There’s nothing quite like a spoonful of creamy chicken noodle soup—tender chicken pieces swimming in a velvety, herb-infused broth with perfectly cooked egg noodles and sweet carrots. This Creamy Chicken Noodle Soup takes the classic to new heights with a luxurious, silky base that coats every ingredient in pure comfort.
The aroma is irresistible—savory chicken broth mingling with thyme, bay leaves, and a hint of butter. As it simmers, your kitchen fills with the kind of warmth that makes everyone gather around the stove asking, “Is it ready yet?”
Why You’ll Love This Creamy Chicken Noodle Soup
This isn’t your ordinary chicken soup. The creamy base transforms it into something special—rich without being heavy, indulgent without guilt. Each spoonful delivers tender, juicy chicken that falls apart at the touch of your spoon, vegetables cooked to sweet perfection, and noodles that soak up all that gorgeous, herby cream.
The flavor is deeply satisfying. You taste the essence of slow-simmered chicken, aromatic vegetables, fresh herbs, and that beautiful cream that brings everything together. It’s like a warm hug from the inside out.
This is one of those soup recipes easy enough to make on a busy weeknight but special enough to serve when someone needs comfort. It’s also perfect for soup recipes healthy goals—packed with protein, vegetables, and wholesome ingredients.
Creamy Chicken Noodle Soup Ingredients
- 1.5 pounds boneless chicken breasts or thighs
- 8 cups chicken broth
- 3 medium carrots, sliced
- 3 celery stalks, diced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 8 ounces egg noodles
- 1 cup heavy cream
- 3 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley for garnish
How to Make Creamy Chicken Noodle Soup
- Melt butter in a large pot over medium heat. Add onion, carrots, and celery.
- Sauté vegetables for 5-6 minutes until softened and fragrant. Add garlic and cook 1 minute more.
- Sprinkle flour over vegetables, stirring constantly for 2 minutes to create a roux.
- Pour in chicken broth slowly, whisking to prevent lumps. Add thyme and bay leaves.
- Add chicken breasts whole to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Remove chicken and shred with two forks. Return to pot.
- Add egg noodles and cook according to package directions, usually 8-10 minutes.
- Stir in heavy cream and heat through for 5 minutes. Don’t boil after adding cream.
- Season generously with salt and pepper. Remove bay leaves.
- Serve hot, garnished with fresh parsley and crusty bread.
Tips for the Best Creamy Chicken Noodle Soup
Use chicken thighs instead of breasts for even more flavor and juiciness. They’re more forgiving and won’t dry out.
Make your own broth if possible. Simmer a whole chicken with vegetables for ultimate flavor depth. This elevates it beyond typical soups and transforms it into restaurant-quality comfort.
Don’t overcook the noodles. Add them toward the end and cook just until tender. Overcooked noodles become mushy and absorb too much liquid.
For soup recipes healthy versions, substitute half-and-half or milk for heavy cream. You’ll still get creaminess with fewer calories.
Add cream at the end and avoid boiling afterward. High heat can cause cream to separate and create an unpleasant texture.
Creamy Chicken Noodle Soup Variations
Transform this into one of your soup recipes crock pot favorites by adding raw chicken, vegetables, and broth to your slow cooker. Cook on low for 6 hours, shred chicken, add noodles and cream for the last 30 minutes.
For soup with ground beef lovers, swap chicken for seasoned ground beef browned with Italian herbs. It becomes a creamy beef noodle soup that’s hearty and satisfying.
Make it a loaded chicken soup by adding corn, peas, and diced potatoes. These additions create one of the most filling soups and stews recipes in your collection.
Try an herbed version with fresh dill and tarragon instead of thyme. This brings bright, fresh flavors that are perfect for spring soup ideas.
Add wild rice instead of egg noodles for a nutty, chewy texture that makes this feel like an entirely different dish in your soups and stews recipes rotation.
What to Serve with Creamy Chicken Noodle Soup
Serve with homemade biscuits or warm dinner rolls. Their fluffy texture soaks up the creamy broth beautifully.
Pair with a crisp green salad dressed in lemon vinaigrette. The bright acidity cuts through the soup’s richness perfectly.
Garlic bread is always a winner—crusty on the outside, buttery on the inside, and perfect for dunking.
For heartier appetites, serve alongside grilled cheese sandwiches made with sharp cheddar. It’s the ultimate comfort food combination.
Creamy Chicken Noodle Soup FAQs
Can I freeze this soup? Yes, but freeze before adding noodles and cream. These ingredients don’t freeze well. When reheating, bring frozen soup to a simmer, then add fresh cooked noodles and cream. This keeps it in your soup recipes easy rotation year-round.
How do I prevent noodles from getting soggy? Cook noodles separately and add them to individual bowls when serving. Store leftover soup and noodles separately. This is a game-changer for meal prep and one of the best soup ideas for make-ahead meals.
Can I use rotisserie chicken? Absolutely! Shred 3-4 cups of rotisserie chicken and add it during the last 10 minutes of cooking. This makes it one of the quickest soup recipes easy enough for last-minute dinners. Perfect for busy nights when you need something from your soups and stews recipes collection fast.
Final Thoughts on Creamy Chicken Noodle Soup
This Creamy Chicken Noodle Soup is everything comfort food should be—warm, satisfying, and made with love. The velvety broth, tender chicken, and perfectly cooked noodles create harmony in every bowl. Whether you’re fighting off a cold, feeding hungry family members, or simply craving something cozy, this soup delivers. It’s proof that sometimes the classics, when done right with a creamy twist, are exactly what we need. Make a big pot and watch it disappear.
Creamy Chicken Noodle Soup
Equipment
- large pot or Dutch oven
- wooden spoon
- knife and cutting board
Ingredients
- 1.5 lb boneless chicken breasts or thighs
- 8 cups chicken broth
- 3 medium carrots, sliced
- 3 stalks celery, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 8 oz egg noodles
- 1 cup heavy cream
- 3 tbsp butter
- 2 tbsp flour
- 1 tsp dried thyme
- 2 bay leaves
- salt and pepper to taste
- fresh parsley for garnish
Instructions
- Melt the butter in a large pot over medium heat.
- Add onion, carrots, and celery. Sauté for 5–6 minutes until softened. Add garlic and cook 1 minute more.
- Sprinkle flour over the vegetables and stir constantly for 2 minutes to form a roux.
- Slowly pour in chicken broth while whisking. Add thyme and bay leaves.
- Add chicken to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Remove chicken, shred it, and return it to the pot.
- Add egg noodles and cook until tender, about 8–10 minutes.
- Stir in heavy cream and heat gently for 5 minutes without boiling. Season and remove bay leaves.
- Serve hot, garnished with fresh parsley.