Reames Chicken Noodle Soup Recipe: Creamy Comfort in a Bowl

This Reames chicken noodle soup recipe delivers creamy comfort in every bowl. Using Reames noodles gives the broth a rich, velvety texture that’s both soothing and satisfying, making it perfect for chilly days or when you need a warm hug.

With simple ingredients and straightforward instructions, you’ll achieve comfort food perfection. The combination of tender chicken, perfectly cooked noodles, and a creamy broth creates a dish that’s both nourishing and delicious, sure to become a family favorite.

Ingredients for Reames Chicken Noodle Soup

Simple ingredients come together to create this creamy, comforting Reames chicken noodle soup.

For the best results, use Reames noodles—they give the broth a rich texture. You can find them at most grocery stores or online. If you’re using frozen chicken, make sure it’s fully thawed before cooking. I like to keep low-sodium chicken broth on hand for recipes like this.

No Reames noodles? High-quality egg noodles are a great substitute. If you prefer a lighter creaminess, you can use half-and-half or a mixture of milk and cream. For added flavor, try using fresh thyme instead of dried—just use about three times the amount.

This soup reheats beautifully and gets better with time. Store leftovers in the fridge for up to 4 days or freeze for 3 months. When reheating, add a splash of cream or broth if it thickens too much.

Step-by-Step Instructions for Reames Chicken Noodle Soup

Let’s create this creamy comfort food together – straightforward steps ahead.

Step 1: Sauté the Aromatic Vegetables

In a large pot, melt 2 tablespoons of the 4 tbsp Unsalted Butter over medium heat. Add the 1 whole Medium Onion, 2 whole Carrots, and 2 stalks Celery Stalks. Cook for 8-10 minutes until the vegetables are tender and fragrant. You’ll know they’re ready when they start to soften and release their aroma.

Stir occasionally to prevent burning. The mixture should be lightly browned and smell sweet – this is where the magic begins. If you notice the vegetables browning too quickly, reduce the heat to medium-low.

Step 2: Add Garlic and Chicken

Add the 3 cloves Garlic Cloves to the pot and cook for 1 minute until fragrant. Be careful not to burn the garlic – it can go from perfect to bitter quickly. Then add the 1 lb Boneless, Skinless Chicken Breast and cook until it’s browned on all sides and cooked through, about 5-7 minutes.

Remove the chicken from the pot and set it aside to cool slightly. The chicken will be easier to shred once it’s cooled a bit. Leave the vegetables in the pot as they’ll continue to simmer in the broth.

Step 3: Create the Roux and Add Broth

Add the remaining 2 tablespoons of Unsalted Butter to the pot. Once melted, sprinkle in the 2 tbsp All-Purpose Flour and whisk to form a smooth roux. Cook for 1-2 minutes until it’s lightly golden, stirring constantly to prevent lumps.

Gradually pour in the 4 cups Chicken Broth, whisking continuously to avoid lumps. Bring the mixture to a gentle simmer. If you notice any lumps, don’t worry – just whisk vigorously to smooth them out.

Step 4: Finish with Cream and Noodles

Shred the cooked chicken into bite-sized pieces and return it to the pot. Stir in the 1 cup Heavy Cream, 1 tsp Dried Thyme, 1 tsp Salt, and 0.5 tsp Black Pepper. Add the 8 oz Reames Noodles and simmer for 8-10 minutes until they’re tender but still have a bit of bite.

Taste and adjust the seasoning as needed. If the soup is too thick, add a splash more Chicken Broth. If it’s too thin, let it simmer for a few more minutes to reduce. Serve hot and enjoy the comforting, creamy goodness.

Regional Styles of reames chicken noodle soup

Southern Comfort Variation

This Reames chicken noodle soup gets a Southern twist when you add 1-2 tsp Cajun seasoning to the pot during the last 10 minutes of simmering. The bold spices complement the creamy broth beautifully. I love adding a dash of hot sauce at the table for extra heat. 🔥

New England Style

For a heartier version, add 1 cup diced potatoes along with the carrots and celery. The starchy potatoes thicken the broth further and add satisfying heft. I use Yukon Gold potatoes for their creamy texture and buttery flavor.

Midwestern Approach

In the Midwest, cooks often add a splash of fresh parsley at the end for brightness. You can also substitute 1 cup heavy cream with 1 cup whole milk and 2 tbsp butter for a slightly lighter version. This maintains creaminess while reducing richness.

Creole Inspiration

Transform this into a Creole-inspired dish by adding 1/2 cup diced Andouille sausage when you return the chicken to the pot. The smoky sausage adds depth and a touch of heat. I like to serve this version with crusty French bread for dipping.

Modern Lightened Version

For a lighter take, replace 1 cup heavy cream with 1 cup Greek yogurt or 1/2 cup Greek yogurt mixed with 1/2 cup milk. This maintains creaminess while cutting calories. You can also use low-fat chicken broth to reduce the overall fat content.

Frequently Asked Questions