Why You’ll Love This Recipe

Creamy Chicken Noodle Soup is the ultimate comfort food—a rich and hearty twist on the classic version. With tender chunks of chicken, soft egg noodles, and a velvety broth infused with herbs and vegetables, this soup is perfect for chilly days, sick days, or any time you crave something warm and soothing. It’s easy to make, satisfying, and full of homey flavor.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless skinless chicken breast or thighscarrotsceleryoniongarlicbutterflourchicken brothheavy cream or half-and-halfegg noodlesdried thymebay leafparsleysalt and pepper

directions

In a large pot, melt the butter over medium heat.

Add the diced onion, carrots, and celery. Cook for 5-7 minutes until softened.

Stir in the garlic and cook for another 1-2 minutes.

Sprinkle the flour over the vegetables and stir to coat evenly, cooking for 1-2 minutes to eliminate the raw flour taste.

Slowly pour in the chicken broth while stirring to avoid lumps. Add thyme, bay leaf, salt, and pepper.

Bring to a simmer and add the chicken pieces. Cook for 15-20 minutes or until the chicken is cooked through.

Remove the chicken, shred it with two forks, and return it to the pot.

Add the egg noodles and cook for 6-8 minutes until tender.

Stir in the heavy cream and cook for an additional 2-3 minutes. Adjust seasoning as needed.

Remove the bay leaf, garnish with fresh parsley, and serve hot.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 15 minutesCooking time: 30 minutesTotal time: 45 minutes

Variations

Use rotisserie chicken for a quicker version.

Add mushrooms or peas for extra vegetables.

Swap egg noodles for gluten-free pasta or rice if needed.

Make it dairy-free by using coconut milk or almond milk instead of cream.

Add a splash of lemon juice for brightness.

storage/reheating

Store in an airtight container in the refrigerator for up to 4 days.Reheat gently on the stovetop over medium-low heat, stirring frequently.If the soup thickens in the fridge, add a splash of broth or water to loosen it.Freezing is possible, but the noodles may soften—consider freezing without noodles and adding them fresh when reheating.

FAQs

Can I make this soup ahead of time?

Yes, it actually tastes better the next day as the flavors meld. Just reheat gently.

Can I use milk instead of cream?

You can, but the soup will be thinner and less rich.

Can I make it in a slow cooker?

Yes, cook the chicken and vegetables on low for 6-7 hours, then add noodles and cream during the last 30 minutes.

What kind of noodles work best?

Wide egg noodles are traditional, but any pasta will work depending on your preference.

Can I use frozen vegetables?

Yes, frozen carrots or peas can be added during the simmering step.

How do I thicken the soup more?

Add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and stir until thickened.

Is this soup spicy?

No, it’s mild, but you can add crushed red pepper flakes if you want heat.

Can I use turkey instead of chicken?

Absolutely—great for using Thanksgiving leftovers.

Can I make this vegetarian?

Yes, use vegetable broth and skip the chicken. Add extra veggies or tofu for protein.

Does it freeze well?

Yes, but for best texture, freeze without noodles and add them fresh when reheating.

Conclusion

Creamy Chicken Noodle Soup is a cozy, filling dish that’s easy to prepare and endlessly customizable. Whether you’re nursing a cold or simply craving something warm and hearty, this creamy twist on a classic favorite is sure to comfort and satisfy. Make a big batch and enjoy the leftovers—if there are any!