Creamy Chicken Noodle Soup

5 from 3 votes

You can make cozy, nutritious Creamy Chicken Noodle Soup in less than 30 minutes to share with the kids. It's great for a sick day or any day!

Prep Time10

Cook Time25

Total Time35

Course: Dinner

Cuisine: American

Servings: -

Calories: 367kcal

2 tablespoons olive oil
4 cloves garlic (peeled and minced)
1 cup onion (peeled and minced; about 1 small onion)
2 cups diced carrot (from about 4-5 medium carrots)
½ teaspoon salt
1 quart reduced-sodium chicken stock
2 cups diced chicken breast (fully cooked)
8 ounces noodles
½ cup cream (or coconut cream or 1 cup white beans blended with ¼ cup broth)
Dried oregano, bay leaf, fresh parsley, and/or grated Parmesan cheese (optional for more flavor)

Place a large pot over medium heat and add the olive oil. Stir in the garlic, onion, and carrots. Add the salt and cook for 8 minutes, stirring occasionally until just soft.
Add the broth and turn up the heat to medium to bring to a simmer.
Meanwhile, cook the noodles according to package directions. Drain.
Add the noodles and chicken to the soup.
Add cream, herbs (if using), and serve warm with grated Parmesan cheese, if desired. (Season with salt as needed.)

Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in 30 second increments, stirring in between, in the microwave or in a pot on the stove. Add more broth or water when reheating as needed as the pasta may continue to absorb the liquid.
If you have only raw chicken, dice it up with kitchen scissors and simmer for 8 minutes in the broth before adding the noodles.
Omit the veggies and start with my Vegetable Broth if your kids don't like small pieces of vegetables.
Add extra flavor to the whole pot or one bowl at a time by stirring in pesto or grated Parmesan cheese.
To make this vegetarian, sub in 2 cans of drained and rinsed white beans for the chicken and use vegetable broth.
To make this dairy-free, use coconut cream or blend 1 cup white beans with 1/2-1 cup broth and stir into the soup.