Comforting Chicken Noodle Soup – You know those days when you just need a warm, comforting bowl of something? This Comforting Chicken Noodle Soup is the answer. It’s packed with tender chicken, soft egg noodles, and a creamy broth that’s full of flavor thanks to thyme, rosemary, and a splash of heavy cream. And the best part? It’s ready in under 45 minutes. Whether you’re feeling under the weather or just want something cozy, this soup’s got your back.
The first time I made this soup, it was one of those cold, dreary days where you just want to stay bundled up on the couch. I threw it together thinking it’d be a nice dinner, but wow, it turned out way better than expected. My husband took one bite, and I could tell by his face we had a new favorite. Even my kid, who’s usually picky about soups, was all in. It became a go-to whenever we’re in need of something warm, comforting, and easy. Because really, who can say no to a big bowl of creamy chicken noodle soup?
What makes this Comforting Chicken Noodle Soup truly special?
This isn’t your average chicken noodle soup. Sure, it’s got the classics—tender chicken, veggies, and egg noodles—but what really makes it special is the rich, creamy broth. The thyme and rosemary give it that extra layer of flavor that makes it taste like it’s been simmering all day, even though it’s ready in under an hour. It’s comforting, creamy, and just feels like home in a bowl. Perfect for a quick weeknight dinner or when you’re craving something cozy but don’t have all day to cook.
What You Need To Make This Comforting Chicken Noodle Soup Recipe?
Chicken breasts: Boneless and skinless, these are perfect for this soup because they cook up tender and shred easily. I love using them since they absorb all the flavors from the broth. Plus, you can use leftover or rotisserie chicken if you’re in a hurry—just toss it in at the end!
Egg noodles: There’s something about wide egg noodles that just works in chicken noodle soup. They’re soft, soak up all that delicious broth, and give you a hearty bite in every spoonful. If you don’t have egg noodles, you can totally swap them for any pasta you have on hand, but egg noodles really make it classic.
Heavy cream: This is where the magic happens! The cream gives the broth that rich, velvety texture that makes this soup feel extra indulgent. If you want to lighten it up, you can swap it for half-and-half, but I’m telling you, the creaminess is what makes this soup feel like a hug in a bowl.
Thyme & rosemary: These herbs are your flavor heroes here. Whether you’re using dried or fresh, they bring that earthy, savory flavor that takes this soup from basic to amazing. Fresh herbs will give you a brighter flavor, but dried works perfectly if that’s what you have in your pantry.
Vegetables (onion, celery, carrots): The usual suspects for a good soup! These veggies add texture, flavor, and color. They’re the foundation of the broth and give it that cozy, home-cooked feel. Don’t skip them—they add so much depth to the soup!
Butter & flour: This duo is what thickens up the soup just enough to give it that creamy, luxurious feel. The butter adds richness, while the flour helps thicken the broth. Make sure to cook the flour a bit so it doesn’t taste raw—just a minute is all it takes!
Chicken broth: The base of any good chicken soup. Use a quality broth here because it’s where all your flavor starts. If you’re feeling ambitious, homemade chicken broth is amazing, but store-bought works just as well. Low-sodium is best so you can control the seasoning.
Steps To Make Comforting Chicken Noodle Soup:
Start by melting the butter in a large pot or Dutch oven over medium-high heat. Once it’s melted, toss in the chopped onion, celery, and carrots. Let them cook for about 5 to 7 minutes, stirring every now and then, until they’re nice and tender. You’re looking for that lovely soft texture, but not mushy!
Next, add the minced garlic. Let it cook for about a minute, just until it gets fragrant—you know that smell when garlic is just right? Yeah, that’s what we’re aiming for.
Now, sprinkle in the flour and stir to coat all those veggies. Cook it for about a minute to get rid of that raw flour taste.
Slowly pour in the chicken broth while stirring constantly. This helps avoid any lumps and gets everything nice and smooth. Then add your chicken breasts, thyme, and rosemary. Crank up the heat to bring it all to a boil.
Once it’s boiling, turn the heat down to a simmer and cover the pot with the lid slightly ajar. Let it simmer for about 10 minutes. This is where the chicken starts soaking in all the flavors.
After 10 minutes, stir in the egg noodles and cover the pot again (with the lid slightly open). Let it cook for another 6 to 8 minutes, stirring occasionally, until the noodles are soft and tender.
Now, take out the chicken breasts, chop or shred them, and throw them back into the pot. Give everything a good stir.
Finally, stir in the heavy cream, season with salt and pepper to taste, and let it all simmer for about 5 more minutes. The cream adds that extra velvety touch we love!
If you’re feeling fancy, sprinkle some fresh parsley on top before serving. And that’s it—ladle it into bowls, and enjoy the comforting goodness!
Tip:
If you really want to kick this soup up a notch, sear the chicken breasts before adding them to the broth. Just heat a little oil in the pot and cook the chicken for a few minutes on each side until it’s golden brown. Then, remove the chicken, set it aside, and continue with the recipe. Searing adds a ton of flavor and locks in those delicious juices. When you shred the chicken later, it’ll be extra tender with that lovely browned flavor. And here’s another tip: if you’ve got leftover rotisserie chicken, that works beautifully too! Just add it in at the end since it’s already cooked, and you’ll save some time.
Frequently Asked Questions:
Can I use rotisserie chicken instead of fresh chicken breasts?
Absolutely! Using rotisserie chicken is a great shortcut. Just shred the chicken and toss it in during the last few minutes of cooking. Since it’s already cooked, you don’t need to simmer it with the broth, making it even faster to whip up this cozy soup.
Can I make this soup ahead of time?
Yes! This soup stores really well. You can make it ahead and keep it in the fridge for up to 3 days. Just be aware that the noodles might soak up some of the broth as it sits, so when you reheat it, you might want to add a splash of broth or water to thin it back out. It’s perfect for meal prep!
Can I freeze this soup?
You can, but here’s the deal—if you’re planning to freeze it, I recommend doing so before adding the noodles. Noodles tend to get a bit mushy when frozen and reheated. Freeze the soup without the noodles, and when you’re ready to eat it, just boil some fresh noodles and add them in. That way, you’ll have the best texture!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Comforting Chicken Noodle Soup
Ingredients
- 1/2 medium yellow onion chopped
- 2 ribs celery finely chopped
- 2 medium carrots peeled and finely chopped
- 2 cloves garlic minced
- 2 tbsp butter
- 1/4 c all-purpose flour
- 4 c chicken broth
- 1 pound boneless skinless chicken breasts
- 1 tsp dried thyme or 1 tbsp fresh
- 1 tsp dried rosemary or 1 tbsp fresh chopped
- 1 c heavy whipping cream
- 2 c uncooked wide egg noodles
- Kosher salt and freshly ground pepper to taste
- 1 tbsp fresh parsley roughly chopped (optional)
Instructions
- In a big pot or Dutch oven, melt the butter over medium-high heat. Once it’s melted, toss in the chopped onion, celery, and carrots. Cook them for about 5 to 7 minutes, stirring occasionally, until they’re just tender.
- Next, add the minced garlic and let it cook for another minute until it smells amazing. Then, sprinkle in the flour and stir it around, cooking for just one more minute.
- Now, slowly pour in the chicken broth while stirring to keep things smooth. Add the chicken breasts, thyme, and rosemary. Turn the heat up to bring everything to a boil, then cover the pot with the lid slightly ajar. Turn the heat down and let it gently simmer for around 10 minutes.
- Stir in the noodles, cover again with the lid slightly open, and cook for another 6 to 8 minutes, giving it a stir every now and then to make sure the noodles don’t stick.
- Once the chicken is cooked, take it out of the pot, chop or shred it, and pop it back in.
- Finally, stir in the heavy cream, season with salt and pepper, and let everything simmer for about 5 more minutes. If you’re using fresh parsley, toss it in just before serving. And that’s it—ladle it up and enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
