Chicken, fresh veggies, and tender noodles are cooked in a savory creamy broth that goes from the stove top to the tabletop in minutes!
Creamy Chicken Noodle Soup
Chicken: Use up leftover chicken, rotisserie chicken, or start from scratch and simmer a whole chicken for both the meat and the broth. Vegetables: Onions, carrots, and celery add flavor to this base of a classic chicken noodle soup, but you can make this soup with any assortment of fresh, frozen, or canned vegetables. Noodles: I love linguine or egg noodles in chicken noodle soup, but any variety of pasta will work just fine. Broth: The base of this creamy chicken soup is chicken broth and heavy cream. If using light cream, the broth can be thickened with an additional mixture of equal parts cornstarch and water. Drizzle the mixture into the boiling soup a little bit at a time until thickened.
How to Make Creamy Chicken Noodle Soup
This creamy chicken noodle soup recipe is comforting goodness in every bowl.
Storing Leftover Soup
Keep leftover creamy chicken noodle soup in a covered container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave. Freeze chilled soup without pasta in zippered bags for up to 3 months. Thaw in the refrigerator before reheating with fresh pasta. Add cornstarch to thicken if necessary.
Did you enjoy this Creamy Chicken Noodle Soup? Leave a rating and comment below. © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
