Creamy Chicken Noodle Soup Fast
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.
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.