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Creamy Chicken Noodle Soup Recipe Easy 30-Minute Comfort Classic

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A quick and easy creamy chicken noodle soup that comes together in just 30 minutes, featuring a rich, velvety texture and tender noodles perfect for cozy dinners.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 3 medium carrots, peeled and thinly sliced
  • 2 stalks celery, thinly sliced
  • 6 cups chicken broth (homemade or low-sodium store-bought)
  • 2 cups cooked chicken breast, shredded or diced
  • 6 ounces egg noodles
  • 1 cup cottage cheese (small curd, blended smooth)
  • 1/2 cup whole milk or cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Finely chop the onion, mince the garlic, peel and slice carrots, and slice celery. Shred or dice the cooked chicken. Measure out the broth and noodles.
  2. Melt 2 tablespoons butter in a large pot over medium heat. Add onions, carrots, and celery, stirring occasionally until onions are translucent and veggies soften. Add garlic last and sauté for 1 minute until fragrant.
  3. Pour in 6 cups chicken broth. Stir in dried thyme and parsley. Bring to a gentle boil, then reduce heat to a simmer.
  4. Add egg noodles directly into the simmering broth. Stir occasionally to prevent sticking. Cook noodles until tender but not mushy, about 7-8 minutes.
  5. While noodles cook, blend 1 cup cottage cheese with 1/2 cup milk until smooth and creamy.
  6. Once noodles are tender, stir in shredded chicken and blended cottage cheese mixture. Simmer gently for another 3 minutes without boiling.
  7. Season with salt and black pepper to taste. Stir well and remove from heat.
  8. Ladle soup into bowls and garnish with fresh parsley if available. Serve warm.

Notes

If the soup is too thick, add a splash of broth or milk to loosen it. Avoid boiling after adding dairy mixture to prevent curdling. For gluten-free, substitute egg noodles with gluten-free pasta or spiralized zucchini. For dairy-free, use coconut milk instead of cottage cheese and milk. Fresh herbs brighten flavor. Store leftovers in airtight container up to 3 days; reheat gently with added broth to loosen. Freeze broth and chicken separately from noodles to avoid mushiness.

Nutrition

Keywords: creamy chicken noodle soup, easy chicken soup, comfort food, quick soup recipe, weeknight dinner, creamy soup, chicken noodle soup

Find it online: https://emmayum.com/creamy-chicken-noodle-soup-recipe-easy-30-minute-comfort-classic/