Why You’ll Love This Recipe

No Heavy Cream: It’s creamy without the heavy cream, making it lighter and more guilt-free.
Quick and Easy: A simple, straightforward recipe that takes just about an hour to make.
Flavorful: The poultry seasoning adds a depth of flavor to the broth, elevating the taste.
Packed with Veggies: Includes lots of carrots, celery, and onions, giving the soup great texture and nutrition.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tbsp butter
1 cup chopped onion (1 small)
1 cup sliced carrots (2-3 carrots)
1 cup sliced celery (3-4 ribs)
2 teaspoons minced garlic
3 cups cooked cubed chicken (or 2 raw chicken breasts, about 1-1.25 lbs)
8 cups chicken broth (2 quarts or 4 cans)
1 teaspoon poultry seasoning
½ teaspoon black pepper
8 oz egg noodles
4-8 oz cream cheese, softened

Directions

Prepare the Vegetables: Chop all vegetables and cut chicken into bite-sized pieces if using raw chicken.
Cook Vegetables and Chicken: In a large pot, melt butter and add the chopped vegetables, garlic, and raw chicken. Cook over high heat for 3-5 minutes until the vegetables begin to soften and the chicken starts turning white.
Add Broth and Seasoning: Pour in the chicken broth, add poultry seasoning, and black pepper. Bring to a gentle boil.
Simmer: Let the soup simmer for 20-25 minutes. Add the egg noodles based on their cooking time (20 minutes for country-style noodles, 10 minutes for traditional noodles).
Add Cream Cheese: When the noodles are soft, reduce the heat and stir in the cream cheese. If you’re using pre-cooked chicken, add it now and stir until the cream cheese is fully melted.
Serve: Serve hot and enjoy!

Servings and Timing

Servings: 8
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour

Variations

Vegetarian Option: Omit the chicken and use vegetable broth to make it vegetarian-friendly.
Spicy Twist: Add a pinch of cayenne pepper or some red pepper flakes for a bit of heat.
Extra Creamy: Use full-fat cream cheese for a richer, creamier texture.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat on the stovetop and add extra broth if needed, as the noodles will absorb liquid over time.

FAQs

Should I use raw or cooked chicken?

You can use either. Raw chicken will cook in the soup and add more flavor, while cooked chicken (like rotisserie) is quicker.

Can I use different noodles?

Yes, you can substitute egg noodles with any pasta you prefer, though cook times may vary.

How do I make this soup dairy-free?

You can substitute the cream cheese with a dairy-free cream cheese or omit it and use extra broth for a lighter version.

How do I prevent the noodles from becoming too soft?

Make sure to add the noodles at the right time, depending on their cooking time. Avoid overcooking them in the simmering broth.

Can I freeze this soup?

It’s not recommended to freeze because the cream cheese may change in texture. It’s best enjoyed fresh or refrigerated.

What can I do if the soup is too thick?

Add more chicken broth to reach your desired consistency when reheating or serving.

Can I make this soup ahead of time?

Yes, this soup can be made ahead of time and stored in the refrigerator. Just add extra broth when reheating.

What other vegetables can I add?

Feel free to add peas, corn, or even spinach for extra nutrients.

Can I make this soup in a slow cooker?

Yes, you can sauté the vegetables and chicken, then add everything to the slow cooker and cook on low for 4-6 hours.

Is this soup spicy?

No, it’s not spicy unless you add spices like red pepper flakes or cayenne pepper for heat.

Conclusion

This creamy chicken noodle soup is the ultimate comfort food, providing all the flavor you love without the heaviness of cream. It’s easy to make, loaded with healthy ingredients, and perfect for feeding a crowd or enjoying throughout the week. Enjoy a bowl of warmth and flavor with this simple, creamy recipe!

Creamy Chicken Noodle Soup

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Author: Julia
Total Time: 1 hour
Yield: 8 servings
Diet: Gluten Free

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Description

Enjoy the comforting flavors of Creamy Chicken Noodle Soup—a light, creamy soup made without heavy cream. This easy recipe combines tender chicken, veggies, and egg noodles in a flavorful broth. It’s the perfect cozy meal for chilly days, offering all the richness without the heaviness of cream.

Instructions

Prepare the Vegetables: Chop all vegetables and cut chicken into bite-sized pieces if using raw chicken.
Cook Vegetables and Chicken: In a large pot, melt butter over medium heat. Add the chopped vegetables, garlic, and raw chicken. Cook for 3-5 minutes, stirring occasionally, until the vegetables begin to soften and the chicken starts turning white.
Add Broth and Seasoning: Pour in the chicken broth, add poultry seasoning, and black pepper. Stir well and bring to a gentle boil.
Simmer: Let the soup simmer for 20-25 minutes. Add the egg noodles, adjusting the cooking time based on the type of noodles you’re using (usually 10-20 minutes).
Add Cream Cheese: Once the noodles are soft, reduce heat and stir in the softened cream cheese. Add the pre-cooked chicken if using. Stir until the cream cheese is fully melted and incorporated into the soup.
Serve: Serve hot and enjoy!

Notes

Vegetarian Option: Omit the chicken and use vegetable broth for a vegetarian-friendly version.

Spicy Twist: Add cayenne pepper or red pepper flakes to the broth for a little heat.

Extra Creamy: Use full-fat cream cheese for an extra creamy texture.

Dairy-Free Option: Substitute the cream cheese with a dairy-free cream cheese or omit it for a lighter version.

Noodle Variations: Feel free to substitute egg noodles with your favorite pasta shape. Just adjust the cooking time accordingly.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American