This Creamy Chicken Noodle soup is a warm hug in a bowl! I love it for a weeknight dinner or to prep my lunches for the week. It has cream, parmesan, kale and elbow pasta for the perfect soup!
If you loved this Creamy Chicken Noodle, then you have to try my other soup, Tomato Basil Bisque Recipe. Another veggie packed dish is my Creamy Garlic Parmesan Chicken Pasta!
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Ingredients for Creamy Chicken Noodle
- Chicken breasts: I am using 2 large chicken breasts for this Creamy Chicken Noodle. You could also use thinly sliced chicken thighs or chicken tenders.
- Flaky sea salt: To bring out the flavors in your chicken and liven up your dish.
- Ground pepper: I like to use a pepper grinder for my savory dishes, it tastes so fresh!
- Olive oil: I primarily use olive oil when cooking, I also love using other healthy fats like coconut oil, avocado oil, beef tallow or ghee.
- Garlic cloves: For the perfectly pungent and garlic layer of flavor!
- Carrots: Carrots and onions are the perfect base for any soup.
- White cooking wine: Dry white wines such as pinot grigio, sauvignon blanc or unoaked chardonnays are best for cooking. I personally grab a “white cooking wine,” you can usually find this on the aisle with vinegars and cooking oils. If you do not want to use wine, you could easily sub any broth, water or any vinegar like white wine vinegar or sherry vinegar.
- Onion: I love onions in the base of my soup, it gives the perfect texture and mild flavor.
- Kale: For an extra green veggie that goes great with the cream! You could also use spinach here.
- Cremini mushrooms: I love the flavor of cremini mushrooms, you could also use any white or button variety.
- Elbow pasta: I love the elbow pasta in this dish, you could also use penne, shells, or any small pasta.
- Chicken or beef broth: Any broth you have on hand will work! I typically always have beef broth on hand so that's what I use.
- Heavy cream: The perfect add for a creamy soup, you could also use whole milk or half & half.
- Parmesan cheese: Any hard cheese will work such as parmesan, romano or pecorino cheese.
See recipe card for quantities.
Equipment for Creamy Chicken Noodle
Large pot: For searing the chicken and cooking the soup. I am using my dutch oven for this.
Storage
You can store this soup for 3-4 days in fridge. I love to make a batch and split into bowls for an easy and healthy lunch to grab during the week.
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Creamy Chicken Noodle
This Creamy Chicken Noodle soup is a warm hug in a bowl! I love it for a weeknight dinner or to prep my lunches for the week. It has cream, parmesan, kale and elbow pasta for the perfect soup!
Ingredients
For the Chicken:
- 1 tablespoon olive oil
- 1 lb chicken breasts
- 1 ½ teaspoon flaky sea salt
- ¼ teaspoon ground pepper about 6 pepper grinds
For the Soup:
- 3 garlic cloves minced
- 3-4 large carrots peeled and chopped (about 1 ½ cups)
- ¼ c white cooking wine
- ½ onion chopped (about 1 c)
- 4 cups kale chopped
- 4 cremini mushrooms chopped (about 1 c)
- ½ teaspoon flaky sea salt
- ¼ teaspoon ground pepper about 6 pepper grinds
- ⅔ c elbow pasta
- 5 c of chicken or beef broth
- 1 c heavy cream
- ⅓ c parmesan cheese parmesan, romano or pecorino cheese
Instructions
- Heat a large pot or dutch oven to medium high heat. Season both sides of chicken thighs with salt and pepper. Add olive oil to the skillet and cook chicken 5-6 minutes each side until 165°F internally. When cooked, set chicken aside to cool and keep skillet on medium heat.
- Add the carrots, onion, mushrooms, minced garlic, white wine to pot and sauté 3-5 minutes until tender. Add the broth, kale, elbow pasta and additional salt and pepper.
- Bring to a boil and then reduce heat to low and simmer for 10-15 minutes. Stir the pot occasionally so the pasta doesn't stick. Once cooked, the pasta should be tender. Add the heavy cream and parmesan cheese and cook for an additional 2-3 minutes on low. Enjoy!
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