There’s nothing quite as comforting as a warm bowl of creamy chicken noodle soup. This recipe takes the classic chicken noodle soup to the next level with a rich, velvety broth that perfectly coats every tender noodle and bite of chicken. Whether you’re looking for a cozy meal on a chilly evening or a soothing dish when you’re feeling under the weather, this soup is the ultimate comfort food.
Unlike traditional broth-based chicken noodle soup, this creamy version offers a heartier and more indulgent texture while maintaining the familiar flavors we all love. The combination of shredded chicken, tender egg noodles, and a luscious cream-based broth creates a dish that’s both satisfying and deeply nourishing.
This soup is easy to make, requiring just a few simple ingredients and one pot. The slow simmer allows the flavors to meld beautifully, making each spoonful better than the last. Plus, it’s highly customizable—swap out the noodles for rice, add extra veggies, or spice it up with a dash of cayenne.
Whether you’re serving it as a weeknight dinner or preparing a big batch to enjoy throughout the week, this creamy chicken noodle soup will quickly become a household favorite. Grab a bowl, cozy up, and savor the rich flavors of this timeless classic.
Servings
Serves: 6 people
Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Ingredients
- 2 tablespoons butter
- 1 small onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 4 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie or poached)
- 2 cups egg noodles
- 1 cup whole milk
- ½ cup heavy cream
- 2 tablespoons all-purpose flour
- ½ cup grated Parmesan cheese (optional, for extra richness)
- 1 tablespoon lemon juice (optional, for brightness)
- Fresh parsley (for garnish)
Instructions
- Sauté the vegetables: In a large pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes, until the vegetables start to soften.
- Add garlic and seasonings: Stir in the minced garlic, thyme, parsley, salt, and black pepper. Cook for another 30 seconds until fragrant.
- Pour in broth and chicken: Add the chicken broth and shredded chicken. Bring the mixture to a gentle boil, then reduce heat to low and let simmer for 10 minutes.
- Cook the noodles: Add the egg noodles and continue simmering for 8–10 minutes until they are tender.
- Make it creamy: In a small bowl, whisk together the milk, heavy cream, and flour until smooth. Slowly pour the mixture into the soup while stirring continuously. Simmer for 5 minutes, allowing the soup to thicken.
- Enhance the flavor: Stir in the Parmesan cheese and lemon juice, if using. Adjust seasoning to taste.
- Serve and enjoy: Ladle the creamy chicken noodle soup into bowls, garnish with fresh parsley, and serve warm.
Tips
- For extra richness, use half-and-half instead of milk and increase the heavy cream to ¾ cup.
- To make it gluten-free, use gluten-free noodles and replace the flour with cornstarch.
- Want a heartier soup? Add diced potatoes or swap the noodles for rice.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently over low heat, adding a splash of milk if needed.
- Freezing tip: Freeze without the noodles, as they can become mushy. Add freshly cooked noodles when reheating.
Summary
This Creamy Chicken Noodle Soup is a comforting and satisfying dish packed with tender chicken, hearty noodles, and a rich, velvety broth. Perfect for cozy nights or when you need a warm, nourishing meal. Easy to make and full of flavor, it’s bound to be a family favorite!
Creamy Chicken Noodle Soup Recipe
Ingredients
- 2 tablespoons butter
- 1 small onion diced
- 2 carrots peeled and sliced
- 2 celery stalks sliced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper
- 4 cups chicken broth
- 2 cups cooked shredded chicken rotisserie or poached
- 2 cups egg noodles
- 1 cup whole milk
- ½ cup heavy cream
- 2 tablespoons all-purpose flour
- ½ cup grated Parmesan cheese optional, for extra richness
- 1 tablespoon lemon juice optional, for brightness
- Fresh parsley for garnish
Instructions
- Sauté the vegetables: In a large pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes, until the vegetables start to soften.
- Add garlic and seasonings: Stir in the minced garlic, thyme, parsley, salt, and black pepper. Cook for another 30 seconds until fragrant.
- Pour in broth and chicken: Add the chicken broth and shredded chicken. Bring the mixture to a gentle boil, then reduce heat to low and let simmer for 10 minutes.
- Cook the noodles: Add the egg noodles and continue simmering for 8–10 minutes until they are tender.
- Make it creamy: In a small bowl, whisk together the milk, heavy cream, and flour until smooth. Slowly pour the mixture into the soup while stirring continuously. Simmer for 5 minutes, allowing the soup to thicken.
- Enhance the flavor: Stir in the Parmesan cheese and lemon juice, if using. Adjust seasoning to taste.
- Serve and enjoy: Ladle the creamy chicken noodle soup into bowls, garnish with fresh parsley, and serve warm.
Notes
- For extra richness, use half-and-half instead of milk and increase the heavy cream to ¾ cup.
- To make it gluten-free, use gluten-free noodles and replace the flour with cornstarch.
- Want a heartier soup? Add diced potatoes or swap the noodles for rice.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently over low heat, adding a splash of milk if needed.
- Freezing tip: Freeze without the noodles, as they can become mushy. Add freshly cooked noodles when reheating.
