This Creamy Chicken Noodle Soup recipe is a delicious twist on the classic, with tender chicken, hearty noodles and a rich, creamy broth that’s packed with flavor. It’s perfect for a cozy family dinner or when you’re needing something warm and comforting. Best of all, it’s simple to make and ready to put on the table in no time!
Next time, try these comforting soups: Italian Wedding Soup, Butternut Squash Soup and our favorite – Zuppa Toscana Soup!
Creamy Chicken Noodle Soup Recipe
There’s something about a big, steaming pot of this creamy chicken noodle soup that just screams comfort! It’s the kind of meal that makes you feel like you’re wrapped up in a cozy blanket every time you take a bite. I love making this soup in the fall and winter; my family always devours it!
The creamy broth, perfectly cooked noodles, and tender chunks of chicken are like magic in a bowl. And don’t even get me started on the fresh herbs and lemon zest; they pack this soup with irresistible flavor!
What I love most about this recipe is how simple it is to make. I’m all about those meals that come together easily but taste like you spent hours in the kitchen. This easy chicken noodle soup does exactly that. Plus, it’s one of those dishes where you can just throw in whatever veggies you have on hand. Carrots, celery, peas – whatever is in the fridge (or freezer!) works! This soup is hearty, satisfying, and oh-so-creamy, making it the ultimate comfort food for those busy weeknights or lazy weekends.
Why You’ll Love This Recipe
- Easy to Make: This creamy chicken noodle soup comes together in no time with simple ingredients you probably already have in your kitchen. It’s perfect for busy weeknights when you want something delicious without a lot of fuss!
- Family-Friendly: Picky eaters? No problem! The comforting flavors of this soup are a hit with kids and adults alike. Plus, you can customize it with your favorite veggies or even swap in different noodles for a fun twist.
- Great for Leftovers: If you’re like me and love cooking once but eating twice, this recipe is for you! The flavors meld even more as the soup sits, making it the perfect make-ahead meal for busy days or to pack for lunch the next day.
How to Make Creamy Chicken Noodle Soup
Making this creamy chicken noodle soup is super simple! You’ll start by sautéing the veggies, then add the broth and chicken to simmer together, followed by the noodles. And don’t forget the cream for that rich, velvety texture! As always, you can find the full printable recipe card at the end of this post.
- Saute olive oil, onion, celery, carrots, salt, and pepper for 5 minutes on medium-high heat.
- Stir in garlic, rosemary and thyme and cook for 1 minute.
- Add flour and stir, cooking for another minute.
- Pour in chicken broth slowly, stirring the whole time.
- Bring to a simmer, add the chicken thighs and cook for 15-20 minutes.
- Remove the chicken and place it on a plate. Shred the chicken with two forks and set aside.
- Add in the noodles and chicken and cook for 7-8 minutes.
- Stir in cream, lemon zest, and dill. Add salt and pepper to taste.
- Serve in bowls with fresh parsley and herbs if desired.
Don’t have fresh herbs? Dried ones work too! Simply substitute 1 teaspoon of dried for every 1 tablespoon of fresh.
Serving Suggestions
This creamy chicken noodle soup is perfect served on its own, but if you want to take it up a notch, serve it with any of these:
- Pair with warm dinner rolls for a seriously satisfying meal.
- Serve alongside a fresh, zesty side salad to balance the richness.
- Top with freshly grated Parmesan or crispy bacon bits for added flavor.
- Serve with a side of air fryer garlic bread or beer bread.
Storage Information
Refrigerator: After cooling completely, transfer the soup to an airtight container and store for up to 3-4 days.
Freezer: If you plan to freeze the soup, leave the noodles out as they can become mushy after thawing. Simply freeze the soup base in a freezer-safe container for up to 3 months, and when you’re ready to enjoy it, thaw, reheat, and add freshly cooked noodles!
Variations to Try
- Try shredded rotisserie chicken (this is a good shortcut!), turkey, or even sausage for a flavorful twist on the classic.
- Boost the nutrition by adding spinach, kale, or mushrooms. Frozen peas and corn also add a sweet pop of flavor.
- Try different noodles like egg noodles, rotini, or even tortellini for a heartier meal.
- Add a pinch of crushed red pepper flakes or a dash of hot sauce for a little heat. A sprinkle of smoked paprika can also bring a deeper, smoky flavor to the broth.
- Swap the cream for coconut milk or a dairy-free alternative for a lighter, dairy-free version without losing that creamy texture.
Frequently Asked Questions
Are there any substitutions I can make?
Yes. You can use whatever broth you have on hand, but chicken works best. You can also use chicken breast instead of thighs and half and half instead of heavy cream.
How do I thicken the soup if it’s too thin?
If you want a thicker consistency, mix a little cornstarch with cold water and stir it into the soup. Let it simmer for a few more minutes until it thickens up.
Can I use rotisserie chicken instead of chicken thighs?
Absolutely! Simply shred the rotisserie chicken and add to the soup. Let simmer until heated through and then continue on with the recipe.
Trish’s Tips
- For a quick and easy shortcut, shred a rotisserie chicken instead of cooking raw chicken. It saves time and adds great flavor.
- Taste as you go and adjust the salt, pepper, and herbs to your preference. A little extra seasoning can make a big difference in flavor.
- When adding the cream, lower the heat and stir it in slowly to avoid curdling. If you’re worried about curdling, you can temper the cream by mixing a small amount of hot broth into the cream before adding it to the soup.
More Soup Recipes to Try
- Taco Soup
- Turkey and Wild Rice Soup
- Chicken Enchilada Soup
- Hamburger Macaroni Soup
- Instant Pot Tomato Soup
Creamy Chicken Noodle Soup
Ingredients
- 2-3 tablespoons extra virgin olive oil
- 1 large yellow onion diced
- 4 celery stalks diced
- 4 medium carrots peeled and diced
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 8 cloves garlic minced
- 3 tablespoons minced fresh thyme
- 3 tablespoons minced fresh rosemary
- â…“ cup all purpose flour
- 8 cups low sodium chicken broth or stock
- 1 pound boneless skinless chicken thighs
- 12 ounces wide egg noodles your choice
- 1 cup heavy cream
- 1 tablespoon lemon zest optional
- 3 tablespoons minced fresh dill optional
Garnishes:
- parsley
- rosemary
Instructions
- In a large pot or dutch oven over medium high heat, add olive oil, onion, celery, carrots, salt, and pepper. Stir and saute for 5 minutes until vegetables have softened.2-3 tablespoons extra virgin olive oil, 1 large yellow onion, 4 celery stalks, 4 medium carrots, 1 teaspoon kosher salt, 1 teaspoon black pepper
- Add garlic, rosemary and thyme and saute for 1-2 minutes until fragrant. Add flour and stir, cooking for another minute.8 cloves garlic, 3 tablespoons minced fresh thyme, 3 tablespoons minced fresh rosemary, â…“ cup all purpose flour
- Next, while stirring slowly pour in your chicken broth, allowing the broth to slowly be absorbed by the flour. Do this until you have added all of your broth.8 cups low sodium chicken broth
- Bring your broth to a simmer and add your chicken thighs. Simmer and cook for 15-20 minutes until no longer pink and fully cooked through. The center should be 165 degrees.1 pound boneless skinless chicken thighs
- Once chicken is cooked through, remove from the pot and place on a plate. Shred chicken with two forks and set aside.
- Add in your noodles and chicken and cook for 7-8 minutes.12 ounces wide egg noodles
- Add in cream, lemon zest, and dill. Stir to combine and add salt and pepper to taste.1 cup heavy cream, 1 tablespoon lemon zest, 3 tablespoons minced fresh dill
- Serve in bowls with fresh parsley and herbs if desired.parsley, rosemary
Jenny Dahl says
Oh, man! Just got up from a table that sported garlic bread and this soup! The BEST chicken noodle ‘anything’ I’ve ever eaten. I used Walmart’s already boned/pulled plain rotisserie chicken (which is already seasoned with some rosemary, so I didn’t add any) and added some butter. (Yeah. I know. I don’t care. :>) It was SPECTACULAR. 10 out of 5 stars!
Trish - Mom On Timeout says
Thank you SO much Jenny! We love it too!
Terrri says
Can you use chicken breasts because I hate chicken thighs. They sound so disgusting! Exe!
Trish - Mom On Timeout says
Sure can! Hope you give it a try!