Creamy Chicken Noodle Soup: Easy, Flavor-Packed Comfort

Steam curls up from the bowl, the noodles are silky, and every spoonful tastes like a warm hug—this is the creamy chicken noodle soup you’ll crave on repeat.

This Creamy Chicken Noodle Soup keeps the classic comfort you love and adds a luxurious, spoon-coating finish without feeling heavy. You’ll sauté a quick mirepoix for sweetness, build a light roux to thicken savory broth, and simmer tender chicken with herbs before cooking egg noodles right in the pot. A splash of real cream brings everything together, and fresh parsley wakes it up at the end. The method is streamlined for busy days, yet the flavor tastes slow-simmered.

Why You’ll Love This Creamy Chicken Noodle Soup

• Cozy in ~50 Minutes: Simple steps, big comfort, weeknight-friendly.
• Silky—but Not Heavy: A light roux plus cream gives body that clings to noodles.
• One Pot Magic: Noodles cook in the broth for less cleanup and more flavor.
• Family-Friendly: Gentle seasoning with easy add-ins to customize.
• Flexible Blueprint: Works with chicken breasts, thighs, or leftover rotisserie.
• Reliable Texture: Clear cues to avoid curdling and overcooked noodles.
• Make-Ahead Smart: Reheats beautifully with a splash of broth or water.

What Is Creamy Chicken Noodle Soup?

Think of it as the classic chicken noodle soup you grew up with—sweet carrots, soft onion, celery, tender chicken, and springy noodles—enriched with a silky, creamy broth. Instead of starting with a heavy base, you’ll build flavor step by step: brown veggies lightly in butter and olive oil, bloom garlic and Italian seasoning, whisk in flour for a thin roux, then add broth and cream. The result is a soup that’s comforting and bright, with just enough richness to feel special.

Ingredients for Creamy Chicken Noodle Soup

Vegetables & Aromatics

• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 medium onion, diced
• 2 medium carrots, peeled and sliced
• 2 celery ribs, sliced
• 3–4 garlic cloves, minced

Thickener & Broth

• 3 tbsp all-purpose flour
• 6 cups (1.4 L) low-sodium chicken broth

Chicken & Seasoning

• 1½–2 lb (680–900 g) boneless, skinless chicken breasts (or thighs)
• 1½ tsp fine salt, plus more to taste
• ½ tsp black pepper
• 1 tsp Italian seasoning (or ½ tsp dried thyme + ½ tsp dried parsley)
• 1 bay leaf (optional)

Cream & Noodles

• 1 cup (240 ml) heavy cream
• 6–8 oz (170–225 g) wide egg noodles

Finish

• ¼ cup chopped fresh parsley
• Extra black pepper and salt to taste
• Lemon wedges for serving (optional, bright finish)

Optional Add-Ins (choose 1–2)

• 1 cup peas (add at the end)
• 1 cup diced mushrooms (sauté with veggies)
• 1 cup baby spinach (stir in at the end)
• Pinch of chili flakes for a gentle kick

Ingredient Notes (Substitutions & Healthy Swaps)

• Chicken Cuts: Breasts give a lean, tender bite; thighs are extra-juicy and forgiving—cook 2–4 minutes longer.
• Broth Choice: Low-sodium lets you season precisely. If using regular broth, reduce added salt and taste as you go.
• Cream Options: Heavy cream yields the silkiest finish. Half-and-half works but keep heat gentle to avoid splitting.
• Gluten-Aware: Swap flour with 1½ tbsp cornstarch whisked into cool broth; add to the simmering pot and cook 1–2 minutes to thicken before cream.
• Noodles: Egg noodles are classic; use similar-cook pasta if preferred. For gluten-free, pick a sturdy GF noodle and watch doneness closely.

Creamy Chicken Noodle Soup

This Creamy Chicken Noodle Soup is the ultimate cozy meal—classic comfort with a rich, silky broth. Tender chicken, egg noodles, and fresh herbs come together in a one-pot wonder that’s perfect for chilly nights or comforting lunches. Quick enough for weeknights, special enough for company.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Dinner, Lunch, Soup

Cuisine American

Servings 6 servings

Calories 420 kcal

Ingredients

  

Vegetables & Aromatics

• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 medium onion diced
• 2 medium carrots peeled and sliced
• 2 celery ribs sliced
• 4 cloves garlic minced

Thickener & Broth

• 3 tbsp all-purpose flour
• 6 cups low-sodium chicken broth

Chicken & Seasoning

• 1.75 lb boneless, skinless chicken breasts or thighs
• 1.5 tsp fine salt plus more to taste
• 0.5 tsp black pepper
• 1 tsp Italian seasoning or ½ tsp dried thyme + ½ tsp parsley
• 1 bay leaf optional

Cream & Noodles

• 1 cup heavy cream
• 7 oz wide egg noodles

Finish

• 0.25 cup fresh parsley chopped
• 1 wedge lemon for serving, optional

Instructions

 

• Step 1 – Soften the Mirepoix: Heat olive oil and butter in a soup pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 5–6 minutes until softened and glossy.
• Step 2 – Bloom Garlic & Herbs: Stir in garlic, Italian seasoning, and bay leaf. Cook 30–45 seconds until fragrant.
• Step 3 – Make a Light Roux: Sprinkle in flour and stir for 1 minute to cook off raw flavor and coat the vegetables.
• Step 4 – Add Broth Gradually: Slowly whisk in chicken broth, scraping up any bits. Bring to a gentle boil, then reduce to a simmer.
• Step 5 – Simmer the Chicken: Add chicken, salt, and pepper. Simmer 10–15 minutes until cooked through. Remove and shred or dice.
• Step 6 – Cook the Noodles: Add egg noodles and simmer 6–8 minutes until al dente. Stir occasionally to prevent sticking.
• Step 7 – Make It Creamy: Reduce heat to medium-low. Stir in cream and return chicken to pot. Warm gently without boiling, 2–3 minutes.
• Step 8 – Finish & Serve: Stir in parsley, taste and adjust seasoning. Serve hot with lemon wedges if desired.

Notes

To keep noodles from over-softening in leftovers, cook and store them separately. Add lemon zest or Parmesan at the end for extra flavor. Avoid boiling after adding cream to maintain a silky texture.

Keyword comfort food, creamy chicken noodle soup, easy soup recipe, family friendly soup, one pot meal

Step-by-Step Instructions

Step 1 – Soften the Mirepoix

Warm a large soup pot over medium heat. Add olive oil and butter. Stir in onion, carrots, and celery with a pinch of salt. Cook 5–6 minutes, stirring, until veggies are glossy and slightly tender.

Step 2 – Bloom Garlic & Herbs

Add garlic, Italian seasoning, and bay leaf (if using). Cook 30–45 seconds until fragrant—don’t brown the garlic.

Step 3 – Make a Light Roux

Sprinkle in flour. Stir for 1 minute to coat the veggies and cook off the raw flavor. It will look pasty; that’s your base for a silky broth.

Step 4 – Add Broth Gradually

Whisk in chicken broth a little at a time, scraping the bottom to dissolve the roux. Increase heat to bring to a gentle boil, then reduce to a lively simmer.

Step 5 – Simmer the Chicken

Slide in the chicken. Season with salt and pepper. Simmer 10–12 minutes (thin breasts) or 12–15 minutes (thicker pieces), turning once, until the thickest part reaches 165°F/74°C.

Step 6 – Shred or Dice

Transfer chicken to a board; rest 3–5 minutes. Shred with two forks or dice into bite-size pieces. Meanwhile, keep the soup at a low simmer.

Step 7 – Cook the Noodles

Add egg noodles to the pot. Simmer 6–8 minutes (or per package) until just al dente. Stir occasionally so they don’t stick.

Step 8 – Make It Creamy

Lower heat to medium-low. Stir in the cream. Return the chicken to the pot. Warm gently 2–3 minutes—don’t boil after adding cream.

Step 9 – Finish & Serve

Stir in fresh parsley. Taste and adjust salt, pepper, and herbs. Ladle into warm bowls. Add a squeeze of lemon if you like a bright edge.

Pro Tips for Success

• Roux Right: Cook the flour just a minute—too short and it tastes raw; too long and it darkens.
• Gentle Heat After Cream: Keep it below a boil to stay silky and avoid splitting.
• Al Dente Noodles: Pull them when just tender; they’ll continue to soften as the soup rests.
• Season in Layers: A pinch with the veggies, another after simmering, final taste at the end.
• Fresh Finish: Parsley and a tiny squeeze of lemon wake up richness without more salt.
• Warm Bowls: If you can, warm bowls first so the soup stays hot and glossy longer.

Flavor Variations

• Herby Lemon: Add 1 tsp lemon zest with the cream; finish with extra parsley and a wedge of lemon.
• Mushroom Thyme: Sauté 8 oz sliced mushrooms with the veggies and swap Italian seasoning for thyme.
• Veggie Boost: Stir in peas and spinach in the last 2 minutes for color and sweetness.
• Garlic-Parmesan: Stir in ¼ cup finely grated Parmesan off heat for a savory lift.
• Light & Bright: Use half-and-half, extra parsley, and more lemon for a lighter feel (mind the gentle heat).

Serving Suggestions

• Classic Pairing: Warm crusty bread or buttery crackers.
• Simple Salad: Greens with a lemony vinaigrette to contrast the creaminess.
• Kid-Friendly Plate: Soup with toasted cheese sandwiches or buttered toast soldiers.
• Cozy Spread: Add a tray of roasted carrots or broccoli for a colorful table.

Make-Ahead, Storage & Reheating

• Make-Ahead Strategy: For best texture, cook the soup without noodles, cool, and refrigerate up to 3 days. Boil fresh noodles in the reheated soup, or cook noodles separately and add to bowls before serving.
• Refrigerate: Store soup airtight 3–4 days. If noodles are already in, expect them to soften; add a splash of broth when reheating.
• Reheating: Warm gently over medium-low heat, stirring often. Add water or broth by the splash to loosen. Avoid a rolling boil once cream is in.
• Lunch Boxes: Pack soup in a thermos; keep noodles separate if you prefer firmer texture.
• Batch & Freeze Base: See the next section for freezing specifics.

Storage and Freezing Instructions

• Short-Term Storage: Refrigerate in airtight containers 3–4 days.
• Freezing (Best Practice): Freeze the broth + chicken + veggies without noodles or cream up to 3 months. Thaw overnight in the fridge. Reheat gently, then add cream and noodles fresh for the best texture.
• Freeze With Cream? Not ideal—dairy can separate. If you must, re-emulsify by whisking while reheating and add a small splash of cream at the end.
• Freeze With Noodles? They soften and can turn mushy. Cook noodles fresh on reheat for best results.

Nutrition Facts (Per Serving)

(Estimated for 6 servings, using chicken breast, heavy cream, and 7 oz egg noodles; add-ins not included.)

Values vary with noodle type, broth brand, and exact portions.

FAQ About Creamy Chicken Noodle Soup

Troubleshooting

• Split/Curdled Look: Heat was too high. Remove from heat, whisk in 1–2 tbsp warm broth, and stir until smooth. Keep the soup below a boil after adding cream.
• Bland Flavor: Add a pinch of salt, a little more Italian seasoning, and a squeeze of lemon. Fresh parsley at the end also lifts flavor.
• Overcooked Chicken: Dice or shred finely and let it simmer gently for 2 minutes in the creamy broth—it will absorb flavor and feel more tender. Next time, pull chicken right at 165°F/74°C.
• Soggy Noodles: Cook separately and add to bowls, or undercook in the pot and serve promptly.
• Greasy Surface: Trim excess fat from chicken and use low-sodium broth; skim the top with a spoon if needed.

TastyInspo Notes

• Warm the bowls—your soup stays glossy and hot longer.
• A micro-grate of lemon zest over each serving adds aroma without extra acid.
• For a deeper savory note, stir in a teaspoon of Dijon with the cream (it won’t taste “mustardy”; it just adds backbone).
• If you love herbs, finish with a mix of parsley and chives.
• Keep a small pitcher of hot broth at the table in case anyone wants a looser bowl.

Final Thoughts

This Creamy Chicken Noodle Soup brings together comfort and polish in one pot. The method is simple: sauté, whisk, simmer, and finish gently with cream and herbs. You’ll get a silky broth, tender chicken, and noodles that feel downright luxurious. Make it as written for classic cozy vibes, or riff with veggies and herbs you love. Either way, you’ll have a dependable, soul-warming bowl any time you need it.