Creamy Chicken Noodle Soup, made with carrots, celery, onions, garlic, chicken, & noodles simmered in a creamy fresh thyme & nutmeg broth.
Dietary Swaps:
- Gluten-Free: Use your favorite gluten-free spaghetti or short-cut pasta and make sure your chicken broth is gluten-free.
- Lower Carb: Replace the spaghetti with a low-carb pasta, shirataki noodles, or extra vegetables.
- Dairy-Free: Use dairy-free butter and an unsweetened dairy-free cream alternative.
- Vegetarian: Use vegetable broth and replace the chicken with additional vegetables or your favorite meat-free chicken alternative.
Recipe Variations:
- Extra Veggie: Add peas, mushrooms, spinach, or additional carrots.
- Creamy Chicken & Rice: Replace the spaghetti with cooked rice. Add it toward the end so it doesn't become mushy.
Tips & Notes:
- Break the spaghetti: Breaking the noodles into smaller pieces makes them much easier to eat with a spoon.
- Add the chicken near the end. Since the chicken is already cooked, it only needs to warm through.
- Keep the heat low after adding the cream. A gentle simmer is all you need. Avoid bringing the cream to a hard boil.
- Start with less salt. Chicken broth and rotisserie chicken can both be salty, so taste the soup at the end before adding more.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles will continue absorbing the broth as the soup sits, so you may want to add a little extra broth when reheating.
Recipe
Creamy Chicken Noodle Soup
Creamy Chicken Noodle Soup, made with carrots, celery, onions, garlic, chicken, & noodles simmered in a creamy fresh thyme & nutmeg broth.
Ingredients
- 2 tablespoons butter
- ½ white onion diced
- 1 stalk celery sliced
- ½ cup diced carrots
- ½ cup corn drained if canned
- 1 tablespoon minced garlic
- 1 teaspoon fresh thyme leaves
- 2 tablespoons white wine
- 3-4 cups chicken broth
- 2 ounces spaghetti noodles broken into smaller pieces
- 1 ½ cups rotisserie or cooked chicken shredded
- 1 cup heavy cream
- Pinch of nutmeg
- Salt & pepper to taste
Instructions
- Melt the butter in a large pot over medium heat.
- Add the diced onion, celery, and carrots. Cook for about 6 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the minced garlic and fresh thyme. Cook for another 2 minutes.
- Stir in the white wine and simmer for about 1 minute.
- Add 3 cups of chicken broth, broken spaghetti noodles, and corn.
- Bring the soup to a boil, then reduce the heat and simmer for 8-12 minutes, or until the noodles are cooked through.
- Reduce the heat to low and stir in the shredded chicken, heavy cream, and a pinch of nutmeg.
- Season with salt and black pepper to taste.
- If the soup is thicker than you'd like, add the remaining cup of chicken broth a little at a time until it reaches your desired consistency.
- Serve warm.
Notes
- Find ingredients notes, dietary swaps, recipe variations, and more tips in the notes above.
- Nutrition information is an estimate only.
Nutrition
Calories: 390kcalCarbohydrates: 22gProtein: 21gFat: 26gSodium: 650mgFiber: 2gSugar: 5g
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Must Love Garlic says
Super easy, one-pot soup with great flavor.