Description

This Creamy Chicken Noodle Soup is a comforting, hearty dish perfect for warming up on a cold day or soothing when you’re feeling under the weather. The classic flavors of chicken noodle soup are taken up a notch with a rich, velvety broth made with cream or half-and-half. Tender pieces of chicken, perfectly cooked noodles, and aromatic vegetables like carrots, celery, and onion come together in this soul-satisfying meal. Whether you’re making it from scratch or using a rotisserie chicken for convenience, this creamy version offers a delicious twist on a timeless favorite.

Ingredients

Scale

6 cups chopped cooked chicken: Provides a hearty base for the soup.
2 cups uncooked spaghetti noodles: Substitute with egg noodles or fusilli for variety.
1 cup grated sharp cheddar cheese: Adds a creamy full-flavored profile.
2 stalks celery diced: Adds mild bitterness to balance other flavors.
8 slices bacon crumbled: Adds a salty, smoky flavor and crunch.
1/2 yellow onion diced: Provides foundational sweetness with a slight bite.
2 carrots diced: Adds natural sweetness and crunch.
2 tablespoons olive oil: Used for sautéing the vegetables.
1 32 oz. package low-sodium chicken broth: Forms the base of the soup.
1 10.75 oz. can cream of chicken soup: Adds thickness and creaminess.
1 cup half-and-half: Maintains the creamy texture.
1 package 1 oz. dry ranch seasoning mix: Adds a tangy, herbaceous flavor.
Kosher salt and freshly ground black pepper: Essential for seasoning.

Instructions

Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes until softened. Season with salt and pepper.
Sprinkle the dry ranch seasoning mix over the vegetables. Stir for 1 minute. Add chicken broth and cream of chicken soup, stirring until smooth.
Stir in uncooked spaghetti noodles, chopped chicken, and crumbled bacon. Bring to a boil, then reduce to a simmer. Cook for 15 minutes until noodles are cooked and vegetables are tender.
Stir in grated cheddar cheese and half-and-half. Cook for an additional 3-5 minutes until cheese is melted and soup is creamy.
Taste and adjust seasoning. Serve hot, optionally garnished with crushed crackers.

Notes

Preparation Tips:

Chicken Options:
You can use leftover rotisserie chicken for a quick and easy option, or poach raw chicken thighs or breasts for added flavor. Roasting chicken in advance also adds a rich, savory depth to the broth.
Vegetable Sautéing:
Sautéing the vegetables in butter or olive oil before adding the broth enhances their sweetness and adds layers of flavor to the soup. This step is key to developing the base of your broth.
Broth Base:
Using a high-quality chicken stock or broth is essential. Homemade stock is always the best option for deeper flavors, but store-bought broth will work well in a pinch. Make sure to simmer the soup gently to allow all the flavors to meld together.

Cooking Tips:

Preventing Cream from Curdling:
Always reduce the heat before adding cream or half-and-half, and stir it in gradually. Boiling after adding cream can cause it to curdle, so keep the soup at a low simmer to maintain a smooth texture.
Noodles:
To avoid soggy noodles, cook them separately and add them to the soup just before serving. If you prefer to cook the noodles in the broth, add them in the last 5-7 minutes to retain their structure.

Storage Notes:

Refrigerating Leftovers:
Store any leftover soup in airtight containers in the refrigerator. It will last for up to 3-4 days. When reheating, do so over low heat to avoid separating the cream.
Freezing Tips:
If you plan to freeze the soup, it’s best to freeze the broth and chicken without the cream or noodles. Add those fresh when you’re ready to serve. This prevents the noodles from becoming mushy and the cream from separating during freezing and thawing.

Recipe Variations:

Lighter Version:
For a lighter, calorie-conscious version, substitute heavy cream with low-fat milk, non-dairy milk, or a plant-based creamer. You can also use lean chicken breast instead of thighs to reduce the fat content.
Hearty Version:
Bulk up the soup by adding more vegetables such as peas, mushrooms, or potatoes. You can also incorporate bacon or ham for a more savory, rich flavor. Increase the noodle-to-broth ratio to create a stew-like consistency.