Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup is my coziest go-to recipe when I want something hearty, rich, and full of comforting flavor. It’s the classic chicken noodle soup I love, made even better with a velvety, creamy broth that clings to every noodle and bite of tender chicken. It’s the perfect one-pot meal for chilly nights or when I need a warm, soothing dish.

Why You’ll Love This Recipe

I love how this soup gives me all the familiar comfort of traditional chicken noodle soup, but with the bonus of a rich, creamy texture. The broth is thickened just enough to make it feel indulgent, without being too heavy. It’s simple to make, loaded with flavor, and reheats beautifully—perfect for leftovers or weekly meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs (cooked and shredded)

• Egg noodles

• Carrots

• Celery

• Onion

• Garlic

• Butter

• All-purpose flour

• Chicken broth or stock

• Milk or half-and-half

• Heavy cream (optional for extra richness)

• Olive oil (optional)

• Dried thyme

• Bay leaf

• Salt

• Black pepper

• Fresh parsley (optional, for garnish)

Directions

1. I start by heating butter (or olive oil) in a large pot over medium heat.

2. I sauté the chopped onions, carrots, and celery until tender, then stir in the garlic and cook for another minute.

3. I sprinkle in the flour and cook, stirring constantly, for 2–3 minutes to form a roux.

4. I slowly whisk in the chicken broth, making sure the mixture is smooth.

5. I add the thyme, bay leaf, salt, and pepper, then bring the soup to a gentle boil.

6. I stir in the milk and cream, lower the heat, and let it simmer for about 10 minutes.

7. I add the shredded chicken and egg noodles, simmering until the noodles are tender—usually about 7–8 minutes.

8. I remove the bay leaf, taste and adjust seasoning, and garnish with fresh parsley before serving.

Servings and timing

This recipe serves about 6 people.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Sometimes I use rotisserie chicken for convenience. If I want a lighter version, I swap the cream for more milk or use unsweetened almond milk. I’ve added peas, corn, or even baby spinach for more color and nutrition. For extra flavor, I occasionally stir in a splash of white wine while cooking the veggies.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I warm the soup gently on the stovetop over medium-low heat, stirring often. If the soup thickens too much in the fridge, I add a splash of broth or milk while reheating to loosen it up. I avoid boiling it to keep the cream from separating.

FAQs

Can I use cooked chicken?

Yes, I often use leftover or rotisserie chicken. I add it in after the broth and milk have simmered, just before adding the noodles.

What’s the best noodle type?

I prefer egg noodles for their classic texture and quick cook time, but rotini, fusilli, or even orzo work well too.

Can I freeze this soup?

I freeze the base without noodles, since they tend to get mushy. I just cook fresh noodles separately when I’m ready to serve.

How do I thicken the soup more?

I use a bit more flour in the roux or reduce the liquid slightly during simmering. Adding extra cream at the end also gives it a thicker consistency.

Can I make this gluten-free?

Yes, I use a gluten-free flour blend for the roux and swap in gluten-free noodles. I check that all my ingredients are gluten-free, especially the broth.

Conclusion

Creamy Chicken Noodle Soup is one of those recipes that wraps me up in warmth and comfort every time I make it. It’s hearty, rich, and full of that nostalgic flavor I love—made even better with a creamy twist. Whether I’m making it for a family dinner, meal prep, or a rainy day in, this soup never disappoints.