There is nothing quite like a warm bowl of homemade chicken noodle soup on a cold day, and this creamy version takes that classic favorite to the next level. It is rich without being heavy, silky thanks to real cream, and full of tender chicken, egg noodles, and soft vegetables. Whether you are cooking for your family, prepping for a cozy night in, or making something to soothe the soul, this soup delivers pure comfort.
Best of all, it is made with everyday ingredients in one pot and is ready in under an hour. It is wholesome, hearty, and always a hit.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6
Why You Will Love This Creamy Chicken Noodle Soup
- Rich and creamy without being too heavy
- Uses simple pantry ingredients
- Comforting and perfect for chilly nights
- Great for meal prep and leftovers
- Family friendly and easy to make
Ingredients
- 2 sticks celery finely chopped
- 2 medium carrots peeled and finely chopped
- Half a medium onion chopped
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic minced
- One fourth cup all-purpose flour
- 4 cups chicken broth
- 1 and a half pounds boneless skinless chicken breasts
- One fourth teaspoon Italian seasoning
- 1 cup heavy or whipping cream
- 2 generous cups uncooked egg noodles
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley
Instructions
- In a large soup pot over medium high heat sauté the celery carrots and onion in the olive oil and butter for 5 to 7 minutes until softened
- Add the garlic and cook for 30 seconds until fragrant
- Stir in the flour and cook for about one minute to form a light roux
- Slowly pour in the chicken broth while stirring until the mixture is smooth and the flour has fully dissolved
- Add the chicken Italian seasoning and cream to the pot and bring the soup to a gentle boil with the lid slightly ajar
- Reduce the heat and simmer for 10 minutes
- Stir in the uncooked noodles and continue to simmer with the lid slightly open for another 8 to 10 minutes stirring once to prevent sticking
- Remove the chicken from the pot chop or shred it into bite-sized pieces then return it to the soup
- Season with salt and pepper to taste stir in the fresh parsley and serve warm
Equipment You’ll Need
Dutch oven or large soup pot
A heavy-bottomed pot like a Le Creuset cast iron Dutch oven distributes heat evenly and is ideal for making soups and stews.
Cooking tongs
Helpful for safely lifting and shredding the cooked chicken without burning your hands.
Instant-read meat thermometer
To ensure your chicken is fully cooked and safe to eat, check that it reaches 165 degrees Fahrenheit.
Ladle
A sturdy ladle makes it easy to serve the soup straight from the pot to the bowl without mess.
Substitutions and Variations
- Use boneless skinless chicken thighs for a juicier texture
- Add fresh thyme rosemary or poultry herbs if you have them
- Rotisserie chicken works well for a quick shortcut
- You can use other types of pasta but choose one with a similar cooking time
- If you prefer a lighter version, use less cream and more broth
- Avoid using low fat cream as it may curdle in the heat
What to Serve With Chicken Noodle Soup
Crusty bread or garlic toast Crackers or garlic parmesan croutons. A fresh green salad with ranch or vinaigrette. This soup also pairs well with sandwiches for a full meal.
Tips for Success
Use a Dutch oven or heavy pot to cook evenly Cut chicken evenly to ensure consistent cooking Test the chicken with a thermometer to ensure it reaches 165 degrees Fahrenheit If reheating add extra broth or cream if the soup thickens too much
If prepping ahead cook noodles separately and add them just before serving
Storage
Store leftovers in an airtight container in the fridge for up to 4 days Reheat on the stove over low heat Avoid freezing this soup as the cream and noodles do not freeze well. To freeze the base only leave out the noodles and cream until ready to serve
Nutrition Information Per Serving
- Calories 396
- Carbohydrates 19 grams
- Protein 28 grams
- Fat 23 grams
- Saturated Fat 12 grams
- Cholesterol 143 milligrams
- Sodium 765 milligrams
- Fiber 1 gram
- Sugar 2 grams
- Vitamin A 4188 IU
- Vitamin C 16 milligrams
- Calcium 62 milligrams
- Iron 1 milligram
This nutrition information is estimated and should be used as a general guide
