Why You’ll Love This Recipe
Creamy Chicken Noodle Soup is the ultimate comfort food—rich, hearty, and nourishing. With tender chunks of chicken, al dente noodles, and a velvety creamy broth, it’s perfect for chilly days, cozy dinners, or when you need a little extra warmth and comfort. This easy soup is made with simple ingredients and comes together quickly, making it a family favorite!
ingredients
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
boneless, skinless chicken breasts or thighscarrotsceleryoniongarlicchicken brothheavy creamegg noodlesbutterflourthymeparsleybay leavessalt and pepper
directions
In a large pot, melt butter over medium heat. Add the onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
Add the garlic and cook for another 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir to coat. Cook for 2-3 minutes to form a roux.
Slowly add the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a simmer.
Add the chicken breasts or thighs, thyme, bay leaves, salt, and pepper. Simmer for 15–20 minutes, or until the chicken is cooked through.
Remove the chicken from the pot, shred it using two forks, and return it to the soup.
Stir in the heavy cream and egg noodles. Cook for 7-8 minutes, or until the noodles are tender.
Taste and adjust seasoning if needed, then garnish with fresh parsley before serving.
Servings and timing
This recipe serves 6-8 people.Preparation time: 10 minutesCooking time: 30 minutesTotal time: 40 minutes
Variations
Use rotisserie chicken to save time.
Add spinach or kale for extra vegetables and nutrition.
Make it gluten-free by using gluten-free pasta and flour.
Add a squeeze of lemon juice for a pop of brightness.
Try adding some grated Parmesan for extra richness.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat on the stovetop or in the microwave, adding a splash of broth or water if the soup thickens too much during storage.
FAQs
Can I use bone-in chicken?
Yes, but make sure to remove the bones before shredding the chicken.
Can I make this soup ahead of time?
Yes, the flavors improve after sitting for a few hours. Just add more broth or cream when reheating if it thickens.
Can I freeze Creamy Chicken Noodle Soup?
Yes, freeze it for up to 3 months. Thaw in the fridge overnight before reheating.
Is this soup very rich?
Yes, it’s creamy, but you can lighten it up by using half-and-half or milk instead of heavy cream.
Can I use a different type of pasta?
Absolutely—feel free to use any small pasta, like fusilli or penne.
Conclusion
Creamy Chicken Noodle Soup is a comforting, delicious, and easy meal that will warm you from the inside out. With tender chicken, creamy broth, and perfectly cooked noodles, it’s the kind of dish that feels like a hug in a bowl. Whether you’re feeding a family or just craving something cozy, this soup is a winner every time!
Print
Creamy Chicken Noodle Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup recipes
- Method: Stovetop
- Cuisine: American
Description
This creamy chicken noodle soup is hearty, rich, and full of flavor. It’s the ultimate comfort food with tender chunks of chicken, soft egg noodles, and vegetables all simmered in a creamy broth. Perfect for chilly days or when you need a warm bowl of comfort.
Ingredients
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2 tablespoons butter
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1 tablespoon olive oil
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1 medium onion, diced
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3 cloves garlic, minced
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3 medium carrots, peeled and sliced
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2 celery stalks, sliced
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1/4 cup all-purpose flour
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8 cups chicken broth
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2 cups cooked chicken, shredded or diced (rotisserie works great)
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2 cups egg noodles
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1 cup heavy cream
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1/2 teaspoon dried thyme
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1/2 teaspoon dried parsley
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Salt and pepper, to taste
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Optional: Fresh parsley, for garnish
Instructions
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In a large pot or Dutch oven, heat the butter and olive oil over medium heat.
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Add the onion, carrots, and celery. Cook for 5–6 minutes until softened.
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Stir in the garlic and cook for another minute.
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Sprinkle in the flour and stir to coat the veggies. Cook for 1–2 minutes.
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Slowly pour in the chicken broth, stirring constantly to avoid lumps.
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Bring to a boil, then reduce heat and simmer for about 10 minutes.
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Add the chicken, egg noodles, thyme, and parsley. Simmer for another 8–10 minutes until the noodles are tender.
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Stir in the heavy cream and let simmer for 2–3 more minutes.
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Season with salt and pepper to taste.
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Serve hot, garnished with fresh parsley if desired.
Notes
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You can use half-and-half or milk instead of heavy cream for a lighter option.
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Add a splash of lemon juice for brightness.
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Store leftovers in the fridge for up to 4 days—soup will thicken as it sits.
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For freezer storage, leave out the noodles and add them fresh when reheating.
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