There’s nothing quite as comforting as a bowl of Creamy Chicken Noodle Soup, where tender chicken, hearty noodles, and a velvety broth come together in perfect harmony. This recipe delivers a rich, satisfying texture with every spoonful, balanced by the subtle sweetness of carrots and the earthy depth of celery. Ready in just 55 minutes, it’s a quick yet indulgent meal that feels like a warm hug on a chilly day.
Packed with 32g of protein and a medley of vitamins, this soup is as nourishing as it is delicious. The creamy broth, infused with aromatic herbs, clings to every bite, while the al dente noodles add a delightful chew. Whether you’re feeding a crowd or saving leftovers, this dish promises to be a family favorite that’s both wholesome and utterly comforting.
Ingredients for Creamy Chicken Noodle Soup
- ⅓ cup (75 g) salted butter
- 1 heaping cup (140 g) onion, diced
- 2 cups (290 g) carrots, cut into coins
- 2 cups (220 g) chopped celery (about 4 stalks)
- 1 Tablespoon garlic, minced
- 3 Tablespoons (23 g) flour
- 1 teaspoon table salt (adjust to taste)
- ¾ teaspoon ground black pepper (adjust to taste)
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- 1 ½ lbs (680 g) uncooked chicken (boneless, skinless breasts or thighs work well)
- 6-8 cups (1.4-1.9 L) chicken broth (use more for a thinner soup)
- 8 oz (226 g) uncooked egg noodles
- ½ cup (118 ml) heavy cream (substitute with half-and-half for a lighter option)
Step-by-Step Instructions
- Melt the butter: In a large soup pot, melt the butter over medium heat.
- Sauté the vegetables: Add the onions, celery, and carrots. Cook until softened and the onions are translucent, about 5-7 minutes.
- Add garlic: Stir in the minced garlic and cook until fragrant, about 30 seconds.
- Incorporate flour and spices: Add the flour, salt, pepper, paprika, thyme, and parsley. Stir to coat the vegetables and cook for 30 seconds to toast the flour.
- Add broth: Slowly drizzle in 6 cups of chicken broth while stirring to avoid lumps. Bring to a gentle boil.
- Cook the chicken: Add the chicken to the pot. Once boiling, cover and reduce heat to a simmer. Cook until the chicken is thoroughly cooked, about 15-20 minutes.
- Shred the chicken: Remove the chicken from the pot, shred or cut into bite-sized pieces, and return it to the soup.
- Cook the noodles: Add the egg noodles and cook until tender, about 10 minutes.
- Finish with cream: Reduce the heat to low and stir in the heavy cream until fully incorporated.
- Season and serve: Taste and adjust salt and pepper as needed. Serve warm and enjoy!
Perfect Pairings: Serving Suggestions
This creamy chicken noodle soup is a hearty meal on its own, but it pairs wonderfully with a side of crusty bread or garlic toast for dipping. For a lighter option, serve it alongside a fresh green salad with a tangy vinaigrette. If you’re feeling extra cozy, add a sprinkle of grated Parmesan cheese or a dash of red pepper flakes for a little kick.
Make It Ahead: Storage and Reheating Tips
This soup stores beautifully! Let it cool completely before transferring it to an airtight container. It will keep in the fridge for up to 3-4 days. To reheat, warm it gently on the stovetop over medium-low heat, stirring occasionally. If the soup thickens, add a splash of chicken broth or water to loosen it up. For longer storage, freeze it in portions for up to 2-3 months—just leave out the noodles and add them fresh when reheating.
Switch It Up: Recipe Variations
Want to customize this soup? Swap the chicken for turkey or use rotisserie chicken to save time. For a veggie-packed version, add zucchini, spinach, or peas. If you’re gluten-free, use cornstarch instead of flour and opt for gluten-free noodles. Feeling adventurous? Stir in a dollop of pesto or a squeeze of lemon juice for a fresh twist.
Time-Saving Hacks for Busy Cooks
Short on time? Use pre-chopped veggies from the store to cut down on prep. If you’re using raw chicken, cook it in the broth ahead of time and shred it while the soup simmers. For an even quicker version, substitute the heavy cream with evaporated milk—it’s just as creamy and ready to go!
Essential Equipment for Soup Success
A large soup pot or Dutch oven is key for this recipe—it gives you plenty of room to sauté veggies and simmer the soup. A sharp knife and cutting board will make prepping the veggies a breeze. Don’t forget a wooden spoon for stirring and a ladle for serving. If you’re shredding chicken, a pair of kitchen tongs or forks will come in handy!
Creamy Chicken Noodle Soup
Ingredients
- ⅓ cup salted butter (75 g)
- 1 heaping cup onion diced (140 g)
- 2 cups carrots cut into coins (290 g)
- 2 cups chopped celery usually 4 stalks (220 g)
- 1 Tablespoon garlic minced
- 3 Tablespoons flour (23 g)
- 1 teaspoon table salt
- ¾ teaspoon ground black pepper
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- 1 ½ lbs uncooked chicken (680 g) see note
- 6-8 cups chicken broth (1.4-1.9 L) see note
- 8 oz uncooked egg noodles (226 g)
- ½ cup heavy cream (118 ml)
Instructions
- Melt butter in large soup pot over medium heat.
- Add onions, celery, and carrots and cook until softened and onions are translucent.
- Add garlic and cook until fragrant (about 30 seconds).
- Add flour, salt, pepper, paprika, thyme, and parsley in and stir together, coating veggies with flour and spices. Cook until flour is completely absorbed and then cook another 30 seconds longer to toast the flour.
- Slowly, while stirring, drizzle 6 cups of chicken broth into pot.
- Add chicken to the soup and bring to a boil. Once boiling, cover and reduce heat to a simmer (usually medium-low heat). Cook until chicken is thoroughly cooked through (typically around 15-20 minutes).
- Once chicken is cooked, remove from the pot and cut or shred into bite-sized pieces. Return shredded chicken to pot.
- Add egg noodles and cook until tender (about 10 minutes). Once noodles are cooked, reduce the heat to low and stir in heavy cream until completely incorporated.
- Taste test and add additional salt and pepper as needed. Serve and enjoy.