There's nothing quite as comforting as a warm bowl of creamy chicken noodle soup on a chilly day. The rich, velvety broth, tender chunks of chicken, and perfectly cooked noodles come together to create a dish that feels like a warm hug in a bowl.

I first whipped up this recipe during a particularly hectic winter, when my family needed something hearty and soothing. This creamy version of the classic chicken noodle soup quickly became a favorite, with its irresistible flavor and easy, one-pot preparation.
If you’re looking for a cozy, family-friendly meal that comes together in under an hour, this is the soup for you! Let’s dive into why you’ll love it so much.
Why You'll Love This Creamy Chicken Noodle Soup
Get ready to meet your new go-to comfort food. This creamy chicken noodle soup isn’t just delicious – it’s the perfect combination of cozy, quick, and satisfying.
First off, it’s incredibly easy to make. With just a handful of simple, pantry-friendly ingredients, you’ll have a restaurant-quality soup ready in under 45 minutes.
The creamy texture takes this soup to a whole new level. Unlike traditional chicken noodle soup, this version features a smooth, velvety broth that’s equal parts rich and soothing. It’s comfort food at its finest.
This soup is also perfect for meal prep. It stores beautifully and tastes even better the next day, making it an ideal option for busy weekdays when time is tight.
Lastly, it’s super versatile. Whether you’re using leftover rotisserie chicken, fresh vegetables, or even swapping out the noodles for rice, you can easily customize this recipe to suit your family’s tastes.
Ready to warm up with a bowl? Let’s talk about the key ingredients that make this soup so special.
Ingredients Notes

The beauty of this creamy chicken noodle soup lies in its simple, yet flavorful ingredients. Each one plays a key role in achieving the perfect balance of creamy, savory goodness.
Chicken: Boneless, skinless chicken breasts are my go-to for this recipe because they cook quickly and shred easily. If you have leftover rotisserie chicken or cooked thighs on hand, feel free to use those instead. They’ll add an even deeper flavor.
Egg Noodles: These classic, tender noodles are perfect for soaking up the creamy broth. If you don’t have egg noodles, you can swap them for pasta shells, rotini, or even rice for a fun twist.
Vegetables: Carrots, celery, and onions are the “holy trinity” of soup bases. They add a subtle sweetness and hearty texture to the broth. For extra veggies, consider tossing in peas, spinach, or corn.
Broth: A combination of chicken broth and heavy cream gives this soup its creamy, luxurious texture. If you want a lighter version, you can use half-and-half instead of heavy cream.
Seasonings: Garlic, thyme, and bay leaves work magic in this soup. Don’t skip the fresh parsley at the end – it adds a bright, fresh finish.
Flour and Butter: A quick roux made with butter and flour helps thicken the soup to creamy perfection. It’s a simple step that makes all the difference.
You’ll also need a large pot or Dutch oven to bring this cozy masterpiece to life. Now, let’s talk about how easy it is to put this recipe together.
How To Make This Creamy Chicken Noodle Soup

Creating this creamy, dreamy chicken noodle soup is simpler than you might think. Follow these step-by-step instructions, and you’ll have a steaming bowl of comfort in no time.
Start by sautéing the vegetables. In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onions, carrots, and celery, and cook for 5-6 minutes, or until they’re softened and fragrant. Stir in the minced garlic for about 30 seconds, just until it’s nice and aromatic.
Next, add the flour to create the roux. Sprinkle the flour evenly over the vegetables and stir constantly for about 1-2 minutes. This step will help thicken the broth later.
Slowly pour in the chicken broth while stirring to avoid lumps. Bring the mixture to a simmer and add your bay leaves and dried thyme for that extra depth of flavor. Let it cook for about 5 minutes so the flavors can meld.
Add the chicken and noodles. Place the diced chicken breasts into the pot, followed by the egg noodles. Simmer everything together for 10-12 minutes, or until the chicken is cooked through and the noodles are tender.
Once the chicken is done, shred it using two forks or a handheld mixer. Return the shredded chicken to the pot and reduce the heat to low.
Finally, stir in the heavy cream and let the soup simmer for another 5 minutes. Taste and season with salt, pepper, and a squeeze of fresh lemon juice if desired. Garnish with fresh parsley before serving.
The total cook time is about 40 minutes, and the result is a creamy, hearty soup that tastes like it’s been simmering all day.
Storage Options
This creamy chicken noodle soup is just as good (if not better) the next day! Here’s how to store it properly:
- Refrigerator: Store leftover soup in an airtight container for up to 3-4 days. Be sure to let it cool completely before refrigerating.
- Freezer: If you want to freeze the soup, leave out the noodles, as they can get mushy when reheated. Store the broth, chicken, and veggies in a freezer-safe container for up to 3 months. When ready to eat, reheat and add freshly cooked noodles.
To reheat the soup, warm it gently over low heat on the stovetop, stirring occasionally. If the soup has thickened too much, add a splash of broth or cream to loosen it up.
Variations and Substitutions
One of the best things about this creamy chicken noodle soup is how versatile it is. Here are some fun ways to make it your own:
- Use Rotisserie Chicken: Save time by using pre-cooked rotisserie chicken. Just shred it and add it to the soup near the end of the cooking process.
- Lighten It Up: Swap out the heavy cream for half-and-half or whole milk for a lighter version. You’ll still get that creamy texture without all the richness.
- Add Extra Veggies: Throw in peas, corn, green beans, or even spinach for a nutrient boost. It’s a great way to sneak in some greens for picky eaters!
- Change the Noodles: If you don’t have egg noodles, try using small pasta shapes like ditalini, rotini, or even tortellini. You can also use rice for a gluten-free option.
- Spice It Up: For a little kick, add a pinch of red pepper flakes or a dash of hot sauce to the broth.
Don’t be afraid to experiment and make this recipe your own. The possibilities are endless, and it’s hard to go wrong with a bowl of creamy chicken noodle goodness.
Final Thoughts
Whether you’re looking for a cozy meal to enjoy on a cold night or a soothing soup to feed your family, this creamy chicken noodle soup checks all the boxes. It’s quick, easy, and endlessly comforting – perfect for busy weeknights or lazy weekends.
Serve it with crusty bread or a light salad for a complete meal, and don’t forget to save the leftovers. Trust me, this soup only gets better with time!
So grab your pot and get ready to enjoy the ultimate bowl of creamy comfort. Your family will thank you!
PrintBest Creamy Chicken Noodle Soup Recipe
This creamy chicken noodle soup recipe is a comforting and hearty dish, made with tender chicken, fresh vegetables, and perfectly cooked noodles in a rich, creamy broth. A perfect family meal for chilly days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Ingredients
- 2 tablespoons butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 2 cups cooked, shredded chicken
- 1 teaspoon dried thyme
- ½ teaspoon dried parsley
- 2 cups egg noodles
- 1 cup heavy cream
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Melt butter in a large pot over medium heat. Add onions, garlic, carrots, and celery. Sauté for 5 minutes until softened.
- Stir in flour, cooking for 1-2 minutes. Slowly whisk in chicken broth until smooth.
- Add shredded chicken, thyme, and parsley. Bring to a simmer.
- Add egg noodles and cook until tender, about 8-10 minutes.
- Stir in heavy cream. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For added flavor, use leftover rotisserie chicken.
- Adjust the thickness of the soup with more or less cream.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 750mg
Leave a Reply