There is nothing quite as comforting on a chilly day as a warm bowl of homemade soup, and this Creamy Chicken Noodle Soup with Fresh Vegetables Recipe truly hits all the right notes. This soup is a beautiful harmony of tender rotisserie chicken, vibrant fresh vegetables, and silky egg noodles swimming in a rich, flavorful broth that feels like a cozy hug in every spoonful. Whether you’re looking to soothe a cold, warm your soul, or simply enjoy a classic dish with a bit of a creamy twist, this recipe is an absolute winner that’s simple to make but delivers big on taste and texture.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to making any soup shine. Each one in this recipe brings something special—from the sweetness of carrots and the aromatic charm of herbs to the satisfying protein of chicken and the comforting bite of noodles. Together, they build the base for a luscious soup that’s as nutritious as it is delicious.
- Butter (½ Tablespoon): Adds richness and helps soften the celery and carrots while sautéing for deeper flavor.
- Celery (2 ribs, diced): Brings a subtle crunch and fresh, earthy undertones to the soup.
- Carrots (3-4 large, diced): Provide natural sweetness and vibrant color that brightens the bowl.
- Garlic (1 clove, minced): Infuses warmth and depth with just a hint of punch.
- Chicken stock (10 cups): The flavorful liquid base that ties all ingredients into a harmonious broth.
- Salt (1 teaspoon, to taste): Essential to enhance and balance all the delicate flavors.
- Freshly ground black pepper (½ teaspoon, to taste): Adds mild heat and aroma for a subtle kick.
- Dried rosemary (â…› teaspoon): Offers a piney, aromatic layer that complements the chicken perfectly.
- Dried thyme (â…› teaspoon): Brings a savory, slightly minty note essential in classic chicken soups.
- Crushed red pepper flakes (â…› teaspoon): Just a touch of heat to enliven the palate without overpowering.
- Homemade egg noodles or dry egg noodles (1 batch or 4 cups): Tender yet toothsome, these noodles soak up the creamy broth beautifully.
- Rotisserie chicken (3 cups shredded): Convenient and juicy, offering a perfect cooked chicken flavor.
- Better than Bouillon chicken flavor (1 teaspoon): Potent chicken essence to boost the broth’s savoriness as needed.
How to Make Creamy Chicken Noodle Soup with Fresh Vegetables Recipe
Step 1: Sauté Your Vegetables
Begin by melting the butter in a large stockpot over medium-high heat. Toss in the diced celery and carrots and sauté them for about three minutes until they start to soften and release their natural sweetness. Then add the minced garlic, cooking it for just 30 more seconds—this brief burst of aroma sets the stage for your soup’s soul.
Step 2: Build and Season Your Broth
Pour in the chicken stock and stir in the rosemary, thyme, crushed red pepper flakes, salt, and black pepper. This blend of herbs and spices gifts your broth with layers of flavor that awaken the senses. Be sure to taste as you go so you can adjust the salt and add a touch of Better than Bouillon if you want a richer, deeper chicken essence.
Step 3: Cook Your Noodles to Perfection
Bring your flavorful broth to a gentle boil before adding the noodles. Whether you’re using handmade egg noodles or dry store-bought ones, cook them just until al dente. This timing is key because noodles will continue softening even after you remove the soup from the heat, and mushy noodles are never the goal.
Step 4: Add Tender Chicken
Now, stir in the shredded rotisserie chicken. This convenient shortcut adds tender, juicy chicken pieces into the soup without extra cooking time. Give it a taste and adjust any seasonings, making sure everything is perfectly balanced before it’s time to serve.
How to Serve Creamy Chicken Noodle Soup with Fresh Vegetables Recipe
Garnishes
Sprinkle a handful of freshly chopped parsley or chives on top for a pop of color and freshness. A dash of grated Parmesan adds a nutty, savory lift that pairs wonderfully with the creamy broth. Don’t be shy about a little extra black pepper if you like a bit more heat or a drizzle of olive oil for richness.
Side Dishes
Pair this soup with crusty bread or homemade garlic rolls to mop up every last bit of broth. A simple side salad with a tangy vinaigrette contrasts beautifully with the soup’s richness, balancing your meal with vibrant textures and flavors.
Creative Ways to Present
Serve the soup in charming mugs for a cozy, casual experience or in shallow bowls topped with a nest of freshly sautéed spinach for an extra veggie boost. You can also ladle it into a hollowed-out bread bowl for a rustic twist that will wow your guests.
Make Ahead and Storage
Storing Leftovers
After enjoying your creamy chicken noodle soup, store any leftovers in airtight containers and refrigerate. It will keep delicious and safe to eat for 4 to 5 days, as long as your chicken was fresh when you made the soup.
Freezing
This soup freezes well, making it perfect for meal prepping. Freeze in portion-sized containers, but keep in mind noodles tend to absorb broth during freezing and thawing. You might want to add freshly cooked noodles when reheating for the best texture.
Reheating
Reheat gently on the stovetop or in the microwave until heated through. Add a splash of stock or water if the soup has thickened too much and stir occasionally to keep the creamy textures smooth and inviting.
FAQs
Can I use fresh chicken instead of rotisserie chicken?
Absolutely! You can poach chicken breasts or thighs in the broth before adding noodles. Just be sure to shred the chicken into bite-sized pieces once cooked, so it mixes seamlessly into your soup.
What if I don’t have fresh vegetables on hand?
Frozen diced carrots and celery can work in a pinch and still add good flavor and texture. Just be mindful of cooking times, as frozen veggies may release extra water.
Can I make this soup dairy-free?
Yes, you can skip the butter or substitute it with a dairy-free alternative like olive oil or coconut oil to keep it creamy yet suitable for dairy-free diets.
What’s the best noodle type to use?
Egg noodles are traditional and soak up the broth nicely without turning mushy too quickly. However, farfalle or other bite-sized pasta shapes also work well if you prefer a different texture.
How can I thicken the soup if it seems too thin?
To thicken, gently simmer the soup a little longer uncovered, allowing excess liquid to evaporate. Alternatively, stir in a small amount of blended cooked vegetables or a slurry of cornstarch and water for instant creaminess.
Final Thoughts
There’s something irresistibly heartwarming about a bowl of Creamy Chicken Noodle Soup with Fresh Vegetables Recipe that feels like it was made just for you. From its fresh, colorful ingredients to the tender chicken and savory broth, this soup has quickly become a favorite that you’ll turn to again and again. I encourage you to try making it yourself—you might just find it becomes your new go-to comfort meal, perfect for any day that calls for a little extra love in a bowl.
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Creamy Chicken Noodle Soup with Fresh Vegetables Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A comforting and classic Chicken Noodle Soup recipe featuring tender rotisserie chicken, homemade or store-bought egg noodles, and a flavorful broth enhanced with fresh vegetables and herbs. Perfect for a cozy meal, this soup is easy to prepare on the stovetop and packed with warmth and nourishing ingredients.
Ingredients
Soup Base
- 1/2 Tablespoon butter
- 2 ribs celery, diced
- 3–4 large carrots, diced
- 1 clove garlic, minced
- 10 cups chicken stock or broth
- 1/8 teaspoon dried rosemary
- 1/8 teaspoon dried thyme
- 1/8 teaspoon crushed red pepper flakes
- 1 teaspoon salt, to taste
- ½ teaspoon freshly ground black pepper, to taste
Pasta
- 1 batch homemade egg noodles or 4 cups dry egg noodles, farfalle, or other bite-size pasta
Protein and Seasoning
- 3 cups rotisserie chicken, shredded
- 1 teaspoon Better Than Bouillon chicken flavor or chicken bouillon granules (or more as needed)
Instructions
- Sauté Vegetables: In a large stock pot over medium-high heat, melt the butter. Add the diced celery and carrots, sautéing for about 3 minutes until slightly softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Prepare Broth: Pour in 10 cups of chicken stock. Season the broth with dried rosemary, thyme, crushed red pepper flakes, salt, and black pepper. Taste the broth before adjusting salt and add a spoonful of Better Than Bouillon chicken flavor or chicken bouillon granules as needed to deepen the flavor.
- Cook Noodles: Bring the broth to a boil. Add homemade egg noodles or dry store-bought pasta to the boiling broth. Cook just until the noodles are al dente, which means they should be tender but still have a slight bite.
- Monitor Cooking: If using store-bought noodles, remove the pot from heat as soon as the noodles are barely tender to prevent overcooking, as they will continue to soften in the hot broth.
- Add Chicken: Stir in the shredded rotisserie chicken. Taste the soup again and adjust seasonings as necessary to ensure a balanced and flavorful broth.
- Store Leftovers: Transfer any leftovers to an airtight container and refrigerate. The soup will keep fresh for 4-5 days depending on the freshness of the chicken used.
Notes
- Be careful not to overcook the noodles to avoid mushy texture.
- Taste the broth before adding more salt as the bouillon can add extra saltiness.
- Homemade egg noodles work best but dry pasta can be used for convenience.
- This soup can be stored refrigerated for up to 4-5 days.
- Adjust red pepper flakes to taste depending on preferred spice level.
