Creamy Chicken Noodle Soup is one of my favorite comfort meals when I want something warm, filling, and easy to prepare. I make it all in one pot with tender chicken, fresh vegetables, egg noodles, and a rich, velvety broth finished with heavy cream. Every spoonful is hearty, flavorful, and perfect for cozy family dinners or chilly evenings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
⅓ cup salted butter
1 heaping cup diced onion
2 cups sliced carrots
2 cups chopped celery
1 tablespoon minced garlic
3 tablespoons flour
1 teaspoon table salt
¾ teaspoon black pepper
½ teaspoon paprika
½ teaspoon dried thyme
½ teaspoon dried parsley
1½ pounds uncooked chicken
6 to 8 cups chicken broth
8 ounces uncooked egg noodles
½ cup heavy cream
Directions
I melt the butter in a large soup pot over medium heat.
I add the diced onion, carrots, and celery, then cook them until they become tender.
I stir in the minced garlic and cook it for about 30 seconds until fragrant.
I sprinkle in the flour, salt, black pepper, paprika, thyme, and parsley, stirring until the vegetables are evenly coated.
I slowly pour in 6 cups of chicken broth while stirring continuously to create a smooth broth.
I add the uncooked chicken and bring the soup to a boil. I cover the pot, reduce the heat, and let it simmer for 15 to 20 minutes.
I remove the cooked chicken, shred or chop it into bite-sized pieces, and return it to the pot.
I stir in the uncooked egg noodles and cook them for about 10 minutes until tender.
I reduce the heat to low and gently stir in the heavy cream until fully combined.
I taste the soup, adjust the seasoning if needed, and serve it warm.
Servings and Timing
Servings: 6
Prep Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Calories: 629 kcal per serving
Variations
I like adding mushrooms for an earthy flavor and extra texture. Sometimes I stir in fresh spinach or kale during the final few minutes of cooking for additional color and nutrients. When I want a little heat, I add a pinch of crushed red pepper flakes or cayenne pepper. I also enjoy using rotisserie chicken to save time or swapping the egg noodles for gluten-free pasta when needed.
Storage/Reheating
I store leftover soup in an airtight container in the refrigerator for up to 4 days. If I plan to freeze the soup, I prefer freezing it before adding the noodles and cream because dairy can separate and noodles may become soft after thawing. The soup freezes well for up to 3 months. When reheating, I warm it gently over medium-low heat on the stovetop, stirring occasionally. If the soup becomes too thick, I add a splash of chicken broth or milk until it reaches the consistency I like.
FAQs
Can I use cooked chicken instead of raw chicken?
Yes. I simply stir shredded cooked chicken into the soup after the vegetables have softened and reduce the simmering time since the chicken is already cooked.
Can I make this soup ahead of time?
Yes. I often prepare it a day in advance because the flavors become even richer overnight. I usually cook the noodles separately if I expect leftovers to keep them from becoming too soft.
Can I substitute the heavy cream?
Yes. I can use half-and-half for a lighter soup, although the broth will be slightly less rich and creamy.
What vegetables can I add?
I enjoy adding peas, corn, mushrooms, spinach, or kale. They blend well with the creamy broth and make the soup even heartier.
Why is my soup too thick?
The noodles continue absorbing broth as they sit. I simply stir in extra chicken broth while reheating until the soup reaches my preferred consistency.
Conclusion
I always come back to this Creamy Chicken Noodle Soup whenever I want a comforting homemade meal that is both hearty and easy to prepare. The combination of tender chicken, colorful vegetables, soft egg noodles, and a rich creamy broth creates a satisfying dish that is perfect for family dinners, meal prep, or cozy evenings at home. I love how versatile it is, and I know it will become a favorite recipe that I enjoy making again and again.
📖 Recipe:
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Creamy Chicken Noodle Soup
- Total Time: 55 minutes
- Yield: 6 servings
- Diet: Halal
Description
Creamy Chicken Noodle Soup is a warm, hearty one-pot meal made with tender chicken, fresh vegetables, egg noodles, and a rich, velvety broth finished with heavy cream. It’s the perfect comfort food for cozy family dinners or chilly evenings.
Ingredients
⅓ cup salted butter
1 heaping cup diced onion
2 cups sliced carrots
2 cups chopped celery
1 tablespoon minced garlic
3 tablespoons flour
1 teaspoon table salt
¾ teaspoon black pepper
½ teaspoon paprika
½ teaspoon dried thyme
½ teaspoon dried parsley
1½ pounds uncooked chicken
6 to 8 cups chicken broth
8 ounces uncooked egg noodles
½ cup heavy cream
Instructions
- Melt the butter in a large soup pot over medium heat.
- Add the diced onion, carrots, and celery. Cook until the vegetables are tender.
- Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Add the flour, salt, black pepper, paprika, thyme, and parsley. Stir until the vegetables are evenly coated.
- Slowly pour in 6 cups of chicken broth while stirring continuously until smooth.
- Add the uncooked chicken and bring the soup to a boil. Cover, reduce the heat, and simmer for 15 to 20 minutes, or until the chicken is fully cooked.
- Remove the chicken, shred or chop it into bite-sized pieces, and return it to the pot.
- Stir in the uncooked egg noodles and cook for about 10 minutes, or until tender.
- Reduce the heat to low and gently stir in the heavy cream until fully combined.
- Taste and adjust the seasoning as needed. Serve warm.
Notes
Add mushrooms, peas, corn, spinach, or kale for extra flavor and nutrition.
Use rotisserie chicken to save time; add it after the vegetables are cooked.
For a lighter soup, substitute half-and-half for the heavy cream.
To make gluten-free, use gluten-free pasta in place of egg noodles.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze before adding the noodles and cream for best texture; freeze for up to 3 months.
Reheat gently on the stovetop, adding extra chicken broth or milk if the soup has thickened.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 629 kcal
- Sugar: 7 g
- Sodium: 900 mg
- Fat: 34 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 43 g
- Cholesterol: 145 mg
