Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup is my favorite twist on the classic bowl of comfort. It’s rich, velvety, and full of tender chicken, hearty vegetables, and soft egg noodles all wrapped in a luxuriously creamy broth. Perfect for chilly evenings, cozy weekends, or when I just need something warm and satisfying.

Why You’ll Love This Recipe

I love how this version takes everything I enjoy about traditional chicken noodle soup and elevates it with a creamy texture and deeper flavor. It’s still simple and homey, but the creamy broth gives it that extra comfort I crave. It’s also a one-pot meal, which makes cleanup a breeze—ideal for when I want something filling without the fuss.

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

• Heavy cream

• Milk (optional to thin out the soup)

• Dried thyme

• Bay leaf

• Salt

• Black pepper

• Fresh parsley (optional, for garnish)

Directions

1. I start by melting butter in a large soup pot over medium heat.

2. I add the chopped onion, carrots, and celery, cooking until they begin to soften, about 5–6 minutes. I stir in the garlic and cook another minute.

3. I sprinkle in the flour and stir well, cooking for 2–3 minutes to form a roux.

4. I gradually whisk in the chicken broth until smooth, then add the bay leaf, thyme, salt, and pepper.

5. I bring the mixture to a gentle boil, reduce the heat, and let it simmer for about 10 minutes to thicken slightly.

6. I stir in the cream and add the egg noodles, cooking for 7–8 minutes or until the noodles are tender.

7. I add the shredded chicken and simmer for a few more minutes until everything is heated through.

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

Servings and timing

This recipe serves about 6 people.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Sometimes I add peas, corn, or spinach for more veggies. I’ve also used half-and-half instead of heavy cream for a lighter version. For a dairy-free option, I use coconut milk or a plant-based creamer. If I want a richer flavor, I stir in a bit of grated Parmesan or even cream cheese.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I warm it gently on the stove or microwave it in short intervals, stirring often. If the soup thickens too much, I add a splash of broth or milk to loosen it. I avoid freezing it with noodles, but I freeze the base and add fresh noodles later when reheating.

FAQs

Can I use rotisserie chicken?

Yes, I often use rotisserie chicken to save time. I just shred it and add it in toward the end to heat through.

What’s the best noodle type?

I use wide egg noodles for the classic texture, but rotini, shells, or even spaghetti broken into pieces also work.

Can I make it ahead of time?

Yes, but I recommend cooking the noodles separately and adding them just before serving so they don’t get soggy.

Can I thicken the soup more?

I add a little more flour to the roux or stir in a spoonful of cream cheese or cornstarch slurry near the end.

Is this soup freezer-friendly?

The creamy base freezes well if I leave the noodles out. I add freshly cooked noodles when I reheat for the best texture.

Conclusion

Creamy Chicken Noodle Soup is one of those soul-warming meals I never get tired of. It’s rich, satisfying, and easy to make with ingredients I almost always have on hand. Whether I’m making it for family dinner or just curling up with a bowl for myself, it always delivers comfort in every spoonful.