Easy Creamy Chicken Noodle Soup is a comforting, rich, and hearty meal that’s perfect for chilly days or when you need a bowl of warmth. Made with tender chicken, egg noodles, and a creamy broth, this soup is quick to make and full of flavor!
Why You’ll Love This Recipe
- One-pot meal – Minimal cleanup and easy preparation.
- Rich & creamy – A velvety broth makes this extra comforting.
- Perfect for leftovers – Tastes even better the next day!
- Customizable – Add extra veggies or swap the noodles.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs (cooked & shredded)
- Egg noodles
- Butter
- Onion (chopped)
- Garlic (minced)
- Carrots (chopped)
- Celery (chopped)
- Chicken broth
- Heavy cream (or half-and-half)
- Flour (for thickening)
- Salt & pepper
- Thyme (dried or fresh)
- Parsley (for garnish)
Directions
- Sauté the vegetables – In a large pot, melt butter over medium heat. Add onion, garlic, carrots, and celery, and cook until softened.
- Make the base – Sprinkle in flour and stir for 1 minute. Slowly add chicken broth while stirring.
- Simmer – Add cooked shredded chicken, thyme, salt, and pepper. Simmer for 10 minutes.
- Cook the noodles – Stir in egg noodles and cook until tender (about 7-10 minutes).
- Add the cream – Reduce heat and slowly stir in heavy cream. Simmer for 2 minutes.
- Serve – Garnish with fresh parsley and enjoy warm!
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations
- Spicy kick – Add red pepper flakes or a dash of hot sauce.
- Low-carb version – Swap noodles for zucchini noodles or cauliflower rice.
- Extra protein – Stir in cooked bacon or white beans.
- Gluten-free option – Use cornstarch instead of flour and gluten-free noodles.
Storage and Reheating
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze without the noodles for up to 3 months. Add fresh noodles when reheating.
- Reheat: Warm on the stovetop over low heat or microwave in short intervals.
FAQs
Can I use rotisserie chicken?
Yes! It’s a great shortcut—just shred and add it in.
How do I prevent the noodles from getting soggy?
Cook them separately and add them just before serving.
Can I make this dairy-free?
Yes! Use coconut milk or a dairy-free cream alternative.
Can I use different noodles?
Absolutely! Try rotini, penne, or even rice.
How can I make the soup thicker?
Use more flour or blend a portion of the soup before adding cream.
Can I add potatoes?
Yes! Dice and add them with the carrots and celery.
What herbs work best in this soup?
Thyme, rosemary, and bay leaves add great flavor.
Can I make this in a slow cooker?
Yes! Cook on low for 6 hours, then stir in noodles and cream before serving.
What’s the best way to add more flavor?
Use homemade broth, add a splash of lemon juice, or stir in Parmesan cheese.
Can I use frozen vegetables?
Yes! Just toss them in when adding the broth.
Conclusion
Easy Creamy Chicken Noodle Soup is a rich, comforting, and delicious meal perfect for any night of the week. Whether you’re feeling under the weather or just craving a cozy bowl of soup, this recipe is a must-try. Give it a go and enjoy homemade comfort food at its best!
PrintCreamy Chicken Noodle Soup
Easy Creamy Chicken Noodle Soup is a comforting, rich, and hearty meal that’s perfect for chilly days or when you need a bowl of warmth. Made with tender chicken, egg noodles, and a creamy broth, this soup is quick to make and full of flavor!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
- 2 tbsp butter (or olive oil)
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- 1/4 tsp paprika (optional)
- 4 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 2 cups egg noodles (or any pasta)
- 1 cup heavy cream (or half-and-half)
- 1 tbsp flour or cornstarch (optional, for thickening)
- 1/2 cup grated Parmesan cheese (optional, for extra creaminess)
- 1 tbsp lemon juice (for a fresh touch)
Optional Garnishes:
- Fresh parsley
- Extra Parmesan cheese
- Cracked black pepper
Instructions
1. Sauté the Vegetables:
- In a large pot over medium heat, melt butter and sauté onion, carrots, and celery for 5 minutes until softened.
- Stir in garlic, salt, pepper, thyme, parsley, and paprika, cooking for 30 seconds until fragrant.
2. Add Broth & Chicken:
- Pour in chicken broth and bring to a boil.
- Add shredded chicken and reduce heat to simmer for 10 minutes.
3. Cook the Noodles:
- Stir in egg noodles and cook for 6-8 minutes, or until tender.
4. Make It Creamy:
- In a small bowl, mix flour or cornstarch with 2 tbsp water to create a slurry.
- Stir in heavy cream and Parmesan cheese, then add the slurry (if using).
- Simmer for 5 more minutes, stirring occasionally, until the soup thickens slightly.
5. Finish & Serve:
- Stir in lemon juice for a fresh, bright flavor.
- Garnish with parsley and extra Parmesan if desired.
- Serve warm and enjoy!
Notes
✔ Make It Dairy-Free: Use coconut milk or omit cream.
✔ Slow Cooker Version: Add all ingredients (except noodles & cream) and cook on LOW for 6-8 hours. Stir in noodles & cream during the last 30 minutes.
✔ Storage: Keeps in the fridge for up to 4 days or freeze for up to 3 months.