Creamy Chicken Noodle Soup

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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!

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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.

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.

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.

popular substitutions & additions

• 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

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:

• Turkey Rice Soup
• Chicken Lentil Soup
• Tortellini Soup with Spinach
• Tomato Soup with Lentils
• Chickpea Noodle Soup
• Creamy Sweet Potato Soup
• Lebanese Freekeh Chicken Soup
• Yogurt Acorn Squash Soup
• Red Curry Tofu Noodle Soup
• Creamy Roasted Cauliflower Soup

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Review

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

Author Yumna Jawad

Servings 6 servings

Course Soup

Calories 480

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Ingredients

  

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• ▢ 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

Cook ModePrevent your screen from going dark

Instructions

• 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.

Equipment

• Non-Stick Dutch Oven Pot
• Cutting Board
• Zwilling Knife Block Set
• Measuring Cups and Spoons

Notes

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! 

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.

Cuisine American

Course: Soup