Creamy Chicken Noodle Soup

5 from 43 votes

Homemade creamy chicken noodle soup with egg noodles, fresh veggies and herbs! A delicious, comforting creamy chicken soup recipe you're sure to love!

This post may contain affiliate links. Please read our disclosure policy.

There’s nothing quite like a big bowl of creamy chicken noodle soup on a cold winter day. The combination of perfectly cooked egg noodles, sweet carrots, onions, and celery with chicken in a creamy broth with fresh rosemary and garlic is just irresistible. Not to mention that this recipe is easy to follow, and it results in a delicious, creamy soup that feels like a big warm hug! This homemade chicken soup recipe is sure to make it to your favorite list!

One bowl of soup garnished with pasley with another bowl, a spoon, dish of parsley, and pepper grinder nearby.
Want to save this recipe?
Just type your email below and I’ll send it to you. And as a bonus you’ll get delicious new recipes from me!

Chicken noodle soup is, without a doubt, one of the most popular comfort foods. It is incredibly easy to make and my whole family loves it! When you add a little dairy and a thickening agent like flour or cornstarch to the broth, you get a thick and creamy soup that adds a whole new dimension to a beloved classic!

why you’ll love this creamy chicken noodle soup

  • Comforting. There’s something about a rich, creamy broth that just warms you up from the inside out. It’s like an internal hug that just makes you feel good, and this creamy chicken noodle soup definitely delivers all the feels.
  • Simple to make. Even with this creamy chicken noodle soup recipe being made from scratch, it is so easy to follow and comes together quickly! The flavor is phenomenal, so much better than canned soup!
  • Versatile. This homemade chicken soup recipe is not one that you have to follow to a T. You can add, subtract and substitute any ingredients you like! You can also adjust the seasonings and spices to your liking, making it perfect if you’re looking for a great soup to add to your weeknight meals.
  • Kid-friendly. For those of you with fussy eaters, fear not! This creamy chicken noodle soup is one that both you and your kids will love! The flavors are simple and mild. Plus, it’s a great way to sneak some veggies in too.

Ingredients to make creamy chicken noodle soup

  • Chicken: I like to use boneless, skinless chicken breast cooked right in the broth and then shredded. If you prefer cubed chicken, you can cut your chicken in squares before cooking. Just keep an eye on them, as the cooking time will be quicker than using a whole breast.
  • Noodles: Egg noodles are a fundamental ingredient in chicken noodle soup. The texture and even shape make the soup as much as the chicken does. I used extra wide egg noodles to add more substance, but any kind will do.
  • Vegetables: Carrots, celery, and onion are the traditional vegetables used in this soup recipe. Feel free to add other vegetables as desired, like mushrooms or spinach, for example.
  • Creamy broth: The broth is the base of this creamy chicken noodle. You can use homemade chicken broth if you have any on hand or opt for low-sodium chicken broth from your grocery store. To make this soup creamy, you will need some milk and flour to give it a thicker consistency.
  • Spices and seasonings: Fresh rosemary, garlic, salt, pepper, parsley, and thyme are what I used to flavor my soup. You can adjust the amounts to your liking, but I suggest adding the parsley at the end of cooking as a garnish for a pop of bright freshness.
Ingredients for recipe: milk, parsley, onion, noodles, celery stalks, carrots, garlic, spices, butter, flour, broth, and chicken breast.

How to make the best creamy chicken noodle soup

  1. In a large pot, melt the butter. Add onion, celery, and carrots, and cook until the vegetables begin to soften.
  2. Add garlic, rosemary, and thyme, and cook until very fragrant.
  3. Add the flour, stirring with a wooden spoon, to evenly coat the vegetables.
  4. Add chicken stock, whisking to avoid lumps. Increase the heat and bring the liquid to a boil.
  5. Add chicken breasts. Cover and cook, stirring occasionally until the chicken is cooked through.
  6. Remove the chicken from the pot. Add egg noodles and milk. Cook, stirring occasionally until noodles are tender. Add chicken back to the pot. Stir everything to combine and serve.
6 image collage making soup in one pot: 1- cooked onions, celery and carrots in dutch oven, 2- herbs and garlic added, 3- flour sprinkled over veggies with a wooden spoon stirring, 4-liquid being whisked, chicken breast added, chicken shredded and added back with egg noodles and parsley.

Tips for making the best creamy chicken noodle soup

  1. Shred the chicken in your stand mixer! Even though it’s not difficult, sometimes shredding chicken is a kitchen task I dread! One way to make quick work of it is by tossing the cooking chicken in your stand mixer fitted with the paddle attachment. Mix at low speed for about 20 seconds, and you’ll have perfectly shredded chicken every time!
  2. Cut your vegetables into uniform pieces. When it comes to cutting vegetables, the size of each piece matters. For example, if you cut your carrots too thickly, they will take longer to cook and not blend as well with the soup. Cut all of your vegetables into small, uniform pieces for even cooking.
  3. Adjust the thickness of the soup. To thicken up this creamy chicken noodle soup, you can add a bit of cornstarch to the broth before adding in the noodles. This will give it an extra-creamy texture. On the other hand, if you prefer a thinner broth, just reduce the amount of cream and/or flour used.
  4. Stir the soup often. Since all of the ingredients cook at different speeds, stirring the soup occasionally will help to prevent scorching. Also, be sure not to overcook your egg noodles, as they can become mushy and difficult to eat if cooked too long.
  5. Garnish with parsley. Fresh parsley is a simple yet wonderful way to add a pop of freshness and color to your homemade soup. Sprinkle some over the top of each bowl just before serving.
  • Swap the pasta. Egg noodles are classic, but this is a great recipe to use up whatever pasta odds and ends might be in your pantry.
  • Swap the herbs. If you don’t have all of the herbs listed, feel free to use whatever herbs you do have on hand.
  • Add a bit of heat. To give this soup some kick, add a pinch of cayenne pepper or red pepper flakes to the broth while it simmers.
  • Add more vegetables. Mushrooms, spinach, kale, and even zucchini are all excellent additions to this creamy chicken noodle soup.
  • Add a bit of cheese. A sprinkling of shredded cheese over the top is always a delicious way to serve up your soup. Parmesan or cheddar works great here.
  • Switch up the protein. You can use leftover turkey, or even beans or tofu in place of the chicken.

how to store & reheat creamy chicken noodle soup

To store: Allow the soup to cool completely before transferring it to an airtight container and placing it in the fridge.

To reheat: Reheat either on the stovetop over medium-low heat or in the microwave, stirring occasionally until heated through. If you find that the soup has become too thick, add a splash of broth or milk to thin it out.

how long will chicken noodle soup last in the fridge?

Your creamy chicken noodle soup will last in the fridge for up to four days when stored properly. After that, it’s best to discard it.

can i freeze creamy chicken noodle soup?

This soup is not ideal for freezing because of its dairy content. If you do choose to freeze it, keep in mind that the cream may separate a bit when you thaw it.

Frequently asked questions

Can I make this creamy chicken noodle soup without flour?

Yes! To make this soup without flour, you’ll want to substitute the milk with heavy cream OR make a cornstarch slurry at the end. Simply mix together 1 tablespoon of cornstarch and 1 tablespoon of cold water until it’s dissolved, then add to the soup while stirring. Either method will help thicken up the broth without the use of flour.

How do I prevent my egg noodles from getting soggy?

To prevent soggy noodles, cook the egg noodles separately from the soup. This will help them stay nice and al dente. Add the desired amount of egg noodles to each bowl and then top with the soup. Store the egg noodles in a separate container if you have leftovers.

Can I use canned chicken for this creamy chicken noodle soup?

Yes! Canned chicken is a great way to speed up the process. Just be sure to drain and rinse it before adding it to the soup. You can also use rotisserie chicken or leftover cooked chicken for this recipe.

Ladle dipping out a serving of creamy chicken noodle soup from pot with small dish of fresh chopped parsely nearby.

This homemade creamy chicken noodle soup is a classic comfort food that is sure to please the whole family. With just a few simple ingredients, you can have a delicious and satisfying meal ready in no time. Whether you make this chicken soup recipe as written, or customize it with your favorite additions and substitutions, it’s sure to be a hit. Enjoy!

More Soup recipes:

If you try this feel good Creamy Chicken Noodle Soup recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

order MY book

The Feel Good Foodie Cookbook is now available everywhere books are sold!

Creamy Chicken Noodle Soup

Homemade creamy chicken noodle soup with egg noodles, fresh veggies and herbs! A delicious, comforting creamy chicken soup recipe you're sure to love!
5 from 43 votes
Servings 6 servings
Course Soup
Calories 480
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Email This Recipe
Enter your email and I’ll send this directly to you. Plus you’ll get new recipes from me every week!


  • 3 tablespoons butter
  • 1 onion diced
  • 4 celery stalks diced
  • 4 carrots sliced
  • 2 garlic cloves minced
  • 2 tablespoons chopped fresh rosemary
  • 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 breasts
  • 8 ounces egg noodles
  • 2 tablespoons chopped parsley


  • In a large dutch oven over medium heat, melt the butter. Add onion, celery and carrots and cook for 5 to 7 minutes, or until the onion is translucent and the vegetables are beginning to soften. Add 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 chicken stock, whisking to avoid lumps. Increase the heat to medium high and bring the liquid to a boil. Add 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, and add egg noodles and milk. Cook, stirring occasionally, for about 8 minutes, or until noodles are tender.
  • Shred the chicken with two forks. Add chicken back to the pot, along with fresh parsley. Stir everything to combine and serve.


Tip: Use a hand or stand mixer to shred your chicken. Using two forks is great, but it can be a process. A mixer will have your chicken shredded and ready to go in under 30 seconds! 


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.

Cuisine American
Course: Soup

Rate and comment

Recipe Rating


  1. Lana says:

    Whats the serving size? Im on a caloric deficit and would like to know the serving size.

    1. Yumna J. says:

      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.

  2. Amy says:

    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!

    1. Yumna J. says:

      Aw, thank you so much, Amy! I can’t wait to hear what you think of my other recipes!

  3. Kelly says:

    First time making homemade chicken noodle soup… so good! My teenage boys went back for seconds so you know it was great ☺️

    1. Yumna J. says:

      That’s awesome. So glad you and your boys enjoyed it!

  4. Tasha says:

    Can this be made in the instant pot and if so what is the cook time?

    1. Yumna Jawad says:

      I have yet to try this in an Instant Pot, but I think it could work!

  5. Khadija Labat says:

    I had leftovers chicken and made this today and it turned out so good, perfect for this weather

    1. Yumna Jawad says:

      That makes me so happy to hear! Hope you stay warm and cozy!

  6. Allison says:

    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!

    1. Yumna Jawad says:

      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!

  7. Suzanne says:

    Yumna, I made the creamy vegetable soup!! It is soo delicious and filling. Loved it. On to another soup soon!!
    Thank you