The Best Creamy Chicken Soup
This creamy chicken soup is the perfect cold weather soup. Thick and hearty, it comes together fast and is perfect in bread bowlsor not!
I tried to come up with a million other creative names for this soup. But eventually I abandoned the effort.
Why? Because this creamy chicken soup is so amazing, it doesnt need a fancy name to prove it.
Yes, it has vegetables. Yes, it has some absolutely delightful out-of-the-box pantry seasonings. But at the end of the day, its creamy chicken soup.
The best creamy chicken soup Ive ever had.
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Classic chicken noodle soup that will leave you feeling so good, so warm, so cozy. Perfect for sick days and cold nights!!!
Its the dead of winter. 33 degrees F all week. Snow and ice piles everywhere. And its only January, meaning we basically have about 3-4 months of winter left.
And now that I am officially a Midwest resident, that basically translates to having this chicken noodle soup on the regular all. winter. long. Its so warm, so cozy, and so soothing during these chilly nights.
Now this recipe uses bone-in, skinless chicken breasts which means it will take a little longer than usual for the chicken to cook through.
But dont worry, it yields the most flavorful stock and the most tender chicken bites , doctored up with fresh dill and freshly squeezed lemon juice for a little bit of jazz. SO SO GOOD.
How To Make Chicken Soup
We start this soup with a simple Soffritto . Also know as the holy trinity of cooking. A simple combination of three aromatics:
The three are sautéed together to provide the flavour base for this soup.
For a hearty and flavourful soup, Chicken Thighs or Legs are ideal. The darker meats along with the bones provide a stronger taste compared to white meat , creating a richer broth with plenty of flavour. Add them in along with your broth after your soffritto is done.
Crushed Bouillon is an optional add in and go in along with your broth providing a lot of flavour. If you dont have access to bouillon, use regular stock powder or omit!
Simmer until the chicken is falling off the bone and cooked through, then shred chicken with forks and throw the meat back into the soup.
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Easy Homemade Chicken Broth
Oh so easy and oh so yummy!
Tuesday I shared one of the easiest and BEST Homemade Chicken Noodle Soup recipes around. In my opinion, the key to making it the best soup around starts with the broth. I know the idea of making your own homemade chicken broth might be scary, but trust me, its not!
The best part, you can make a big batch now, use the leftover chicken meat in the soup recipe, and then freeze the rest for later. I even saw this great idea on The Kitchn for using ice cube trays to freeze individuals portions.
Ok, back to the broth!
The Best Soup For A Cold
Everyone knows that when youre struck down with Man Flu*, the only thing that will nurse you back to health is Chicken soup.
While its questionable whether its been conclusively scientifically proven that Chicken soup is even better than medicine, heres 3 reasons why Chicken soup is a great remedy for a cold:
Hydration from the natural salt in chicken
Warm non-creamy soup broth and steam helps clear nasal and throat passageways and
Immune boosting antioxidants and nutrition from carrots, celery, onion and garlic.
From a practical perspective, its light so its easy to stomach, doesnt require much effort to chew or the effort of a knife and fork. And even when youre sick, you can still appreciate the tastiness of a beautiful Chicken Noodle soup!* Man Flu official definition according to Dictionary.com: a case of the common cold as suffered man, implying that he is exaggerating the debilitating effects of the illness Just saying..
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Homemade Chicken Soup Add Ins
Feel free to add in fresh or dried herbs, such as thyme, basil, oregano or rosemary to the liquid while the chicken is simmering.
Also, a good amount of black cracked pepper or crushed red chili flakes to kick up the spice if you like heat.
Cream Of Chicken Soup
I literally stood in my kitchen with an open can of condensed Cream of Chicken Soup, and a pot of this homemade version, and took a spoon to each one to perform a very serious taste-test to compare the two.
All of a sudden, I was hyper-aware as to how processed it tasted from a can compared to the soothing and comforting homemade version.
Since this recipe is freezer-friendly and can be easily stored in can-sized portions, I think we should all try to take our cooking to the next level by making our favorite casseroles and soups with this Cream of Chicken Soup recipe whenever we can.
Also Check: Sloppy Joes With Tomato Soup
What Our Readers Are Saying
If you dont believe that our recipe helps you achieve amazing chicken noodle soup at home, take a look at what our readers are saying about the recipe! More reviews are in the comments section below.
My first time ever making chicken noodle soup and it came out amazing!! Sharon
My new go to recipe for Chicken Noodle Soup! I made this while visiting family a few weeks ago. Six adults and four kids, everyone LOVED it. twenty thumbs up! Haley
This soup is so flavorful! Reminds Me of great chicken noodle soups you can only get at a NYC deli. This combination of herbs is what I have been missing in my recipes. Amanda
Recipe updated, originally posted in 2018. Since posting this, we have tweaked the recipe to be more clear and added a quick recipe video. Adam and Joanne
Ways To Make Soup Broth More Flavorful
Fancy up a box of store-bought broth, or give a bit more flavor to your homemade stock, with these easy tips.
Soup broth, whether it’s right out of a box or spooned from a pot of simmering chicken bones and veggie peels, can be pretty boring on its own. It’s light in texture and mouthfeel, and it doesn’t typically have much flavor. Yes, it’s a step up from water, but broth can be so much more than the weak, watered-down version you typically pour from a cardboard box. Luckily, you can find ways to spruce it up, whether by adding different spices, herbs, and seasonings, or simmering with veggies and proteins.
Plus, stock is a pantry staple you should have at home for meals. A great broth can pair with various cuisines and dishes, as it’s a simple and foundational element of many dishes, from ramen to pan sauces. It can also thin down a too-thick sauce or help pasta soak up marinara.
But before you pour whatever stock you happen to have on hand into your favorite creamy soup, you want to make sure it’s flavorful enough to be worthy of your final dish. So whether that soup broth is homemade or it’s store-bought, a few finishing touches can take that basic broth up a notch or two in terms of taste, heartiness, and even nutrition.
Here, a few simple ways to upgrade soup broth for a tasty, filling, and flavorful finish.
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The Quick Version: 30
If you already have chicken stock , you can make this chicken noodle soup in 30 minutes or less just start at step six.
Add chopped carrots and celery to the stock and bring to a simmer. Then add chopped chicken breast or thighs and bring to a simmer again. Then add dry noodles. When the noodles are done, add seasonings like parsley, salt, pepper, and thyme, and you’re done!
Start Checking The Chicken Around 25 Minutes It’s Done When You Can Pull The Meat Apart Easily Using Two Forks Shred The Chicken Into Bite
1 head of garlic, halved horizontally
5 to 7 fresh parsley sprigs
8 to 10 thyme sprigs
2 bay leaves
10 to 15 peppercorns
2 teaspoons kosher salt
3 ½ to 4 pounds bone-in, chicken pieces, a mixture of dark and light meat 10 cups cold water
Put all the ingredients except the water in a large stock pot, with the chicken on top. Cover with the water, ensuring that the chicken is submerged. Bring to a boil and immediately reduce to a bare simmer. Cook until the chicken is cooked through, 30 to 35 minutes, skimming off and discarding any foam that rises to the top of the surface. Remove the chicken from the stock and set aside to cool slightly while you strain the stock through a fine-mesh strainer and discard the solids
Shred the chicken into bite-size pieces, discarding the skin.
At this point, you can make soup right away or refrigerate the chicken in an airtight container for up to 3 days. You can refrigerate the stock in an airtight container for up to 1 week, or freeze it for up to 2 months
Recipe by Lindsay Hunt
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Storing Leftover Chicken Noodle Soup
We love making a big pot of chicken soup and enjoying it throughout the week. Keep in mind, if the soup is stored too long, the noodles will turn mushy. If storing longer than 1-2 days, its best to store the soup and the noodles separately and recombine right before serving.
- Refrigerated: Cool the soup completely and store covered in the refrigerator. Once noodles are in, the soup should be enjoyed within 2 days. The soup will keep up to a week if you store the noodles separately and combine when reheated.
- To Freeze: If you plan to freeze the soup, wait to add the noodles when you reheat the soup. Chicken soup can be frozen up to 3 months.
- Reheating: Recombine noodles and soup in a pot or microwave-safe bowl and heat to the desired temperature on the stovetop or in the microwave. If using uncooked noodles, reheat on the stove until the mixture boils and noodles are tender.
This Homemade Chicken Noodle Soup Recipe Is A Game Changer
Whats so great about making chicken noodle soup from scratch when you could just open a can and call it dinner? Well, aside from the fact that your family will love the way it tastes , you can feel good that youre feeding them a home cooked meal full of the good stuff . Chicken broth, veggies, some dried herbs, a store-bought rotisserie chicken and some egg noodles are all it takes to feed your family a meal full of flavor, nutrition and love. Yeah, you got this!
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How To Prepare Ingredients To Make A Clear Broth
- If using meat in your stock or broth, you must soak it for at least 1 hour to get rid of excess blood and impurities. This includes chicken/chicken bones, pork/pork bones, and beef/beef bones, etc. Change the water out 1-2 times, and once soaked, thoroughly rinse clean.
- After soaking and washing, you must also blanch the meat/bones. Simply add the meat/bones to a pot along with enough cold water to fully submerge. Bring to a boil, and boil for 1 minute. Drain and rinse under clean running water.
- When vegetables are used, its important not to cut them too small. Its best to keep them around 2 in/5 cm. Small pieces of vegetable will dissolve when simmered for a long time and make the soup cloudy. But dont worry, after 4-5 hours of simmering, the nutrients and flavor from the vegetables, no matter how big the pieces, will be cooked into your broth!
Homemade Chicken Broth Recipe
This easy chicken broth recipe has a rich chicken flavor that’s seasoned with herbs, garlic, carrots, celery and onion. Not only will you have plenty of delicious homemade chicken broth to use in a variety of dishes, but you’ll also have about 4 cups of tender, moist, shredded, cooked chicken. Both the broth and the meat are perfect for adding to all of your favorite soups, stews and casseroles. So budget-friendly, too!
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Ramen Chicken Soup With A Boiled Egg
Serves 4 to 6
Thinly slice 1 bunch of scallions. Set the dark green parts aside. Add the white and light green scallion parts to a large pot with 3 Tbsp. canola oil and 4 chopped cloves garlic. Cook over medium heat until the scallions are tender, 4 minutes. Add 3 Tbsp. white miso paste and 1 Tbsp. grated freshginger. Cook 1 minute and then add 8 cups chicken broth. Bring to a boil, then stir in 4 to 5 cups cooked, shredded chicken and 3-oz. packages ramen noodles and cook until the chicken is heated through and the noodles are just cooked, 2 minutes. Stir in 3 Tbsp. soy sauce, and 1 Tbsp. each rice vinegar, and toasted sesame oil.
Meanwhile bring a small pot of water to a boil. Gently lower 6 large eggs into the pot and return the water to a boil. Cook 7 minutes, then drain and peel. Serve on the soup, topped with the scallion greens and Sriracha or another hot sauce.
Recipe by Lindsay Hunt
How To Ensure Your Soup Broth Is Clear
One of the things we all love about a great chicken noodle soup is how clear the broth is. Transparent yet full of flavour! Theres a few tricks to the clear broth:
Simmer the chicken really gently. Harder boil gets the chicken jiggling around = murkier broth
Scoop the scum off the surface
Let the broth settle . Youll find that the bottom of the broth becomes darker as stuff settles on the base of the pot. Then gently pour the broth into the soup pot, leaving behind the darker broth that settled to the bottom of the pot
Dont brown the sautéed onion, carrots and celery. Brown veggies = brown broth!
Dont stir the pasta while it boils. That activates the starch in the pasta, making the broth cloudier.
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Tips For Making Homemade Turkey Soup
If you have leftover cooking juices from your turkey, you can use that in place of the broth. The cooking juices are full of flavor, so you definitely dont want them to go to waste!
Also, I recommend buying low-sodium broth, that way theres no chance of your turkey noodle soup turning out too salty. I prefer to control the amount of salt that goes into my food, so I always buy low-sodium options whenever I can.
Finally, if the overall liquid level is lower than youd like at any time while making the soup and you prefer more broth, adding a cup or two of water to this homemade turkey soup is okay. The noodles soak up a lot of water and continue to do so for a few hours as the soup cools, so adding more liquid may be necessary.
Make Ahead And Storing Tips
The soup can be made and refrigerated for 3 to 4 days and frozen for up to 3 months.
If you are not planning on enjoying the soup straight away or plan to freeze it, you might want to hold off on adding the noodles. As the soup sits, the noodles soak up the broth. You can deal with this in two ways:
When reheating the soup, add a bit more broth/stock to the pot. Ive even been known to add a splash of plain water to the soup when reheating. As long as you dont need to add a lot, it wont thin the flavor of the soup too much.
When making the soup ahead of time, for the freshest, least soggy noodles, leave the noodles out then refrigerate or freeze the soup. When you are ready to reheat, bring the soup to a low simmer and add dried noodles. Cook until they are done and enjoy.
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How To Make Chicken Noodle Soup From Scratch Step By Step Photos
Begin by dicing one onion and mincing three cloves of garlic. Place them in a large pot with 2 Tbsp olive oil and sauté over medium heat until the onions are soft and transparent.
While the onion and garlic are cooking, clean and slice 1/2 lb. carrots and 1/2 bunch celery . Add them to the pot. Continue to sauté the onions, carrots, and celery together. Youll only use half of a one-pound bag of carrots and half of a bunch of celery, but the rest doesnt need to go to waste. You can clean and slice the rest and freeze them to make another batch of soup later. I do it every time. It takes just a few more minutes and is super convenient later!
Remove the skin from two split chicken breasts . Split chicken breasts come with bones and rib meat, both of which add a LOT of flavor to the broth. They will also sometimes be labeled bone-in chicken breast with rib meat.
Add the chicken breasts to the pot along with 1 tsp dried basil, 1/2 tsp dried thyme, 1 Tbsp dried or fresh parsley, 1 bay leaf, and some freshly cracked black pepper.
Add eight cups of water, cover, and bring up to a boil over high heat. As soon as it reaches a boil, reduce the heat to low and let simmer for one hour. Make sure that you dont turn the heat down so low that it stops simmering. It needs to simmer the whole time.
After an hour, it will look something like this. Pull the chicken out of the pot
Use two forks to pull the chicken from the bone and shred it into bite-sized pieces.