If you’re craving the ultimate comfort in a bowl, this Creamy Chicken Noodle Soup is exactly what your soul needs! Packed to the brim with tender chicken, silky noodles, and colorful veggies all swimming in a rich, velvety broth, this isn’t just another soup—it’s a bona fide hug for chilly days or when you’re feeling under the weather.
Why You’ll Love This Recipe
- Ultra-Creamy, Never Heavy: Thanks to half-and-half or whole milk, you get a rich, luscious broth that’s downright luxurious without being overly rich.
- Hearty & Satisfying: With oodles of noodles, tender chicken, plenty of veggies, and potatoes, this soup is a true meal-in-a-bowl that keeps you full and happy.
- Flexible for Any Pantry: It’s so easy to make swaps—use rotisserie chicken or leftovers, or switch up the noodles and veggies with what you have on hand.
- Crowd-Pleaser: Whether you’re feeding picky kids, soup skeptics, or a crowd of foodies, this Creamy Chicken Noodle Soup always wins raves at the table!
Ingredients You’ll Need
The beauty of Creamy Chicken Noodle Soup is in its humble, classic ingredients—each carefully chosen for flavor, texture, and that homey golden color. Every component has a purpose, and you’ll be amazed how these simple building blocks deliver such a cozy, layered taste!
- Unsalted butter: This gives the soup a rich foundation and lets you control the saltiness later on.
- Yellow onion: Adds subtle sweetness and depth—don’t skip it, as it sets the aromatic base.
- Carrots & celery: Classic soup veggies for a sweet and savory balance, plus a pretty pop of color.
- Garlic cloves: Boosts aromatic flavor without overpowering the other ingredients.
- All-purpose flour: Thickens the soup, making the broth luxuriously creamy.
- Salt & freshly ground pepper: Enhances all the flavors—freshly cracked black pepper adds the best bite!
- Dried thyme and oregano: Delivers comforting, earthy herbs notes; you can use fresh if you have them.
- Chicken broth: The backbone of your soup—choose low sodium for better control.
- Peeled & diced potato: Helps thicken the soup naturally and gives body with every spoonful.
- Cooked chicken: Rotisserie or home-cooked, shredded or chopped—your choice for tender bites.
- Half-and-half or whole milk: Brings all the creaminess—avoid lower fat options for the best texture.
- Uncooked wide egg noodles: The classic noodle, ready to soak up all that delicious broth!
- Optional fresh thyme leaves (for garnish): A final flourish of freshness and color.
Variations
This Creamy Chicken Noodle Soup is endlessly adaptable! Whether you’re catering to dietary needs, working with what you have in the fridge, or craving a flavor twist, you’ll find it remarkably easy to make this recipe your own.
- Dairy-Free Option: Swap the half-and-half or milk for plain oat milk or almond milk—the result will be lighter, but still deliciously comforting.
- Pasta Swap: Use whatever pasta’s in your pantry—rotini, elbow, fettuccine (break into pieces), or even tortellini for a heartier soup. Rice works beautifully, too!
- Make it Gluten-Free: Replace the flour with cornstarch and choose your favorite gluten-free pasta or even add diced potatoes in its place.
- Veggie Medley: Toss in peas, spinach, or corn at the end for extra nutrition and pops of color.
How to Make Creamy Chicken Noodle Soup
Step 1: Build the Flavor Base
Melt the butter in a large pot or Dutch oven over medium heat, then add the onions, carrots, celery, and garlic. Sauté everything with a bit of love for about five minutes, stirring occasionally, until the vegetables soften and your kitchen smells positively intoxicating.
Step 2: Thicken and Season
Sprinkle in the flour, salt, pepper, thyme, and oregano, then stir well, letting everything cook for about two minutes. The flour not only thickens the soup but also helps every bite become infused with those cozy, earthy herbs.
Step 3: Simmer the Soup
Pour in your chicken broth and add the diced potato. Give it a hearty stir, increase the heat, and bring the whole pot to a boil for about three minutes—no need to stir during this time. Then lower the heat, partially cover the pot, and let it simmer gently for around 25 minutes, until the potatoes are meltingly tender.
Step 4: Make It Creamy & Add the Good Stuff
Add in your shredded chicken, half-and-half (or whole milk), and egg noodles. Stir it all together and cook for about 10 minutes, letting the noodles soak up flavor and the broth get thick and inviting. Give it a taste, tweak your seasoning if you like, and prepare yourself for creamy bliss!
Step 5: Serve and Savor
Ladle your Creamy Chicken Noodle Soup into bowls while it’s piping hot, garnish with extra thyme leaves if you’re feeling fancy, and enjoy that first ultra-soothing, cozy spoonful!
Pro Tips for Making Creamy Chicken Noodle Soup
- Best Chicken Choice: Rotisserie chicken saves tons of time and adds a subtle roasted flavor, but home-cooked chicken (roasted, baked, or poached) is just as lovely.
- Noodle Timing Matters: For perfect texture, add the noodles in only for the last 10 minutes so they don’t get mushy as the soup sits.
- Rich & Creamy, Not Stodgy: Avoid using skim or low-fat milks for the creamiest result; half-and-half delivers the best consistency without weighing the soup down.
- Bright Finish: A quick squeeze of lemon or sprinkle of fresh herbs at the end adds a beautiful pop of freshness and balances the creamy richness.
How to Serve Creamy Chicken Noodle Soup
Garnishes
The simplest way to make this soup extra special is a sprinkle of fresh thyme leaves or chopped parsley just before serving. Cracking a bit of black pepper on top or adding a swirl of cream makes for a beautiful, homey finish and a restaurant-worthy look.
Side Dishes
There’s nothing like serving Creamy Chicken Noodle Soup with slices of crusty bread, flaky biscuits, or soft, buttery dinner rolls. A crisp green salad with a lemony vinaigrette is also a lovely complement to balance the creamy comfort of the soup.
Creative Ways to Present
For a fun touch, serve the soup in small bread bowls or mason jars—perfect for parties or cozy gatherings. Or, ladle it into deep mugs for ultimate couch-and-blanket comfort food vibes. Add colorful toppings like extra carrots, slivered greens, or even homemade crunchy croutons.
Make Ahead and Storage
Storing Leftovers
Store leftover Creamy Chicken Noodle Soup in an airtight container in the refrigerator for up to a week. The flavors get even more delicious as they meld, and a quick splash of broth when reheating will loosen the texture, as the noodles and potatoes soak up some liquid over time.
Freezing
If you want to freeze the soup, simply let it cool to room temperature, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating for best results (and note: noodles may get a bit softer after freezing, but the flavor will still shine).
Reheating
To reheat, pour the soup into a medium saucepan and warm gently over medium heat, stirring occasionally. If it thickened a lot in the fridge, stir in a splash of chicken broth or milk for that original creamy consistency—good as new!
FAQs
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Can I make Creamy Chicken Noodle Soup in a slow cooker?
Absolutely! Sauté your aromatics on the stove first (as explained in the recipe), then transfer everything except the chicken, dairy, and noodles to your slow cooker. Cook on low for about 2 hours, then add the chicken, dairy, and noodles for the last hour.
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What’s the best way to keep the noodles from getting soggy?
For the best texture, add the noodles in just for the last 10 minutes of cooking, and avoid overcooking. For storing or freezing, consider cooking the noodles separately and adding to each bowl when you reheat—this keeps them perfectly tender every time.
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Can I use leftover turkey instead of chicken?
Yes! Leftover shredded turkey is an easy and delicious substitute for chicken, especially after the holidays. It blends seamlessly into this creamy, comforting soup.
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How can I make this soup gluten-free?
Use cornstarch instead of flour for the thickener, and reach for your favorite gluten-free pasta or add extra potatoes or rice instead. The soup stays just as creamy and satisfying!
Final Thoughts
There’s something truly magical about a steaming bowl of Creamy Chicken Noodle Soup—each spoonful warms you from the inside out, wraps you in nostalgia, and makes ordinary days feel extraordinary. I hope this recipe earns a cherished spot in your own kitchen and brings joy to every table you share it at. Enjoy every nourishing, cozy bite!
Print
Creamy Chicken Noodle Soup Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour, 10 minutes
- Yield: about 12 cups 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Warm up with a comforting bowl of Creamy Chicken Noodle Soup, a classic favorite that’s hearty and delicious. This recipe combines tender chicken, wholesome vegetables, and flavorful herbs in a creamy broth, all served over tender egg noodles.
Ingredients
Main Soup:
- 1 Tablespoon unsalted butter
- 3/4 cup chopped yellow onion (1/2 of a large onion)
- 1 cup sliced or diced carrots (1-2 large carrots or a handful of baby carrots)
- 1 cup sliced or diced celery (2-3 stalks)
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour (spooned & leveled)
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1 teaspoon dried thyme leaves (or 2 teaspoons fresh)
- 1/2 teaspoon dried oregano (or 1 teaspoon fresh)
- 8 cups chicken broth (reduced sodium recommended)
- 1 medium potato, peeled and diced (around 1 and 1/2 cups or 280g)
- 2 cups shredded or chopped cooked chicken
- 1 cup half-and-half or whole milk
- 3–4 cups uncooked wide egg noodles (or other dry pasta)
Optional Garnish:
- fresh thyme leaves
Instructions
- Melt the butter in a large pot or dutch oven over medium heat. Add the onion, carrots, celery, and garlic. Cook until vegetables have softened. Stir in flour, salt, pepper, thyme, and oregano and cook for 2 minutes.
- Add chicken broth and potato: Bring soup to a boil, then simmer until potatoes are soft. Adjust seasonings.
- Stir in chicken, half-and-half/milk, and noodles: Cook until noodles are tender and soup thickens. Adjust seasonings as needed.
- Serve warm and enjoy!
Notes
- Freeze soup for up to 3 months.
- Try adding a squeeze of fresh lemon for added flavor.
- For a creamier soup, heavy cream can be used instead of half-and-half or whole milk.
- Best noodles to use: wide egg noodles, homestyle egg noodles, or other dry pasta like elbow macaroni or fettuccine.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 680mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 60mg
