If there’s one recipe that never fails to wrap my family in a warm hug after a long day, it’s creamy chicken noodle soup. The name alone brings up memories of rainy days, cozy socks, and that moment when the kitchen fills with the rich, savory aroma of home-cooked goodness. This isn’t just soup—it’s therapy, especially for those of us juggling grocery runs, school pickups, and, let’s be honest, the occasional meltdown (from us or the kids!).
I still remember the first time I made a pot of creamy chicken noodle soup in our tiny New York apartment—snow was falling outside, the twins were cranky, and I needed something fast, but nourishing. One pot, 50 minutes, and peace was restored. It’s now a weeknight regular. And friends, I think it’s about to become yours too.
Table of Contents
Why You’ll Love This Creamy Chicken Noodle Soup
- Quick and comforting. From stovetop to table in under an hour.
- Family-friendly. Even picky eaters go back for seconds.
- Budget-conscious. Pantry staples meet fresh flavors.
- Great for leftovers. (Though you might not have any!)
This soup is rich, creamy, and filling—but it doesn’t sit heavy. It’s that perfect balance of nostalgic and practical, kind of like a cozy flannel you can still wear to the grocery store.
What Does Creamy Chicken Noodle Soup Taste Like?
Imagine this: silky broth with just the right amount of creaminess, tender chicken that falls apart with a nudge, carrots and celery that bring a sweet, earthy backbone, and egg noodles soaking up all that flavor like little golden sponges. The kind of soup where you pause between bites to say, “Mmm.”
It’s savory, creamy, and deeply satisfying—think of it as your favorite classic chicken noodle soup, dressed up for fall.
Ingredients You’ll Need for Creamy Chicken Noodle Soup
Making this soup is easier than you think. Here’s what goes into this cozy masterpiece:
- 2 stalks celery, finely chopped
- 2 medium carrots, peeled and finely chopped
- ½ medium onion, chopped
- 1 tablespoon olive oil + 1 tablespoon butter – that combo adds a buttery base and richness.
- 3 garlic cloves, minced – flavor powerhouses.
- ¼ cup flour – for thickening that creamy broth just right.
- 4 cups chicken broth – use homemade or low-sodium store-bought.
- 1½ lbs chicken breasts – boneless, skinless (or swap with thighs if you love a deeper flavor).
- ¼ teaspoon Italian seasoning – adds subtle herby notes.
- 1 cup heavy cream – this is where the magic happens.
- 2 generous cups egg noodles – comfort in pasta form.
- Salt & pepper, to taste
- Fresh parsley, chopped – adds brightness and a pop of green.
📌 Looking for another creamy soup with rustic charm? Check out our Creamy Tuscan Chicken Soup
How to Make Creamy Chicken Noodle Soup (Step-by-Step)
Let’s walk through exactly how to make creamy chicken noodle soup that your family will swear you spent all day on (but really only took about 50 minutes). You don’t need fancy ingredients or complicated techniques—just one big pot, a little stirring, and a whole lot of love.
Step 1: Sauté the Aromatics
Start by heating 1 tablespoon of olive oil and 1 tablespoon of butter in a large, heavy-bottomed soup pot or Dutch oven over medium-high heat. This combo adds richness right from the start.
Once the butter has melted, toss in your finely chopped celery, carrots, and onion. Cook for about 5 to 7 minutes, stirring frequently, until the vegetables are soft and the onions are translucent. You want them tender but not browned—this forms the flavorful base of your creamy chicken noodle soup.
Want more hearty soups that start this way? You might also enjoy this comforting Tuscan White Bean Soup.
Step 2: Add Garlic and Build the Roux
Next, add your minced garlic and stir it in for about 30 seconds, just until fragrant. Be careful not to let it burn—it cooks fast!
Sprinkle ¼ cup of flour over the vegetables and stir constantly for 1 full minute. This forms a roux, which will thicken your soup later. It might look a little pasty, but don’t worry—this is exactly what you want. Keep stirring so nothing sticks to the bottom of the pot.
Step 3: Pour in Broth and Add Chicken
Slowly pour in 4 cups of chicken broth, stirring as you go to dissolve the flour and create a smooth, flavorful base. Make sure to scrape up any browned bits from the bottom of the pot—that’s pure flavor gold.
Gently place in your 1.5 pounds of uncooked chicken breasts (whole), sprinkle in ¼ teaspoon Italian seasoning, and pour in 1 cup of heavy cream. Give everything a good stir.
Bring the soup to a gentle boil over high heat, then reduce to a simmer. Cover the pot with the lid slightly ajar (this prevents boil-overs while keeping the heat in), and let it simmer for about 10 minutes. This will start to cook the chicken and blend all those cozy flavors.
Step 4: Add the Egg Noodles
Now it’s time for those egg noodles—the heart of any classic chicken noodle soup. Stir in 2 generous cups of uncooked egg noodles, making sure they’re fully submerged in the broth.
Cover the pot again (lid slightly ajar) and simmer for 8 to 10 more minutes, stirring once or twice during cooking. This helps prevent the noodles from sticking together or to the bottom of the pot.
By now, your kitchen probably smells like comfort itself.
Craving another creamy noodle soup? You’ll love this White Chicken Lasagna Soup—a rich and hearty alternative!
Step 5: Shred the Chicken
Once the chicken is fully cooked (it should register 165°F internally), remove it carefully with tongs and set it on a cutting board. Use two forks to shred or chop it into bite-sized pieces.
Return the shredded chicken to the pot and give everything a nice stir to blend it all together.
Step 6: Season and Finish
Taste your soup and season it with salt and freshly ground black pepper to your preference. Don’t be shy here—seasoning brings it all to life.
Finally, stir in 1 tablespoon of chopped fresh parsley for a pop of color and freshness. Ladle into bowls and serve hot.
This creamy chicken noodle soup is best enjoyed immediately while the noodles are still tender and the broth is rich and velvety.
Optional: For Even More Flavor…
- Add a squeeze of lemon juice for brightness.
- Stir in a handful of spinach or kale at the end for extra greens.
- Top with a sprinkle of Parmesan cheese for a little salty umami kick.
Tips and Tricks for Perfect Creamy Chicken Noodle Soup
- Use chicken thighs if you want extra flavor and tenderness.
- Don’t overcook the noodles. They’ll keep cooking in the hot soup and might get mushy.
- Add spinach or kale at the end if you want a veggie boost.
- Make it ahead? Just leave the noodles out and add them fresh when reheating.
- Too thick? Add a splash of broth or milk when reheating.
Storage Tips
Honestly, this soup is best enjoyed the day it’s made. But if you do have leftovers:
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Gently on the stove with a little extra broth or cream.
- Freezing Tip: Skip the noodles if you plan to freeze it. Add fresh ones when you reheat.
FAQs About Creamy Chicken Noodle Soup
Can I use rotisserie chicken instead of raw chicken?
Absolutely! Just add it at the end when you’d normally return the shredded chicken.
Is there a dairy-free option?
You can swap the cream for unsweetened full-fat coconut milk or a dairy-free creamer. It’ll taste different, but still cozy.
Can I use a slow cooker?
Yes, but you’ll need to sauté the veggies first. Then add everything (except noodles and cream), cook on low for 6–7 hours, stir in noodles and cream at the end for 30 minutes more.
Conclusion
Creamy chicken noodle soup is more than just a meal—it’s an act of care. Whether you’re feeding little ones with sniffles, needing a break from takeout, or just craving a bowl of warmth, this soup always delivers.
It’s quick, comforting, and deeply satisfying. And once you’ve made it, don’t be surprised if it becomes a new family favorite.
Let me know if it warms your home like it does mine—snap a photo, leave a review, or tag me over on Instagram. I’d love to see your pot of love simmering away.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
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Creamy Chicken Noodle Soup Recipe – Soothing, Easy, and Delicious
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This wholesome creamy chicken noodle soup is simple, warming comfort food! It has egg noodles, tender chicken, and an irresistible broth made with real cream.
Ingredients
- 2 sticks celery, chopped finely
- 2 medium carrots, peeled & chopped finely
- 1/2 medium onion, chopped
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1/4 cup flour
- 4 cups chicken broth
- 1.5 pounds uncooked chicken breasts
- 1/4 teaspoon Italian seasoning
- 1 cup heavy/whipping cream
- 2 generous cups uncooked egg noodles
- Salt & pepper to taste
- 1 tablespoon fresh parsley, chopped
Instructions
1. Sauté the celery, carrots, and onion with the butter and oil in a large soup pot over medium-high heat for 5-7 minutes.
2. Stir in the garlic and cook for about 30 seconds.
3. Stir in the flour and cook for about a minute.
4. Pour in the chicken broth and stir until the flour has dissolved. Add in the chicken, Italian seasoning, and cream. Increase the heat to high and bring the soup to a slight boil. Cover the pot with the lid slightly open.
5. Reduce the heat so it’s simmering gently. Let it cook for 10 minutes.
6. Stir in the noodles and cover the pot again (lid slightly open) for a further 8-10 minutes, stirring halfway to prevent sticking.
7. Take the chicken out of the pot, cut it up, then add it back in again. Season the soup with salt and pepper to taste, and stir in the fresh parsley. Serve immediately.
Notes
This soup feeds 4–6 depending on portion size.
It’s best eaten right away — the noodles will soak up the soup, so you may need to add a splash more chicken broth or cream when reheating.
1.5 pounds of chicken breasts generally equals 2 larger ones or 3 smaller ones. You can use boneless/skinless chicken thighs if you prefer.
Chicken is safe to eat when it’s reached an internal temperature of 165°F. Use an instant-read thermometer to test for doneness.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 125mg
Keywords: chicken, soup, creamy, comfort food, easy dinner
