWL OR SIDE
- Crusty French bread, for serving or as a side
Instructions
STOCK
- In a soup pot over medium heat, add chicken, water, onion, Italian seasoning, lemon-pepper seasoning, garlic, bay leaves, bouillon cubes, salt, and pepper. Cook, stirring occasionally, until chicken is tender, about 35 to 45 minutes.
- Remove the chicken and set it aside to cool. Discard the bay leaves and onion. This recipe should yield about 3 quarts of chicken stock.
SOUP
- Bring the stock back to a boil. Add the carrots and cook for 3 minutes. Add the celery and cook for 5 to 10 minutes more. Add the egg noodles and cook according to package instructions.
- Add the chicken, mushrooms, parsley, sherry, rosemary, and parmesan. Add the cream, if using. Cook for 2 minutes. Add salt and pepper to taste.
- Pour soup into a crusty French bread bowl, or serve with a side of crusty bread and enjoy!
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