Get ready for a delightful twist on a classic food experience with Reames Frozen Egg Noodles in this scrumptious Creamy Chicken Noodle Soup. It’s a collaboration that elevates your soup experience to a whole new level!
This creamy chicken noodle soup recipe has been my go-to. The kids will eat it, leftovers are enjoyed for days, and I can always sneak in lots of veggies! It’s a twist on a classic chicken noodle soup. This recipe is just as good as the classic version but has a creamier taste than the broth-based one.
I made this soup a few weeks ago, and our youngest insisted we make it again, so I did! It’s hearty without being overly rich, full of veggies and protein, and loaded with thick, homestyle egg noodles. Everyone will love it!
Table of Contents
Why I Love This Soup
- This Creamy Chicken Noodle Soup is a versatile meal. It’s perfect as a hearty lunch, a comfort food, or a soothing sick-day remedy.
- The creamy broth of Creamy chicken noodle soup with Reames noodles, combined with tender chicken and veggies, creates deep, satisfying flavors.
- This recipe is easy to make and requires simple ingredients.
Recipe Ingredients
- Reames Frozen Egg Noodles: They add a delightful chewiness and absorb the flavors of the broth.
- Rotisserie Chicken: Key for their tender texture and deep, meaty flavor, they add substantial protein and make the soup satisfyingly filling.
- Heavy Cream: Contributes to a luxurious creaminess and smooth texture.
For a full list of ingredients and amounts, see the recipe card below.
How to Make Creamy Chicken Noodle Soup
Step 1: In a large stockpot or Dutch oven set over medium heat, melt 1 tablespoon of butter. Add the carrots, celery, and onion, and sauté until tender, about 5 minutes. Pour in the broth and water, and bring the mixture to a boil. Add the seasonings, then the egg noodles. Boil for 15 minutes.
Step 2: Meanwhile, in a medium skillet set over medium heat, add 3 tablespoons of butter. Whisk in the flour and cook, whisking constantly for 1-2 minutes or until it turns a pale golden brown. Slowly pour in the milk and cream, whisking until a smooth paste forms. Carefully whisk the mixture into the large pot.
Step 3: Add the shredded chicken and continue cooking for 5 minutes. Remove from heat once the egg noodles are tender. Sprinkle with freshly chopped parsley, if desired.
FAQs
Along with the carrots, celery, and onion in the recipe, you can add other vegetables like peas, corn, kale, green beans, or spinach. Remember to adjust cooking times for any additional vegetables.
Yes, chicken breast can be used. It’s leaner than thighs but still delicious. Just cook until tender and shred as directed.
This soup pairs wonderfully with garlic bread or garlic artisan bread, adding a delightful crunch and robust flavor. Additionally, serving it with one of your favorite salad recipes can add a fresh, light contrast to the creamy soup.
Storage Info
STORE the leftover Chicken Noodle Soup in an airtight container in the refrigerator; it will stay good for up to 3-4 days. Freezing is possible, but the cream and noodles may change texture upon thawing.
To REHEAT, gently warm the soup in a saucepan over medium heat, stirring occasionally to ensure even heating. If frozen, thaw in the refrigerator overnight before reheating.
More Chicken Soup Recipes to Try
Creamy Chicken Noodle Soup Recipe
Ingredients
- 1 tbsp 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
- 1/2 tsp kosher sea salt
- 1/2 tsp garlic powder
- 1/4 tsp ground black pepper
- 1/4 tsp paprika
- 1/4 tsp dried parsley
- 1/4 tsp thyme
- 1 (12 oz) bag Reames Frozen Egg Noodles
- 3 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 4 boneless skinless chicken thighs - cooked and shredded, r4OR 2 cups rotisserie chicken, shredded
Instructions
- In a large stockpot or Dutch oven set over medium heat, melt 1 tablespoon of butter. Add the carrots, celery, and onion, and sauté until tender, about 5 minutes. Pour in the broth and water, and bring the mixture to a boil. Add the seasonings, then the egg noodles. Boil for 15 minutes.
- Meanwhile, in a medium skillet set over medium heat, add 3 tablespoons of butter. Whisk in the flour and cook, whisking constantly for 1-2 minutes or until it turns a pale golden brown. Slowly pour in the milk and cream, whisking until a smooth paste forms. Carefully whisk the mixture into the large pot.
- Add the shredded chicken and continue cooking for 5 minutes. Remove from heat once the egg noodles are tender. Sprinkle with freshly chopped parsley, if desired.
This soup is so good! My family requests it often! Simple ingredients, easy to make and sooooo flavorful!
Best chicken noodle soup I’ve ever made! Loved it!
I’ve made this soup multiple times. It’s my son’s favorite! Making it again soon.
I am reviewing this recipe after making it many, many times. Usually just exactly as the recipe is written, but also with minor changes here and there. My daughter is pescatarian so I simply use vegetable broth and pour her serving before adding the chicken. It still tastes amazing.
Added a tablespoon of chicken bouillon granules for more flavor. It’s an excellent recipe.