Creamy Chicken Noodle Soup is a timeless classic that warms both the body and soul. Whether it’s a chilly evening or you need a remedy for the common cold, this rich and delicious soup is just what the doctor ordered. In this article, we will explore how to make this delightful dish easily at home, along with tips and variations to enhance your experience.
The Ingredients You Need
To create a mouthwatering Creamy Chicken Noodle Soup, gather the following ingredients:
- 1 pound chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 medium onion, diced
- 3 medium carrots, diced
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil or butter
- 4 cups chicken broth
- 1 (10.5-ounce) can cream of chicken soup
- 1 cup heavy cream
- 2 cups uncooked egg noodles
- 2 tablespoons fresh parsley, chopped
Step-by-Step Cooking Instructions
Making Creamy Chicken Noodle Soup is straightforward and fulfilling. Follow these easy steps:
Sauté the Vegetables:
Begin by heating olive oil or butter in a skillet over medium heat. Add the diced onion, carrots, celery, and minced garlic. Cook for 5 to 7 minutes until the vegetables are softened and aromatic.Prepare the Chicken:
Place the chicken breasts in a slow cooker. Season them with salt, black pepper, and Italian seasoning.Combine Everything:
Add the sautéed vegetables to the slow cooker, followed by the chicken broth and the cream of chicken soup. Stir well to combine all the ingredients.Cook the Soup:
Cover the slow cooker. Cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is tender and fully cooked.Shred the Chicken:
When the cooking time is up, remove the chicken breasts from the slow cooker. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker.Add Cream and Noodles:
Stir in the heavy cream and uncooked egg noodles. Cover again and cook on high for an additional 20 to 30 minutes, or until the noodles are tender.Finish and Serve:
Sprinkle in the fresh parsley and stir to combine. The soup is now ready to serve hot!
Pro Tips and Variations
Here are some expert tips and tasty variations to make your Creamy Chicken Noodle Soup even better:
Rotisserie Chicken: If you’re short on time, use pre-cooked rotisserie chicken. Just shred the meat and add it at the end with the cream and noodles.
Add Greens: Spinach or kale can be a great addition. Toss it in the slow cooker about 10 minutes before serving for extra nutrition.
Different Noodles: While egg noodles are traditional, you can also try wide pasta or even gluten-free options.
Herb Boost: Fresh herbs like thyme or rosemary can add depth to your soup. Just toss in a few sprigs while cooking!
Serving Suggestions
Creamy Chicken Noodle Soup pairs wonderfully with:
Fresh Bread: Crusty bread or dinner rolls make great companions.
Salad: A light salad can balance the richness of the soup.
Cheese: Serve with grated Parmesan for a savory kick.
Conclusion
Creamy Chicken Noodle Soup is not just a meal; it’s comfort in a bowl. With its rich flavors and hearty ingredients, this dish is perfect for any occasion. Whether you are cooking for your family or friends, this recipe is bound to impress.
So roll up your sleeves and give this easy recipe a try. You’ll create a warm and inviting dish that everyone will love.
FAQs
Q: Can I make this soup on the stovetop?
A: Absolutely! Simply follow the vegetable sautéing step and then simmer everything in a large pot for about 30-40 minutes until the chicken is cooked through.
Q: Is it possible to freeze Creamy Chicken Noodle Soup?
A: Yes, you can freeze it without the noodles. Just add the noodles before serving, as they can become mushy when frozen.
Q: Can I use other types of meat?
A: Certainly! Cooked turkey, pork, or even beef can be substituted for chicken if you prefer.
With this guide, you can confidently make a delicious batch of Creamy Chicken Noodle Soup that will be cherished by all. Enjoy your cooking!
Creamy Chicken Noodle Soup
Ingredients
Method
- Heat olive oil or butter in a skillet over medium heat. Add the diced onion, carrots, celery, and minced garlic. Cook for 5 to 7 minutes until the vegetables are softened and aromatic.
- Place the chicken breasts in a slow cooker. Season them with salt, black pepper, and Italian seasoning.
- Add the sautéed vegetables to the slow cooker, followed by the chicken broth and the cream of chicken soup. Stir well to combine all the ingredients.
- Cover the slow cooker. Cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is tender and fully cooked.
- When the cooking time is up, remove the chicken breasts from the slow cooker. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker.
- Stir in the heavy cream and uncooked egg noodles. Cover again and cook on high for an additional 20 to 30 minutes, or until the noodles are tender.
- Sprinkle in the fresh parsley and stir to combine. The soup is now ready to serve hot!
