Creamy Chicken Noodle Soup is a comforting bowl filled with tender chicken, soft noodles, and a rich, creamy broth that feels like a warm hug on a chilly day. The combination of hearty chicken pieces, smooth creaminess, and classic noodles makes it a perfect meal to soothe the soul.
I love making this soup when I want something that tastes like home. It’s so easy to put together, and the creamy texture gives it an extra touch that feels special without being complicated. One tip I always follow is to use fresh herbs like parsley to brighten up all that creaminess and add a little pop of color.
One of my favorite ways to enjoy this soup is with some crunchy bread on the side for dipping. It’s great for lunch or dinner, especially when you’re feeling under the weather or just want something cozy. Everyone who tries it seems to keep coming back for more, and honestly, I can’t blame them!
Key Ingredients & Substitutions
Chicken: I like using rotisserie chicken because it’s easy and already cooked. You can also poach chicken breasts or thighs if you want to make it from scratch.
Noodles: Egg noodles add a nice tender bite. If you don’t have them, pasta like fettuccine or small shells work well. For a lighter option, try zucchini noodles just before serving.
Cream: Heavy cream gives the soup richness. Half-and-half is a good substitute for a lighter version. For dairy-free, unsweetened coconut milk works but changes the flavor slightly.
Flour: This thickens the soup into a creamy texture. You can swap all-purpose flour with cornstarch (use half the amount) or gluten-free flour if needed.
Vegetables: Classic soup veggies like carrots, celery, and onion build the flavor base. Feel free to add peas or green beans for extra color and crunch.
How Do You Make a Creamy Chicken Noodle Soup That Isn’t Watery or Overcooked?
To get that perfect creamy soup, you want a few things right:
- Make a roux: Cooking the flour with butter before adding broth helps thicken the soup without lumps. Stir constantly for even cooking.
- Add noodles later: Cook noodles directly in the soup but keep an eye on timing so they don’t turn mushy. Start checking a few minutes before package directions say.
- Simmer gently: After adding broth, bring to a boil and then reduce to a low simmer. This keeps veggies tender and broth flavorful.
- Add cream at the end: Stir in cream just before serving and avoid boiling it after. This prevents curdling and keeps the soup smooth and rich.
These tips have helped me get cozy, creamy soup every time with just the right texture and flavor. Enjoy making it your own!
Equipment You’ll Need
- Large Soup Pot – I prefer a big pot to hold all the ingredients comfortably and make stirring easy.
- Whisk – helps to smoothly incorporate the flour into the vegetables and broth without lumps.
- Cutting Board and Knife – for chopping vegetables and prepping chicken.
- Measuring Cups and Spoons – to keep your ingredients just right.
- Stirring Spoon or Wooden Spatula – for mixing everything as it cooks.
Flavor Variations & Add-Ins
- Swap shredded chicken for cooked turkey for a different twist on classic flavor.
- Add chopped spinach or kale for extra greens and color.
- Use different herbs like basil or thyme to change the flavor profile.
- Top with shredded cheese or a dollop of sour cream for extra richness.
How to Make Creamy Chicken Noodle Soup
Ingredients You’ll Need:
For The Soup:
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 stalks celery, sliced
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 2 cups egg noodles or wide egg noodles
- 1 cup heavy cream or half-and-half
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and freshly ground black pepper, to taste
- Optional: chopped fresh parsley for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation and 30 minutes of cooking time, making it a total of around 40 minutes from start to finish. It’s a perfect quick meal for a cozy day!
Step-by-Step Instructions:
1. Cook the Vegetables:
In a large pot, melt the butter over medium heat. Add the diced onion, sliced carrots, and celery. Stir occasionally and cook for about 5-7 minutes until the vegetables are tender and soft.
2. Add Garlic and Flour:
Add the minced garlic and cook for another minute until fragrant. Sprinkle the flour over the vegetables and stir well to make a roux. Keep stirring and cooking for 1-2 minutes to remove the raw flour taste.
3. Pour in Broth and Add Seasonings:
Slowly whisk in the chicken broth, stirring constantly to avoid lumps. Add dried thyme, dried parsley, salt, and pepper to taste. Bring the soup to a gentle boil.
4. Simmer and Thicken:
Reduce heat and let the soup simmer for about 10 minutes until it starts to thicken slightly and the vegetables are soft.
5. Add Chicken and Noodles:
Stir in the shredded cooked chicken and egg noodles. Simmer uncovered for 7-9 minutes or until the noodles are tender, following the package instructions if needed.
6. Finish with Cream:
Pour in the heavy cream and heat through gently. Be sure not to boil the soup after adding the cream to keep it smooth and creamy.
7. Taste and Serve:
Adjust the seasoning with more salt and pepper if needed. Serve the soup hot, garnished with fresh chopped parsley if you like. It’s wonderful with crusty bread on the side!
Can I Use Frozen Chicken in This Soup?
Yes, you can! Just make sure to fully thaw the chicken before shredding and adding it to the soup. Thaw in the fridge overnight or use the defrost setting on your microwave for quicker thawing.
Can I Make This Soup Ahead of Time?
Absolutely! Make the soup up to a day in advance and store it in the fridge. When reheating, do so gently on the stove and stir in a little extra broth or cream if it’s too thick.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat, stirring occasionally. If the noodles absorb too much liquid, add broth or water to loosen the soup.
Can I Substitute the Egg Noodles?
Yes! You can use any small pasta like fusilli, shells, or even gluten-free noodles. Just adjust the cooking time according to the package instructions.
