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Creamy Chicken Noodle Soup with Cheddar Cheese is the perfect comforting meal for a chilly evening or a cozy night in. This hearty soup is filled with tender chicken, flavorful vegetables, and rich egg noodles, all enveloped in a creamy broth. Topped with a sprinkle of cheddar cheese, it’s a dish that warms both the body and the soul.
Why You’ll Love This Recipe
This easy creamy chicken noodle soup recipe is a delightful combination of flavors and textures that makes it a family favorite. It’s simple to prepare and can be on your table in about 30 minutes, making it ideal for busy weeknights.
- Comforting and satisfying
- Quick and easy to make
- Rich, creamy broth with cheddar cheese
- Packed with wholesome ingredients
- Perfect for leftovers
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 4 cups chicken broth
- 2 cups cooked chicken, shredded (about 2 chicken breasts)
- 1 teaspoon black pepper
- 1 teaspoon dried parsley
- 8 ounces egg noodles
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
How to Make Creamy Chicken Noodle Soup
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 3-4 minutes.
- Add the minced garlic, sliced carrots, and celery. Cook for an additional 5 minutes, stirring occasionally, until the vegetables are tender.
- Pour in the chicken broth and bring the mixture to a boil.
- Once boiling, add the egg noodles and cook according to package instructions, usually about 6-8 minutes.
- Stir in the shredded chicken, black pepper, and dried parsley. Reduce the heat to low and let simmer for 5 minutes.
- Pour in the heavy cream and stir until well combined. Allow the soup to heat through, about 2-3 minutes.
- Remove from heat and stir in half of the cheddar cheese until melted and creamy. Serve hot, topped with the remaining cheddar cheese.
Tips for the Best Results
- Use rotisserie chicken for a faster option and extra flavor.
- Adjust the thickness of the soup by adding more or less chicken broth.
- For added depth, consider using low-sodium chicken broth.
- Fresh herbs can enhance the flavor; try adding thyme or rosemary.
Easy Variations
- Substitute the heavy cream with half-and-half for a lighter version.
- Add frozen peas or corn for extra color and nutrition.
- Swap egg noodles for whole grain or gluten-free pasta.
- Spice it up with a dash of cayenne or paprika.
What to Serve With It
- Crusty bread or garlic bread for dipping
- A fresh garden salad for a light complement
- Grilled cheese sandwiches for a classic pairing
- Crackers or breadsticks for a crunchy texture
Storage and Reheating
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Store any leftovers in an airtight container in the refrigerator for up to 3 days. The soup may thicken as it sits; add a splash of chicken broth or water when reheating to reach your desired consistency. Reheat on the stove over medium heat, stirring occasionally, until warmed through.
Recipe Card
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 servings
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 4 cups chicken broth
- 2 cups cooked chicken, shredded (about 2 chicken breasts)
- 1 teaspoon black pepper
- 1 teaspoon dried parsley
- 8 ounces egg noodles
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- Add minced garlic, sliced carrots, and celery. Cook for an additional 5 minutes.
- Pour in chicken broth and bring to a boil.
- Add egg noodles and cook according to package instructions, about 6-8 minutes.
- Stir in shredded chicken, black pepper, and dried parsley. Simmer for 5 minutes.
- Pour in heavy cream and stir until combined. Heat through, about 2-3 minutes.
- Remove from heat and stir in half of the cheddar cheese until melted. Serve hot, topped with remaining cheese.
Notes: Adjust thickness by adding broth. Store leftovers in the fridge for up to 3 days.
