If you’re craving the ultimate bowl of comfort, Creamy Chicken Noodle Soup is the answer you’ve been searching for. Imagine tender pieces of chicken mingling with soft egg noodles, colorful veggies, and delicate herbs, all enveloped in a luxuriously rich, creamy broth. This soup doesn’t just warm your body—it soothes your soul, fills your kitchen with the coziest aroma, and is impossibly easy to throw together whether it’s a chilly weekday or you’re hosting family for a casual dinner. Get ready to discover why this classic, with its creamy twist, might just become your new go-to favorite!

Creamy Chicken Noodle Soup Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things refreshingly simple, letting each ingredient shine while working harmoniously to create a bowlful of pure satisfaction. Think soft carrots, savory chicken, and a creamy base with the perfect herbaceous zip—every part plays an important role!

Butter: Adds richness and depth, helping veggies sauté to perfection.
Olive oil: Helps the butter not burn and lends a hint of fruity flavor.
Onion: Brings subtle sweetness and foundation flavor to the broth.
Garlic: Infuses everything with aromatic warmth—don’t skip it!
Carrots: Provide color, gentle sweetness, and classic soup vibes.
Celery: Delivers crunch and a light, earthy taste.
Flour: The secret to thickening for that signature creamy texture.
Chicken broth: Forms the hearty backbone of flavor; go for low-sodium if you want more control.
Cooked shredded chicken: Rotisserie or leftovers work beautifully and make this a speedy meal.
Egg noodles: Classic, tender, and oh-so-satisfying—no substitute quite does it!
Half-and-half or heavy cream: The magic ingredient for that luscious, creamy finish.
Dried thyme: Adds gentle earthiness and rounds out the savory notes.
Dried parsley: Lifts the flavors with a pop of green freshness.
Salt and black pepper: To taste—essential for bringing everything together.
Chopped fresh parsley (optional): For a bright burst of color and freshness right at the end.

How to Make Creamy Chicken Noodle Soup

Step 1: Sauté the Vegetables

Start by heating the butter and olive oil together in a large pot or Dutch oven over medium heat. Once melted and shimmering, toss in the diced onions, carrots, and celery. Let them cook, stirring occasionally, for about 5 to 6 minutes until everything becomes fragrant and beautifully soft. This step lays the flavorful groundwork for your Creamy Chicken Noodle Soup—don’t rush it!

Step 2: Add Garlic and Flour

Stir in the minced garlic and sauté for just a minute, allowing the aroma to bloom without burning. Sprinkle the flour evenly over the veggies; this not only thickens the soup later but also adds a subtle, toasty depth. Stir for another 1 to 2 minutes, making sure the flour fully coats the vegetables and gently cooks out its raw taste.

Step 3: Pour in the Broth and Simmer

Gradually add the chicken broth, stirring continually to prevent any lumps. Watch as your soup transforms into a savory, bubbling base—already smelling incredible! Once combined, add in your cooked shredded chicken, dried thyme, parsley, and a generous pinch of salt and pepper. Allow it all to come to a gentle simmer, letting the flavors mingle and deepen.

Step 4: Cook the Noodles

Now it’s time for the best part: stir in those classic egg noodles. Simmer for 8 to 10 minutes, checking occasionally until the noodles become tender but not mushy. They’ll soak up the delicious broth and make your Creamy Chicken Noodle Soup extra hearty.

Step 5: Stir in the Cream

Reduce the heat to low and gently pour in the half-and-half or heavy cream. Watch the magic happen as your soup turns luxuriously creamy. Simmer for an additional 2 to 3 minutes until everything is heated through. Taste a spoonful and adjust salt and pepper as needed—seasoning is key for that perfected, craveable flavor!

Step 6: Serve

Ladle the Creamy Chicken Noodle Soup into bowls and, if you like, top with a flourish of freshly chopped parsley. Serve steaming hot and enjoy every cozy, creamy bite!

How to Serve Creamy Chicken Noodle Soup

Garnishes

Give your bowl an extra pop of freshness by sprinkling on chopped fresh parsley, a little cracked black pepper, or even a light dusting of parmesan. Each garnish adds a hint of color and flavor, elevating your Creamy Chicken Noodle Soup from everyday comforting to restaurant-worthy impressive.

Side Dishes

This soup shines brightest when paired with buttery, crusty bread—perfect for sopping up that creamy broth. Light green salads with a vinaigrette also make a refreshing companion, or try pairing with simple roasted veggies for an all-around cozy meal.

Creative Ways to Present

Serve your Creamy Chicken Noodle Soup in deep mugs for a fun, casual vibe or ladle it into a bread bowl for a heartier twist. For something extra special, offer little toppings at the table—think crisped bacon, grated cheese, or tiny croutons—so everyone can customize their bowl just how they like it.

Make Ahead and Storage

Storing Leftovers

Let your soup cool fully before transferring to airtight containers. Store in the refrigerator for up to 3 days. The flavors only get better overnight, making this a fantastic make-ahead option for busy weeks or lazy weekends.

Freezing

Cream-based soups like this freeze best before you add the noodles and cream—so if you want to prep a batch, stop right before that final step. When you’re ready to serve, thaw, reheat, and finish with the noodles and cream to preserve the ultimate texture.

Reheating

Gently reheat your Creamy Chicken Noodle Soup on the stovetop over low to medium heat, stirring often. If it looks a bit thick, splash in extra broth or cream to loosen it up. Avoid boiling to prevent the cream from separating.

FAQs

Can I use milk instead of half-and-half or heavy cream?

You absolutely can use milk, but keep in mind the soup will be a little less rich and creamy. For best results, use whole milk and consider adding a bit more flour to help with thickening.

What type Soup

Rotisserie chicken is a lifesaver for this recipe, since it shreds beautifully and is already cooked. Leftover grilled or roasted chicken also works great—just avoid using uncooked chicken, as the timing and texture will be off.

Is Creamy Chicken Noodle Soup gluten-free?

The traditional version is not gluten-free due to the flour and egg noodles. However, you can swap in gluten-free all-purpose flour and gluten-free noodles to easily make it suitable for gluten sensitivities.

Can I add extra veggies?

Of course! Feel free to toss in peas, corn, or even a handful of spinach in the final minutes of cooking. It’s a great way to use up what’s in your fridge and add even more color and nutrition.

How do I keep the noodles from getting mushy?

If you know you’ll be storing leftovers, try cooking and storing the noodles separately. Add them to each bowl just before serving and pouring over hot soup—this keeps things perfectly tender every time.

Final Thoughts

I hope you’re as excited as I am to dive into a big, cozy bowl of Creamy Chicken Noodle Soup! It’s classic comfort food at its best, and there’s truly nothing like the feeling of sharing it with people you love. Don’t wait for a rainy day—give this recipe a try, and let it become a cherished staple in your kitchen too!

Creamy Chicken Noodle Soup Recipe

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4.9 from 29 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the ultimate comfort food with this creamy chicken noodle soup recipe. Loaded with tender chicken, vegetables, and egg noodles in a rich broth, this hearty soup is perfect for warming up on chilly days.

Ingredients

Scale

For the Soup:

2 tablespoons butter
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 carrots, peeled and sliced
2 celery stalks, sliced
1/4 cup all-purpose flour
6 cups chicken broth
2 cups cooked shredded chicken
1 1/2 cups egg noodles, uncooked
1 cup half-and-half or heavy cream
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
Salt and black pepper, to taste

For Garnish:

Chopped fresh parsley

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Instructions

Sauté Vegetables: In a large pot, heat butter and olive oil. Sauté onion, carrots, and celery until softened.
Add Aromatics: Stir in garlic and cook until fragrant.
Thicken: Sprinkle flour over vegetables, stir to coat, and cook to eliminate raw flour taste.
Add Broth: Slowly pour in chicken broth, stirring constantly to prevent lumps.
Simmer: Add shredded chicken, thyme, parsley, salt, and pepper. Bring to a simmer.
Cook Noodles: Stir in egg noodles and cook until tender.
Finish: Reduce heat, add half-and-half or cream, simmer gently. Adjust seasoning and serve hot, garnished with parsley.