Introduction

This creamy chicken noodle soup is a comforting and flavorful dish perfect for cozy evenings. Packed with tender chicken, fresh vegetables, and a rich broth, it offers a satisfying meal that’s easy to prepare. The addition of cream and Parmesan rind adds a luscious depth that makes this soup truly special.

A bowl filled with creamy chicken soup showing three visible layers: a base layer of pale creamy yellow broth, middle chunks of white shredded chicken and small diced vegetables in green and orange hues scattered throughout, topped with bright green chopped herbs. The bowl is white with a speckled texture on the rim. A wooden-handled spoon rests inside the bowl on the right side. Around the bowl, slices of toasted bread with a golden brown crust and porous texture are placed on a white marbled surface. In the upper left, part of a white cloth napkin is visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp extra virgin olive oil
1 tbsp unsalted butter
1 medium brown or yellow onion, peeled and finely diced
1 large carrot, washed and finely diced
2 ribs celery, finely diced
3 cloves garlic, finely chopped
1 tbsp plain/all-purpose flour
1 tsp fresh rosemary, finely chopped
1 tsp fresh thyme, finely chopped
1 piece Parmesan rind, about 7 ½ cm (3 inches)
4 1/2 cups (1.125 litres) chicken stock
2 skinless, boneless chicken breasts (approx. 400 g / 14 oz total)
1 medium zucchini/courgette, cut into small cubes
120 g (4.2 oz) noodles (egg noodles or your choice), about 3 cm (1 inch) in length
1/2 cup (125 ml) heavy whipping/thickened cream
Sea salt and freshly ground black pepper, to taste
1/4 cup flat-leaf parsley, finely chopped, for serving

Instructions

Step 1: Heat olive oil and butter in a large saucepan over medium heat. Add the diced onion, carrot, and celery, and sauté gently for 5–7 minutes until vegetables soften and the onion becomes translucent, stirring occasionally.
Step 2: Add the chopped garlic and sauté for 1 minute. Stir in the flour and cook for a further 2 minutes to form a light roux.
Step 3: Pour in the chicken stock, then add the chicken breasts, fresh rosemary, thyme, and Parmesan rind. Ensure the chicken is fully submerged. Cover with a lid and gently bring to a simmer over low heat.
Step 4: Simmer for 12–15 minutes until the chicken is cooked through and reaches 74°C (165°F) on a thermometer. Remove the chicken breasts and let rest for 5 minutes before shredding with two forks. Set aside the shredded chicken.
Step 5: Add the zucchini cubes to the soup and return to a simmer. Add the noodles and cook until just al dente, stirring occasionally to prevent sticking. Cooking times may vary depending on the noodle type.
Step 6: When the noodles are nearly done, stir in the cream and return the shredded chicken to the pot. Season with salt and pepper to taste.
Step 7: If the soup is thicker than you prefer, add extra chicken stock to loosen it. Remove and discard the Parmesan rind. Ladle soup into bowls and garnish with finely chopped parsley. Note that the soup will thicken upon standing, so adjust consistency with stock before serving if needed.

Tips & Variations

For a heartier version, add diced potatoes or mushrooms along with the vegetables in the initial sauté step.
Use gluten-free flour and noodles to make this recipe gluten-free.
Fresh herbs can be substituted with 1/2 tsp each of dried rosemary and thyme if fresh are unavailable.
To enhance the flavor, reserve some of the chicken after cooking, shred it, and lightly sauté before adding back to the soup for a slight caramelized note.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken stock or water to loosen the soup and warm gently on the stove. Creamy soups may thicken after refrigeration, so stir well before serving.

How to Serve

A close-up image of a bowl of creamy chicken soup with visible layers in the spoon, showing shredded white chicken pieces, bright orange carrot cubes, pale green celery chunks, and small bits of herbs floating in a thick, light yellow broth; the bowl is a speckled beige color, set on a white marbled texture with pieces of brown crusty bread around it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken instead of raw?

Yes, you can add pre-cooked shredded chicken during the final steps just before adding the cream. This will reduce cooking time, but ensure the soup simmers long enough for the noodles and vegetables to cook properly.

What type of noodles work best in this soup?

Egg noodles or small pasta shapes about 3 cm (1 inch) long work well, as they cook quickly and complement the soup’s texture. However, feel free to use your favorite noodles or pasta; just adjust cooking time accordingly.