How to make a soup creamy?

To make any soup creamy, start by using a fat-based roux—a mixture of butter and flour—as your base. Gradually whisk in milk, cream, or a non-dairy alternative to create a thickened broth. Smooth consistency comes from constant stirring while heating. Some cooks blend a portion of the soup and return it to the pot, enhancing the creaminess naturally. For dairy-free options, pureed white beans, cashews, or even potatoes work wonders.

What makes chicken noodle soup creamy?

The creaminess in chicken noodle soup typically comes from a combination of flour, butter, and milk. This trio transforms the broth from a clear liquid into a silky, rich foundation that hugs each ingredient. Unlike brothy versions, creamy chicken noodle soup simmers long enough for the starch in pasta and flour to contribute to its thickness, while dairy adds luscious texture and flavor. Even small additions like peas and corn contribute body and natural sweetness.

Why is chicken noodle soup important?

Chicken noodle soup holds a deep place in culinary culture, particularly as a comfort food during times of illness or stress. It’s often considered healing because it's warm, hydrating, and easy to digest. Beyond its physical benefits, it evokes memories of home, care, and tradition—making it emotionally restorative too. With a creamy twist, the soup becomes even more satisfying, offering an extra layer of comfort for both body and spirit.

How long does creamy chicken soup last?

Creamy chicken noodle soup can be refrigerated in an airtight container for up to 4 days. It’s best consumed within this window to preserve its taste and texture. If frozen, the soup can last for up to 2 months, though it’s recommended to leave out the pasta until reheating to avoid mushiness. Always reheat gently to maintain its creamy consistency and flavor integrity.

Creamy Chicken Noodle Soup: 6-Step Comfort Recipe Uncovered

Description

Creamy chicken noodle soup made easy—thick, rich, and wholesome. Your go-to comfort food for cozy nights.

Ingredients

- 10 oz boneless, skinless chicken breasts, sliced into thin cutlets
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp unsalted butter
- 1/2 medium onion, finely diced
- 2 garlic cloves, minced
- 2 celery stalks, chopped
- 1 carrot, chopped
- 3/4 cup corn kernels (thawed if frozen or drained if canned)
- 4 tbsp all-purpose flour
- 3 cups whole or low-fat milk (dairy or non-dairy)
- 2 cups low-sodium chicken broth
- 2 cups water
- 1 tsp salt
- 1 1/3 cups angel hair pasta or other small pasta, broken into small pieces
- 3/4 cup frozen peas
- 1/2 tsp chopped fresh parsley (optional)

For the Mini Croutons:

- 1 cup crustless bread, cut into 1/4-inch cubes
- 2 tsp olive oil
- Pinch of salt

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Instructions

Make Croutons: Preheat oven to 350°F. Toss bread cubes with olive oil and a pinch of salt. Spread on a baking sheet and bake for 8-10 minutes, turning halfway, until golden and crisp. Set aside.
Cook Chicken: Season both sides of the chicken with salt and pepper. Heat a large pot over medium-high heat. Add chicken and cook 1.5 minutes per side until lightly golden. Remove and chop into small cubes once cool.
Sauté Veggies: In the same pot, melt butter over medium heat. Add onion, garlic, celery, carrot, and cook for 5 minutes until softened.
Make the Base: Stir in flour and cook for 1 minute. Gradually add milk, stirring constantly until smooth. Add broth, water, and salt. Bring to a simmer.
Simmer Soup: Simmer for 5 minutes, stirring occasionally. The mixture will thicken as it cooks.
Add Pasta & Veggies: Increase heat and stir in pasta and corn. Cook for 5 minutes or until pasta is tender. Add peas and chopped chicken in the last 2 minutes.
Serve: Ladle soup into bowls, top with croutons and a sprinkle of parsley if desired.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: SOUPS
Method: Stovetop
Cuisine: American