Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup - So warm, so cozy, so soothing. A must for those busy cold weeknights, using up that leftover rotisserie chicken!

So warm, so cozy, so soothing. A must for those busy cold weeknights, using up that leftover rotisserie chicken!

Creamy Chicken Noodle Soup - So warm, so cozy, so soothing. A must for those busy cold weeknights, using up that leftover rotisserie chicken!

I love all chicken noodle soups. Truly, I do. I love an Instant Pot version. A crockpot version. A stovetop version. You name it.

But this one. This lighter cream soup version. Yup, this one has completely stolen my heart.

Creamy Chicken Noodle Soup - So warm, so cozy, so soothing. A must for those busy cold weeknights, using up that leftover rotisserie chicken!

Now this is not a thick nor super heavy soup say like clam chowder. It’s a slightly thickened broth, perfectly lightened up creamy goodness.

And you get to use up that leftover rotisserie chicken! Don’t have any on hand? Any kind of shredded/diced chicken breast/thighs will work beautifully here.

Creamy Chicken Noodle Soup - So warm, so cozy, so soothing. A must for those busy cold weeknights, using up that leftover rotisserie chicken!






Creamy Chicken Noodle Soup

So warm, so cozy, so soothing. A must for those busy cold weeknights, using up that leftover rotisserie chicken!

4.00 stars (1 ratings)

20 minutes30 minutes

Ingredients:

  • 1/4 cup unsalted butter
  • 1 sweet onion, diced
  • 3 carrots, peeled and sliced
  • 2 celery ribs, diced
  • 3 cloves garlic, minced
  • 2 teaspoons finely chopped fresh thyme leaves
  • 1/4 cup all-purpose flour
  • 1/4 cup dry white wine
  • 6 cups chicken stock
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper, to taste
  • 3 cups leftover shredded rotisserie chicken
  • 2 cups wide egg noodles
  • 1/2 cup heavy cream
  • 1/2 cup frozen green peas
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
  2. Whisk in flour until lightly browned, about 1 minute.
  3. Stir in wine, scraping any browned bits from the bottom of the pot. Stir in chicken stock and bay leaf; season with salt and pepper, to taste.
  4. Bring to boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.
  5. Stir in chicken and pasta and cook until tender, about 10-12 minutes.
  6. Stir in heavy cream, peas and parsley until heated through, about 1-2 minutes; season with salt and pepper, to taste.
  7. Serve immediately.

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