There’s nothing quite like a warm bowl of chicken noodle soup on a chilly evening. But this isn’t your average, gloppy, overly-salted version. This Creamy Chicken Noodle Soup is a celebration of comfort, built on a foundation of tender chicken, perfectly cooked noodles, and a luxuriously creamy broth. I’ve been making this soup for years, tweaking the recipe to get it just right – the kind of soup that instantly transports you back to childhood, but with a grown-up twist.
The secret? A touch of cream and a secret ingredient – a little bit of white pepper – that really deepens the flavor. We start with bone-in, skin-on chicken thighs for maximum richness and then simmer them until fall-off-the-bone tender. This creates a beautiful, flavorful broth that’s the heart of the soup. The noodles, wide egg noodles, add a satisfying chew, and the fresh herbs – parsley and thyme – brighten everything up.
But the real showstopper is the addition of mini croutons! I’m obsessed with them. They add a delightful textural contrast and a burst of buttery goodness. I’ve used a simple homemade crouton recipe (stale bread, olive oil, garlic, and herbs) to make them – they’re incredibly addictive. This soup is perfect for a family dinner, a comforting lunch, or even a simple weeknight meal. It’s easy to make, endlessly customizable, and guaranteed to warm you from the inside out. Don’t be afraid to adjust the herbs and spices to your liking – this is your creamy chicken noodle soup!
Creamy Chicken Noodle Soup with Mini Croutons – Comfort in a Bowl!
Description
A rich and creamy chicken noodle soup featuring tender chicken pieces, wide egg noodles, and a velvety broth infused with fresh herbs. Topped with delightful mini croutons for added texture and a touch of buttery goodness. This soup is a comforting and satisfying classic, perfect for a cozy night in.
Ingredients
Instructions
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Sear the Chicken
Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the chicken thighs for 3-4 minutes per side until browned.
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Sauté Aromatics
Add the diced onion and minced garlic to the pot and sauté for 5 minutes, until softened.
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Simmer the Soup
Pour in the chicken broth and bring to a boil. Reduce heat, cover, and simmer for 30-40 minutes, or until the chicken is very tender.
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Shred Chicken
Remove the chicken from the pot and shred with two forks.
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Add Noodles & Cream
Add the egg noodles to the pot and cook according to package directions (usually 8-10 minutes). Stir in the shredded chicken, heavy cream, white pepper, parsley, and thyme. Heat through for 2-3 minutes.
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Make Croutons
While the soup is simmering, toss the bread cubes with 1 tablespoon of olive oil, minced garlic, salt and pepper. Bake in the oven at 180°C (350°F) for 8-10 minutes, or until golden brown and crispy.
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Serve
Season with salt and pepper to taste. Serve hot, topped generously with the homemade mini croutons.
Note
- For a richer flavor, use homemade chicken broth.
- You can substitute vegetable broth for chicken broth if preferred.
- Add other vegetables like carrots, celery, or peas for extra nutrients.
