Easy Creamy Chicken Noodle Soup Recipe
There’s nothing quite like a warm, hearty bowl of chicken noodle soup to soothe the soul, especially as the weather cools down. But what if we add a little extra comfort to the equation? Enter this easy creamy chicken noodle soup—a rich, velvety twist on the classic that’s just as simple to whip up but feels like you’ve put in hours of work. It’s the kind of recipe that makes you feel cozy and satisfied, whether you’re coming in from the cold or just need a little kitchen therapy.
I’ve always had a soft spot for chicken noodle soup, especially when I’m feeling under the weather or after a long, hectic day. This creamy version, though? That came into my life on one of those days when I craved something a little extra—comforting but still light, indulgent but not too heavy. The creaminess in this soup strikes a perfect balance, making it both nostalgic and new. It’s the dish I turn to when I need a warm hug in a bowl, and now, I’m excited to share that same feeling with you.
That time creamy chicken noodle soup saved the day 🍜
Funny story—this recipe was born out of necessity on a cold, dreary weeknight. I had all the ingredients for a regular chicken noodle soup, but halfway through cooking, I realized I was out of milk. But, what I did have was a half-used carton of heavy cream sitting in the fridge. I hesitated for a moment but decided to toss it in, and let me tell you—it was a game changer. My husband took one bite and asked if I’d made something new (which I took as a compliment, considering how much soup we eat around here!). The cream added this smooth richness that made the soup feel luxurious without being too heavy. Ever since then, this version has become a staple for those nights when we need something soothing but a little more special.
A quick note on chicken noodle soup’s origins
Chicken noodle soup is one of those timeless dishes that seems to pop up in nearly every culture. Whether it’s matzo ball soup from Jewish cuisine, the clear broths of Chinese soups, or the classic American version, there’s something universally comforting about chicken simmered with veggies and noodles. This creamy version is a more modern twist, adding richness with cream and making it feel a bit more indulgent while still retaining that homey vibe we all love. Interestingly, adding cream to soups is a technique that has its roots in French cuisine, where “cream of” soups became popular in the late 19th century. And, it’s safe to say that this method has made its way into kitchens everywhere since!
Let’s talk ingredients: what makes this soup so good?
The beauty of this recipe is in its simplicity. It doesn’t take much to transform basic ingredients into something truly comforting.
- Celery, carrots, and onion: These are the soup trifecta that build a flavorful base. The carrots add a touch of sweetness, while celery and onion bring a subtle earthiness. If you’re missing one, don’t worry—I’ve skipped the celery once or twice and still ended up with a fantastic soup.
- Chicken breasts: You’ll simmer them directly in the broth, which not only cooks the chicken perfectly but also infuses the soup with all that chicken-y goodness. Boneless, skinless chicken thighs work too if you prefer something a bit richer.
- Heavy cream: The star of the show! This is what turns the soup from standard to spectacular. If you don’t have cream, you can sub in half-and-half, though the final soup won’t be quite as rich.
- Egg noodles: These are classic for chicken noodle soup, giving it that traditional feel. But if you want to change things up, other pasta shapes (like ditalini or even broken-up spaghetti) will work just as well.
- Fresh parsley: A bit of parsley at the end adds a pop of freshness that cuts through the richness. If you’re out of fresh herbs, dried parsley or thyme will work, too—just add them earlier so they have time to rehydrate and flavor the soup.

Kitchen gear: what you’ll need and what you can skip
Don’t worry—this recipe doesn’t require any fancy tools. Here’s what you’ll need:
- A large soup pot: You’ll want something big enough to fit all the ingredients without boiling over, and nonstick is a bonus when you’re sautéing the veggies.
- A sharp knife and cutting board: For chopping all those lovely veggies. This isn’t the time for dull knives—trust me, chopping carrots with a dull blade is no fun.
- A wooden spoon or spatula: I prefer wooden spoons for stirring soups because they’re gentle on the pot, but any sturdy spoon will do.
- Tongs or a fork: You’ll need these to take the chicken out of the soup and chop it up once it’s cooked through.
Step-by-step: my foolproof method for creamy chicken noodle soup
Here’s how to make this easy, creamy chicken noodle soup. Imagine us cooking side by side, chatting while the soup bubbles away on the stove.
- Sauté the veggies: Heat up the olive oil and butter in your soup pot. Add the celery, carrots, and onion, and sauté them for about 5-7 minutes. You want them soft but not mushy, and starting to smell amazing. Don’t rush this step—it’s how we build flavor!
- Add the garlic and flour: Throw in the minced garlic and cook for just about 30 seconds (any longer and garlic can burn). Then sprinkle the flour over the veggies and stir for a minute. This helps thicken the soup later on.
- Add the liquids and chicken: Slowly pour in the chicken broth, stirring to dissolve the flour. Add the chicken breasts, Italian seasoning, and the heavy cream. Bring the soup to a gentle boil, then cover it partially with the lid and reduce the heat to a simmer. Let it cook for 10 minutes.
- Cook the noodles: After 10 minutes, stir in the uncooked egg noodles and cover again, simmering for another 8-10 minutes. Make sure to stir halfway so the noodles don’t stick together—trust me, stuck noodles are a pain to deal with!
- Finish it up: Take the chicken breasts out and chop them into bite-sized pieces, then return them to the pot. Season the soup with salt and pepper, and stir in the chopped parsley. Taste and adjust—this is your moment to make it perfect.

Variations: how to make this soup your own
One of my favorite things about this recipe is how versatile it is. I’ve played around with it quite a bit, and here are a few variations that I love:
- Gluten-free: Swap the regular egg noodles for gluten-free pasta, and use a gluten-free flour blend to thicken the soup. I’ve tried this and the soup still turns out creamy and comforting.
- Low-carb: If you’re cutting carbs, ditch the noodles and add spiralized zucchini or even cauliflower rice for a lighter, veggie-packed version. It’s surprisingly good!
- Vegan twist: Yes, you can veganize this! Use vegetable broth, replace the chicken with chickpeas or tofu, and sub in coconut milk or a plant-based cream for the heavy cream. It gives the soup a slightly different flavor, but still creamy and delicious.
- Seasonal veggies: In the summer, I’ve added fresh corn off the cob for a burst of sweetness. In the fall, I’ve thrown in diced butternut squash. Both worked beautifully!
How to serve and make it shine
When I serve this soup, I love to keep things simple but thoughtful. Ladle it into wide, shallow bowls, so the creaminess spreads out beautifully. A sprinkle of extra parsley on top adds a fresh, bright green pop. For a bit of texture, serve it with crusty bread or a side of homemade garlic toast (because dunking is mandatory, right?).
Drink pairings: what goes well with creamy chicken noodle soup?
For drinks, I tend to keep it cozy. A light, unoaked white wine like Pinot Grigio or Chardonnay pairs nicely with the creamy base without overpowering the flavors. If you’re a fan of beer, a light, crisp lager is a great match, cutting through the creaminess. For non-alcoholic options, a sparkling water with lemon is refreshing and balances out the richness.
Storage and reheating tips (and why this soup is even better the next day)
If you have leftovers (lucky you!), store the soup in an airtight container in the fridge for up to 3 days. When reheating, you might notice the soup has thickened a bit, so add a splash of chicken broth or water to bring it back to your desired consistency. Heat it on the stove over medium-low, stirring occasionally.
Scaling the recipe for a crowd (or just you and a friend)
This recipe serves about 4, but it’s easy to double if you’re feeding a crowd. Just be sure to use a larger pot to avoid any spillage. If you’re halving the recipe, I’ve found that everything scales down easily—just keep an eye on the noodles, as smaller batches can cook a bit quicker.
A few friendly tips (from my own mistakes!)
- Don’t overcook the noodles: This soup is best when the noodles are al dente. If they cook too long, they can turn mushy, especially when reheating.
- Taste as you go: Especially when adding salt. Depending on your chicken broth, you may need more or less salt, so don’t be afraid to adjust.
- Heavy cream is forgiving: If you’re worried about the soup being too rich, start with less cream and add more to taste. You can always add more, but you can’t take it out!
Go ahead, give this creamy chicken noodle soup a try!
If you’re craving something cozy and satisfying, this easy creamy chicken noodle soup is exactly what you need. It’s rich, flavorful, and guaranteed to warm you from the inside out. Whether you’re serving it to your family or keeping it all to yourself (no judgment here!), this is a recipe that’s sure to become a favorite. And don’t be afraid to make it your own—experiment with the variations, and feel free to share how it turns out!

FAQs:
1. Can I use leftover rotisserie chicken? Yes! Just shred it and add it at the end when you would normally add back the cooked chicken breasts. Since it’s already cooked, you don’t want to overdo it.
2. Can I freeze this soup? You can, but be aware that the noodles may get a little mushy after freezing. If you know you’ll be freezing it, consider leaving the noodles out and adding them fresh when reheating.
3. What can I use instead of heavy cream? Half-and-half works well for a lighter version, or you can try evaporated milk for a creamy but less rich option.
4. Can I make this in a slow cooker? Absolutely! Sauté the veggies first, then add everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add the noodles in during the last 20-30 minutes.
5. How can I add more flavor? A splash of lemon juice at the end brightens up the flavors, or you can add a pinch of red pepper flakes for a little heat.
Print
Easy Creamy Chicken Noodle Soup Recipe
A rich twist on the classic chicken noodle soup. Creamy, comforting, and easy to make—perfect for cozy weeknights.
- Total Time: 30 minutes
- Yield: 4
Ingredients
- 2 sticks celery chopped finely
- 2 medium carrots peeled & chopped finely
- 1/2 medium onion chopped
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic minced
- 1/4 cup flour
- 4 cups chicken broth
- 1.5 pounds uncooked chicken breasts
- 1/4 teaspoon Italian seasoning
- 1 cup heavy/whipping cream
- 2 generous cups uncooked egg noodles
- Salt & pepper to taste
- 1 tablespoon fresh parsley chopped
Instructions
- Sauté the veggies: Heat up the olive oil and butter in your soup pot. Add the celery, carrots, and onion, and sauté them for about 5-7 minutes. You want them soft but not mushy, and starting to smell amazing. Don’t rush this step—it’s how we build flavor!
- Add the garlic and flour: Throw in the minced garlic and cook for just about 30 seconds (any longer and garlic can burn). Then sprinkle the flour over the veggies and stir for a minute. This helps thicken the soup later on.
- Add the liquids and chicken: Slowly pour in the chicken broth, stirring to dissolve the flour. Add the chicken breasts, Italian seasoning, and the heavy cream. Bring the soup to a gentle boil, then cover it partially with the lid and reduce the heat to a simmer. Let it cook for 10 minutes.
- Cook the noodles: After 10 minutes, stir in the uncooked egg noodles and cover again, simmering for another 8-10 minutes. Make sure to stir halfway so the noodles don’t stick together—trust me, stuck noodles are a pain to deal with!
- Finish it up: Take the chicken breasts out and chop them into bite-sized pieces, then return them to the pot. Season the soup with salt and pepper, and stir in the chopped parsley. Taste and adjust—this is your moment to make it perfect.
Notes
How to serve and make it shine
When I serve this soup, I love to keep things simple but thoughtful. Ladle it into wide, shallow bowls, so the creaminess spreads out beautifully. A sprinkle of extra parsley on top adds a fresh, bright green pop. For a bit of texture, serve it with crusty bread or a side of homemade garlic toast (because dunking is mandatory, right?).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner