As the evenings start to cool and the first signs of autumn are rustling through the leaves, there's nothing quite like a bowl of Southern Creamy Chicken Noodle Soup to warm both body and soul. This recipe hearkens back to the generations of women who simmered hearty meals on the farmhouse stove, turning simple ingredients into a nourishing feast. Made with tender chicken, hearty noodles, and a rich, creamy broth, this soup is a hug in a bowl, perfect for gathering the family around the table or reminiscing about the good old days.
This Southern Creamy Chicken Noodle Soup is wonderful on its own, but it's even better when paired with some freshly baked cornbread or buttery biscuits to soak up every last drop of that savory broth. For a bit of green, serve it alongside a crisp garden salad with a tangy homemade dressing. And don't forget a slice of peach cobbler or warm apple pie for dessert to complete the meal and make your taste buds sing.
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Southern Creamy Chicken Noodle Soup
Servings: 6-8 servings
Ingredients
4 tablespoons butter
1 medium onion, diced
2 cloves garlic, minced
3 large carrots, sliced
3 celery stalks, sliced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
8 cups chicken broth
3 cups cooked chicken, shredded
2 cups egg noodles
2 cups half-and-half cream
2 tablespoons all-purpose flour
1/4 cup fresh parsley, chopped
1 medium onion, diced
2 cloves garlic, minced
3 large carrots, sliced
3 celery stalks, sliced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
8 cups chicken broth
3 cups cooked chicken, shredded
2 cups egg noodles
2 cups half-and-half cream
2 tablespoons all-purpose flour
1/4 cup fresh parsley, chopped
Directions
1. In a large pot, melt butter over medium heat. Add diced onion and cook until translucent, about 5 minutes.
2. Stir in the minced garlic, sliced carrots, and celery. Cook for an additional 5 minutes until the vegetables begin to soften.
3. Season the vegetables with salt, pepper, thyme, and rosemary.
4. Pour in the chicken broth and bring the mixture to a boil. Reduce heat and let it simmer for about 15 minutes or until the vegetables are tender.
5. Add the shredded chicken and egg noodles to the pot. Cook for another 10-12 minutes until the noodles are tender.
6. In a small bowl, whisk together the half-and-half and flour until smooth. Slowly stir this mixture into the soup, cooking for another 5 minutes until the soup is thickened and creamy.
7. Stir in the chopped parsley, then taste and adjust seasoning if needed.
8. Serve hot, garnished with a bit more fresh parsley if desired.
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Variations & Tips
For a bit of extra richness, you can substitute heavy cream for half-and-half. If you prefer a lighter version, use milk instead. Adding a handful of frozen peas or corn during the last few minutes of cooking adds a pop of color and sweetness. If you're in a pinch, rotisserie chicken from the market works beautifully and saves time. For a gluten-free version, use gluten-free noodles and replace the flour with a gluten-free thickener like cornstarch.