Creamy Chicken Noodle Soup is the ultimate comfort food with a rich, velvety broth, tender chunks of chicken, hearty vegetables, and soft noodles. Unlike the traditional clear broth version, this soup is thickened with cream and a touch of flour or roux, adding depth and indulgence to every spoonful. It’s a one-pot meal that brings together the classic flavors of chicken noodle soup with a creamy twist, perfect for cozy nights, cold weather, or when you need a warm bowl of love. Made with simple pantry staples and fresh ingredients, it’s as easy to make as it is to enjoy.
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 2 cups cooked shredded chicken
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup heavy cream
- 2 cups egg noodles
- Optional: 1/2 cup frozen peas
- Optional garnish: chopped parsley or a squeeze of lemon
Preparation
Step 1: In a large soup pot or Dutch oven, melt butter with olive oil over medium heat. Add chopped onions and sauté for 3–4 minutes until soft and translucent. Stir in garlic and cook for 30 seconds until fragrant.
Step 2: Add carrots and celery to the pot. Cook for about 5–6 minutes, stirring occasionally, until the vegetables begin to soften.
Step 3: Sprinkle the flour over the vegetables and stir continuously for about 2 minutes to cook off the raw taste and form a light roux.
Step 4: Slowly pour in the chicken broth, stirring constantly to dissolve the flour and prevent lumps. Bring to a gentle simmer.
Step 5: Stir in the shredded chicken, thyme, rosemary, salt, and pepper. Simmer for 10–12 minutes until the vegetables are fully tender.
Step 6: Add the egg noodles to the soup and cook according to package instructions (usually 6–8 minutes), until just tender.
Step 7: Reduce the heat to low and pour in the heavy cream. Stir to combine and let the soup heat through without boiling. If desired, stir in frozen peas during the final 3 minutes of cooking.
Step 8: Taste and adjust seasoning. Serve warm with fresh parsley or a splash of lemon juice if desired.
Variation
- Replace heavy cream with half-and-half or milk for a lighter version.
- Add baby spinach or kale for extra nutrients.
- Use rotisserie chicken to cut prep time.
- Swap egg noodles for other pasta like ditalini or small shells.
- Add mushrooms for earthy depth.
- Make it gluten-free by using cornstarch instead of flour and gluten-free noodles.
- Stir in grated Parmesan cheese for added richness.
Cooking Note
To avoid curdling, do not let the soup boil once the cream is added. For a silkier texture, bring cream to room temperature before stirring it in. Cook noodles just until al dente to prevent them from becoming overly soft as the soup sits. If you prefer a thicker consistency, simmer uncovered a bit longer or add more flour during the roux stage. For thinner soup, add more broth or water at the end.
Serving Suggestions
Serve Creamy Chicken Noodle Soup with warm crusty bread, cheesy garlic toast, or classic saltine crackers. It also pairs beautifully with a side Caesar salad or roasted vegetables. For an indulgent twist, top each bowl with a sprinkle of shredded cheddar, a dollop of sour cream, or fresh cracked pepper. Offer lemon wedges at the table for those who enjoy a touch of brightness to balance the creaminess.
Tips
- Use a mix of butter and oil to prevent the butter from burning.
- Cook flour thoroughly before adding broth to prevent a raw flour taste.
- If freezing, store without noodles to avoid them becoming mushy when reheated.
- Shred chicken using two forks while still warm for best texture.
- Add herbs like sage or bay leaf for additional savory layers.
- Leftovers can be stored in the fridge for up to 4 days.
Prep Time / Cooking Time / Total Time
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Nutritional Information
Calories: 410 per serving
Protein: 28g
Sodium: 860mg
FAQs
Can I use raw chicken instead of cooked?
- Yes. Add raw boneless chicken breasts or thighs in Step 4 and simmer for 20 minutes until cooked through. Remove, shred, then return to the pot before adding noodles.
Can I make it in a slow cooker?
- Yes. Add all ingredients except cream, flour, and noodles. Cook on low for 6 hours or high for 3. Shred chicken, stir in cream and cooked noodles, and heat through before serving.
What’s the best noodle for creamy soup?
- Egg noodles are traditional, but wide egg noodles or rotini hold the creamy broth well and don’t get soggy too quickly.
How do I make it dairy-free?
- Use plant-based butter and replace cream with unsweetened coconut milk or almond milk. The texture will change but the soup will still be delicious.
Can I thicken the soup more?
- Yes. Make a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) and stir it in after adding cream. Simmer gently until thickened.
Conclusion
Creamy Chicken Noodle Soup takes a beloved classic and elevates it with a rich, luxurious broth that soothes and satisfies. It’s an ideal meal for cold nights, busy weekdays, or when someone needs a little comfort in a bowl. With tender chicken, flavorful herbs, soft noodles, and velvety cream, it’s hearty enough to stand alone yet flexible enough to adapt to what you have on hand. Once you try this creamy version, it may just become your new go-to. Simple, delicious, and soul-warming, it’s a recipe worth keeping in your rotation all year long.