The Best Creamy Chicken Noodle Soup Recipe

There’s something undeniably comforting about a big bowl of chicken noodle soup. But when you add a creamy twist to that classic recipe, it takes it to a whole new level. This creamy chicken noodle soup is rich and hearty without being too heavy, filled with tender chicken, soft noodles, and just the right blend of veggies. It’s the kind of meal that hugs you from the inside, perfect for cold nights, busy days, or when you’re simply craving a cozy dish.

I first stumbled upon this variation while trying to recreate a soup I had at a little diner in upstate New York. It was one of those chilly fall afternoons, and I was desperate for something to warm me up after a long hike. One spoonful of their creamy chicken noodle soup, and I was hooked. Since then, I’ve tweaked and fine-tuned this recipe at home, adding little personal touches to make it my go-to for comfort food. The best part? It’s simple enough for weeknights but so satisfying that you’ll want to make extra for leftovers.

this RECIPE

A little backstory on creamy chicken noodle soup 🍜

Chicken noodle soup has been around for centuries, often hailed as the ultimate comfort food, especially when you’re feeling under the weather. Traditionally, it’s a simple broth-based soup, but creamy versions started popping up as people looked for heartier, more indulgent variations. The addition of cream or condensed soups gives it a velvety texture that transforms it from a light starter into a meal that can stand on its own. It’s an American twist on the classic, and while it may not have the long, storied history of other dishes, it’s quickly become a favorite in many households (including mine!).

Let’s talk ingredients: what makes this soup so good?

• Butter: It’s the base that kicks off the sautéing process, giving the veggies a rich flavor. If you’re out of butter, you can substitute with olive oil, but butter adds that depth that’s hard to beat.
• Carrots, celery, and onion: These veggies are the aromatic foundation of the soup. They bring a slight sweetness and crunch. If you’re short on one, feel free to up the others—this soup is flexible! Plus, they’re loaded with vitamins and fiber, so you’re sneaking in some nutrition too.
• Flour: This is key for thickening the broth. It gives the soup its creamy consistency without needing heavy cream.
• Chicken broth: The backbone of the soup. I always go for low-sodium so I can control the saltiness. If you’re out, a mix of water and bouillon cubes will work, though the flavor won’t be quite as rich.
• Chicken breasts: Boneless, skinless chicken breasts cook up tender and shred easily. You can swap for thighs if you prefer a richer flavor or use leftover rotisserie chicken for an even quicker version.
• Egg noodles: Wide egg noodles soak up the creamy broth and add that hearty, homey feel. Don’t have egg noodles? Any pasta works, though the texture of egg noodles really shines here.
• Cream of chicken soup: This is where the magic happens. It’s the shortcut to creamy, without needing to fuss with dairy or extra flour. If you prefer a less processed option, you can make a homemade roux, but I find the canned soup adds the perfect consistency.
• Fresh parsley: It’s an optional garnish, but that pop of green makes the dish feel extra special. Plus, parsley brings a fresh, slightly peppery flavor.

Kitchen gear: what you need (and what you can skip)

For this recipe, you don’t need anything too fancy. A large pot or Dutch oven is a must because you’ll want enough room to simmer everything without worrying about spills. If you don’t have a Dutch oven, any large soup pot will do, but I love using mine because it holds heat so well. A set of tongs is super helpful for removing the chicken when it’s done cooking, and two forks make shredding the chicken a breeze. You’ll also want a whisk for blending the cream of chicken soup with milk or water—it ensures everything combines smoothly. Beyond that, it’s just the basics: a good knife for chopping, a cutting board, and a spoon for stirring. No immersion blender or fancy gadgets required here!

Step-by-step: my foolproof method (and a few hard-learned lessons)

1. Cook the veggies: Start by melting your butter in a large pot over medium-low heat. Once it’s melted, toss in your chopped carrots, celery, and onion. This step is all about building flavor, so take your time here. Stir occasionally, letting the veggies soften for about 7-10 minutes. (Pro tip: Keep an eye on your heat! Too high, and the onions will burn instead of getting nice and translucent.)
2. Add the flour: Once your veggies are tender and the onions are translucent, sprinkle the flour over the top. Stir it around to coat the veggies and cook it for 2-3 minutes. This step thickens your broth and creates the creamy base for the soup. (I’ve skipped this step before in a rush—don’t make that mistake! The soup will be too thin without it.)
3. Bring in the broth and bouillon: Slowly pour in your chicken broth while stirring. This helps avoid clumps from the flour. Turn the heat up to medium-high and let the mixture come to a boil. Add the chicken bouillon base and a generous ½ teaspoon of black pepper for seasoning.
4. Cook the chicken: Carefully add your chicken breasts to the boiling broth, making sure they’re fully submerged. Cover the pot and reduce the heat to a simmer. Let the chicken cook for about 15 minutes, then use tongs to check if it’s done. You’re aiming for an internal temperature of 165°F. (If it’s not quite there yet, just pop it back in for a few more minutes. I’ve made the mistake of pulling it too early before—undercooked chicken is not fun.)
5. Add the noodles: Once the chicken’s out of the pot, bring the broth back to a boil and add your egg noodles. Let them cook for 7-10 minutes while you shred the chicken. When the noodles are done, return the shredded chicken to the pot.
6. Cream it up: In a small bowl, whisk together the cream of chicken soup with milk or water until smooth. Stir this mixture into the soup, and watch as it instantly transforms into creamy perfection. Give it a taste and adjust the seasoning if necessary—salt, more pepper, you name it.
7. Garnish and serve: If you’re feeling fancy, sprinkle some fresh parsley on top before serving. It’s totally optional, but it adds a lovely brightness to the dish. And that’s it—time to ladle up some soup!

Variations and adaptations: make it your own!

• Vegan or dairy-free: You can absolutely make a vegan version of this soup! Swap out the butter for a plant-based alternative, use vegetable broth instead of chicken, and sub the cream of chicken soup for a creamy plant-based soup.
• Gluten-free: Use gluten-free flour for thickening, and swap the egg noodles for your favorite gluten-free pasta. I’ve tried this with brown rice pasta, and it was just as delicious.
• Add more veggies: Want to sneak in extra greens? Throw in some spinach or kale at the end of cooking. They’ll wilt beautifully into the soup.
• Seasonal twists: In the fall, I sometimes add a handful of diced butternut squash for an extra layer of sweetness. In spring, peas are a lovely addition.

Serving and presentation ideas

This soup is perfect on its own, but if you want to elevate your meal, serve it with a slice of warm, crusty bread (sourdough is my personal favorite). You can also sprinkle some freshly grated Parmesan on top for an extra layer of flavor. For a pop of color, a few extra parsley leaves or a drizzle of olive oil make the bowl look like it’s straight out of a cozy restaurant.

Drink pairings

For drinks, you can’t go wrong with a crisp white wine like a Chardonnay or a Sauvignon Blanc. The acidity of the wine cuts through the richness of the soup perfectly. If you prefer non-alcoholic options, a sparkling water with a twist of lemon keeps things light and refreshing.

Storage and reheating tips

This soup keeps well in the fridge for 3-4 days. Just be sure to store it in an airtight container. When reheating, you might notice the noodles have soaked up some of the broth—just add a splash of water or broth to bring it back to the right consistency. Warm it gently on the stove or in the microwave. (Pro tip: Avoid reheating it too quickly, or the chicken can get tough.)

Adjusting for different serving sizes

This recipe makes about 6 hearty servings, but if you’re cooking for a crowd, it’s easy to double. Just make sure you’ve got a big enough pot! For smaller batches, you can halve the ingredients without any trouble, but be cautious with the broth—you may not need quite as much liquid when reducing the recipe.

Encouragement to try it out

This creamy chicken noodle soup is truly one of those recipes that makes you feel like you’re home, no matter where you are. Whether it’s for a cozy family dinner, or you’re whipping up a batch for a friend in need of a little TLC, it’s bound to become a favorite in your kitchen. Give it a try, and don’t be afraid to make it your own!

FAQs

Can I use rotisserie chicken?
Absolutely! Using pre-cooked rotisserie chicken is a great time-saver. Just shred the chicken and add it towards the end after cooking the noodles.

What can I substitute for cream of chicken soup?
If you’re not a fan of canned soup, you can make a simple roux with butter and flour, then add milk or cream to create a homemade creamy base.

Can I freeze this soup?
Yes, but the noodles might get a little mushy when reheated. If you’re planning to freeze it, consider cooking the noodles separately and adding them in fresh when you reheat the soup.

What other herbs can I add?
Thyme and bay leaf are great additions to the broth for extra depth of flavor. Just remember to remove the bay leaf before serving!

How can I make the soup thicker?
For a thicker soup, you can add a little extra flour during the sautéing step or reduce the amount of broth by a cup.

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