Nothing beats the comfort of a warm, hearty bowl of creamy chicken noodle soup. It’s like a hug in a bowl, with tender chicken, soft noodles, and a velvety, creamy broth that wraps around every ingredient. Whether you’re curled up on a chilly day or just craving some good old-fashioned comfort food, this soup hits the spot every time.
Trust me, you’re going to love this recipe. The creamy texture, the savory chicken, and those noodles that soak up all the goodness — it’s a game-changer! Plus, it’s super easy to whip up, and I bet you’ll find yourself making it on repeat.
Why You’ll Love Creamy Chicken Noodle Soup
This recipe isn’t just about the ingredients—it’s about the experience of bringing a little warmth and joy to your day. Perfect for family dinners, cozy nights in, or when you need a comforting bowl of soup that feels like it’s been made with love.
Is Creamy Chicken Noodle Soup for you? Let’s see. Creamy Chicken Noodle Soup is…
- Rich and Creamy: The broth is smooth and velvety, creating the perfect base for tender chicken and noodles.
- Super Cozy: It’s the kind of meal that makes you feel all warm and fuzzy inside — like a big, comforting hug.
- Quick and Easy: From prep to plate in just under an hour — you can have this comforting soup on the table without much fuss.
- Customizable: You can add veggies, adjust the seasoning, or make it your own with a little twist.
- Perfect for Any Occasion: Whether it’s lunch, dinner, or an afternoon snack, this soup fits right in.
Quick Tip: Make extra — it stores beautifully for leftovers and tastes even better the next day!
Ingredients in Creamy Chicken Noodle Soup
This recipe is simple, using basic ingredients that you probably already have in your kitchen. But don’t be fooled — this soup brings big flavor!
Chicken Breast: Tender, juicy chicken breast is cooked until perfectly shredded and added to the soup for a hearty bite.
Egg Noodles: These soft, comforting noodles soak up all the creamy broth and add the perfect texture.
Chicken Broth: A rich, savory base that enhances the flavor of the chicken and noodles.
Heavy Cream: Adds that creamy, luscious texture that makes the soup so irresistible.
Carrots, Celery, and Onion: These vegetables bring in that classic soup flavor and a little crunch to balance the smoothness of the broth.
Garlic: A touch of garlic brings out the depth of flavor in the soup.
Butter: For sautéing the vegetables and adding a rich, savory element to the base.
Thyme and Bay Leaves: These herbs add a subtle, aromatic note that ties everything together.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this creamy, comforting masterpiece:
Sauté the Veggies:
In a large pot, melt butter over medium heat. Add diced onion, carrots, celery, and garlic. Cook for about 5 minutes, until the vegetables are softened and fragrant.
Cook the Chicken:
Add the chicken broth, shredded chicken breast, thyme, and bay leaves. Bring the mixture to a simmer, cooking for about 10 minutes to let all the flavors meld together.
Add the Noodles:
Stir in the egg noodles and cook until they’re tender, about 8 minutes. Stir occasionally to prevent them from sticking to the bottom of the pot.
Make it Creamy:
Reduce the heat to low and stir in the heavy cream. Let the soup simmer for another 5 minutes, allowing the broth to thicken and become luxuriously creamy.
Finishing Touches:
Remove the bay leaves, taste the soup, and adjust the seasoning with salt and pepper if needed.
Serve and Enjoy:
Ladle the soup into bowls, garnish with fresh parsley (optional), and enjoy your perfect bowl of comfort.
How to make Creamy Chicken Noodle Soup?
Fresh Bread: Pair it with a warm loaf of crusty bread or soft rolls for dipping and soaking up the creamy broth.
Green Salad: A simple green salad with a light vinaigrette adds a refreshing contrast to the richness of the soup.
Cheese: Grate some Parmesan or sprinkle shredded cheddar cheese over the top for an extra layer of flavor.
Roasted Veggies: Roasted vegetables, such as Brussels sprouts or zucchini, complement the creamy soup perfectly.
As a Standalone: This soup is hearty enough on its own. Serve it up as the main dish and bask in the warmth.
Nutrition Information (Per Serving)
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg
How to serve Creamy Chicken Noodle Soup?
For Family Dinner: Serve alongside garlic bread and a side salad for a balanced meal.
Cozy Night In: Enjoy a bowl all on its own while snuggling up on the couch with your favorite movie.
Lunch Box: This soup reheats beautifully, so pack it up for lunch the next day. It’s a comfort meal that will warm you up at any time of day.
Additional Tips
Prep Ahead: Chop the vegetables and shred the chicken the night before to save time on cooking day.
Spice It Up: Add a pinch of cayenne pepper or red pepper flakes for a little kick.
Dietary Adjustments: Swap in dairy-free cream or coconut milk for a lighter version, or use gluten-free noodles for a gluten-free option.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove for the best texture.
Double the Batch: This soup freezes beautifully! Make a double batch and freeze half for an easy meal later on.
Tips & Variations/Quick Tips:
- Secret Tip: Add a squeeze of lemon juice just before serving to brighten up the flavor.
- Ingredient Swaps: You can easily swap in rotisserie chicken to save time and add extra flavor.
- Creamier Version: For an even richer soup, add a bit of cream cheese into the mix.
FAQ Section
Q1: Can I use frozen chicken breast for this recipe?
A1: Absolutely! Just be sure to thaw and shred it before adding to the soup.
Q2: Can I make this soup in advance?
A2: Yes, this soup can be made ahead. Just store it in the fridge and reheat it when you’re ready to serve.
Q3: How do I store leftovers?
A3: Store the soup in an airtight container in the fridge for up to 3 days. Reheat on the stove for best results.
Q4: Can I freeze this soup?
A4: Yes! Let it cool completely, then store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
Q5: How do I reheat the soup?
A5: Reheat on the stove over low heat, stirring occasionally. Add a splash of broth or cream if needed to loosen it up.
Q6: Can I double the recipe?
A6: Yes, doubling the recipe is easy! Just make sure you have a large enough pot to hold everything.
Conclusion:
There you have it — the ultimate Creamy Chicken Noodle Soup! This comforting dish is perfect for any occasion, from cozy nights in to family dinners. The creamy broth, tender chicken, and soft noodles will have you coming back for more. So grab your ingredients, whip up a batch, and let the comfort begin!
Creamy Chicken Noodle Soup
Ingredients
- 1 lb boneless skinless chicken breasts (about 2 large)
- 1 ½ Tbsp olive oil divided
- 1 ½ cups chopped yellow onion 1 medium
- 1 ½ cups chopped carrots about 3 carrots
- 1 ½ cups chopped celery about 3 stalks
- 1 Tbsp minced garlic about 3 cloves
- 4 cups low-sodium chicken broth add more if desired to thin
- 1 Tbsp chopped fresh thyme or 1 tsp dried
- 2 bay leaves
- Salt and black pepper to taste
- ⅓ cup butter
- 6 Tbsp all-purpose flour
- 2 ½ cups whole milk
- ¼ cup heavy cream
- 2 cups dry medium egg noodles
- 3 Tbsp chopped fresh parsley
Instructions
- Prepare the Chicken
- Heat 1 Tbsp olive oil in a large pot over medium-high heat. Pound the chicken to an even thickness using a meat mallet. Dab the chicken dry with paper towels and season both sides with salt and pepper.
- Sear the Chicken
- Sear the chicken in the pot until browned on both sides, about 4 minutes per side (it won’t be fully cooked through yet). Transfer the chicken to a plate and set aside.
- Cook the Vegetables
- Heat the remaining ½ Tbsp olive oil in the same pot. Add the onion, carrot, and celery, and sauté for 5 minutes. Add the garlic and sauté for an additional minute.
- Simmer the Soup
- Add the chicken broth, thyme, bay leaves, and season with salt and pepper to taste. Return the chicken breasts to the pot. Bring the soup to a simmer.
- Cook the Chicken
- Reduce the heat to low, cover with a lid, and let the soup simmer until the chicken is cooked through, about 5–10 minutes (depending on the thickness of the chicken).
- Make the Creamy Mixture
- While the chicken is cooking, melt butter in a medium saucepan over medium heat. Add flour and cook, stirring constantly, for 2–3 minutes until it’s golden. Slowly add the milk, whisking continuously to smooth out any lumps. Stir in the cream and bring the mixture to a simmer, stirring constantly.
- Cook the Noodles
- Remove the chicken from the soup and let it rest for 5 minutes before shredding into small bite-sized pieces. Meanwhile, add the noodles to the soup and cook until tender, about 6–12 minutes (or according to package instructions).
- Combine and Serve
- Turn off the heat for the soup. Pour the milk mixture into the soup, stirring well. Return the shredded chicken to the pot and stir in parsley. Let the soup cool slightly before serving.
