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Creamy Chicken Noodle Soup Recipe

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!
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 people

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.