There’s nothing like a steaming bowl of Creamy Chicken Noodle Soup to turn a hectic day around. It’s cozy, richly flavored, and soothing from the first spoonful—tender chicken, soft vegetables, and slurpable noodles all nestled in a velvety broth. This version brings a gentle creaminess without feeling heavy, so it’s perfect for chilly evenings, sick days, or anytime you crave a hug in a bowl.
What makes this soup special is balance: a classic chicken base brightened with herbs and a hint of garlic, finished with milk and a touch of cream for that silky finish. Wide egg noodles soak up the flavors while keeping their bite, and the broth gets just thick enough to feel luxurious. Serve it with warm bread or a simple green salad and you’ve got an easy, satisfying dinner the whole family will love.
It’s also weeknight-friendly and flexible. Use leftover or rotisserie chicken to cut down the prep, or poach fresh chicken right in the pot for maximum flavor. The recipe doubles beautifully and reheats well—ideal for meal prep or sharing with neighbors.
Key Ingredients & Substitutions
Each ingredient plays a role in building a creamy, comforting soup that still tastes bright and clean. Here’s how to customize based on what you have.
Chicken: Cooked, shredded chicken breast keeps the soup lean and tender. Rotisserie chicken is a great shortcut. Prefer richer flavor? Use a mix of breast and thigh meat.
Egg noodles: Wide egg noodles give classic texture and hold up nicely in the creamy broth. Sub with rotini, fusilli, or broken fettuccine; for gluten-free, use your favorite GF noodles and cook just to al dente.
Chicken broth: Low-sodium broth lets you control seasoning. Homemade stock adds extra body; if using regular broth, reduce added salt.
Classic aromatics: Onion, carrot, celery, and garlic build the backbone of flavor. Shallots can replace onion; add a pinch of celery seed if you’re out of celery.
Dairy: Whole milk and a splash of cream create silkiness without heaviness. Half-and-half works well; for lighter soup, use all milk and skip the cream.
Butter & flour: A quick roux gently thickens the broth so it clings to the noodles. For gluten-free, use a 1:1 GF flour blend or thicken with a cornstarch slurry.
Herbs: Thyme and parsley keep flavors fresh and classic. Add a bay leaf for depth or swap thyme for Italian seasoning if that’s what you have.
Lemon: A small squeeze at the end brightens and balances the creaminess—optional but recommended.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven (6–8 quarts)
- Chef’s knife and cutting board
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Ladle for serving
- Fine-mesh strainer (optional, for rinsing noodles if needed)
Flavor Variations & Add-Ins
- Mushroom thyme: Sauté 8 ounces sliced cremini with the onions; add extra thyme for earthy depth.
- Veggie boost: Stir in 2 cups baby spinach or chopped kale during the last 2–3 minutes until just wilted.
- Corn & herb: Add 1 cup frozen corn and finish with fresh dill and parsley.
- Lemon pepper chicken: Use lemon zest and plenty of cracked black pepper; finish with a squeeze of lemon.
- Bacon & chive: Crisp 4 slices bacon first, cook the aromatics in 1 tablespoon bacon drippings, and finish with chives.
- Dairy-light: Replace cream with evaporated milk for body without richness, or use all milk.
- GF friendly: Use gluten-free noodles and thicken with cornstarch instead of flour.
How to Make Creamy Chicken Noodle Soup
Ingredients You’ll Need:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 2 large carrots, peeled and diced
- 2 celery ribs, diced
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 8 cups low-sodium chicken broth
- 2 cups shredded cooked chicken (breast or mixed)
- 2 cups wide egg noodles (about 4 ounces)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme or 1 tablespoon fresh
- 1 bay leaf (optional)
- 1 cup whole milk
- 1/2 cup heavy cream or half-and-half
- 2 tablespoons chopped fresh parsley
- 1–2 teaspoons lemon juice (optional, to finish)
How Much Time Will You Need?
Expect about 15–20 minutes of prep and 25–30 minutes of cooking. Total time is roughly 40–50 minutes, depending on how quickly you chop and how firm you like your noodles.
Step-by-Step Instructions:
1. Sauté aromatics
Heat the butter and olive oil in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook, stirring occasionally, until the vegetables soften and the onion turns translucent, 5–7 minutes. Stir in the garlic and cook 30 seconds until fragrant.
2. Build the base and thicken
Sprinkle the flour over the vegetables and cook, stirring, for 1 minute to form a light roux. Slowly whisk in 1–2 cups of the broth until smooth and lump-free, then add the remaining broth. Stir in thyme, bay leaf (if using), 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a gentle simmer.
3. Add chicken and noodles
Stir in the shredded chicken and egg noodles. Simmer over medium heat, stirring occasionally, until the noodles are just tender, 8–10 minutes (check package timing and taste early to avoid overcooking).
4. Finish creamy
Reduce the heat to low. Stir in the milk and cream and warm gently for 2–3 minutes—do not boil after adding dairy. Remove the bay leaf. Taste and adjust seasoning with additional salt and pepper. Stir in parsley and a squeeze of lemon juice, if using, to brighten.
5. Serve
Ladle into bowls and enjoy hot. The soup will thicken slightly as it stands; add a splash of warm broth or milk if you prefer a looser consistency.
Pro Tips for Best Texture & Taste
A few simple habits guarantee a silky broth, tender noodles, and a clean, well-seasoned flavor profile every time.
- Mind the roux: Cooking the flour for a minute removes raw taste and helps the soup thicken gently without turning pasty.
- Don’t overcook noodles: Add them when the soup is at a steady simmer and pull from the heat as soon as they’re al dente; they continue to soften off heat.
- Season in layers: Salt the vegetables lightly, then adjust after adding broth and again at the end for a bright, balanced finish.
- Low and slow with dairy: Keep heat low after adding milk and cream to prevent curdling and maintain a silky texture.
- Fresh finish: A touch of lemon and parsley right before serving lifts the creamy base and keeps flavors lively.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes. For best texture, cook the soup without the noodles and refrigerate up to 3 days. Reheat gently, then add noodles and simmer until al dente. This prevents the noodles from soaking up too much broth.
How can I make it gluten-free?
Use gluten-free noodles and thicken with a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water) instead of flour. Stir the slurry into the simmering broth and cook 1–2 minutes until slightly thickened before adding dairy.
Can I use raw chicken instead of cooked?
Yes. Add 1 pound boneless, skinless chicken (whole breasts or thighs) after the broth goes in. Simmer gently until cooked through, 12–15 minutes, then remove, shred, and return to the pot. Proceed with noodles and dairy.
What are the best storage and freezing tips?
Refrigerate leftovers in airtight containers for up to 4 days. The noodles will continue to soften; add a splash of broth when reheating. To freeze, make the soup without noodles and dairy; cool and freeze up to 3 months. Reheat, add noodles to cook, then finish with milk/cream before serving.
