Creamy Chicken Noodle Soup

Why You’ll Love This Recipe

This recipe is a simple yet delicious twist on the traditional chicken noodle soup, with the added richness of a creamy broth. Using Reames Frozen Egg Noodles, known for their soft, hearty texture, elevates this dish and gives it that perfect homemade touch. Whether you're enjoying it for lunch, dinner, or as a quick weeknight meal, this creamy soup is guaranteed to be a hit with the whole family. Plus, it’s easy to make and can be prepared in under an hour.

Ingredients

• 1 tablespoon unsalted butter

• 3 carrots - cut into cubes

• 3 stalks celery - cut in half lengthwise and sliced

• 1 small onion - diced

• 8 cup low-sodium chicken broth

• 2 cup water

• ½ teaspoon kosher sea salt

• ½ teaspoon garlic powder

• ¼ teaspoon ground black pepper

• ¼ teaspoon paprika

• ¼ teaspoon dried parsley

• ¼ teaspoon thyme

• 1 (12 oz) bag Reames Frozen Egg Noodles

• 3 tablespoon unsalted butter

• ¼ cup all-purpose flour

• 1 cup whole milk

• ½ cup heavy cream

• 4 boneless skinless chicken thighs - cooked and shredded, or 2 cups rotisserie chicken, shredded

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large pot, melt 1 tablespoon of butter over medium heat. Add the diced carrots, celery, and onion, and cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.

2. Add the chicken broth, water, salt, garlic powder, black pepper, paprika, parsley, and thyme to the pot. Bring the mixture to a boil, then reduce the heat to a simmer and cook for about 10 minutes.

3. Stir in the Reames Frozen Egg Noodles and cook according to the package instructions (usually around 10 minutes) until the noodles are tender.

4. While the noodles are cooking, melt 3 tablespoons of butter in a separate saucepan over medium heat. Add the flour and whisk continuously for 2-3 minutes to create a roux (a thick paste).

5. Gradually add the milk and heavy cream, whisking constantly to prevent lumps. Continue to cook for 2-3 minutes until the mixture thickens.

6. Once the noodles are done, add the creamy mixture to the soup and stir to combine. Add the shredded chicken and simmer for an additional 5 minutes, allowing the soup to thicken and the flavors to meld together.

7. Taste and adjust seasoning as needed. Serve warm and enjoy!

Servings and Timing

• Servings: 6

• Prep Time: 13 minutes

• Cook Time: 32 minutes

• Total Time: 45 minutes

Variations

• Vegetarian Option: Use vegetable broth instead of chicken broth and replace the chicken with additional vegetables, like potatoes or mushrooms.

• Spicy Twist: Add a pinch of cayenne pepper or a chopped jalapeño to give the soup a little heat.

• Creamier Version: Add an extra ½ cup of heavy cream for a richer, more indulgent soup.

Storage/Reheating

• Storage: This soup stores well in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in a pot over medium heat, stirring occasionally. You can also reheat it in the microwave in 1-minute intervals, stirring in between, until heated through.

FAQs

1. Can I use a different type of noodle?

Yes! While Reames Frozen Egg Noodles are ideal for this recipe, you can use any pasta noodle of your choice, such as egg noodles, rotini, or even rice.

2. Can I substitute chicken thighs with chicken breast?

Absolutely! Chicken breast is a great substitute for chicken thighs. Just be sure to cook it thoroughly before shredding.

3. How can I make this soup gluten-free?

To make the soup gluten-free, use a gluten-free flour blend in place of regular flour for the roux, and make sure to use gluten-free noodles.

4. Can I freeze this soup?

Yes, you can freeze this soup for up to 3 months. To freeze, let the soup cool completely before transferring it to an airtight container or freezer bag. Thaw overnight in the fridge before reheating.

5. Can I use half-and-half instead of heavy cream?

Yes, half-and-half can be used as a lighter alternative to heavy cream, though it will result in a slightly less rich soup.

6. Is there a way to make this soup dairy-free?

For a dairy-free version, use a dairy-free butter substitute, coconut milk or almond milk in place of whole milk, and skip the heavy cream or use a non-dairy alternative.

7. Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Cook the vegetables and broth on low for 6 hours, then stir in the noodles and chicken during the last 30 minutes of cooking.

8. How can I add more flavor to the broth?

Try adding a splash of white wine, a squeeze of lemon juice, or a dash of soy sauce to the broth to enhance its depth of flavor.

9. Can I use frozen chicken instead of cooked chicken?

While fresh or rotisserie chicken works best for this recipe, you can cook frozen chicken directly in the soup. Just allow extra cooking time to ensure the chicken is fully cooked before shredding.

10. How can I thicken the soup further?

If you prefer a thicker soup, simply add a bit more flour to the roux or simmer the soup longer to reduce the liquid. You can also blend some of the soup to create a creamier texture.

Conclusion

This creamy chicken noodle soup is a comforting and flavorful dish that everyone will love. The combination of tender chicken, fresh vegetables, and rich cream creates a soup that’s perfect for any time of year. Whether you’re making it for a family dinner or just to warm up on a cold day, this recipe is sure to become a favorite in your kitchen.