Creamy Chicken Noodle Soup: A Rich & Satisfying Bowl (Print Version)

Rich Creamy Chicken Noodle Soup recipe! Learn to make this comforting, flavorful bowl with personal tips and tricks for the ultimate weeknight meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains Dairy, Contains Gluten

# Ingredients:

→ Soup Base & Chicken

01 - 2 tbsp unsalted butter
02 - 1 medium yellow onion, chopped
03 - 3 cloves garlic, minced
04 - 1/4 cup all-purpose flour
05 - 6 cups low-sodium chicken broth
06 - 3 cups shredded rotisserie chicken

→ Flavor Boosters

07 - 8 oz cream cheese, softened
08 - 1/2 cup heavy cream
09 - 1 (1 oz) packet Ranch seasoning mix
10 - 1 tsp dried parsley
11 - 1/2 tsp dried dill
12 - Salt and freshly ground black pepper, to taste

→ Noodles & Dairy

13 - 8 oz wide egg noodles

→ Garnish & Finishing Touches

14 - Fresh parsley or chives, chopped (optional)

# Instructions:

01 - First things first, grab a big, heavy-bottomed pot or Dutch oven. Melt the butter over medium heat. Once it's shimmering, toss in your chopped onion. Let it soften for about 5-7 minutes, until it’s translucent and smells sweet—that's the key! Then, add your minced garlic and cook for just another minute until it's fragrant. Don't let it burn, hon, or it'll taste bitter. This is where the foundation of your incredible Creamy Chicken Noodle Soup begins, filling your kitchen with warmth.
02 - Sprinkle the flour over the softened onions and garlic. Stir it constantly for about 1-2 minutes. This is your roux! You want it to cook out that raw flour taste but not get too brown. Slowly, and I mean *slowly*, whisk in the chicken broth. I always pour in a little, whisk until smooth, then add more. This prevents lumps, and trust me, I've had lumpy soup before. Bring it to a gentle simmer, letting it thicken slightly. It should smell savory and promising, like a Creamy Chicken Noodle Soup dream.
03 - Once your broth is simmering and slightly thickened, toss in your egg noodles. Cook them according to package directions, usually around 7-10 minutes, until they're tender. This is where I sometimes forget to stir, and the noodles stick, oops! While the noodles are cooking, stir in your shredded rotisserie chicken, cream cheese, heavy cream, Ranch seasoning mix, dried parsley, and dried dill. Keep stirring until the cream cheese melts completely and everything is beautifully combined. This is the moment your Creamy Chicken Noodle Soup really starts to shine!
04 - Continue to simmer gently for another 5-10 minutes, allowing all those incredible flavors to meld together. The soup should be thick, rich, and wonderfully creamy. Taste it! This is crucial. Adjust the salt and pepper to your liking. Remember, the Ranch seasoning has salt, so go easy at first. I always add a generous crack of fresh black pepper here. This Creamy Chicken Noodle Soup should taste absolutely irresistible now.
05 - Ladle the hot Creamy Crack Chicken Noodle Soup into bowls. I love to serve it with a little extra fresh parsley or chives on top for a pop of color and freshness. Sometimes, I even sprinkle a tiny bit of shredded cheddar cheese, because why not? It’s a hearty, comforting meal that just feels right. Don't be afraid to make it your own, I always do!
06 - Take a moment to inhale that amazing aroma before you dig in. The steam, the creamy texture, the tender chicken and noodles—it’s all there. This Creamy Chicken Noodle Soup is meant to be savored. It should look inviting, smell like pure comfort, and taste like a warm, delicious hug. You've earned this bowl of goodness after all that kitchen magic!

# Notes:

01 - Don't rush the roux, honestly. A properly cooked roux is the secret to that velvety Creamy Chicken Noodle Soup texture.
02 - Leftovers of this Creamy Chicken Noodle Soup actually get better overnight, but you might need to thin it out with a splash of broth when reheating.
03 - If you don't have rotisserie chicken, just boil or bake a couple of chicken breasts and shred them. I've done it, works just fine for this Creamy Chicken Noodle Soup.
04 - A sprinkle of fresh parsley or chives at the end really brightens up this Creamy Chicken Noodle Soup. Don't skip it!

# Equipment Needed:

01 - Large pot or Dutch oven
02 - whisk
03 - ladle

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 30-40g
Total Carbohydrate: 30-40g
Protein: 25-35g

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