The Best Creamy Chicken Noodle Soup Recipe

There’s something about a bowl of creamy chicken noodle soup that feels like a warm hug in a bowl. It’s the kind of comfort food that instantly brings a sense of coziness, no matter the weather outside. I’ve made dozens of chicken noodle soup variations, but this one, with its rich and creamy broth, hearty chunks of chicken, and tender vegetables, always stands out. Whether you’re nursing a cold or just craving something soothing, this creamy version elevates the classic soup we all love.

I first made this recipe on a chilly Sunday afternoon after a particularly busy week. I was looking for something that didn’t just fill me up but felt like pure comfort. The minute the onions and celery hit the butter in the pot, the kitchen was filled with that familiar, savory aroma that made me feel instantly at ease. By the time I ladled up the first bowl, I knew this creamy twist on a classic would become a regular in our home.

The Best Creamy Chicken Noodle Soup Recipe

🥕 A bit of background: where creamy chicken noodle soup came from

Chicken noodle soup is the quintessential American comfort food, but the creamy version takes inspiration from a variety of other dishes—think chicken pot pie or cream-based chowders. While the clear broth version dates back centuries and was made popular as a remedy for colds and ailments, the creamy version is a more recent evolution, adding richness and a velvety texture to the mix. There’s no denying the satisfaction that comes from stirring in a can of cream of chicken soup at the end, transforming a classic into a dish that feels indulgent but still familiar.

Let’s talk ingredients: what makes this soup so good?

  • Butter: This adds richness to the base, helping to sauté the vegetables while infusing a buttery flavor.
  • Carrots, celery, and onion: The holy trinity of soup-making. They provide the base flavor for this dish, creating a slightly sweet, savory depth. If you’re out of one, you can always toss in a leek or even some bell pepper for a different twist.
  • Chicken breasts: Boneless, skinless chicken breasts cook right in the broth, making them juicy and tender. You could easily substitute chicken thighs if you prefer a richer flavor.
  • Egg noodles: These wide noodles are perfect for soaking up all the creamy goodness. If you don’t have egg noodles, regular pasta works in a pinch—though egg noodles do lend a softer, more delicate texture.
  • Cream of chicken soup: Here’s the real game-changer. It thickens the broth and gives it that signature creamy texture. If you want a more homemade approach, you could make your own roux or use heavy cream, but the canned soup is a reliable shortcut.
  • Chicken broth: This forms the foundation of the soup. Low-sodium is best because you can control the saltiness as you season the dish later.
The Best Creamy Chicken Noodle Soup Recipe

Kitchen gear: what you’ll need (and what you can skip)

You don’t need anything too fancy for this recipe, but there are a few tools that can make your life easier:

  • A large pot or Dutch oven: This is where the magic happens. A heavy-bottomed pot helps distribute heat evenly and keeps the vegetables from burning.
  • Tongs: You’ll need these to pull the chicken breasts out of the hot broth once they’re cooked. You could use a slotted spoon in a pinch, but tongs make it less messy.
  • A whisk: This comes in handy when you’re mixing the cream of chicken soup with milk or water to ensure it’s smooth before adding it to the pot.
  • Meat thermometer: You don’t have to be exact, but checking to make sure the chicken is cooked to 165°F helps avoid any food safety worries.

Step-by-step: my foolproof method (and a few hard-learned lessons)

  1. Start with the veggies. Melt butter over medium-low heat in your pot, and then add the carrots, celery, and onion. Stir them occasionally so they don’t stick or burn. The onions should be translucent, and the veggies should start to soften after about 7-10 minutes. I’ve made the mistake of cranking the heat up too high, and while a bit of caramelization is fine, burnt veggies? Not so much.
  2. Add the flour. This step thickens the soup. Stir it into the veggies and cook for another 2-3 minutes to get rid of the raw flour taste. You’re looking for a paste-like consistency here, but don’t worry if it looks clumpy—it’ll smooth out when we add the broth.
  3. Broth time! Slowly pour in the chicken broth while stirring. This helps break up the flour-vegetable mixture, creating a silky base. Bring everything to a boil and then stir in your chicken bouillon and black pepper for a little extra flavor boost.
  4. Cook the chicken. Add your chicken breasts to the boiling soup, reduce the heat, and let them simmer for about 15 minutes. If you’re unsure about when the chicken’s done, just pull it out and check with a meat thermometer. Over the years, I’ve learned that shredding chicken while it’s slightly undercooked can result in a dry texture, so I always double-check the internal temp.
  5. Noodle time. Once the chicken’s out and resting, toss the egg noodles into the broth. While they cook (about 7-10 minutes), shred the chicken using two forks. I always love this part—the chicken practically falls apart in your hands.
  6. The creamy twist. In a small bowl, whisk the cream of chicken soup with milk or water to smooth it out, then stir it into the soup. This is where the magic happens—the broth becomes rich and luscious. Taste and adjust seasoning with more salt or pepper if needed.
  7. Serve and enjoy! I like to garnish with some fresh parsley, mostly because it adds a nice pop of color. You can serve this up with some crusty bread on the side for dipping.
The Best Creamy Chicken Noodle Soup Recipe

Variations and tweaks: how I’ve adapted this recipe

This soup is incredibly versatile, and I’ve experimented with different versions depending on what I have in the kitchen:

  • Gluten-free: Swap the flour for a gluten-free alternative like cornstarch or rice flour. Use gluten-free noodles, and double-check that your cream of chicken soup is gluten-free.
  • Vegan adaptation: For a plant-based version, replace the chicken with chickpeas or tofu, use vegetable broth instead of chicken broth, and opt for a plant-based cream soup like coconut milk or cashew cream.
  • Seasonal swaps: In the summer, I love to add fresh corn or peas for extra sweetness. In the fall, I’ve tossed in some diced butternut squash—it adds a lovely autumn vibe.
  • Spicy kick: For a little heat, sprinkle in some crushed red pepper flakes or a dash of hot sauce at the end. I once added a tablespoon of sriracha, and it was the perfect balance of comfort and spice.

Presentation tips: how to serve this cozy dish

This creamy chicken noodle soup looks just as good as it tastes, and with a few simple touches, you can make it dinner-party worthy. Ladle it into wide bowls so you can see all the vegetables, noodles, and chicken nestled in the creamy broth. Top with a sprinkle of fresh parsley for a bit of color. Pair it with warm, crusty bread or even garlic toast. If you’re feeling extra fancy, drizzle a little olive oil or sprinkle some grated parmesan over the top.

What to drink? My favorite pairings

For a cozy meal like this, I like to keep the drink choices simple. A crisp white wine, like a Sauvignon Blanc, cuts through the creaminess of the soup without being too overpowering. If you’re in the mood for something non-alcoholic, an iced tea with lemon or even a tart cranberry juice works well. And of course, you can’t go wrong with just a glass of cold water and a lemon wedge to cleanse the palate between bites.

Storing and reheating tips

If you happen to have leftovers (which, let’s be real, is rare in my house), this soup stores beautifully. Let it cool completely before transferring it to an airtight container. It keeps in the fridge for about 3-4 days, but if you want to freeze it, hold off on adding the noodles. Noodles tend to get a bit mushy when frozen, so I recommend freezing the soup base and adding freshly cooked noodles when you reheat it.

To reheat, simply warm it on the stove over medium heat, stirring occasionally. You might need to add a splash of broth or water to loosen it up since the soup tends to thicken as it cools.

Scaling the recipe

This recipe easily doubles if you’re feeding a crowd (or want extra for leftovers). Just make sure your pot is big enough to handle the extra volume! One thing to watch out for when scaling up is the flour—you may need to adjust the amount slightly to avoid ending up with a soup that’s too thick. When in doubt, you can always thin it out with a bit more broth.

Potential hiccups (and how to fix them)

  • Soup too thick? Just add more broth or water to loosen it up.
  • Chicken not cooked through? Let it simmer a bit longer, and always check the temperature with a thermometer.
  • Noodles too soft? Be careful not to overcook them—taste test after 7 minutes to ensure they’re just right.
The Best Creamy Chicken Noodle Soup Recipe

FAQs

1. Can I use leftover rotisserie chicken instead of cooking raw chicken?
Absolutely! Just add it in when you return the shredded chicken to the pot after cooking the noodles.

2. Can I make this in a slow cooker?
Yes! Sauté the veggies first, then transfer everything except the noodles to a slow cooker. Cook on low for 4-5 hours, shred the chicken, and stir in the noodles and cream of chicken soup at the end.

3. Can I freeze this soup?
Yes, but freeze the soup without the noodles for the best texture. Add freshly cooked noodles when reheating.

4. Can I use a different pasta besides egg noodles?
You can use any pasta you have on hand, but egg noodles are traditional and give the soup a wonderful texture.

5. Is there a dairy-free version of this soup?
Sure! Use dairy-free butter and substitute the cream of chicken soup with a plant-based cream or coconut milk.

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The Best Creamy Chicken Noodle Soup Recipe

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5 from 1 review

Cozy up with the ultimate creamy chicken noodle soup—rich broth, tender chicken, and veggies in every bite. Perfect for chilly days!

  • Total Time: 45 minutes
  • Yield: 6 1x

Ingredients

Scale
  • ½ cup butter
  • 2 cups chopped carrots about 3 large carrots
  • 1 ½ cups chopped celery about half a head of celery
  • 1 cup chopped onion about one medium onion
  • ¼ cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1 teaspoon chicken bouillon base
  • ½ teaspoon course ground black pepper plus additional for seasoning
  • 1 ½ pounds boneless skinless chicken breasts about 2 large chicken breasts
  • 4 ounces of wide egg noodles about 2 ½ cups
  • 2 10.5 ounce cans cream of chicken soup
  • ¼ cup water or milk
  • salt
  • 2 tablespoons fresh chopped parsley optional garnish

Instructions

  • Start with the veggies. Melt butter over medium-low heat in your pot, and then add the carrots, celery, and onion. Stir them occasionally so they don’t stick or burn. The onions should be translucent, and the veggies should start to soften after about 7-10 minutes. I’ve made the mistake of cranking the heat up too high, and while a bit of caramelization is fine, burnt veggies? Not so much.
  • Add the flour. This step thickens the soup. Stir it into the veggies and cook for another 2-3 minutes to get rid of the raw flour taste. You’re looking for a paste-like consistency here, but don’t worry if it looks clumpy—it’ll smooth out when we add the broth.
  • Broth time! Slowly pour in the chicken broth while stirring. This helps break up the flour-vegetable mixture, creating a silky base. Bring everything to a boil and then stir in your chicken bouillon and black pepper for a little extra flavor boost.
  • Cook the chicken. Add your chicken breasts to the boiling soup, reduce the heat, and let them simmer for about 15 minutes. If you’re unsure about when the chicken’s done, just pull it out and check with a meat thermometer. Over the years, I’ve learned that shredding chicken while it’s slightly undercooked can result in a dry texture, so I always double-check the internal temp.
  • Noodle time. Once the chicken’s out and resting, toss the egg noodles into the broth. While they cook (about 7-10 minutes), shred the chicken using two forks. I always love this part—the chicken practically falls apart in your hands.
  • The creamy twist. In a small bowl, whisk the cream of chicken soup with milk or water to smooth it out, then stir it into the soup. This is where the magic happens—the broth becomes rich and luscious. Taste and adjust seasoning with more salt or pepper if needed.
  • Serve and enjoy! I like to garnish with some fresh parsley, mostly because it adds a nice pop of color. You can serve this up with some crusty bread on the side for dipping.

Notes

Presentation tips: how to serve this cozy dish

This creamy chicken noodle soup looks just as good as it tastes, and with a few simple touches, you can make it dinner-party worthy. Ladle it into wide bowls so you can see all the vegetables, noodles, and chicken nestled in the creamy broth. Top with a sprinkle of fresh parsley for a bit of color. Pair it with warm, crusty bread or even garlic toast. If you’re feeling extra fancy, drizzle a little olive oil or sprinkle some grated parmesan over the top.

  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dinner

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