There’s nothing quite like a warm, comforting bowl of creamy chicken noodle soup especially on chilly days or when you need a little pick-me-up. This isn’t just your average chicken noodle soup; it’s extra creamy, extra cozy, and packed with flavor. Every spoonful is filled with tender chicken, hearty noodles, and a velvety broth that wraps you in pure comfort.
It’s the kind of meal that makes you slow down and savor the moment. Whether you’re battling a cold, looking for a quick weeknight dinner, or just craving something deliciously homemade, trust me—this one’s a winner.
Why You’ll Love This Recipe
Ultra Comforting: It’s like a warm hug in a bowl, perfect for cozy nights in.
Rich & Creamy: The broth is thickened to perfection, making it extra satisfying.
Quick & Easy: Ready in under an hour with simple ingredients you likely already have.
One-Pot Meal: Less mess, less cleanup, more deliciousness.
Perfect for Leftovers: Tastes even better the next day, making it great for meal prep!
Ingredients in Creamy Chicken Noodle Soup
Chicken Breast or Thighs: Tender, juicy, and the heart of this soup. Use rotisserie chicken for a shortcut!
Egg Noodles: The classic choice—soft, chewy, and perfect for soaking up the creamy broth.
Carrots & Celery: Classic soup veggies that add texture, color, and sweetness.
Onion & Garlic: Aromatic and essential for building deep, rich flavor.
Butter & Flour: This duo creates a light roux to thicken the broth beautifully.
Chicken Broth: The flavorful base that ties everything together.
Heavy Cream or Half-and-Half: Adds that signature creamy richness.
Thyme & Parsley: Herbs that give the soup a fresh, comforting taste.
Salt & Pepper: Simple seasonings that bring out all the flavors.
Optional: Parmesan Cheese for extra depth and a slightly cheesy touch.
Instructions
Sauté the Vegetables: In a large pot, melt butter over medium heat. Add the onions, carrots, and celery, cooking until softened. Stir in the garlic and cook for another 30 seconds.
Make the Roux: Sprinkle flour over the veggies and stir well. Cook for about 1 minute to get rid of the raw flour taste.
Add the Broth & Chicken: Gradually whisk in the chicken broth, making sure there are no lumps. Add the chicken, thyme, salt, and pepper. Let it simmer until the chicken is cooked through.
Shred the Chicken: Remove the chicken, shred it with two forks, and return it to the pot.
Cook the Noodles: Add the egg noodles and let them simmer until tender.
Make It Creamy: Stir in the heavy cream (and Parmesan if using) for a silky, rich texture.
Final Touches: Taste and adjust seasoning if needed. Garnish with fresh parsley and serve warm!
How to Serve Creamy Chicken Noodle Soup
- With Crusty Bread: The perfect way to soak up all that creamy goodness.
- With a Side Salad: A fresh green salad balances the richness of the soup.
- Topped with Extra Parmesan: Because cheese makes everything better.
- With Crackers or Biscuits: Adds a delightful crunch to each bite.
- As Is: Honestly, it’s so good on its own, you don’t need anything else!
Additional Tips
- Use Leftover Chicken: Rotisserie chicken or pre-cooked shredded chicken makes this even faster.
- Don’t Overcook the Noodles: They’ll continue to absorb broth, so cook them just until tender.
- Want It Thicker? Add a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) to thicken it more.
- Make It Lighter: Swap heavy cream for milk or a mix of milk and broth.
- Gluten-Free Option: Use gluten-free noodles and swap flour for a cornstarch slurry.
FAQ Section
Q1: Can I make this soup ahead of time?
A1: Yes! Just leave the noodles out until reheating to keep them from getting mushy.
Q2: How do I store leftovers?
A2: Store in an airtight container in the fridge for up to 3 days.
Q3: Can I freeze this soup?
A3: Yes, but freeze it without the noodles—add them fresh when reheating.
Q4: How do I reheat this soup?
A4: Warm on the stovetop over low heat, adding a splash of broth if needed.
Q5: Can I use a different type of pasta?
A5: Absolutely! Small pasta like ditalini or rotini works well, too.
Q6: What if I don’t have heavy cream?
A6: You can use whole milk or even a mix of milk and Greek yogurt for a lighter version.
Q7: Can I make this in a slow cooker?
A7: Yes! Add everything except the noodles and cream, cook on low for 6 hours, then add the noodles and cream in the last 20 minutes.
Q8: How do I make it dairy-free?
A8: Use coconut milk or a dairy-free alternative instead of heavy cream.
Q9: What herbs pair well with this soup?
A9: Thyme, rosemary, sage, and a bay leaf add great depth of flavor.
Q10: Can I make this spicy?
A10: Yes! Add a pinch of red pepper flakes or a dash of hot sauce.
Final Thoughts
If you love creamy, comforting, homemade soup, this Creamy Chicken Noodle Soup will quickly become a favorite. It’s easy, satisfying, and perfect for any time you need a cozy meal. Make it once, and I promise you’ll be making it again and again!
Print
Creamy Chicken Noodle Soup
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Creamy Chicken Noodle Soup is the ultimate comfort food! Loaded with tender shredded chicken, hearty noodles, and fresh vegetables, this homemade soup is rich, satisfying, and perfect for chilly days. Easy to make and loved by the whole family!
Ingredients
- 6 cups low-sodium chicken broth
- 5 cups water
- Salt, to taste
- 3–4 chicken thighs, skinless (bone-in or boneless)
- 2 Tbsp olive oil
- 1 medium onion, finely chopped
- 3 medium carrots (2 grated, 1 sliced into thin rings)
- 2 medium celery stalks, finely chopped
- 2 cups pasta (rotini, egg noodles, or preferred type)
- 1 cup corn (from a 15 oz can or 1 cooked cob)
- 4 Tbsp unsalted butter
- 1/3 cup all-purpose flour
- 1/2 cup heavy cream
- 3 Tbsp fresh or frozen dill
- 1 tsp Mrs. Dash seasoning (or any salt-free seasoning)
Instructions
-
Cook the Chicken:
- In a large soup pot, combine chicken broth, water, and ½ Tbsp salt.
- Bring to a boil, add chicken thighs, and cook uncovered for 20 minutes.
- Skim off any impurities from the surface.
-
Sauté the Vegetables:
- Heat 2 Tbsp olive oil in a large pan over medium heat.
- Add chopped onion and sauté until softened (5 minutes).
- Increase heat to medium-high, then add grated carrots and chopped celery.
- Sauté for 5-7 minutes, stirring often, until soft and golden.
- Transfer to the soup pot.
-
Shred the Chicken:
- Remove chicken thighs from the pot and let them cool slightly.
- Use forks or hands to shred the meat, discarding bones and fat.
- Return shredded chicken to the pot.
-
Add Noodles & Vegetables:
- Stir in pasta, sliced carrots, and corn.
- Simmer for 15 minutes, until pasta reaches desired tenderness.
- Skim off any excess oil if desired.
-
Make the Creamy Base:
- In a medium saucepan over medium heat, melt butter.
- Whisk in flour and cook, whisking constantly, for 1-2 minutes, until slightly golden.
- Ladle in 1 cup of hot broth from the soup pot, whisking until smooth.
- Stir in heavy cream, then transfer the mixture back to the soup pot, stirring well.
-
Season & Finish:
- Add Mrs. Dash seasoning and salt to taste.
- Stir in dill and bring soup to a final boil.
- Turn off heat and serve warm.
Notes
- For a lighter soup, use half-and-half instead of heavy cream.
- Customize it! Add peas, spinach, or mushrooms for extra nutrition.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat over low heat
Nutrition
- Serving Size: bowl
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 550mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg