There’s nothing quite like curling up with a bowl of creamy chicken noodle soup on a chilly evening. This comforting dish isn’t just nostalgic—it’s practical, rich in flavor, and surprisingly simple to prepare. Whether you’re fighting off a cold or just craving something warm and hearty, this one-pot wonder has your back. Featuring juicy chicken, tender noodles, and a velvety herb-infused broth, this soup delivers everything you love about the classic—with a deliciously creamy twist.
Craving more cozy classics? Check out our creamy wild rice chicken soup for another family favorite that’s just as soothing.
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Why This Creamy Chicken Noodle Soup Is the Ultimate Cold-Weather Favorite
Comfort food elevated with rich creamy broth
Unlike standard brothy chicken soups, this version takes comfort to the next level with a luxurious creamy base. The addition of half and half (or even evaporated milk for a lighter option) makes the broth silky smooth without overpowering the chicken or vegetables. Every spoonful warms you from the inside out, creating that feel-good moment only great comfort food can deliver.
Versatile ingredients that suit every kitchen
This creamy chicken noodle soup is impressively adaptable. Got leftover rotisserie chicken? Toss it in. Prefer chicken thighs over breasts? Go for it. Whether you’ve got fresh produce or frozen veggies, wide egg noodles or spirals, this recipe welcomes substitutions and still turns out irresistibly good.
Looking for inspiration? Try our slow cooker chicken chili for another no-fuss, hearty dinner idea!
Better than canned soup – here’s why
Canned chicken soups often rely on heavy sodium and preservatives to deliver flavor. This homemade version skips all that and instead builds bold taste from scratch using aromatic vegetables, Italian herbs, chicken bouillon, and a dash of cumin and red pepper flakes. The result? A deeply layered, creamy chicken noodle soup that’s comforting, clean, and completely satisfying.
Ingredients That Make This Soup Rich, Flavorful & Satisfying
Juicy chicken options: thighs, breasts, or rotisserie
The best creamy chicken noodle soup starts with flavorful protein. Boneless skinless chicken thighs are ideal for their richness and tenderness. But don’t worry—boneless chicken breasts or shredded rotisserie chicken work beautifully too. For quick prep, don’t miss our crack chicken chili recipe—a perfect use for leftover chicken.
Pro Tip: If using rotisserie chicken, shred it while it’s still warm—it’s easier and keeps the pieces juicy.
Egg noodles – the best pasta choice for creamy texture
Egg noodles are the top pick for this dish. They’re soft, slightly chewy, and soak up the creamy broth like a dream. Unlike standard pasta, egg noodles cook quickly and won’t turn mushy if you follow the timing closely. You can also swap in tortellini, orzo, or even broken fettuccine depending on what you have on hand.
Want something a bit more festive? Don’t miss our Christmas baked salmon for a cozy holiday entrée idea!
Aromatics and seasonings: building bold flavors
This soup’s deep flavor comes from more than just the chicken. Start with a trio of aromatics—onion, garlic, and celery—then build complexity with dried herbs like thyme, oregano, basil, and parsley. Chicken bouillon brings that slow-simmered depth without the hours of cooking, and a pinch of red pepper flakes cuts the richness perfectly.
Want to elevate the broth even further? A handful of freshly grated Parmesan adds a nutty, savory finish that’s hard to beat.
Step-by-Step Instructions for Making Creamy Chicken Noodle Soup
Cooking this creamy chicken noodle soup is easier than you might think—and it all comes together in one pot. No need for pre-boiling noodles or multiple pans. Just layer in the flavor step-by-step.
Prepping and searing the chicken for maximum flavor
Start by seasoning your boneless, skinless chicken thighs with salt and pepper. Heat olive oil in a large Dutch oven or soup pot and sear the chicken until golden brown, about 3 minutes per side. This not only locks in moisture but also creates flavorful browned bits at the bottom of the pot—those bits are culinary gold for your broth.
Once browned, remove the chicken and set it aside.
Creating a roux that thickens without extra pots
In the same pot, add butter and sauté diced onions, celery, and carrots until slightly softened. Stir in the garlic for an extra layer of flavor. Now sprinkle flour over the vegetables and stir constantly for 1–2 minutes. This forms a light roux that will thicken the soup naturally.
Want a shortcut? Check out our creamy mushroom soup that uses a similar one-pot roux method!
Simmering, finishing with cream, and perfecting the texture
Add the chicken back in, followed by chicken broth, bay leaves, Italian herbs, bouillon, cumin, and red pepper flakes. Cover and simmer on medium heat for 15 minutes, or until the chicken is tender enough to shred.
Once the chicken is cooked, remove and shred it. Meanwhile, mix half and half with cornstarch and add it to the pot along with uncooked egg noodles. Simmer until the noodles are al dente (about 5 minutes). Stir in freshly grated Parmesan and return the chicken to the pot.
Let it rest for a few minutes so all the flavors marry beautifully.
Easy Variations to Make It Your Own
One of the best things about creamy chicken noodle soup is how flexible it is. Here’s how you can tweak it for your needs without losing the cozy factor.
Make it gluten-free, dairy-free, or low-fat
For a gluten-free version, use GF flour for the roux and swap egg noodles with your favorite gluten-free pasta. Want dairy-free? Use a non-dairy milk like almond or oat combined with cornstarch—just don’t boil it vigorously to prevent curdling. Watching your calories? Replace half and half with evaporated skim milk.
Looking for inspiration? Try our creamy gnocchi soup with rosemary bacon—it’s another dreamy comfort soup made flexible for different diets.
Swap in different vegetables and pasta types
You’re not limited to just carrots and celery. Try adding chopped green beans, frozen peas, corn, or even kale. Don’t have egg noodles? Use rotini, bowties, or even rice. Just remember to adjust the cooking time accordingly so nothing turns to mush.
Add-ins: beans, tortellini, or even rice
Want a heartier soup? Stir in white beans like cannellini or navy. Cheese tortellini adds a gourmet twist, while cooked long-grain rice is a great gluten-free filler.
Storage Tips: Make-Ahead, Reheating, and Freezing Advice
This soup stores beautifully and is perfect for batch cooking.
How to keep noodles from getting mushy
The trick to avoiding mushy noodles? Cook them al dente. You can also cook them separately and add just before serving—especially if you’re storing the soup for later.
What to freeze and what to skip
If you plan to freeze, skip the half and half and noodles. Freeze just the base (broth + veggies + chicken). Add fresh cream and noodles when reheating for best texture.
Batch cooking tips for busy families
Make a double batch and divide it into containers. Store in the fridge for 3–4 days or freeze for up to 3 months. Reheat on the stovetop over medium-low heat, adding a splash of broth or milk to loosen the consistency.
What to Serve with Creamy Chicken Noodle Soup
A bowl of creamy chicken noodle soup is practically a full meal, but pairing it with the right sides can take dinner to the next level. Whether you’re feeding guests or just want a well-rounded family dinner, here are some easy ideas:
Perfect bread and salad pairings
You can never go wrong with warm, crusty bread. Think garlic toast, a baguette, or homemade biscuits. Soft dinner rolls also work well to soak up that luscious creamy broth.
Pair the richness of the soup with a crisp salad. A simple green salad with vinaigrette balances the flavors, while something sweeter like an apple walnut salad adds a refreshing contrast.
Don’t miss our roasted sweet potato soup if you’re craving another warm and earthy option for chilly nights.
Simple sides to round out your meal
- Cornbread – sweet or savory, it’s always a hit
- Roasted vegetables – think carrots, Brussels sprouts, or cauliflower
- Fruit salad – bright, juicy fruit balances the creaminess
- Grilled cheese bites – a kid-friendly favorite
These sides not only complement the soup but make your meal feel complete and comforting.
Frequently Asked Questions (FAQs)
Can you freeze creamy chicken noodle soup?
Yes, but it’s best to freeze the base without the noodles and dairy. Noodles can turn mushy, and cream may separate. Freeze the chicken and veggie broth, then add cream and noodles when reheating.
What thickens creamy soup besides cream?
Aside from cream, you can use flour (as a roux), cornstarch, mashed potatoes, or puréed beans to thicken your soup naturally. These add body and richness without altering flavor.
What kind of noodles hold up best in soup?
Egg noodles are classic, but other great choices include rotini, fusilli, and small shells. For best results, always cook them al dente, and consider cooking separately if freezing.
Can I make this in a slow cooker?
Absolutely. Sauté the aromatics first, then combine everything (except noodles and cream) in the slow cooker. Add noodles and dairy during the last 30 minutes of cooking on high.
Final Thoughts on Creamy Chicken Noodle Soup
Whether you’re feeling under the weather or just need a weeknight dinner that hits the spot, this creamy chicken noodle soup recipe is a no-fail classic. It’s hearty, wholesome, and ready to adapt to your tastes and pantry. From its herb-rich aroma to that first comforting bite, this one-pot wonder will quickly become a staple in your kitchen.
Don’t miss our other cozy classics like this cozy German potato soup—it’s the perfect follow-up for soup lovers.
PrintCreamy Chicken Noodle Soup
Creamy Chicken Noodle Soup is a hearty, one-pot comfort food made with tender chicken, egg noodles, vegetables, and a rich herb-infused creamy broth. It’s perfect for chilly nights and easy to customize or make ahead.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 60 minutes
- Yield: 6–8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 3 tablespoons olive oil, divided
- 2 tablespoons unsalted butter
- 1 pound boneless skinless chicken thighs or 2 ½ cups rotisserie chicken
- Salt and pepper, to taste
- 1 1/2 cups carrots, sliced
- 1 1/2 cups celery, sliced
- 1 onion, diced
- 4–6 cloves garlic, minced
- 1/3 cup all-purpose flour
- 8 cups low sodium chicken broth
- 1 tablespoon chicken bouillon (granulated, cube, or paste)
- 1 tablespoon dried parsley or 3 tablespoons fresh
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon ground cumin
- Pinch to 1/4 teaspoon red pepper flakes
- 2 bay leaves
- 2 cups half and half (or evaporated milk + ½ tablespoon cornstarch)
- 2 tablespoons cornstarch
- 2 cups wide egg noodles, uncooked
- 1/3 cup freshly grated Parmesan cheese
Instructions
- Season chicken with salt and pepper. Heat 2 tablespoons olive oil in a large pot and sear the chicken until golden, about 2–3 minutes per side. Remove and set aside.
- Add butter and 1 tablespoon olive oil to the same pot. Sauté onions, carrots, and celery for about 4 minutes, then add garlic and cook for 30 seconds more.
- Sprinkle in flour and stir constantly for 2 minutes until a thick paste forms.
- Add chicken back to the pot along with chicken broth, bouillon, all seasonings, and bay leaves. Cover and simmer for 12–15 minutes.
- Remove chicken, shred it, and set aside. Meanwhile, whisk cornstarch with half and half until smooth and stir into the soup.
- Add egg noodles and simmer until al dente, about 5 minutes.
- Stir in Parmesan cheese until melted and smooth. Return shredded chicken to the soup and let sit for a few minutes before serving.
Notes
- Use rotisserie chicken to save time—just skip the searing step.
- For gluten-free, substitute GF flour and pasta.
- Don’t overcook noodles; they’ll continue to soften after cooking.
- Soup thickens upon standing; add broth or cream to loosen if needed.
- Store leftovers in the fridge for up to 4 days.
