Creamy Chicken Noodle Soup

Creamy chicken noodle soup always makes me think of a snowy evening when I wanted something extra comforting and I decided to make a twist on the classic noodle soup and I remember standing by the stove, stirring the pot as the rich, velvety broth came together and feeling so excited to serve it in big steaming bowls and that first spoonful was like a warm hug that made all the cold outside disappear.

Since then, this soup has become my favorite cozy dinner whenever I need a little extra warmth and I love how the tender chicken, soft noodles, and colorful vegetables float in the creamy, savory broth and every time I make it, the kitchen fills with a delicious aroma that brings everyone running to the table ready to dig in with happy hearts.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Chicken breasts or thighs – The juicy, tender star of the soup.
• Egg noodles – Soft and comforting, perfect for soaking up the creamy broth.
• Carrots – Add sweetness and a bright pop of color.
• Celery – Brings fresh flavor and crunch.
• Onion – Builds a savory, aromatic base.
• Garlic – Adds a gentle depth and warmth.
• Chicken broth – Forms the savory backbone of the soup.
• Heavy cream – Creates that silky, rich finish.
• Butter – Adds richness and helps sauté the veggies.
• All-purpose flour – Helps thicken the creamy broth.
• Salt and pepper – Essential for perfect seasoning.
• Fresh parsley – For a burst of freshness on top.

Tools You’ll Need

• Large pot – Perfect for cooking the soup all in one.
• Knife and cutting board – For chopping all the veggies and shredding the chicken.
• Whisk – Helps make the creamy broth smooth and lump-free.
• Ladle – For serving big comforting portions.
• Tongs – Useful for handling the cooked chicken.

Instructions

Step 1: Sauté the veggies

I start by melting butter in a large pot over medium heat. I add the diced onion, carrots, and celery and cook until the vegetables are tender. Then, I stir in the garlic and cook for about 1 minute until fragrant.

Step 2: Add the chicken and broth

I place the chicken pieces into the pot and pour in the chicken broth. I bring it to a simmer and cook until the chicken is fully cooked, about 20 minutes.

Step 3: Shred the chicken

I remove the chicken from the pot and shred it with forks. I set it aside while I finish the soup.

Step 4: Make it creamy

I whisk the flour into the pot with the veggies and broth, stirring well to avoid lumps. Then, I add the heavy cream and bring it to a gentle simmer until it thickens slightly.

Step 5: Add noodles and chicken

I stir in the egg noodles and let them cook until tender. Then, I return the shredded chicken to the pot and season with salt and pepper to taste.

Step 6: Finish and serve

I garnish the soup with fresh parsley before serving it piping hot.

Tips

If you like a stronger herb flavor, I sometimes add a sprig of thyme while the broth simmers. For a lighter option, you can use half-and-half instead of heavy cream. And if you want extra veggies, throw in some peas or spinach at the end — they’re delicious additions!

Ways to Serve

I love serving this creamy chicken noodle soup with warm crusty bread or a side of buttery crackers. It also makes a great leftover lunch the next day, and the flavors get even better as it sits.

Frequently Asked Questions

Can I make creamy chicken noodle soup ahead of time?

Yes! Just keep the noodles separate until reheating so they don’t get too soft.

Can I freeze creamy chicken noodle soup?

I recommend freezing the soup without the noodles and cream, then adding them fresh when reheating for the best texture.

What kind of noodles can I use?

Egg noodles are classic, but you can also use rotini, shells, or any pasta you like.

See You in the Kitchen

I hope you give this creamy chicken noodle soup a try! It’s one of my favorite cozy meals to share, and I can’t wait to hear how it turns out for you. Let me know in the comments or share a photo of your beautiful bowls!

Happy Cooking!

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