You’re Going To Laugh, But This Is My Rainy Day Soup

I feel like creamy chicken noodle soup must have magical powers—nothing else quite wipes away a cold, dreary day like it. I started making this one winter the power went out at my parent’s place (fun fact: it came back just as I finished, which my brother claims is proof I cook for electricity, not people). Anyway, this creamy, cozy bowl is where I retreat when life’s spinning all over. Sometimes I’ll make a double batch and, whoops, I forget to share. Don’t judge!

Why I Keep Coming Back To This Soup (And My Family Demands It)

I make this when my husband shows up with that "it’s been a day" look or the kids are sniffling; basically, any excuse will do—plus, I love how the creaminess mellows everything out. And sometimes, I make it just to dunk a thick slice of bread (or two, oops) right in there. My daughter says she likes it better than any takeout, and you know how stubborn six-year-olds are. Full disclosure: It took me years to get rid of noodle mushiness, and even now, I occasionally overshoot the salt (blame my chatty cooking style).

What You’ll Need (And How I Swap When I'm Scrambling)

2 cups cooked chicken (shredded or chopped; rotisserie works in a pinch—my mum always says fresh is best, but let’s be real...)
8 oz egg noodles (sometimes I use spaghetti smashed up if I’m out, but it’s a bit unorthodox)
4 cups chicken broth (homemade is great, but the boxed stuff does the trick—just taste for salt, it varies)
1 cup carrots, sliced (or those bagged matchstick carrots—no shame)
1 cup celery, chopped (I skip if I don’t have it, honestly. Don’t tell grandma.)
1 onion, diced
3 garlic cloves, minced (sometimes I use a little more—we’re a garlic household)
½ cup heavy cream (milk works if you want lighter soup; I’ve even tried oat milk, but that was... interesting)
2 tablespoon butter
2 tablespoon flour (for thickening, or cornstarch if you need gluten free, though it’s slightly different)
½ teaspoon dried thyme (fresh if you’ve got it and the energy)
Salt and pepper to taste (I always start light, then add later, except that one time...)
Optional: handful of peas, dash hot sauce, a sprinkle of parsley to look fancy

Let’s Make It! (No Need To Stress, Promise)

Start by grabbing a big ol’ pot. Melt the butter over medium heat, and toss in onion, carrots, and celery (if you’re using it—sometimes I skip celery, as above). Stir for around 5 minutes; you want things soft but not browned.

(This is where I usually start snacking on random carrot bits. You too?)
Stir in garlic for about a minute—don’t let it burn, or you’ll have bitter soup (voice of experience there!).
Sprinkle the flour in, cook for maybe 2 minutes, stirring so it looks a bit pasty; it’ll thicken up later. If you’re gluten-free, a cornstarch slurry mixed in later works but isn’t quite as silky.
Slowly pour in the chicken broth while stirring, scraping up any bits from the bottom (these have all the flavor). If it looks a little lumpy now, don’t panic—it smooths out, I promise.
Toss in the thyme, then bring the whole thing up to a good simmer.
Add the noodles and let them cook till almost done (about 6-7 minutes if they’re egg noodles, less for smaller pasta—though if you use spaghetti, maybe watch closer). You know, sometimes they get a tad mushy and I just call it rustic.
Stir in the chicken (whatever you’ve got—it’ll warm quickly), then drizzle in the cream (or milk, or... experiment at your own risk). Give it a good stir. This is where I sneak a taste. Sometimes two.
Add peas if you’re using them, and season with salt and pepper. Ladle into bowls, add parsley if you remember, and call everyone to the kitchen—unless, of course, you want "leftovers" for lunch tomorrow...

Notes Only A Serial Soup-Maker Would Know

I used to think you had to cook chicken fresh for soup—turns out, last night’s roasted bits taste even better. Less work, more flavor.
If your soup gets too thick, just splash in more broth or even a bit of water. Too thin? Honestly, I let it simmer down. Or forget about thickness for one meal.
Random leftover veggies basically vanish in this recipe; bell pepper? Corn? Sure! Didn’t love parsnip, if I’m honest.

Adventures (and Some Oddball Attempts) With Variations

Turkey instead of chicken after Thanksgiving? Absolute win.
Added a sprinkle of curry powder one day—actually, I loved it, but the kids protested. Might sneak it in again, though.
Once I tried rice noodles. They dissolved. Let’s not speak of it.
Oh! A squeeze of lemon at the end can wake up the flavors, if you’re into that jazz.

What If I Don’t Have A Big Soup Pot?

Use any large saucepan. Honestly, I made this once in a Dutch oven when I couldn’t find my regular pot. Or a deep frying pan—just watch the slosh factor when you’re stirring (potential kitchen floor hazard, learned form experience).

How Long Does It Keep?

Should last about 3 days in a sealed container in the fridge... though, in my house it never lasts more than a day! The noodles will soak up extra soup as it sits, so add broth or milk when reheating if you like it looser. Freezes okay, but the noodles do get a bit sad and soft.

How I Like To Serve It (Besides Straight From the Pot...)

A big bowl, extra black pepper, and a hunk of sourdough. Sometimes I’ll add a tiny dab of butter on top (best thing if you’ve never tried it). And my mother-in-law swears by serving it with a cheddar cheese toastie. She’s not wrong.

Lessons Learned (Don’t Do What I Did, Basically)

I once rushed the noodle step and ended up with gluey soup. Now I wait till everything else is nearly cooked before adding them—patience is literally a virtue here.
Don’t use low-fat milk unless you want sad, watery soup (unless you’re counting calories, in which case, ignore me).
I used to add all the salt up front; honestly, better to wait and add at the end. Soup can be bossy like that.

Your (Totally Real) Questions, Answered!

Can I use leftover rotisserie chicken?: Yes! Actually, some days I think it’s even better—I keep a shredded bag in the freezer sometimes. Just toss right in.
How can I make this vegetarian?: Swap the chicken for drained canned chickpeas, veggie broth, and more veggies. Flavor will be different, but honestly still comforting.
Can I freeze it?: You can, but if I’m being honest, the noodles might go slightly mushy. But if that’s cool with you, go for it (I do, sometimes, even though I grumble).
What if I don’t have cream?: Whole milk or even half-and-half works. Or skip it, and add a pat of butter at the end for richness—it’s not the same, but it’s still good. Don’t stress too much!
The soup’s too salty, what now?: Best trick I learned: Throw in a peeled potato and let it simmer a while, then fish it out. It soaks up excess salt. Or just add more broth (I forget this too sometimes).
Can I make this gluten free?: Yep. Use gluten-free pasta, and cornstarch (make a little slurry with cold water first)—it works fine! Maybe a tiny bit thinner. Still tasty.

Alright, there you have it. Creamy chicken noodle soup, in all its slightly messy, totally comforting glory. I hope you love it as much as I do—and if you find your own tweaks, let me know, because honestly, I still try something new almost every time.

Creamy Chicken Noodle Soup Recipe: My Go-To Cozy Bowl

You’re Going To Laugh, But This Is My Rainy Day Soup

Why I Keep Coming Back To This Soup (And My Family Demands It)

What You’ll Need (And How I Swap When I'm Scrambling)

Let’s Make It! (No Need To Stress, Promise)

Notes Only A Serial Soup-Maker Would Know

Adventures (and Some Oddball Attempts) With Variations

What If I Don’t Have A Big Soup Pot?

How Long Does It Keep?

How I Like To Serve It (Besides Straight From the Pot...)

Lessons Learned (Don’t Do What I Did, Basically)

Your (Totally Real) Questions, Answered!

Creamy Chicken Noodle Soup Recipe

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Approximate Information for One Serving

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