Name: Creamy Chicken Noodle Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tbsp unsalted butter; 3 carrots, cut into cubes; 3 stalks celery, cut in half lengthwise and sliced; 1 small onion, diced; 8 cups low-sodium chicken broth; 2 cups water; 1/2 tsp kosher sea salt; 1/2 tsp garlic powder; 1/4 tsp ground black pepper; 1/4 tsp paprika; 1/4 tsp dried parsley; 1/4 tsp thyme; 1 (12 oz) bag Reames Frozen Egg Noodles; 3 tbsp unsalted butter; 1/4 cup all-purpose flour; 1 cup whole milk; 1/2 cup heavy cream; 4 boneless skinless chicken thighs, cooked and shredded (or 2 cups rotisserie chicken, shredded)

I’m absolutely thrilled to share my Creamy Chicken Noodle Soup Recipe with you because it just hits all the cozy, comforting notes I crave when the weather turns cool or when I need a little pick-me-up. This soup combines tender chicken, silky noodles, and a rich, creamy broth that feels like a warm hug in a bowl. Every spoonful reminds me why this is one of my all-time favorite dishes to make and savor, whether it’s a casual weeknight dinner or a special gathering with friends and family.

Why You’ll Love This Creamy Chicken Noodle Soup Recipe

What really makes this Creamy Chicken Noodle Soup Recipe stand out to me is its incredible flavor profile and irresistibly smooth texture. The blend of fresh vegetables sautéed just right, combined with a seasoning mix that’s balanced and inviting, creates a broth that’s bursting with savory goodness. Then, when you stir in the creamy roux made from butter, flour, milk, and a touch of heavy cream, the soup transforms into something indulgent yet comforting. I’m always amazed at how the simple act of adding cream takes traditional chicken noodle soup to a whole new, luxurious level without overpowering the delicate chicken and vegetable flavors.

Another thing I adore about this recipe is how straightforward it is to prepare, despite feeling like a restaurant-quality dish. With pantry staples and a few fresh ingredients, I can whip this up in under an hour, which is pretty amazing for a homemade soup that tastes this rich and satisfying. It’s versatile too—perfect for family dinners, a nourishing lunch, or even a hearty meal for guests. I also love how it’s a crowd-pleaser that keeps everyone happy, and leftovers somehow taste even better the next day.

Ingredients You’ll Need

A large white pot with black handles sits on a white marbled surface, filled with light brown broth containing diced green celery and white onions. On top, there is a thick layer of uncooked yellow curly egg noodles, partially covering the broth. A wooden spoon is inside the pot, resting near the noodles, showing light wood grain texture. A white cloth with black stripes lies next to the pot. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Creamy Chicken Noodle Soup Recipe are deliberately simple but essential—they all contribute layers of flavor, texture, and color that make the dish feel complete and nourishing. From aromatic vegetables and tender chicken to creamy dairy and delicate herbs, each element plays a crucial role in building the perfect bowl of soup.

1 tbsp unsalted butter: For sautéing veggies and adding rich flavor to the base.
3 carrots (cut into cubes): Adds natural sweetness and bright color.
3 stalks celery (cut in half lengthwise and sliced): Brings subtle earthiness and crunch.
1 small onion (diced): A classic aromatic that deepens the soup’s flavor.
8 cup low-sodium chicken broth: Creates a savory, nourishing liquid foundation.
2 cup water: Balances the broth for the perfect consistency.
1/2 tsp kosher sea salt: Enhances all the natural flavors.
1/2 tsp garlic powder: Adds gentle warmth and depth.
1/4 tsp ground black pepper: Gives a subtle hint of spice.
1/4 tsp paprika: Offers a mild smokiness and color.
1/4 tsp dried parsley: Provides a delicate herbal note.
1/4 tsp thyme: Adds earthiness and complexity.
1 (12 oz) bag Reames Frozen Egg Noodles: The perfect tender, silky noodles for soaking up the creamy broth.
3 tbsp unsalted butter: Used in the roux to build creaminess.
1/4 cup all-purpose flour: Thickens the soup for that luscious texture.
1 cup whole milk: Adds richness and smooth mouthfeel.
1/2 cup heavy cream: Intensifies the velvety texture and flavor.
4 boneless skinless chicken thighs (cooked and shredded, or 2 cups rotisserie chicken): Juicy protein that makes this soup satisfying and hearty.

Directions

Step 1: In a large stockpot or Dutch oven set over medium heat, melt 1 tablespoon of butter. Add the diced carrots, celery, and onion, and sauté them until they are tender but still vibrant, about 5 minutes. You’ll want these veggies soft but not mushy, creating a flavorful base for the soup.

Step 2: Pour in the 8 cups of low-sodium chicken broth and 2 cups of water, then bring everything to a gentle boil. Once boiling, stir in the salt, garlic powder, black pepper, paprika, dried parsley, and thyme. The aroma at this point is already so inviting!

Step 3: Add the frozen egg noodles to the boiling broth. Let them cook for 15 minutes, or until they are tender but still have a slight bite. Stir occasionally to prevent the noodles from sticking to the bottom.

Step 4: While the noodles are cooking, prepare your creamy roux in a medium skillet over medium heat. Melt 3 tablespoons of butter, then whisk in the flour. Keep whisking constantly for 1 to 2 minutes until the mixture turns a pale golden brown, which removes the raw flour taste and builds flavor.

Step 5: Slowly pour in the whole milk and heavy cream while whisking continuously. This helps create a smooth, thick paste without lumps. Once combined, carefully whisk this creamy mixture into the large pot of soup, stirring well to incorporate it evenly.

Step 6: Add the shredded cooked chicken thighs to the soup and continue cooking for another 5 minutes over medium heat. This step ensures the chicken heats through and the flavors meld beautifully. Once the noodles are tender and the chicken is warmed, remove the soup from heat.

Step 7: Optionally, sprinkle freshly chopped parsley on top before serving for a burst of color and fresh herbal brightness. Serve your soup hot and enjoy every comforting bite!

Servings and Timing

This recipe makes about 6 generous servings, perfect for a family meal or a small dinner party. Prep time is around 10 minutes, mostly to chop veggies and shred chicken. The cooking time is roughly 35 minutes, including sautéing, boiling, and simmering the soup. Overall, you’re looking at about 45 minutes from start to finish. No resting time is necessary, but I find it tastes even better if you let it sit for 10-15 minutes before serving to allow the flavors to meld.

How to Serve This Creamy Chicken Noodle Soup Recipe

A white ladle is lifting creamy soup from a white pot with a blue handle on a white marbled surface. The soup has a thick light yellow base filled with soft, pale beige chicken pieces, bright orange carrot chunks, and green herb bits scattered throughout. The soup looks smooth and rich with small noodles floating inside. The inner rim of the pot shows some yellow and brown spots, suggesting the soup has been cooked well. photo taken with an iphone --ar 4:5 --v 7

I love serving this creamy chicken noodle soup piping hot, especially when the weather calls for something soothing and hearty. It’s excellent served alongside warm crusty bread, perfect for dipping into the luscious broth. For a heartier meal, I sometimes add a simple green salad tossed with a light vinaigrette, which balances the richness beautifully.

Presentation-wise, I like to ladle the soup into wide, shallow bowls so the noodles and chicken show through the creamy broth. Garnishing with a sprinkle of fresh herbs like parsley or thyme not only brightens the look but adds a fresh layer of aroma. For a little extra indulgence, a dollop of sour cream or a few grates of sharp Parmesan on top never fails to elevate it.

For beverages, a chilled glass of crisp white wine like Sauvignon Blanc pairs wonderfully with the creamy, herb-infused flavors. If you prefer something non-alcoholic, a sparkling lemonade or herbal iced tea keeps it light and refreshing. I find this soup perfect for cozy weeknight dinners, casual family meals, or even as a starter at holiday gatherings — it’s always a comforting crowd-pleaser.

Variations

Over the years, I’ve loved playing around with this Creamy Chicken Noodle Soup Recipe to fit different tastes and dietary preferences. For instance, swapping chicken thighs for tender breast meat changes the texture slightly but keeps things leaner. You can also use shredded rotisserie chicken if you want a quicker shortcut without sacrificing flavor.

If you need a gluten-free version, I recommend using a gluten-free flour blend for the roux and substituting the egg noodles with gluten-free pasta or spiralized veggies like zucchini noodles. For a dairy-free adaptation, I’ve successfully replaced the milk and cream with coconut milk or cashew cream, which adds its own rich but distinct flavor to the soup.

For a different flavor twist, adding a splash of white wine before the broth or stirring in some grated fresh Parmesan at the end brings a nutty, umami depth. I’ve also tried slow cooker methods by combining all ingredients except the dairy in the morning and adding the roux and cream near the end for a hands-off experience that still delivers fabulous results.

Storage and Reheating

Storing Leftovers

This soup stores beautifully in airtight containers for up to 3-4 days in the refrigerator. I prefer glass jars or BPA-free plastic containers with tight lids to keep the soup fresh and prevent any odors from mingling. When storing, ensure the soup has cooled to room temperature before sealing it to maintain quality.

Freezing

You can freeze this Creamy Chicken Noodle Soup Recipe, but since dairy and noodles can sometimes change texture after thawing, I recommend freezing the soup before adding the noodles and cream. Freeze the broth, veggies, and chicken in airtight freezer-safe containers or heavy-duty zip-top bags for up to 3 months. When ready to eat, thaw overnight in the fridge, then cook noodles and add cream just before serving to preserve the best texture.

Reheating

The best way to reheat is gently on the stove over low to medium heat, stirring frequently to keep the cream from curdling and prevent noodles from sticking. Avoid microwaving at high power, which can cause uneven heating. Add a splash of milk or broth if the soup feels too thick after reheating, and always taste to adjust seasoning before serving.

FAQs

Can I use chicken breast instead of chicken thighs?

Absolutely! Chicken breast works well and results in a lighter texture. Just be careful not to overcook the breast meat, as it can become dry. Shredding rotisserie chicken is also a great time-saver.

Can I use fresh noodles instead of frozen egg noodles?

Yes, fresh egg noodles are a wonderful substitute and typically cook faster. Adjust cooking time accordingly, usually only a few minutes, to avoid overcooking and mushiness.

Is it possible to make this soup vegan or vegetarian?

For a vegan version, you can swap the chicken broth for vegetable broth, replace chicken with mushrooms or chickpeas for protein, and use plant-based milk and vegan butter. Keep in mind the flavor will be different but still delicious.

How thick should the soup be?

The soup should be creamy but not overly thick—think rich enough to coat the back of a spoon but still comfortably spoonable. If it’s too thick, add a little more broth or milk; if too thin, you can simmer it a bit longer to reduce or add a touch more roux.

Can I prepare this soup in advance?

Definitely! This soup benefits from sitting overnight, which helps the flavors deepen. Just keep the noodles separate if you expect to store leftovers, then combine them before serving.

Conclusion

I truly hope you enjoy making and savoring this Creamy Chicken Noodle Soup Recipe as much as I do. It’s one of those dishes that feels like a warm embrace — nourishing, satisfying, and filled with comforting flavors. Whether you’re cooking for yourself, your family, or friends, this soup delivers a perfect balance of creamy richness and wholesome goodness that’s hard to beat. Give it a try, and I promise it’ll quickly become a staple in your recipe collection!