There’s nothing quite like a warm bowl of chicken noodle soup to make you feel good. It’s the ultimate comfort food, especially when you need something easy and comforting. I know I always reach for it when I want a simple, satisfying meal.
Today, I’m sharing two fantastic chicken noodle soup recipes, each with its own special touch. Whether you’re after something rich and creamy or a light and fresh dairy-free option, you’ll find a perfect soup here.
Jump to Recipe:
Crack Chicken Noodle Soup: Creamy Chicken Comfort
This soup is a real treat! It brings together rich flavors for a comforting meal that everyone will love.
It’s hearty, creamy, and seriously satisfying, making it a wonderful meal for any day.
Key Ingredients & Tips for Crack Chicken Noodle Soup
- Ranch Seasoning: This gives the soup its signature flavor. Make sure to use a good quality ranch seasoning packet for the best taste.
- Cream Cheese: Stir it in at the end for a creamy, thick texture. It makes this chicken noodle soup extra rich.
What You Need for this Chicken Soup
- 1 tbsp olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 2 cups cooked shredded chicken
- 4 oz egg noodles
- 4 oz cream cheese, softened
- 1 packet (1 oz) ranch seasoning mix
- Fresh parsley, chopped (for garnish)
⏱️ Time: 30 minutes🍽️ Yields: 4-6 servings
How to Make This Creamy Chicken Noodle Soup
Step 1: Sauté the Aromatics
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until it softens, about 5 minutes. Stir in the minced garlic and cook for another minute until it smells fragrant.
Step 2: Simmer the Broth
Pour in the chicken broth and bring it to a gentle simmer. Make sure it’s hot before you add the next ingredients.
Step 3: Add Chicken & Noodles
Stir in the cooked shredded chicken and the egg noodles. Cook according to the noodle package directions, usually 5-7 minutes, until the noodles are tender.
Step 4: Make It Creamy
Reduce the heat to low. Add the softened cream cheese and the ranch seasoning mix. Stir constantly until the cream cheese melts completely and the soup is smooth and creamy. Do not let the soup boil after adding the cream cheese.
Step 5: Serve
Ladle the soup into bowls. Garnish with fresh chopped parsley if you like. Serve warm and enjoy your comforting chicken noodle soup!
📝 Final Note
This creamy soup thickens as it cools. If you have leftovers, you might want to add a splash of extra chicken broth when reheating to reach your desired consistency.
Dairy Free Chicken Noodle Soup: Healthy & Hearty
If you need a comforting soup without dairy, this recipe is perfect. It’s warm, soothing, and packed with goodness.
You’ll love how simple and flavorful this dairy-free chicken noodle soup is, making it a healthy option for your family.
Key Ingredients & Tips for Dairy Free Chicken Noodle Soup
- Good Quality Broth: Since there’s no cream, a flavorful chicken broth is key. Choose a low-sodium option so you can control the saltiness yourself.
- Lots of Veggies: Load up on carrots, celery, and fresh herbs for extra flavor and nutrients. They make the soup hearty and satisfying without dairy.
What You Need for this Healthy Soup
- 1 tbsp olive oil
- 1 medium yellow onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 8 cups chicken broth (dairy-free)
- 1 bay leaf
- 1 tsp dried thyme
- Salt and black pepper to taste
- 2 cups cooked shredded chicken
- 6 oz egg noodles (ensure dairy-free if strict, or use gluten-free pasta)
- Fresh parsley, chopped (for garnish)
⏱️ Time: 25 minutes🍽️ Yields: 4-5 servings
Simple Steps for Dairy Free Chicken Noodle Soup
Step 1: Sauté the Vegetables
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until they start to soften, about 5-7 minutes. Stir in the minced garlic and cook for one more minute until it smells fragrant.
Step 2: Simmer the Broth
Pour in the chicken broth. Add the bay leaf and dried thyme. Bring the soup to a gentle boil, then reduce the heat to a simmer. Let it cook for about 10 minutes to allow the vegetable flavors to blend together.
Step 3: Cook Noodles & Chicken
Add the cooked shredded chicken and your chosen egg noodles (or dairy-free pasta) to the pot. Cook until the noodles are tender, following the package instructions.
Step 4: Finish and Serve
Remove the bay leaf. Season the soup with salt and black pepper to your liking. Stir in fresh chopped parsley right before serving for a burst of fresh flavor. Ladle into bowls and serve warm.
📝 Final Note
For a slightly thicker soup without adding dairy, you can mash a few of the cooked carrots against the side of the pot or add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) at the end, stirring until thickened.
