If you think Chicken Noodle Soup is boring, this post is for you! As we come into the colder autumn/winter weather, this hearty, creamy soup is so cozy and satisfying, not to mention, absolutely delicious! It takes chicken noodle soup to a whole new level.

My suggestion of using tagliatelle noodles creates a thicker, heartier soup that I adore! However, if you prefer a thinner soup, or if they are all you have in your pantry, any other pasta or egg noodles will work great, as well.

I was initially skeptical of the turmeric, but I’m here to tell you do not be afraid of it! While it’s not a common ingredient in chicken noodle soup, it works so well. This dish maintains that classic flavor you want in a bowl of chicken noodle soup and improves upon it. And that isn’t even mentioning the additional health benefits the turmeric offers.

As a bonus, this soup freezes beautifully! We keep at least two servings in our freezer at all times for an easy, nutritious meal any time we need one. Simply leave out the noodles before freezing it, and add them in when you reheat the soup to serve it.

If you’re searching for the perfect fall meal to warm your bones and feed your soul, try this one; you won’t regret it!

Creamy Chicken Noodle Soup
Original recipe: The Prairie Homestead Cookbook

3 TBSP extra-virgin olive oil
1 medium onion, diced
2 carrots, diced
2 stalks celery, diced
4 cloves garlic, minced
¼ C all-purpose flour
2 bay leaves
2 TBSP dried parsley
1 tsp paprika
1 tsp dried rosemary
½ tsp ground turmeric
½ tsp sea salt
¼ tsp freshly ground black pepper
6 C chicken stock
16-oz dry tagliatelle noodles
1 C heavy cream
4 C chicken, cooked and diced*

In a stockpot over medium heat, heat the olive oil. Sauté the onion, carrots, and celery until the onion is tender, about 6 minutes. Add the garlic and let it cook until fragrant, about 1-2 minutes.

Stir in the flour, along with all the seasonings. Let them cook for 3 minutes, stirring frequently, allowing the spices to bloom and the flour taste to cook off.

Pour in the stock, and increase the heat to high. Once the stock begins to boil, add the pasta and simmer until al dente (tender but firm). Lower the heat to medium, stir in the cream and chicken, and cook until heated through. Serve immediately.

* TIP: While any cut of chicken will work in this soup, I heartily recommend using bone-in chicken thighs that have been roasted in the oven with salt and pepper. If you’re watching your fat intake, roast bone-in chicken breasts instead. (If you get bone-in/skin-on, remember to remove the skin before adding to the soup.) This method of preparing the chicken adds so much extra flavor to the soup, it’s worth the extra effort!

As a sidenote, I want to wholeheartedly recommend the entirety of The Prairie Homestead Cookbook. If you aren’t familiar with Jill at The Prairie Homestead, I highly suggest that you acquaint yourself! Her no-nonsense recipes are consistent and delicious, and I love her views on whole, clean foods, even for those of us who wouldn’t last a week as an actual homesteader. ((raises my hand))