Nothing beats a bowl of warm, homemade Creamy Chicken Noodle Soup, especially when it's packed with tender chicken, flavorful vegetables, and fragrant fresh herbs. Get ready to savor every spoonful!
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We can always count on comforting, homemade soup to warm us up from the inside out as the days get chillier. My creamy chicken noodle soup recipe and I have been going strong for years for this reason. The moment I feel a chill in the air, I'm reaching for all the ingredients!
Just like the classic chicken noodle soup, my take on it is just as creamy, hearty, and satisfying, but I tend to load mine up with even more vegetables than a traditional recipe calls for, like zucchini and green beans. It's turned into my secret weapon for getting more greens into family meals!
But the best part about it? It's so easy to make and meal prep in advance for busy weeks. Whether you're fighting off a cold or warming up on a cold winter day, you'll feel a warm hug in every spoonful of this soup!
For more chicken soup recipes, try my Chicken Miso Soup and Creamy White Chicken Tortilla Soup.
Why You'll Love This Recipe
- Comfort In Every Bite — My creamy chicken noodle soup recipe is at the ready to cure any ailment or warm you up at all times of the year. It's pure comfort food!
- Best Prep-In-Advance Meal — Creamy chicken soup recipes always taste better the next day! Make a big pot on the weekend for quick and easy lunches and dinners during those busy weeks.
- Picky-Eater Approved — This soup is packed to the brim with nutritious veggies, but it's super creamy and full of flavors that even the pickiest eaters won't be deterred from.
Ingredients and Substitutions
Egg Noodles - I love wide egg noodles in this soup because their chewy texture elevates the whole experience, but you can always use spaghetti (broken into smaller bits) or any pasta noodle you prefer.
Butter and Olive Oil - To warm up the skillet and soften the vegetables as they sauté.
Yellow Onion, Celery & Carrots - These three veggies, often called mirepoix or soffrito are the base of many soups, creating that nostalgic flavor foundation we all know and love.
Aromatics, Herbs, and Spices - Fragrant herbs and spices like fresh garlic cloves, fresh or dried rosemary, flat-leaf parsley, and salt and pepper add depth, dimension, and a pure cozy quality. A sprig of thyme is also a great addition.
Chicken Broth - Responsible for the savory flavor and soup-like consistency! You can also use chicken stock.
Flour and Half & Half - This is chicken noodle soup, creamy edition – so I created a mixture of half & half and all-purpose flour to lightly thicken the broth. You know, just enough to make it silky and spoonable! Doing so also keeps the chicken extra juicy and moist.
Chicken - My favorite is rotisserie chicken, but any shredded and cooked chicken breasts or chicken thighs will work great. This is also the perfect place to use up any leftover chicken you might have!
Zucchini or Green Beans – Optional veggies for additional nutrients, color, and flavor.
Shredded Parmesan Cheese, to serve. Yum!
How to Make Creamy Chicken Noodle Soup
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Cook the egg noodles in a pot of heavily salted water according to the package directions. Drain the noodles and set aside.
Step 2: While the noodles cook, make the soup. Heat the butter and olive oil in a large soup pot over medium-high heat until the butter has melted. Add the onions, celery, and carrots, and sauté for 4-5 minutes or until the onions turn translucent.
Step 3: If using, add the zucchini or green beans and sauté for an additional 3 minutes.
Step 4: Add the garlic and rosemary and sauté for 2-3 minutes, stirring frequently, or until the garlic is fragrant.
Step 5: Pour in the chicken broth, and add salt and black pepper. Bring to a simmer and cook uncovered for 10 minutes.
Step 6: In a small mixing bowl, whisk the half-and-half and flour together until smooth. Stir the half-and-half mixture and shredded chicken into the simmering soup and cook for 2-3 minutes or until lightly thickened.
Step 7: Stir in the egg noodles and cook for about 1 minute, until heated through.
Step 8: Season the thick chicken noodle soup with additional salt and pepper to taste. Serve the soup hot, topped with chopped parsley and shredded parmesan cheese. Enjoy!
Recipe Pro-Tips
- Cook noodles separately. You might be tempted to cook the noodles in the same pot as the soup, but cooking them on their own prevents them from getting soggy and over-thickening the soup.
- Simmer – don't boil. The trick to cooking the best soup is to simmer, not boil. Cooking over too high a heat will cause all sorts of issues, including mushy vegetables and possibly even tough chicken meat. Instead, simmer it gently!
- Chop the vegetables into uniform sizes to ensure they cook thoroughly and evenly.
- Whisk the flour into cold half-and-half. To properly thicken the soup, the flour must be stirred into a cold liquid. Once combined and smooth, add the cold flour and half-and-half mixture to the hot soup and return the soup to a simmer.
Recipe Variations
- Protein Swaps: You can always use turkey instead of chicken. This comes in handy for post-holiday meals!
- Vegetarian: Use a vegetable broth, and a plant-based chicken alternative (Gardein and Morning Star make versions), sautéed mushrooms, or chickpeas to compensate for the protein.
- Gluten-Free: Replace the egg noodles with a gluten-free pasta, cooked white rice, or omit entirely. Use a gluten-free flour or cornstarch for the half & half mixture to coat the chicken with. Check out my Gluten-Free Chicken Noodle Soup recipe to learn more!
- Add more vegetables, like chopped potatoes (makes it extra creamy, like a stew), corn, and peas.
- Top with oyster crackers, tortilla strips, or croutons for added crunchy texture.
Serving Suggestions
Top with shredded parmesan cheese, chopped flat-leaf parsley, and oyster crackers, croutons, or tortilla chips. Pair the soup with a slice of honey beer bread, cornbread, or a simple kale salad for a quintessential home-cooked meal. Save the leftovers for the week ahead and thank me later!
Storage Directions
- Refrigerating: Store leftovers in the refrigerator in an airtight container for up to 5 days.
- Freezing: Keep in the freezer in an airtight, freezer-safe container for up to 3 months. Thaw the soup in the refrigerator overnight before reheating.
- Reheating: Heat the soup in a saucepan on the stovetop over low heat for 3-5 minutes or in the microwave on gentle heat until warm.
FAQs
To make the best creamy chicken noodle soup, sauté onions, celery, and carrots thoroughly (it serves as the flavorful base of the soup), simmer instead of boiling to keep the veggies and chicken firm and juicy, and cook the noodles in their own pot to keep the noodles from overly thickening the soup.
My recipe calls for half & half. I prefer it because it adds creamy richness without making the soup too heavy. If you prefer a more indulgent soup or mouthfeel, you can substitute the same amount of heavy cream.
Save this Recipe for Later on Pinterest
More Cozy Soup Recipes
- Kabocha Squash Soup
- High-Protein Potato Soup
- Pumpkin Sausage Soup
- Italian Lentil Soup
- Butternut Squash Soup
- Turkey Rice Soup
- Moroccan Lentil and Sweet Potato Soup
If you liked and made this Creamy Chicken Noodle Soup Recipe, don't forget to rate it and let me know how you liked it in the comments. I always love hearing from you!
Recipe Card
Creamy Chicken Noodle Soup
Equipment
Ingredients
- 3 cups wide egg noodles
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 1 cup chopped celery cut into ¼-inch thick slices
- 1 cup chopped carrots cut into ¼-inch thick coins
- 1 ½ cups chopped zucchini and/or green beans optional
- 3 garlic cloves minced or pressed
- 1 tablespoon fresh chopped rosemary or 1 teaspoon dried
- 7 cups low-sodium chicken broth
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper plus more to taste
- 1 cup half-and-half
- 2 tablespoons all-purpose flour
- 2 cups shredded cooked chicken I used rotisserie
- ¼ cup chopped flat-leaf parsley
- Shredded parmesan cheese to serve
Instructions
- Cook the egg noodles in a pot of heavily salted water according to the package directions. Drain the noodles and set aside.
- While the noodles cook, make the soup. Heat the butter and olive oil in a large soup pot over medium heat until the butter has melted. Add the onions, celery, and carrots, and sauté for 4-5 minutes or until the onions turn translucent.
- If using, add the zucchini or green beans and sauté for an additional 3 minutes.
- Add the garlic and rosemary and sauté for 2-3 minutes, stirring frequently, or until the garlic is fragrant.
- Pour in the chicken broth, and add salt and black pepper. Increase the heat to medium-high, bring the soup to a simmer, and cook uncovered for 10 minutes.
- In a small mixing bowl, whisk the half-and-half and flour together until smooth. Stir the half-and-half mixture and shredded chicken into the hot soup and simmer for 2-3 minutes or until lightly thickened.
- Stir in the egg noodles and cook for about 1 minute, until heated through.
- Season the soup with additional salt and pepper to taste. Serve the soup hot, topped with chopped parsley and shredded parmesan cheese. Enjoy!
Notes
- Cook noodles separately. You might be tempted to cook the noodles in the same pot as the soup, but cooking them on their own prevents them from getting soggy and over-thickening the soup.
- Simmer – don't boil. The trick to cooking the best soup is to simmer, not boil. Cooking over too high a heat will cause all sorts of issues, including mushy vegetables and possibly even tough chicken meat. Instead, simmer it gently!
- Chop the vegetables into uniform sizes to ensure they cook thoroughly and evenly.
- Whisk the flour into cold half-and-half. To properly thicken the soup, the flour must be stirred into a cold liquid. Once combined well, add the cold flour and half-and-half mixture to the hot soup.
- Refrigerating: Store leftovers in the refrigerator in an airtight container for up to 5 days.
- Freezing: Keep in the freezer in an airtight, freezer-safe container for up to 3 months. Thaw the soup in the refrigerator overnight before reheating.
- Reheating: Heat the soup in a saucepan on the stovetop over low heat for 3-5 minutes or in the microwave on gentle heat until warm.
