Creamy Chicken Noodle Soup Recipe

I’m sure I’m not alone when I say there’s nothing quite like a warm bowl of chicken noodle soup on a cold day. This recipe is my go-to when I need something comforting and delicious! It’s pure, homemade goodness made with simple ingredients and just a few easy steps. Seriously, I’m convinced that once you try this recipe, you’ll never go back to the canned stuff again!

What’s in This Creamy Chicken Noodle Soup Recipe?

Most of my recipes have less than 10 ingredients, but this one is a special exception. Even though there’s a few more ingredients than usual, they’re all still pantry staples that you probably have on hand!

Olive Oil: Helps to soften the veggies and stops them from sticking to the pan. Vegetables: Saute onion, carrots, and celery to release their natural sweetness and add extra flavor to this creamy chicken noodle soup. Spices: Minced garlic, salt, and pepper are more than enough to give this soup a delicious flavor. Chicken Broth: Use a store-bought or homemade low-sodium chicken broth. Chicken: I use boneless, skinless chicken breasts and cook them directly in the broth to keep them tender and juicy. Chicken thighs will also work well; just add an extra 20 minutes of cooking time. Pasta: You can use any type of pasta you have on hand! I usually use egg noodles, but penne, rotini, or macaroni are all fine choices. Butter: Mix with the flour to make a roux. Flour: Thickens the soup and adds a creamy texture. Milk: Adds a subtle creaminess and reduces the amount of cream needed. Heavy Cream: Gives the soup its rich and creamy consistency. Parsley: Mix in chopped fresh parsley just before serving for some added freshness.

Variations To Try

If you have a wheat intolerance, feel free to use gluten-free flour (1:1 ratio) and gluten-free pasta. It’ll taste just as good!

How to Store and Reheat

My favorite thing about this chicken noodle soup is that it makes great leftovers! It’ll keep in the fridge for up to 4 days. Reheat it on the stovetop over medium heat, stirring occasionally, until heated through. Add a little extra chicken broth if the soup has thickened too much. I wouldn’t recommend freezing this soup, as the cream may separate when thawed.

Notes and Tips

If possible, make this soup in a heavy-bottomed pot or Dutch oven. This will help prevent burning and stop the soup from sticking to the bottom. Whisk the butter and flour together thoroughly until the mixture is smooth and no lumps remain. If you want to make this soup even quicker, feel free to use pre-cooked shredded chicken instead of cooking it yourself. Add the pre-cooked chicken in step 6, once the noodles are cooked and heavy cream has been added. When ready, the internal temperature of cooked chicken should be 165°F.

How to Make Creamy Chicken Noodle Soup Step by Step

Saute the Veggies: In a Dutch oven or large pot, heat 2 tablespoons of olive oil. Saute 1 large onion (chopped), 3 celery stalks (diced), and 3 carrots (diced) until softened. Mix in 2 cloves of garlic (minced) until fragrant – about 1 minute. “My family and I loved it!!!” – Michelle Talamantes Cook the Chicken: Pour in 6 cups of low-sodium chicken broth and bring everything to a boil. Add 1 pound of boneless, skinless chicken breasts to the broth. Cover with a lid and let them cook for about 10-15 minutes until the chicken is fully cooked and tender. Take the chicken from the pot and put it to one side. Cook the Pasta: Lower the heat until simmering and add 2 cups of pasta. Cook until tender as per the package instructions. Make a Roux: As the pasta cooks, heat 1/4 cup of butter in a small pan over a medium heat. Whisk in 1/3 cup of all-purpose flour once the butter is melted. Whisk continuously for about 1-2 minutes or until golden. Add the Milk and Cream: Slowly add 1 cup of the chicken soup broth to the roux, whisking constantly to avoid lumps. Once the cup of broth is added, add 2 cups of milk and 1/2 cup of heavy cream. Pour the mixture into the pot with the pasta and vegetables. Shred the Chicken: As soon as the chicken is cool enough to handle, shred it using two forks. Add the shredded chicken to the soup and season with salt and pepper to taste. Serve: Mix in some chopped parsley, if desired, and serve hot!

More Chicken Noodle Soup Recipes We Love

Instant Pot Chicken Noodle Soup Crockpot Chicken Noodle Soup Homemade Chicken Noodle Soup Creamy Chicken Noodle Soup Recipe - 80

title: “Creamy Chicken Noodle Soup Recipe” ShowToc: true date: “2024-11-28” author: “Joan Crawford”

Homemade Chicken Noodle Soup

It’s cold outside! There’s always things to be done outdoors. But what better way to warm those frozen fingers and noses than a big bowl of Creamy Chicken Noodle Soup. This recipe is easy and, with all of the fresh ingredients, it is a meal in and of itself. This soup is similar to classic chicken noodle soup, except the base is creamier thanks to the addition of the heavy cream. It’s full of flavor and a great way to warm your body and belly. Cozy up next to the fireplace or under your favorite heated blanket with a bowl of Creamy Chicken Noodle Soup that you prepared all on your own. Just like Grandma used to make!

How to Make Creamy Chicken Noodle Soup

You can jump to the recipe card for full ingredients & instructions!

Recipe Notes

Be sure to pat dry the chicken thighs before searing Allow the thighs to cook thoroughly in the soup before deboning. It will be much easier to remove the meat and you won’t be dealing with potentially raw chicken a second time. Fresh parsley will have a pleasant, but subtle herbal flavor in this meal, as opposed to dried parsley which can be hit or miss on flavor quality. Fresh squeezed lemon juice is always better than the store bought bottle of lemon juice. You want the lemon to enhance the overall flavor profile, not over power it.

Serving Suggestions

Bread and butter Fresh fruit with cream cheese dip Crackers, saltine or Ritz

Everyone loves a big, hearty bowl of chicken noodle soup. This easy recipe is perfect in that it takes old fashioned chicken noodle soup and adds some filler thanks to the milk, flour, and cream. This soup is a great way to use leftover chicken and vegetables. You can reduce the cook time by using leftover ingredients that you have on hand.

Can I make this soup with rotisserie chicken?

You can and it will remove the need for many of the steps included in this recipe. You may want to debone the meat from the get go and just let it simmer in the pot.