Creamy Chicken Soup with Egg Noodles

A Comforting, Nourishing Soup for Chilly Days and Sick Kids Alike

When soup season hits, there’s nothing better than a big pot of something warm and soothing simmering on the stove. This Cozy Chicken & Veggie Soup is exactly that — comforting, nourishing, and filled with simple ingredients that hit the spot when the weather turns cold (or when the sniffles make their rounds).

It’s the kind of soup that feels like a hug in a bowl — tender chicken, hearty veggies, and a flavorful broth that tastes even better the next day. It’s easy enough to make on a weeknight, but cozy enough to serve for Sunday dinner.

Whether you’re caring for sick kids, meal-prepping for the week, or just craving something warm and wholesome, this one’s a keeper.

Why You’ll Love This Recipe

• The ultimate cozy soup for cold weather and cold season

• Loaded with veggies and protein for a nourishing, balanced meal

• Freezer-friendly and perfect for make-ahead lunches

• Kid-approved comfort food that tastes homemade and wholesome

Ingredients:

• 1/2 stick butter

• 1 medium onion, diced

• 3 carrots, peeled and sliced (I dice 1/2 for sauteeing and slice 1/2 for adding to the soup)

• 2 celery stalks, diced

• 2 cloves garlic, chopped (or 2 tbsp minced garlic)

• 1 tablespoon salt (plus more to taste)

• ½ tablespoon dry dill

• 1 bunch fresh rosemary (whole sprig + more chopped)

• 8 cups chicken broth

• 3 cups cooked chicken, shredded (rotisserie works great!)

• 4 cups egg noodles

• 1 tbsp rice vinegar (optional, for brightness or substitute lime juice)

• 1/2 tbsp soy sauce

• 1/2 C cream

• Dollop sour cream

• Fresh herbs, for garnish

Instructions

1. Sauté the aromatics:
   In a large pot, saute butter over medium heat with garlic, onion, carrots, celery and salt. Cook for 3-5 minutes, until softened. Add rosemary and dill and cook for another 2 minutes.

2. Simmer the soup:
   Pour in the chicken broth and bouillon and bring to a simmer. Add pasta and cook for about 5-8 minutes, until pasta is al dente.

3. Add chicken:
   Stir in shredded chicken. Simmer for another 3 minutes to heat through. Add rice vinegar and soy sauce. Taste your broth and adjust seasoning to taste.

4. Finish and serve:
   Garnish with fresh herbs and serve warm with crusty bread of saltines.