Creamy Chicken Noodle Soup is the ultimate comfort food, combining tender chunks of chicken, soft noodles, and a rich, creamy broth that wraps you up like a cozy blanket. With hints of herbs and a touch of garlic, this soup feels like a warm hug on a chilly day.
I love making this soup when I need something easy but satisfying. The creamy broth makes it feel special without being complicated, and I always find that the noodles soak up just the right amount of flavor. I like to add a little freshly cracked black pepper on top—it really brings out the cozy taste.
My favorite way to enjoy this soup is with a slice of crusty bread for dipping. It’s a simple meal that feels like a treat, perfect for lunch or a light dinner. Every time I make it, it reminds me of those slow, lazy weekends when comfort food is exactly what you need.
Key Ingredients & Substitutions
Chicken: Using cooked, shredded chicken makes this soup quick and easy. Rotisserie chicken is a great shortcut, but boiled chicken breasts or thighs work well too. For a vegetarian option, try adding mushrooms and extra veggies instead.
Egg Noodles: Wide egg noodles bring nice texture, but you can swap in any pasta like penne or rotini. If you want gluten-free, use gluten-free pasta or rice noodles—just watch your cooking time.
Butter & Flour: These create the roux to thicken the soup. For a dairy-free version, try olive oil and a gluten-free flour blend or cornstarch. Just mix with a little water before adding.
Heavy Cream: It adds that creamy richness. You can replace it with half-and-half or whole milk for a lighter soup. Coconut milk is a good non-dairy choice but will add a slight coconut flavor.
Herbs & Seasonings: Thyme and parsley give a gentle, fresh flavor. Feel free to use fresh herbs if you have them handy—add them near the end for best freshness.
How Do You Make the Soup Creamy Without Curdling the Milk?
The secret is to add the cream or milk slowly after reducing the heat to low. Here’s how:
- Lower the heat to avoid boiling once your soup is simmered and thickened.
- Slowly stir the cream in, mixing gently as you go to blend it evenly.
- Keep the soup on low heat, just warming the cream through without boiling.
- If the soup gets too hot and curdles, it can look grainy or separate, so patience is key.
This technique keeps your soup smooth and creamy, giving you that perfect comforting texture every time.
Equipment You’ll Need
- Large soup pot or Dutch oven – I like it because it’s big enough to cook all the ingredients at once and easy to stir.
- Wooden spoon or ladle – perfect for stirring and serving without scratching the pot.
- Measuring cups and spoons – to keep your ingredients just right.
- Knife and cutting board – for chopping the vegetables and chicken.
- Whisk or fork – useful for mixing the flour into the melted butter and broth.
Flavor Variations & Add-Ins
- Use cooked turkey instead of chicken for a different flavor, great for holiday leftovers.
- Add sautéed spinach, kale, or peas for extra greens and nutrients.
- Stir in a dash of hot sauce or cayenne pepper for a little extra heat.
- For a cheesy twist, sprinkle some shredded cheddar or Parmesan on top before serving.
Creamy Chicken Noodle Soup
Ingredients You’ll Need:
For The Soup:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 6 cups chicken broth (preferably low sodium)
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 2 cups wide egg noodles or similar pasta
- 1 cup heavy cream or half-and-half
- 3 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus more for garnish)
- Salt and freshly ground black pepper to taste
- Optional: a pinch of crushed red pepper flakes for warmth
How Much Time Will You Need?
This soup takes about 10 minutes to prep and around 25 minutes to cook, so you’ll be enjoying your creamy chicken noodle soup in roughly 35 minutes total. It’s a quick, comforting meal perfect for any day of the week!
Step-by-Step Instructions:
1. Cook the Vegetables:
In a large soup pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables become soft and fragrant.
2. Add Garlic and Flour:
Stir in the minced garlic and cook for another 1 minute. Then sprinkle the flour over the veggies and stir well. Cook this mixture for 2 minutes to remove the raw flour taste, which will also help thicken your soup.
3. Add Broth and Seasonings:
Slowly pour in the chicken broth while stirring to avoid lumps. Bring the soup up to a boil, then reduce the heat to a simmer. Add the dried thyme and parsley, season with salt and pepper, and let the soup simmer for about 10 minutes so all those flavors blend and the broth thickens.
4. Cook the Noodles and Add Chicken:
Add the egg noodles to the pot and cook according to package directions, usually about 6-8 minutes until tender. Then stir in your shredded chicken and heat just until warmed through.
5. Add Cream and Finish:
Turn the heat to low and slowly stir in the heavy cream or half-and-half. Gently warm the soup without letting it boil to keep the cream from curdling. Taste and adjust seasoning if needed.
6. Serve and Enjoy:
Scoop the soup into bowls and sprinkle with a little extra parsley and freshly ground black pepper. Enjoy your creamy chicken noodle soup with a side of crusty bread for dipping. It’s simple, hearty, and sure to warm you up!
Can I Use Frozen Chicken for This Soup?
Yes! Just make sure the chicken is fully thawed before adding it to the soup. Thaw overnight in the fridge or use the quick defrost method by placing it in a sealed bag submerged in cold water.
How Can I Make This Soup Dairy-Free?
Swap out the butter for olive oil and replace the heavy cream with coconut milk or a plant-based milk alternative. Use a gluten-free flour or cornstarch to thicken if needed.
Can I Prepare This Soup Ahead of Time?
Absolutely! Make the soup up to the step before adding cream and noodles, then refrigerate for up to 2 days. When ready to eat, reheat gently and add the noodles and cream, cooking until heated through.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to prevent sticking or curdling.
