Our Tips for the Best Creamy Chicken Noodle Soup
Many of you have made our original chicken soup since we shared it with you, and many have expressed how much they enjoy it. We want to share a creamy version of that traditional brothy soup with you because so many of you have expressed how much you love it.
This rich, creamy soup tastes just as good as the original and is just as simple to prepare. The broth becomes silky and ever so slightly thickened, and at the very end, we add a generous splash of cream. It’s mouthwatering. Here are our top tips for making it best:
Use good-quality chicken broth. Although I wish we always had homemade chicken broth in our freezer, we don’t. So when reaching for store-bought broth, we go for low-sodium. We also search for a store-bought broth that has a darker color, which typically indicates more flavor. I prefer to purchase boxed bone broth because I know it typically has a stronger backbone, though we occasionally use homemade bone broth as well. The broth with a jarred bouillon base was also delicious; be sure to select the low-sodium option.
Use chicken thighs. This was covered in our post on how to make the best chicken soup. For this soup, chicken thighs are ideal because they are higher in fat and flavor than chicken breasts. Additionally, since it is impossible to avoid overcooking the chicken while it simmers on the stove, I like the texture of thigh meat in soups.
Don’t thicken the broth too much. There are some thick and creamy chicken soups that almost taste like pudding. We will have to come to an agreement to disagree if that is the soup you are after. To achieve a smooth and slightly thicker soup than regular broth, we use a blend of butter and flour to thicken the broth for this creamy soup. The soup is then finished with cream to add richness.
Use cream. I’m here to tell you that it’s not a good idea to use milk instead of cream in this soup, as I made the mistake of doing. Since milk is lower in fat than cream, it is more likely to break (or curdle). When I ran out of cream and reached for milk instead, this is what happened to me. Even though I took care to avoid boiling the milk, which can cause it to curdle, the soup was ruined by the curdled milk. Milk also fails to add the richness of the cream. The next best thing in case you run out of cream is half-and-half, which is a 50/50 mixture of cream and milk.
Here’s Why You’ll Love This Light & Creamy Chicken Noodle Soup
- Lightened up, yet still creamy and so satisfying
- able to be prepared in a slow cooker or on the stove.
- 1-pot meal
- Using a cooked rotisserie chicken saves time
- So much more delicious than store-bought soup
- Make ahead of time and freeze
- Good way to use up leftover chicken
- Flavorful spices, herbs, and vegetables
- Ultimate winter comfort food!
How Does the Soup Thicken Up?
One of the most important parts of the recipe is to cook the onion, carrots, and celery. After you cook them down, add flour and your herbs. The liquid from the softening vegetables will be absorbed by the flour, giving the soup a nice, thick base. We also begin our biscuit vegetable pot pie exactly like this.
Whole milk or half-and-half also thicken up the soup. In a pinch, I’ve even made it with half as much heavy cream (1/2 cup, or 120ml). (If using heavy cream, add extra chicken broth; refer to recipe note.) ).
Nice and thick, without being too heavy.
Once the vegetable mixture has cooked and the flour and seasonings (above) have been added, add the potato and broth. Before adding the noodles, chicken, and milk/half-and-half, bring the mixture to a boil and then reduce the heat. Finish cooking. It’s all very simple.
*Slow cooker instructions in the recipe Notes below!*
