Creamy Chicken Noodle Soup
Updated Oct 11, 2025
Make my homemade creamy chicken noodle soup with egg noodles, fresh veggies, and fresh herbs. Just 10 minutes to prep!
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This is the best creamy chicken noodle soup recipe!
Last winter, when everyone in my house came down with that never-ending cold, I threw together this creamy chicken noodle soup out of whatever I had in the fridge: chicken, veggies, and a little milk to make it rich. It ended up being so good that now it’s the version I make on repeat.
Happy Cooking!
– Yumna
Creamy Chicken Noodle Soup Ingredients
- Chicken: I use boneless, skinless chicken. I like shredding the chicken after it cooks, but you can also cut it into cubes before cooking. You can also use leftover cooked chicken, rotisserie chicken, or drained and rinsed canned chicken.
- Egg noodles: I use extra-wide egg noodles because they’re classic, but any pasta in your pantry works.
- Vegetables: I keep it traditional with carrots, celery, and onion. Read my tips on how to slice carrots, how to dice celery, and how to dice an onion. Feel free to add mushrooms, spinach, zucchini, or any other veggie you like.
- Unsalted butter: I recommend unsalted butter so you can better control the amount of salt in the recipe. Olive oil or avocado oil also works.
- Garlic: Here’s a quick tutorial on how to mince garlic.
- Creamy broth: I make homemade chicken broth or buy low-sodium chicken broth at the grocery store. You’ll also need 2% milk and all-purpose flour.
- Herbs and seasonings: Fresh rosemary, salt, pepper, parsley, and thyme. Use whatever fresh herbs you have!
How to Make Creamy Chicken Noodle Soup
Creamy Chicken Noodle Soup
Make my homemade creamy chicken noodle soup with egg noodles, fresh veggies, and fresh herbs. Just 10 minutes to prep!
Ingredients
- 3 tablespoons butter
- 1 onion diced
- 4 celery stalks diced
- 4 carrots sliced
- 2 garlic cloves minced
- 2 tablespoons fresh rosemary chopped
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup all-purpose flour
- 2 cups 2% milk
- 8 cups chicken broth
- 1 ½ pounds boneless skinless chicken breast
- 8 ounces egg noodles
- 2 tablespoons parsley chopped
Instructions
- In a large Dutch oven over medium heat, melt the butter. Add the onion, celery, and carrots and cook for 5–7 minutes, or until the onion is translucent and the vegetables begin to soften. Add the garlic, rosemary, and thyme and cook for 1 minute more, or until very fragrant. Season with salt and pepper.
- Add the flour, stirring with a wooden spoon to evenly coat the vegetables. Add the chicken stock, whisking to avoid lumps. Increase the heat to medium-high and bring the liquid to a boil. Add the chicken breasts, then reduce to a simmer. Cover and cook, stirring occasionally, for 20 minutes or until the chicken is cooked through.
- Remove the chicken from the pot and set aside on a cutting board. Bring the soup back up to medium heat, then add the egg noodles and milk. Cook, stirring occasionally, for about 8 minutes, or until the noodles are tender.
- Shred the chicken with two forks. Add it back to the pot, along with the fresh parsley. Stir to combine and serve.
Notes
- My Top Tip: Shred the chicken in your stand mixer. Fit it with the paddle attachment and mix at low speed for about 20 seconds. A hand mixer works, too.
- Storage: Store the soup in an airtight container in the fridge for up to 4 days. Reheat on the stove over medium-low heat or in the microwave until warmed through. If the soup is too thick, add a splash of broth or milk to thin it out.
- Freezing: I don’t recommend freezing this soup because of the dairy. If you do, store it in a freezer-safe container for up to 3 months. Keep in mind that the cream may separate a bit when you thaw it.
Nutrition
Calories: 480kcal, Carbohydrates: 49g, Protein: 40g, Fat: 14g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 126mg, Sodium: 542mg, Potassium: 1088mg, Fiber: 3g, Sugar: 8g, Vitamin A: 7267IU, Vitamin C: 8mg, Calcium: 155mg, Iron: 3mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Variations
- Add some cheese. Serve the soup with a sprinkling of shredded cheddar or Parmesan.
- Switch up the protein. Try leftover turkey, beans, or tofu in place of the chicken.
- Finish with a splash of lemon juice. Or white wine vinegar. It’ll cut through the cream and help balance the flavor.
Recipe Tips
- Shred the chicken in your stand mixer. Fit it with the paddle attachment and mix at low speed for about 20 seconds. A hand mixer works, too.
- Cut the vegetables into uniform pieces. This way, they’ll all finish cooking at the same time and blend into the soup well.
- Stir the soup often. Since all of the ingredients cook at different speeds, this helps prevent scorching.
Serving Ideas
- Bread: Air Fryer Bread, Homemade Pita Bread, French Bread Dinner Rolls
- Salads: Kale Pear Salad with Candied Walnuts, Fall Harvest Salad, Butternut Squash Quinoa Salad
- Fries: Air Fryer French Fries, Air Fryer Sweet Potato Fries, Avocado Fries
FAQs
Can I make this creamy chicken noodle soup without flour?
Yes! There are two ways to thicken the broth without flour. You can substitute the milk with heavy cream. Or, make a cornstarch slurry at the end: Mix together 1 tablespoon cornstarch and 1 tablespoon cold water until dissolved, then stir into the soup.
How do I stop my egg noodles from getting soggy?
Cook them separately from the soup so they stay al dente. Add them to serving bowls as needed, then top them with the soup. If you have leftovers, store the egg noodles in a separate container.
Comments
Whats the serving size? Im on a caloric deficit and would like to know the serving size.
Hi Lana, the serving size is about 1/2 to 2 cups. Please keep in mind that the nutrition information is an estimate, not an exact. If you make the soup you’ll have to let me know what you think.
This soup was amazingly delicious! It was probably the best soup I have ever made! I can’t wait to try more of your recipes Yumna!
Aw, thank you so much, Amy! I can’t wait to hear what you think of my other recipes!
First time making homemade chicken noodle soup… so good! My teenage boys went back for seconds so you know it was great ☺️
That’s awesome. So glad you and your boys enjoyed it!
Can this be made in the instant pot and if so what is the cook time?
I have yet to try this in an Instant Pot, but I think it could work!
I had leftovers chicken and made this today and it turned out so good, perfect for this weather
That makes me so happy to hear! Hope you stay warm and cozy!
I found this on your insta yesterday and my husband just made me this soup today for lunch (as I’m under the weather); he followed it with some exceptions to avoid having to go to the grocery store (subbed celery for zucchini; had to use dried rosemary and thyme from the spice cabinet instead of fresh; used Lactaid whole milk instead of 2% for our son’s dietary needs; chicken thighs instead of breast). Oh my goodness! This was the best soup we’ve possibly ever made! It was SO delish and the recipe was so easy to follow! I can not wait to try it again because if it was *this* good using all our in-house exceptions, it must be absolutely stellar following your exact recipe! So good! Thank you for sharing!! This will definitely be our new staple soup for anyone under the weather or when we’re craving the comfort of chicken noodle!
Hope you are feeling better! I am so glad you were able to make this recipe work with what you had on hand. Thank you so much! I am so happy you enjoyed!
Yumna, I made the creamy vegetable soup!! It is soo delicious and filling. Loved it. On to another soup soon!!
Thank you