Creamy Chicken Noodle Soup (quick)

No soup is as heartwarming as a creamy chicken noodle soup made from scratch!

This recipe turns the most simple ingredients into the ultimate hug in a bowl. Tender chicken and noodles in a creamy broth with fresh veggies. The perfect remedy for cold, blustery days or when the kids get the sniffles!

laddle full of Creamy Chicken Noodle Soup

Easy to Make

Why buy canned soup when you can whip up this easy, stovetop version in no time at all!

  • Uses fresh ingredients (you likely have most on hand already).
  • Use cooked chicken to make this recipe extra fast (great for leftovers or rotisserie chicken).
  • Raw chicken works great in this recipe, see the recipe notes for extended cook time.
  • Quick to make in just one pot.

ingredients to make Creamy Chicken Noodle Soup with pasta

Best Chicken Soup Ingredients

VEGETABLES Our recipe has all the traditional ingredients found in chicken noodle soup like onions, carrots, and celery.

CHICKEN Rotisserie chicken or leftover chicken make this soup extra fast but raw chicken can be used too (or even start with a whole chicken and boil it if desired).

If using raw chicken breasts, see the notes for the extended cook time.

PASTA Use any kind of pasta you’d like. Cook the pasta on the side and add it to each bowl. This keeps it from getting mushy and is better if you plan to have leftovers.

I love using fresh linguine (or even making it into a tortellini soup) because they cook so quickly.

Great Toppings

 Why not top with bacon bits, sliced green onions, or our own homemade garlic and herb croutons.

Serve up hot bowls of creamy chicken soup with air fryer grilled cheese sandwiches, or some cheesy garlic breadsticks.

How to Make Creamy Chicken Noodle Soup

Creamy delicious homemade soup is so easy to make, especially with pre-cooked chicken!

  1. Sauté veggies until tender (per the recipe below).

cooking vegetables and seasonings in pan to make Creamy Chicken Noodle Soup

  1. Add broth & seasonings and simmer until veggies are tender.
  2. Whisk cream & corn starch and add to the simmering with chicken.

adding ingredients to pot to make Creamy Chicken Noodle Soup

  1. Stir in pasta, season & serve immediately.

Tips for Creamy Soups

  • If adding extra vegetables, increase the amount of the broth so the pot doesn’t get overcrowded.
  • To use raw chicken, increase the broth by 2 cups and add two chicken breasts. Simmer the uncooked boneless chicken 20 minutes and 30 minutes if bone-in. Remove chicken, shred and add back to the pot.
  • Cook pasta on the side if you plan to keep leftovers.

To Thicken Soups

To thicken creamy soups stir in some potato flakes or combine cornstarch with an equal amount of water and stir into the simmering soup a little bit at a time.

Flavor Booster

If using a rotisserie chicken and you have lots of time, remove all the meat and set aside for the recipe. Then simmer the bones (with low sodium broth & some onion) for at least 2-3 hours or all day in the slow cooker on low to make a delicious broth that tastes like homemade.

bowls of Creamy Chicken Noodle Soup with a pot full beside it

Storing and Reheating

  • Reheat on the stovetop or in single servings in the microwave. Chicken soup will keep in the refrigerator about 4 days as long as it’s covered.
  • If freezing, cook pasta separately and do not add to the soup. Add fresh cooked pasta once thawed.
  • To freeze creamy chicken soup, ladle portions in quart or gallon-sized zippered bags and write the date on the outside and freeze up to 3 months. It may need to be thickened with cornstarch once thawed.

More Creamy Soups

Did you love this Creamy Chicken Noodle Soup? Be sure to leave a rating and a comment below! 

laddle full of Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup

This chicken noodle soup is creamy, flavorful, and full of chicken & fresh veggies!
Course Appetizer, Chicken, Lunch, Side Dish, Soup
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 336
Author Holly Nilsson

Ingredients

  • 1 tablespoon butter
  • 1 onion diced
  • 2 large carrots sliced
  • 2 ribs celery sliced
  • 4 cups chicken broth
  • 1 teaspoon poultry seasoning
  • 1 bay leaf
  • 4 ounces dry pasta such as spaghetti or linguine
  • 1 cup heavy cream
  • 1 ½ tablespoons cornstarch
  • 2 cups cooked chicken chopped
  • parsley for garnish optional

Instructions

  • Melt butter in a saucepan over medium heat. Add onion, carrots, and celery and cook 3-4 minutes or until onion is softened.
  • Add broth, seasoning, and bay leaf and cover. Simmer 10 minutes.
  • While the soup is simmering, cook pasta al dente according to package directions. Drain well.
  • Whisk cream and corn starch in a small bowl. Add to the soup along with chicken and let simmer 5 minutes more.
  • Remove bay leaf, stir in pasta, season with salt and pepper to taste.

Notes

  • If adding extra vegetables, increase the amount of the broth so the pot doesn’t get overcrowded.
  • To use raw chicken, increase the broth by 2 cups and add two chicken breasts. Simmer the uncooked boneless chicken 20 minutes and 30 minutes if bone-in. Remove chicken, shred and add back to the pot.
  • Cook pasta on the side if you plan to keep leftovers.
  • To thicken this soup further stir in some potato flakes or combine cornstarch with an equal amount of water and stir into the simmering soup a little bit at a time. 
  • If using a rotisserie chicken and time is not an issue, remove all the meat and set aside for the recipe. Then simmer the bones for at least 2-3 hours, or all day in the Crockpot or slow cooker on low to make a delicious homemade stock.

Nutrition

Calories: 336 | Carbohydrates: 22g | Protein: 19g | Fat: 19g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 669mg | Potassium: 458mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4733IU | Vitamin C: 14mg | Calcium: 68mg | Iron: 1mg
bowl full of Creamy Chicken Noodle Soup with writing
Creamy Chicken Noodle Soup in the pot with writing
bowls of Creamy Chicken Noodle Soup with a title
Creamy Chicken Noodle Soup in the pot and plated with a title

Originally posted at Spend with Pennies

Chinese Chicken Noodle Soup Dinner

Chinese Chicken Stock

Ingredients

3-4 lb chicken
10 cups water (cold)
3 slices​ fresh ginger
2​ scallions (cut into 1-inch pieces)
1 tablespoon Chinese rice wine (or dry sherry)
Salt and black (to taste)

Directions

Place the chicken in a large pot with 10 cups of water (or enough to cover).
Add the ginger, green onion, rice wine, or sherry. Bring to a boil over medium heat, occasionally skimming off the foam that rises to the top.
Add salt to taste and black pepper if desired.
Cover, reduce the heat, and simmer for 2 hours. Strain the broth and use as called for in recipes. Shred one cooked chicken breast for the soup recipe below. Use the remainder of the meat for other recipes.

Chinese Chicken Noodle Soup

Ingredients

8 cups Chinese chicken broth
4 garlic cloves, minced
1 tablespoon ginger, minced
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon brown sugar
2 tablespoons sherry or Chinese rice wine
2 teaspoons sesame oil
4 oz Asian curly noodles, cut into smaller pieces
3 medium carrots, thinly sliced
2 celery stalks, thinly sliced
6 denied shiitake mushrooms, soaked
1 medium onion, sliced
8 oz can water chestnuts, drained
Chilies, hot sauce, chili paste, optional

Add broth ingredients to a large saucepan. Cover and simmer for 10 minutes
to have ingredients infuse flavors.

Cook noodles according to the package.

Cut vegetables as needed.

Add carrots to the broth and simmer for 2 min. and remove but keep warm. Add
chicken and bok choy and cook for 2-3 min. until bok choy is tender.

Divide the broth between four bowls, add the noodles, carrots, chicken, and
bok choy in sections around the bowl and the green onions scattered in the
middle or the side.

Serve with hot sauce, optional.

Ginger Pork in Lettuce Leaves

6 servings

Ingredients

3/4 pound ground pork
1 red bell pepper, finely diced
1 garlic clove, minced
1 tablespoon minced peeled ginger
1 tablespoon Thai sweet chile sauce
1 tablespoon Asian fish sauce
2 teaspoons Asian sesame oil
1 tablespoon peanut oil
One 8-ounce can water chestnuts, drained and diced
2 scallions, thinly sliced
2 tablespoons oyster sauce
2 tablespoons chopped cilantro
24 lettuce leaves

Directions

In a medium bowl, combine the ground pork with bell pepper, garlic, ginger, chile sauce, fish sauce, and sesame oil l.

In a large skillet or wok, heat the peanut oil until shimmering. Add the pork mixture and stir-fry over high heat, breaking it up, until it is cooked through and starting to brown, about 8 minutes. Stir in the water chestnuts, scallions, oyster sauce, and cilantro and remove from the heat.

Spoon the pork into bowls. Stack the lettuce leaves on plates. To eat, spoon the pork onto the lettuce leaves, roll up,

Originally posted at Jovina Cooks Italian

Roasted Sweet Potatoes & Carrots – In the Air Fryer!

Roasted Sweet Potatoes and Carrots are extra easy peasy in the air fryer (but they can be made in the oven too)!

Sweet potatoes & carrots are cooked to tender perfection with a bit of brown sugar, cinnamon, and salt for the perfect side dish!

top view of Air Fryer Roasted Sweet Potatoes and Carrots glazed in a bowl

Easy Air-Fried Veggies

These can be oven roasted or air fried. If you’re new to air frying, you can find everything you need to know about air fryers here!

Veggies cooked in an air fryer are similar to roasted veggies and taste great because they come out caramelized!

Much like air fryer potatoes, they take a fraction of the time and come out fluffy inside and crispy on the outside.

cut up sweet potatoes and carrots with ingredients to make Air Fryer Roasted Sweet Potatoes and Carrots

Ingredients

VEGGIES Any kind of sweet potatoes and carrots work well in this recipe. Feel free to try rainbow-colored carrots or white/yellow sweet potatoes.

OIL/BUTTER Oil is great for making the seasonings stick and butter is added after cooking for flavor.

Air Fryer Roasted Sweet Potatoes and Carrots in the air fryer after cooking

Sweet or Savory

  • Brown sugar goes well with carrots and sweet potatoes, it’s great in this recipe to make a sweeter side with a dash of cinnamon.
  • If you’d prefer a savory dish, carrots and sweet potatoes pair well with fresh thyme or dill.
  • Either way, toss with butter and salt once they’ve cooked.

How to Roast Sweet Potatoes & Carrots

Just like most air fryer recipes, this cooked quickly compared to the oven version (but I’ve included directions for both below).

  1. Prepare sweet potatoes and carrots according to the recipe below.
  2. Toss veggies with all of the other ingredients except butter.
  3. Cook in the air fryer for about 15 minutes or in the oven for about 35 minutes.
  4. Toss with butter and serve.

Leftovers

  • Store leftover sweet potatoes and carrots in an airtight container in the refrigerator and they’ll last about 3 days.
  • Reheat them by placing them in a toaster oven or under the broiler for about 7 minutes.
  • Freeze to add to soups or stews.

Fave Air Fryer Veggies

Did you love these Air Fryer Sweet Potatoes and Carrots? Be sure to leave a comment and a rating below! 

close up of Air Fryer Roasted Sweet Potatoes and Carrots glazed in a bowl

Roasted Sweet Potatoes and Carrots

These Roasted Sweet Potatoes & Carrots are simply seasoned, cooked until crisp on the outside, tender on the inside!
Course Air Fryer, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 111
Author Holly Nilsson

Ingredients

  • 3 cups sweet potatoes peeled and diced 1″
  • 3 large carrots peeled and sliced
  • 1 tablespoon olive oil
  • ¼ teaspoon each salt & pepper
  • ¼ teaspoon ground cinnamon
  • teaspoon ground ginger
  • 1 tablespoon brown sugar optional
  • 1 tablespoon butter

Instructions

  • Toss all ingredients except butter in a bowl.
  • Preheat air fryer to 400°F.
  • Place into preheated air fryer. Cook 10 minutes.
  • Shake basket and cook an additional 4-7 minutes or until lightly browned and tender.
  • Toss with butter and serve.

Notes

For sweeter veggies, add a little bit of extra brown sugar with the butter when tossing.

For a more savory side, skip the brown sugar and cinnamon and opt for salt & pepper with thyme. Or toss fresh dill with the butter after cooking.

To roast in the oven, prepare as directed. Bake on a parchment-lined pan at 400°F for 35-40 minutes or until tender.

Nutrition

Serving: 1cup | Calories: 111 | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 175mg | Potassium: 339mg | Fiber: 3g | Sugar: 4g | Vitamin A: 15507IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 1mg
Air Fryer Roasted Sweet Potatoes and Carrots in the air fryer before cooking with writing
close up of Air Fryer Roasted Sweet Potatoes and Carrots before cooking with writing
Air Fryer Roasted Sweet Potatoes and Carrots in the air fryer with writing
Air Fryer Roasted Sweet Potatoes and Carrots in the air fryer and with ingredients to make glaze with a title

Originally posted at Spend with Pennies