Creamy Chicken and Egg Noodle Soup Recipe

I’m so excited to share this Creamy Chicken and Egg Noodle Soup Recipe with you! It’s one of those recipes that feels like a warm hug on a chilly day — the kind of meal that brings comfort and satisfaction with every spoonful. What’s special about this soup is how it balances a rich, velvety broth with tender chicken and perfectly cooked egg noodles, making it both hearty and elegantly simple.

Whether you’re winding down after a busy day or hosting a casual family dinner, this Creamy Chicken and Egg Noodle Soup Recipe fits the bill perfectly. I always keep the ingredients handy because I know I can whip it up quickly for a nourishing meal. Plus, it’s a fantastic way to impress without spending hours in the kitchen, making it a winner in my book!

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Ingredients & Why They Work

Every ingredient comes together in this Creamy Chicken and Egg Noodle Soup Recipe to build wholesome flavor and texture. I always recommend fresh veggies and quality broth to make a noticeable difference, and you’ll see why once you taste it!

• Boneless, skinless chicken breasts or thighs: Choose thighs for richer flavor and juiciness; breasts work perfectly if you prefer leaner meat.
• Kinders The Blend or similar seasoning: This combo of salt, pepper, and garlic amps up the chicken flavor effortlessly.
• Olive oil: A good base for searing chicken without overpowering taste.
• Salted butter: Adds richness and helps build the roux with flour for thickening the soup.
• Carrots, celery, and yellow onion: The classic mirepoix trio brings foundational sweetness and aroma.
• Garlic cloves: For that irresistible warm, savory hit.
• All-purpose flour: Creates the roux that thickens the soup to a creamy dream.
• Chicken broth: Using a good-quality broth enhances the overall flavor depth.
• Heavy cream: Gives the soup that luscious creaminess without being too heavy.
• Dried thyme and parsley: These herbs add subtle earthiness and brightness.
• Kinders Roast Chicken Seasoning: Optional but highly recommended for that extra layer of roast chicken flavor.
• Dried egg noodles: They soak up the broth beautifully and provide that comforting, chewy bite.
• Salt and pepper to taste: Essential final seasoning to balance the dish just right.

Tweak to Your Taste

I love how easy it is to adjust this Creamy Chicken and Egg Noodle Soup Recipe to fit what’s in my fridge or my mood. You can make it your own by swapping veggies or spices, so give it a whirl and make it feel just right for you.

• Variation: I sometimes swap out the dried parsley and thyme for fresh herbs like dill or rosemary — it brightens up the soup beautifully.
• Dietary tweak: Use gluten-free flour and noodles if you need a gluten-free version; it still turns out creamy and delicious.
• Seasonal change: Toss in some chopped kale or spinach near the end for extra greens and color during colder months.

Step-by-Step: How I Make Creamy Chicken and Egg Noodle Soup Recipe

Step 1: Season and Sear the Chicken

Start by seasoning your chicken generously with Kinders The Blend or any salt, pepper, and garlic mix you have on hand. Heat olive oil and a tablespoon of butter over medium heat in a skillet, then add the chicken. Cook it about 4-5 minutes per side until golden and cooked through. Removing it promptly and letting it rest for 5 minutes before shredding means the chicken stays juicy and tender — a small step that makes all the difference!

Step 2: Sauté the Vegetables

With the chicken resting, add chopped celery, diced onions, and sliced carrots to the same pan. Season lightly with salt and pepper and cook for about 10 minutes, stirring occasionally. Once the veggies are soft and fragrant, toss in the minced garlic and let it cook for another minute. Don’t rush this step — those veggies create your soup’s flavor foundation.

Step 3: Create the Roux and Add Liquids

Sprinkle in the all-purpose flour and stir constantly to coat the vegetables — cooking for 3 to 4 minutes to overcome that raw flour taste. Then, slowly pour in the chicken broth and heavy cream while stirring, which will thicken the mixture nicely. Season with dried thyme, parsley, and if you have it, Kinders Roast Chicken Seasoning for that special touch.

Step 4: Add Chicken and Egg Noodles, Then Simmer

Return the shredded chicken to the pot and add the dried egg noodles plus remaining broth. Bring everything to a boil and let it bubble away for about 8 minutes. Then turn the heat to low and simmer for at least 20 more minutes. This slow simmer helps the soup thicken to the perfect creamy consistency and lets the flavors meld beautifully.

Step 5: Final Seasoning and Serve

Taste your soup and add any extra salt and pepper to your liking. Serve it hot for immediate comfort and a soul-satisfying meal. Trust me, once you try this Creamy Chicken and Egg Noodle Soup Recipe, it’ll become your go-to anytime you want something cozy and filling with minimal fuss.

How to Serve Creamy Chicken and Egg Noodle Soup Recipe

Garnishes

I usually top this soup with a sprinkle of fresh parsley or chopped chives — it adds a fresh pop of color and a hint of brightness against the creamy backdrop. A little cracked black pepper on top is my go-to too; it adds just the right touch of spice.

Side Dishes

One of my favorite pairings is a simple green salad dressed with lemon vinaigrette to cut through the richness. Some crusty bread or warm garlic knots on the side also make the meal extra comforting. I’ve had guests ask for seconds just because of those sides!

Creative Ways to Present

For a fun twist during holidays, I like to serve the soup in individual bread bowls — it’s such a crowd-pleaser and adds a charming rustic touch. You can also garnish with edible flowers or roasted garlic for a fancy dinner vibe. It’s amazing how a little presentation can turn this cozy soup into show-stopper food.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in a tightly sealed container in the fridge and make sure to eat them within 3 days for the best taste and texture. I’ve found that the soup thickens in the fridge, so it’s handy to add a splash of broth or water when reheating to bring it back to that perfect creamy consistency.

Freezing

I usually skip freezing this soup because the egg noodles tend to become mushy when thawed. If you want to freeze, consider leaving noodles out and cooking fresh when you reheat — but personally, I prefer fresh every time for that classic texture.

Reheating

Reheat leftovers gently on the stovetop over medium-low heat, stirring frequently and adding broth as needed to loosen it up. You can also microwave in short bursts, stirring in between, to keep the cream from separating or becoming clumpy.

FAQs

Final Thoughts

This Creamy Chicken and Egg Noodle Soup Recipe feels like a little gift I give myself whenever I crave something hearty and comforting. It’s easy enough to throw together on a busy weekday yet special enough to serve when friends come over. I hope you give it a try and find it just as soul-soothing as I do — it’s truly one of those recipes that makes home feel a little bit warmer.

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