CREAMY CHICKEN NOODLE SOUP FAST

Craving a warm, comforting bowl of chicken noodle soup but short on time? We’ve all been there! Forget spending hours simmering away; this Easy Creamy Chicken Noodle Soup Recipe Fast is your secret weapon for a delicious and satisfying meal on even the busiest weeknights. Get ready to enjoy a bowl of creamy, flavorful goodness in a fraction of the time – you deserve it!

Gathering Your Soup-er Ingredients

Here’s what you’ll need to whip up this creamy chicken noodle soup magic:

For the Soup Base:

• Cooked Chicken: 3 cups, shredded or diced (rotisserie chicken is a lifesaver!)
• Chicken Broth: 8 cups, low sodium preferred
• Carrots: 1 cup, diced
• Celery: 1 cup, diced
• Onion: 1 cup, diced
• Egg Noodles: 8 ounces
• Heavy Cream: 1 cup
• Butter: 2 tablespoons
• All-Purpose Flour: 2 tablespoons
• Dried Thyme: 1 teaspoon
• Dried Rosemary: 1/2 teaspoon
• Salt: To taste
• Black Pepper: To taste
• Fresh Parsley: Chopped, for garnish (optional)

Step-by-Step to Creamy Chicken Noodle Soup Bliss

Let’s get cooking! This recipe is so simple, you’ll be enjoying a cozy bowl in no time.

Building the Flavor Foundation:

1. In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent. This is where the flavor party starts!
2. Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly. This creates a roux, which will help thicken the soup and make it super creamy. Don’t skip this step!

Creating the Soup Magic:

1. Gradually whisk in the chicken broth, making sure to get rid of any lumps. This is key to a smooth and creamy soup. Bring the mixture to a simmer.
2. Add the dried thyme and rosemary. These herbs add a wonderful depth of flavor to the soup. Adjust the amount to your liking.
3. Add the egg noodles to the pot. Cook according to package directions, or until tender.

The Grand Finale: Creaminess and Chicken!

1. Stir in the shredded or diced cooked chicken and heavy cream. Heat through, but don’t boil. Boiling can cause the cream to curdle, and nobody wants that!
2. Season with salt and pepper to taste. Remember, you can always add more seasoning, but you can’t take it away!
3. Garnish with fresh parsley, if desired. This adds a pop of color and freshness to the soup.
4. Serve immediately and enjoy the creamy, comforting goodness!

Secret Ingredient: The Rotisserie Chicken Shortcut

Okay, let’s be real. We’re aiming for FAST here. That’s why rotisserie chicken is our best friend in this recipe. It’s pre-cooked, flavorful, and saves you a ton of time. But, if you have leftover roasted chicken or want to cook your own, go for it! Just make sure it’s cooked and shredded before adding it to the soup.

Noodle Know-How: Choosing the Right Type

Egg noodles are classic for chicken noodle soup, and they work perfectly in this recipe. But feel free to experiment with other types of noodles! Wide egg noodles, medium egg noodles, even small pasta shapes like ditalini or orzo can be delicious. If you’re using a smaller pasta shape, you might need to adjust the cooking time.

Creaminess Control: Achieving the Perfect Texture

The amount of heavy cream you use can be adjusted to your preference. If you want a lighter soup, use less cream. For an even richer and creamier soup, try adding a dollop of cream cheese along with the heavy cream. Just make sure the cream cheese is softened first to prevent lumps.

Spice It Up (Or Keep It Mild): Flavor Variations

This recipe is a great base for adding your own personal touch. If you like a little heat, try adding a pinch of red pepper flakes or a dash of hot sauce. For a more savory flavor, add a tablespoon of soy sauce or Worcestershire sauce. You could even try adding some different vegetables, like mushrooms, peas, or corn.

Speaking of flavor, if you’re a fan of garlic, you might also enjoy GARLIC CHICKEN GNOCCHI SOUP. It’s another incredibly comforting and flavorful soup that’s perfect for a chilly evening.

If you are in the mood for a fall flavored soup, you should definitely check out the CREAMY BUTTERNUT CHICKEN SOUP. That soup is sure to make you feel all warm and cozy.

Making It Ahead: Perfect for Meal Prep

This creamy chicken noodle soup is a fantastic make-ahead meal. It actually tastes even better the next day as the flavors have had time to meld together. Store the soup in an airtight container in the refrigerator for up to 3 days. When reheating, you may need to add a little more broth as the noodles will continue to absorb liquid.

Leftover Chicken Strategies: No Waste Allowed!

Got leftover roasted chicken from Sunday dinner? Perfect! This is a great way to use it up. You can also use leftover shredded chicken from other recipes. The key is to make sure the chicken is cooked and shredded before adding it to the soup. If you don’t have any leftover chicken, you can quickly poach a chicken breast in chicken broth. Just simmer the chicken breast in broth until cooked through, then shred it with two forks.

Sometimes I like to make a big batch of CHICKEN GRAVY and use the leftover chicken in this soup! It adds an extra layer of richness.

The Secret to the Best Chicken Flavor

To truly amplify the chicken flavor, consider using homemade chicken broth! It makes a HUGE difference. If you don’t have homemade broth, look for a good quality low-sodium chicken broth. Avoid broths that are overly salty or have artificial flavors.

More Soup Inspiration: Expanding Your Culinary Horizons

Once you master this Easy Creamy Chicken Noodle Soup Recipe Fast, you’ll be a soup-making pro! Why not explore other delicious soup recipes? For a romantic twist, try MARRY ME CHICKEN SOUP, it is a surefire way to please anyone! Or for a classic, try CREAMY CHICKEN SOUP, it’s a guaranteed crowd-pleaser. And if you’re in the mood for something bright and zesty, check out LEMON CHICKEN ORZO SOUP, it will definitely brighten your day!

Troubleshooting: Soup Saving Solutions

Sometimes things don’t go exactly as planned in the kitchen. If your soup is too thick, add a little more chicken broth until it reaches your desired consistency. If it’s too thin, simmer it for a few more minutes to allow the noodles to absorb more liquid. And if you accidentally added too much salt, try adding a squeeze of lemon juice or a pinch of sugar to balance the flavors.

Serving Suggestions: Complete the Meal

This creamy chicken noodle soup is delicious on its own, but it’s even better when served with a side of crusty bread for dipping. A simple green salad or a grilled cheese sandwich also pairs well with this soup. And for dessert, a warm chocolate chip cookie or a slice of apple pie is the perfect ending to a comforting meal.

There you have it! Your very own Easy Creamy Chicken Noodle Soup Recipe Fast! I hope you enjoy this simple and delicious recipe as much as I do. It’s the perfect way to warm up on a cold day, satisfy your cravings, and nourish your body with wholesome ingredients. Happy cooking, my friend!

Creamy Chicken Noodle Soup Fast

Amelia Chen-Morrison

This creamy chicken noodle soup recipe is the perfect solution for a quick, comforting, and flavorful meal on a busy weeknight. Utilizing shortcuts like rotisserie chicken, it delivers a bowl of creamy goodness in a fraction of the time, satisfying your cravings without spending hours in the kitchen.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 350 kcal

Equipment

• Large pot or Dutch oven
• Measuring cups and spoons
• Knife
• Cutting board
• Whisk
• Ladle
• Serving bowls

Ingredients

  

• 3 cups cooked chicken, shredded or diced rotisserie chicken
• 8 cups chicken broth, low sodium preferred
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup onion, diced
• 8 ounces egg noodles
• 1 cup heavy cream
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• Salt to taste
• Black pepper to taste
• Fresh parsley, chopped for garnish optional

Instructions

 

• In a large pot or Dutch oven, melt the butter over medium heat.
• Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent.
• Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly, creating a roux.
• Gradually whisk in the chicken broth, making sure to get rid of any lumps. Bring the mixture to a simmer.
• Add the dried thyme and rosemary.
• Add the egg noodles to the pot. Cook according to package directions, or until tender.
• Stir in the shredded or diced cooked chicken and heavy cream. Heat through, but don’t boil.
• Season with salt and pepper to taste.
• Garnish with fresh parsley, if desired.
• Serve immediately and enjoy.

Notes

For a richer flavor, use homemade chicken broth. Adjust the amount of heavy cream to your preference. If the soup is too thick, add more broth; if it’s too thin, simmer longer. Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add more broth if needed. For extra flavor, try adding a bay leaf during simmering and remove before serving.