Why You’ll Love This Recipe
This soup is a perfect balance of creamy texture and rich flavors. The rotisserie chicken makes it a quick, convenient option for a home-cooked meal, while the fresh vegetables and herbs add depth and warmth. The egg noodles soak up the flavorful broth, and the addition of cream and peas makes it indulgent and satisfying. It’s cozy, easy to make, and great for feeding a crowd or preparing ahead for the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- ¼ cup unsalted butter
- 1 sweet onion, diced
- 3 carrots, peeled and sliced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 2 teaspoons finely chopped fresh thyme leaves
- ¼ cup all-purpose flour
- ¼ cup apple cider vinegar or lemon juice
- 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
Directions
- Sauté the Vegetables: In a large stockpot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are tender, about 3–4 minutes.
- Add Garlic and Thyme: Stir in the minced garlic and chopped thyme, and cook for about 1 minute, until fragrant.
- Make the Roux: Whisk in the flour and cook for about 1 minute, until lightly browned.
- Deglaze with Apple Cider Vinegar or Lemon Juice: Stir in the apple cider vinegar or lemon juice to deglaze the pot, scraping up any browned bits from the bottom.
- Add Broth and Seasonings: Stir in the chicken stock and bay leaf. Season with salt and pepper, to taste. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for about 10 minutes to let the flavors meld.
- Cook the Chicken and Noodles: Stir in the shredded rotisserie chicken and wide egg noodles. Cook for 10–12 minutes, or until the noodles are tender.
- Finish the Soup: Stir in the heavy cream, frozen peas, and chopped parsley. Heat through for 1–2 minutes. Taste and adjust seasoning with more salt and pepper, if needed.
- Serve: Ladle the soup into bowls and serve immediately.
Servings and Timing
- Servings: 8 servings
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Variations
- Vegetarian Version: Omit the chicken and use vegetable broth for a hearty vegetarian version. You can add more vegetables like corn or mushrooms for extra texture.
- Spicy Version: Add a pinch of red pepper flakes or a diced jalapeño to the soup for an extra kick.
- Gluten-Free Option: Use gluten-free pasta or rice noodles instead of egg noodles and ensure the flour is substituted with a gluten-free option.
- Dairy-Free: Use coconut cream or a dairy-free cream substitute in place of heavy cream.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat the soup on the stovetop over medium heat, adding a splash of broth or water if it has thickened too much.
- Freezing: You can freeze the soup (without the noodles) for up to 3 months. When reheating, add fresh noodles or rice.
FAQs
Can I use rotisserie chicken from the deli?
Yes, rotisserie chicken from the deli is a great shortcut! Just shred the chicken and add it to the soup.
Can I skip the vinegar or lemon juice?
The vinegar or lemon juice adds a touch of acidity to balance the richness of the cream. If you prefer, you can use a little more chicken broth instead, but the flavor will differ slightly.
Can I use another type of pasta?
Yes, you can use other types of pasta, such as small shells or elbow macaroni, in place of the egg noodles.
How do I make this soup thicker?
To make the soup thicker, you can cook it a bit longer or stir in a slurry made with flour and water.
Can I make this ahead of time?
Yes, you can make the soup ahead of time. It actually tastes even better the next day after the flavors have had time to blend.
Can I add more vegetables to the soup?
Definitely! You can add other vegetables like corn, spinach, or zucchini to make it even more nutritious.
What’s the difference between a galette and a pie?
A galette is a free-form tart with a rustic shape, while pies are made in a pie dish with a top and bottom crust.
Conclusion
Creamy Chicken Noodle Soup is the ultimate comfort food for any season. It’s warm, soothing, and packed with flavor from tender chicken, savory vegetables, and a rich, creamy broth. Whether you’re looking for a quick weeknight meal or a cozy dish to share with family, this recipe is sure to please. It’s simple to make, versatile, and guaranteed to be a hit! Enjoy!
Creamy Chicken Noodle Soup
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Description
Creamy Chicken Noodle Soup is a comforting, creamy dish filled with tender rotisserie chicken, hearty vegetables, and egg noodles, all in a rich, flavorful broth, perfect for chilly days or busy weeknights.
Ingredients
¼ cup unsalted butter
1 sweet onion, diced
3 carrots, peeled and sliced
2 ribs celery, diced
3 cloves garlic, minced
2 teaspoons finely chopped fresh thyme leaves
¼ cup all-purpose flour
¼ cup apple cider vinegar or lemon juice
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
- In a large stockpot, melt the butter over medium heat. Add diced onion, carrots, and celery. Cook until vegetables are tender, about 3–4 minutes.
- Stir in garlic and thyme, cooking for about 1 minute until fragrant.
- Whisk in flour and cook for 1 minute, then stir in apple cider vinegar or lemon juice to deglaze the pot.
- Pour in chicken stock and add bay leaf, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
- Stir in shredded rotisserie chicken and egg noodles. Cook for 10–12 minutes, or until noodles are tender.
- Stir in heavy cream, frozen peas, and parsley. Heat through for 1–2 minutes, then adjust seasoning with salt and pepper.
- Serve immediately, garnished with extra parsley if desired.
Notes
For a vegetarian version, omit the chicken and use vegetable broth. Add more veggies like corn or mushrooms for texture.
For a spicier version, add red pepper flakes or diced jalapeños.
Use gluten-free pasta or rice noodles for a gluten-free option, and substitute gluten-free flour if needed.
For dairy-free, use coconut cream or a dairy-free cream substitute instead of heavy cream.
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg
