Creamy Homemade Chicken Noodle Soup
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
45 mins
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Servings
4
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Calories
607 kcal
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Course
Main Course, Soup, Dinner
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Cuisine
American
Creamy Homemade Chicken Noodle Soup
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This rich, creamy, hearty soup takes a classic dish to the next level by using heavy whipping cream to thicken and enrich the already delicious soup.
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Ingredients
- 1 tablespoon butter or light oil
- ½ cup diced onion white or yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 2 cups shredded chicken
- 1 ½ teaspoons garlic powder
- 2 teaspoons Italian seasoning
- 8 ounces egg noodles
- 4 cups chicken broth
- 1 cup heavy cream
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Instructions
- In a large pot combine the butter, onions, carrots, and celery. Cook the veggies over medium heat for about 6 minutes so they are soft and tender.
- Add the chicken, garlic powder, and Italian seasoning to the pot. Continue cooking for an additional 4-5 minutes and ensure that the veggies and chicken are fully covered in the spices.
- Once the veggies and chicken are evenly coated in the spices, add the chicken broth and let simmer 10 minutes.
- Add the egg noodles, cover the pot, and allow the soup to simmer for 10 minutes or until the noodles are cooked through.
- After the noodles are cooked through, add the cream and stir for 5 minutes on medium heat, allowing the soup time to thicken.
- Serve and enjoy!
Notes
- We like to serve this soup with a garnish of fresh parsley. You can also garnish this soup with parmesan cheese
- If you do not have any heavy cream, you can also use half and half or whole milk. The soup will not be as creamy if using whole milk, but will still taste great.
- If you have chicken bouillon cubes, you can replace the chicken broth with 2 cubes and 4 cups of warm water if you would like.
- Other veggies that are good in this soup include green onions and corn.
- You can use precooked chicken (like from a rotisserie chicken or if you have some in the freezer). If you don't have chicken that is already cooked, you can chop a few chicken breasts or boneless skinless chicken thighs into bite-sized pieces. Add them to the veggies after they have cooked a bit and cook for about 5 minutes before adding the broth.
Nutrition Information
Show Details
Serving
1 of 4 servings
Calories
607kcal
(30%)
Carbohydrates
50g
(17%)
Protein
30g
(60%)
Fat
32g
(49%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
0.2g
Cholesterol
180mg
(60%)
Sodium
1019mg
(42%)
Potassium
622mg
(18%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
6507IU
(130%)
Vitamin C
5mg
(6%)
Calcium
120mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 607 kcal
% Daily Value*
| Serving | 1 of 4 servings | |
| Calories | 607kcal | 30% |
| Carbohydrates | 50g | 17% |
| Protein | 30g | 60% |
| Fat | 32g | 49% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 180mg | 60% |
| Sodium | 1019mg | 42% |
| Potassium | 622mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 6507IU | 130% |
| Vitamin C | 5mg | 6% |
| Calcium | 120mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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