Creamy Chicken Noodle Soup is the perfect mix of tender chicken, soft noodles, and a rich, comforting creamy broth. This soup feels like a warm hug on a chilly day, with just the right balance of flavors and a silky texture that makes it extra special.
I love making this soup when I want something cozy but still easy to whip up. The creamy base is smooth and flavorful without being heavy, and the noodles soak it up in the best way. Adding plenty of chicken makes it filling, and I always add a little extra seasoning to make it taste just right. It feels like a little bowl of happiness every time I serve it.
My favorite way to enjoy this soup is with a slice of crusty bread for dipping. It’s great for lunch or dinner and always gets requested again by family and friends. Whenever I make it, I think about those simple, slow evenings where good food and comfy blankets make everything better.
Key Ingredients & Substitutions
Butter: Butter gives this soup a rich, smooth base. You can swap it for olive oil to keep it lighter or dairy-free, but butter adds a nice depth to the flavor.
Chicken: Using cooked, shredded chicken is super convenient. Rotisserie chicken works great, or you can use leftover roast chicken. For a quicker option, shredded canned chicken is okay too.
Egg Noodles: Egg noodles add a tender bite and soak up the creamy broth well. If you need a gluten-free alternative, try rice noodles or gluten-free pasta, but cook them separately to avoid sogginess.
Flour: Flour helps thicken the soup. If you prefer gluten-free, use cornstarch or a gluten-free all-purpose flour blend instead, mixing it with a little water first.
Milk & Cream: Whole milk and cream create the silky texture. For dairy-free, swap with almond, oat, or coconut milk, but keep an eye on flavor changes. Half-and-half is a good lighter option.
How Do You Make the Soup Creamy Without It Curdling?
The secret to a smooth, creamy soup is adding the milk and cream slowly and gently. Here’s how I handle it:
- Once your base is ready with broth and veggies, turn the heat to low before adding milk or cream.
- Stir the milk or cream in slowly while stirring often. This helps everything combine nicely.
- Avoid boiling the soup after dairy is added, as too much heat can cause it to split or curdle.
- If you’re worried, warm the milk first in a separate pan before mixing it into the soup.
These steps keep the soup smooth and creamy every time, making it far tastier and more comforting!
Equipment You’ll Need
- Large pot or Dutch oven – I like this for cooking all the ingredients in one place and easy stirring.
- Measuring spoons and cups – helps you add just the right amount of herbs and liquids.
- Whisk – perfect for mixing in the flour smoothly and preventing lumps.
- Cutting board and knife – for chopping the vegetables and chicken.
- Soup ladle – makes serving easy and avoids spills.
Flavor Variations & Add-Ins
- For a bit of spice, add a pinch of red pepper flakes or hot sauce to give it some heat.
- Stir in some chopped spinach or kale near the end for extra greens and color.
- Replace chicken with cooked turkey or ham for different flavors.
- Try adding a squeeze of lemon juice or a dash of hot sauce just before serving for brightness or spiciness.
Creamy Chicken Noodle Soup
Ingredients You’ll Need:
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 3 celery stalks, diced (optional but recommended)
- 6 cups chicken broth (low sodium preferred)
- 2 cups cooked, shredded chicken breast (rotisserie or boiled)
- 2 cups wide egg noodles or medium egg noodles
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- ½ teaspoon dried basil (optional)
- Salt and black pepper to taste
- 3 tablespoons all-purpose flour
- 1 ½ cups whole milk or half-and-half
- ½ cup heavy cream (optional for extra creaminess)
How Much Time Will You Need?
This soup takes about 10 minutes to prepare the vegetables and chicken, then around 20 minutes cooking time, including simmering and noodles softening. Total time is about 30 minutes from start to finish, perfect for a cozy meal without a long wait.
Step-by-Step Instructions:
1. Cook the Veggies:
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, garlic, carrots, and celery. Cook for about 5 to 7 minutes, stirring now and then, until the veggies are soft and the onions look clear and tender.
2. Make the Soup Base:
Sprinkle the flour over the cooked veggies and stir well to combine. Let it cook for 1 to 2 minutes, stirring often to get rid of the raw flour taste.
3. Add Broth and Seasonings:
Slowly pour in the chicken broth while whisking to avoid lumps. Keep whisking until the soup starts to thicken just a bit. Then add dried parsley, thyme, basil (if using), and salt and pepper to taste.
4. Cook the Noodles:
Bring the mixture to a gentle boil, then lower the heat to simmer. Add the egg noodles and cook them following the package directions until they are tender, around 6 to 8 minutes.
5. Add Chicken and Dairy:
Stir in the shredded chicken. Then reduce the heat to low and slowly pour in the milk and heavy cream (if you’re using it). Stir frequently and warm the soup gently—don’t let it boil now to keep it creamy and smooth.
6. Final Seasoning and Serve:
Taste the soup and add extra salt, pepper, or herbs if it needs a little more flavor. Scoop into bowls, sprinkle with fresh parsley if you like, and enjoy warm and comforting creamy chicken noodle soup!
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure it’s fully thawed before adding. Thaw frozen chicken safely in the fridge overnight or use the cold water method for quicker thawing. Once thawed, shred it and add it as the recipe directs.
Can I Make This Soup Ahead of Time?
Absolutely! Make the soup completely, then cool it before storing in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally to keep the creamy texture smooth.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm over low heat on the stove and stir frequently to prevent the cream from separating.
Can I Substitute the Egg Noodles for Something Else?
Yes! You can use other pasta shapes or even rice noodles as a gluten-free option. Just cook pasta separately and add it to the soup before serving to avoid overcooking or sogginess.
