When you think of comfort food, nothing quite beats a bowl of warm, hearty soup — and this Creamy Chicken Noodle Soup Recipe delivers that cozy feeling in spades. I absolutely love how this soup balances rich creaminess with tender chunks of chicken, fresh veggies, and satisfying noodles. It’s the kind of dish that feels like a big, comforting hug on a chilly day or whenever you need a little extra warmth in your life.
What I find really special about this Creamy Chicken Noodle Soup Recipe is how approachable it is: you don’t need fancy ingredients or complex steps to get a truly homemade, restaurant-quality soup on your table. Whether you’re nursing a cold, planning a casual family dinner, or just craving something soothing after a long day, this recipe is your go-to. Plus, leftovers taste just as amazing — sometimes even better after the flavors meld overnight!
Why You’ll Love This Recipe
- Rich, Creamy Texture: That velvety broth is a game changer compared to your typical chicken noodle soup.
- Simple Ingredients: It’s easy to find everything you need, even on a busy weekday.
- Customizable Comfort: You can add your favorite herbs, adjust creaminess, or swap noodles to suit your taste.
- Perfect for Leftovers: It reheats beautifully and often tastes even better the next day.
Ingredients You’ll Need
The ingredients in this Creamy Chicken Noodle Soup Recipe work together to create layers of warmth and flavor—from the savory veggies to the fragrant herbs and tender chicken. When shopping, look for fresh, quality chicken broth and vibrant vegetables to really make this dish shine.
- Unsalted butter: This adds richness without overpowering the soup’s delicate flavors.
- Yellow onion: Provides a sweet, aromatic base that’s key to building savory depth.
- Carrots: Bring a natural sweetness and a pop of color to the soup.
- Celery: Adds crunch and subtle herbal notes that round out the flavor.
- Garlic cloves: Minced fresh garlic boosts the savory punch and aroma.
- All-purpose flour: Helps thicken the broth for that creamy consistency everyone loves.
- Salt & fresh ground pepper: Essential seasoning to enhance all the flavors.
- Dried thyme and oregano: These herbs give the soup a herby, earthy tone that pairs beautifully with chicken.
- Chicken broth: I recommend reduced sodium so you can control the saltiness perfectly.
- Potato: This naturally thickens the soup as it cooks, adding body without heaviness.
- Cooked chicken: Shredded or chopped, it’s the hearty protein center of the dish.
- Half-and-half or whole milk: Adds creaminess—feel free to use whichever you prefer.
- Wide egg noodles: Their broad shape holds onto the creamy broth, making every bite satisfyingly rich.
- Fresh thyme leaves (optional garnish): They brighten the final presentation and boost fresh flavor.
Variations
I love how this Creamy Chicken Noodle Soup Recipe adapts to whatever you have on hand or your personal preferences. Feel free to get creative—you’ll find making it your own only makes it more satisfying.
- Substitute noodles: I’ve tried this with egg noodles, rotini, and even gluten-free pasta, and each option works wonderfully—it’s all about texture you prefer.
- Dairy swaps: For a lighter version, I sometimes swap half-and-half for plain Greek yogurt stirred in at the end—just add gently to avoid curdling.
- Vegetable boosts: Toss in some spinach or kale toward the end if you want to sneak in extra greens without much fuss.
- Herb variations: Fresh rosemary or parsley makes a great alternative if you don’t have thyme and oregano; just adjust the amounts to your taste.
How to Make Creamy Chicken Noodle Soup Recipe
Step 1: Build Your Flavor Base
Start by melting butter in a large pot over medium heat—that comforting sizzle is the first sign something delicious is coming. Add chopped onion, carrots, celery, and minced garlic, then cook for about 5 minutes, stirring occasionally. You want the veggies softened and fragrant but not browned—this gentle sauté builds your soup’s flavor foundation.
Step 2: Thicken and Season
Sprinkle in the flour, salt, pepper, thyme, and oregano, stirring continuously for 2 minutes. This step cooks out the raw flour taste and starts creating that luscious creamy base. Don’t rush here—the slight thickening you see now will develop into the soup’s rich texture.
Step 3: Simmer with Broth and Potatoes
Pour in the chicken broth and add diced potatoes. Give everything a quick stir, then crank the heat up to medium-high to bring the mix to a boil. Resist stirring while it boils—that prevents the broth from getting cloudy. After 3 minutes boiling, lower the heat, partially cover the pot, and let it simmer gently for about 25 minutes until the potatoes are tender. This slow simmer lets the flavors deepen beautifully.
Step 4: Add Chicken, Cream, and Noodles
Stir in your cooked chicken, half-and-half (or milk), and uncooked noodles. Let it cook uncovered for around 10 minutes until the noodles are tender and the soup thickens nicely. Taste the soup at this point—it’s the best time to adjust salt, pepper, or herbs so every spoonful hits just right.
Step 5: Serve Warm and Garnish
Ladle your warm, creamy chicken noodle soup into bowls, and if you like, sprinkle fresh thyme leaves on top for a little extra color and brightness. Serve immediately and enjoy the scrumptious comfort you just created.
Pro Tips for Making Creamy Chicken Noodle Soup Recipe
- Don’t Over-Stir While Boiling: Avoid stirring when the soup first comes to a boil to keep the broth clear and prevent noodles from breaking apart later.
- Use Reduced Sodium Broth: I learned the hard way—this lets you control the salt and prevents an overly salty soup after adding seasoning.
- Add Noodles Last: Cooking noodles in the broth from scratch delivers that fresh pasta feel that’s just unbeatable.
- Watch Your Potatoes: Dice them evenly so they cook at the same pace and give a consistent texture throughout.
How to Serve Creamy Chicken Noodle Soup Recipe
Garnishes
I always reach for fresh thyme leaves as a fragrant garnish because they add a pretty pop of green and a subtle herbal kick. Sometimes, I toss in a little chopped parsley or even a sprinkle of grated Parmesan for that extra layer of flavor. A squeeze of lemon juice brightens the richness nicely, too!
Side Dishes
Nothing complements this Creamy Chicken Noodle Soup Recipe like a crusty loaf of bread or simple garlic toast—you’ll want something to soak up that silky broth. For a lighter option, a crisp green salad with vinaigrette balances the creaminess wonderfully.
Creative Ways to Present
For a cozy dinner party, I like serving the soup in rustic bread bowls—it’s not only tasty but makes for an impressive centerpiece. Ladling the soup into pretty mismatched bowls and topping with a sprig of fresh herbs turns this humble dish into a special occasion meal effortlessly.
Make Ahead and Storage
Storing Leftovers
Once cooled, I transfer leftovers to airtight containers and store them in the fridge for up to a week. Because the noodles and potatoes soak up liquid over time, the soup thickens—don’t worry, it still tastes fantastic!
Freezing
I’ve frozen this soup before, but I recommend freezing without the noodles to keep the texture from getting mushy. When you’re ready to enjoy it, thaw thoroughly and add freshly cooked noodles during reheating for the best experience.
Reheating
Reheat your soup gently on the stove over medium heat, adding a splash of chicken broth or water if it feels too thick. Stir occasionally until warmed through, and if you froze it without noodles, add cooked noodles now for fresh texture.
FAQs
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Can I use leftover cooked chicken for this Creamy Chicken Noodle Soup Recipe?
Absolutely! Using leftover chicken saves time and adds great flavor. Just shred or chop the cooked chicken and add it in during the final cooking step with the cream and noodles.
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What can I substitute for half-and-half in this recipe?
You can use whole milk for a lighter soup or heavy cream for an even richer version. For a dairy-free option, unsweetened plant-based milks like cashew or oat work well, but add slowly to avoid curdling.
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How do I prevent the noodles from getting mushy if I want to store leftovers?
To avoid mushy noodles, consider cooking noodles separately and adding them fresh to individual bowls when reheating. Alternatively, store soup and noodles separately if planning to refrigerate or freeze.
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Can I make this soup gluten-free?
Yes! Use a gluten-free flour blend instead of all-purpose flour and swap in gluten-free pasta. Just make sure your broth is gluten-free to keep the soup safe for your diet.
Final Thoughts
This Creamy Chicken Noodle Soup Recipe holds a special place in my recipe box—it’s gone from a simple weeknight meal to a family favorite that I know everyone will ask for again and again. It’s easy to make, comforting to the soul, and versatile enough to tweak depending on what you have around. I hope you’ll try making it soon and discover just how rewarding it is to create your own bowl of creamy, soothing soup right at home.
Print
Creamy Chicken Noodle Soup Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: about 12 cups
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy chicken noodle soup is a comforting, hearty bowl of warmth perfect for chilly days. Made with a blend of tender chicken, wide egg noodles, and a medley of vegetables in a rich, creamy broth thickened with flour and half-and-half, this soup offers a delicious and satisfying meal. The addition of herbs like thyme and oregano brings a fragrant depth of flavor, while potatoes and carrots add texture and nutrition. Ideal for family dinners or meal prepping, the soup stores well and reheats beautifully.
Ingredients
Soup Base
- 1 Tablespoon (14g) unsalted butter
- 3/4 cup (100g) chopped yellow onion (1/2 of a large onion)
- 1 cup (120g) sliced or diced carrots (1-2 large carrots or a handful of baby carrots)
- 1 cup (120g) sliced or diced celery (2-3 stalks)
- 2 garlic cloves, minced
- 1/4 cup (31g) 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 (1.92 liters) chicken broth (reduced sodium recommended)
- 1 medium potato, peeled and diced (around 1 and 1/2 cups or 280g)
Protein and Dairy
- 2 cups (about 250g) shredded or chopped cooked chicken
- 1 cup (240ml) half-and-half or whole milk
Pasta
- 3–4 cups (about 112-150g) uncooked wide egg noodles (or other dry pasta, see note)
Optional Garnish
- Fresh thyme leaves
Instructions
- Sauté Vegetables: Melt the butter in a large pot or Dutch oven (4-quart or larger) over medium heat. Add the onion, carrots, celery, and garlic. Cook, stirring occasionally, for 5 minutes or until the vegetables have softened.
- Add Flour and Spices: Stir in the all-purpose flour, salt, pepper, dried thyme, and dried oregano. Cook the mixture for 2 minutes to form a roux and develop the flavors.
- Add Broth and Potatoes: Pour in the chicken broth and add the peeled, diced potato. Give everything a quick stir to combine.
- Boil and Simmer: Increase the heat to medium-high and bring the soup to a boil without stirring. Boil for 3 minutes, then reduce heat to medium-low, partially cover the pot, and simmer for 25 minutes or until the potatoes are tender.
- Season to Taste: Taste the soup and adjust seasonings with more salt, pepper, or herbs if needed.
- Add Chicken, Dairy, and Noodles: Stir in the shredded chicken, half-and-half or whole milk, and the uncooked wide egg noodles. Continue cooking for 10 minutes until the noodles are tender and the soup has thickened nicely.
- Final Seasoning and Serve: Taste again and add additional seasoning if desired. Optionally garnish with fresh thyme leaves and serve the soup warm.
- Storage and Reheating: Cover and refrigerate leftovers for up to 1 week. To reheat, warm the soup in a pot over medium heat, adding chicken broth if the soup is too thick due to noodles and potatoes absorbing liquid.
Notes
- The soup thickens in the refrigerator because the noodles and potatoes soak up liquid; add chicken broth while reheating to adjust consistency.
- Wide egg noodles provide texture, but other pasta shapes may be substituted; adjust cooking time accordingly.
- Use reduced sodium chicken broth to control salt content.
- For a dairy-free version, substitute half-and-half with a plant-based milk or cream alternative.
- Leftover soup can be frozen, but noodles may become mushy; consider cooking noodles separately if freezing.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 4g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
