This easy Creamy Chicken Noodle Soup is the perfect soup recipe for a cold day. It Is comforting and a guaranteed family favorite!
Creamy Chicken Noodle Soup
Creamy Chicken Noodle Soup…don’t you feel comforted and content just thinking about it? There’s a reason chicken noodle soup is a go-to for people who are sick, it just makes you feel better. This version of the classic soup recipe is even better because it is super creamy. It is loaded with tender chicken, hearty noodles, and the rich broth will make you say, “Mmmmm, Mmmmm good after one bite!
I love making this as a weeknight meal for my family, and the leftovers are great for lunch the next day. It’s also perfect to bring to a new mom, a sick friend, or someone experiencing a loss. This soup and homemade rolls or biscuits is a beautiful way to show someone you care!
Oodles of Noodles
We like to use wide egg noodles for this chicken noodle soup recipe. You can find them in the pasta aisle at any grocery store. If you are feeling ambitious, you can make homemade noodles, but I am all about cheating. This is an EASY chicken noodle soup recipe.
Rotisserie Chicken for a Shortcut
I love a good shortcut and rotisserie chicken is the secret shortcut to this soup recipe. Buy a rotisserie chicken at the grocery store, pull the chicken off, and use it for this soup. You could also cook chicken in the Instant Pot or slow cooker to use for soup or use leftover chicken.
This soup is also great with leftover turkey. We always make a pot of this soup after Thanksgiving when we have too much turkey in our fridge.
Fresh Herbs
I highly recommend using fresh herbs for this soup. Fresh just taste best and bring out the best flavor. Fresh thyme can be found in the produce section at the grocery store, usually in a little container. I also add chopped fresh parsley at the end, and it finishes this Creamy Chicken Noodle Soup off perfectly! It gives the soup a flavor kick and a pop of color!
How to Make Chicken Noodle Soup
This is a pretty classic soup-making process! Nothing fancy, but SO good!
- Sauté. You’ll want to get the butter, onion, carrots, and celery cooking first. These veggies take the longest to become tender, so they get the longest time in the pot!
- Garlic. Mmm…the best way to get people to wander into your kitchen and say “It smells good! What are you making?” is to get garlic going on the stove.
- Thicken. Off to the side in a small bowl, whisk the milk (use whole milk for the creamiest results) and flour together until it’s nice and smooth before pouring it into the pot. This is to make sure you don’t get any lumps of flour! Add in chicken broth, then shredded chicken, thyme, salt and pepper.
- Noodles. We’re almost done! Bring everything to a low boil and add in the egg noodles. They need about 10 minutes here with occasional stirring, until the noodles are soft, before you add in the heavy cream, lemon juice, and parsley.
- Taste. Give it a taste test and add salt and pepper if needed. Ladle into bowl and serve it hot!
What to Serve with Chicken Noodle Soup
This soup really is a one-pot wonder! You don’t need much on the side to make it a complete meal. If you want to serve something with your hearty bowl of soup, here are a few ideas.
- Saltine crackers
- Crusty bread
- Garlic Herb Parker House Rolls
- Greek Yogurt Biscuits
- Easy Green Salad
More Soup Recipes:
There is no better way to make your home feel cozy and inviting than making a big pot of soup! Here are some of my most classic favorites:
Soup
Creamy Chicken Noodle Soup
This easy Creamy Chicken Noodle Soup is the perfect soup recipe for a cold day. It Is comforting and a guaranteed family favorite!
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Total Time
- 30 minutes
- Cuisine
- American
- Servings
- 6
Ingredients
- 3 tablespoons unsalted butter
- 1 yellow onion, chopped
- 2 carrots, chopped
- 2 celery ribs, chopped
- 3 cloves garlic, minced
- 1 cup whole milk
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 3 cups cooked shredded chicken
- 1 teaspoon fresh thyme
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cups wide egg noodles
- ½ cup heavy cream
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
Instructions
- In a large pot, heat the butter over medium-high heat. Add the onion, carrots, and celery. Cook until vegetables are tender about 5 minutes. Add the garlic and cook for 2 more minutes.
- In a small bowl, whisk together the milk and flour. Pour the mixture into the soup pot and stir, making sure there are no lumps of flour. Stir in the chicken broth. Add the shredded chicken and thyme. Season with salt and pepper.
- Bring the soup to a low boil and stir in the egg noodles. Cook for 10 minutes, stirring occasionally, or until noodles are soft. Stir in the heavy cream, lemon juice, and parsley. Taste and add additional salt and pepper, if necessary.
- Ladle the soup into bowls and serve warm.
Keyword
easy
Photos by Dishing Out Health
This was perfect! What a wonderful, subtle melding of flavor. Fresh organic ingredients, I imagine, really make the difference. I’ll definitely be making this again. Mahalo!
Glad you liked the chicken noodle soup! Thanks for letting us know!
I made this for dinner tonight and it’s amazing! Best chicken noodle soup I’ve ever had
Hello. I am curious if anyone has tried to do this dairy free using coconut milk?
I am sure coconut milk would be good or you could use unsweetened almond milk.
I made this dairy free using unsweetened almond milk for the whole milk and non-dairy Coffee Rich (found in the freezer section) for the heavy cream. It was delicious!
This was just wonderful – EVERYONE loved it. Glad I made a double batch!!! Saving for all my future chicken or turkey noodle soups…. I really can’t believe how yummy it was (made it tonight, ate it ALL tonight – hubby, son/wife/child, friend, neighbor & my 90 year old Mother!)
This soup was INCREDIBLE! Post-Thanksgiving, I have leftover turkey in the fridge (which I am enjoying eating as is, but I was looking to change up how I ate my leftovers for just one day), as well as leftover stock, celery, carrots, and onion. The only thing that I needed to make a special grocery store stop for was the wide egg noodles.
I seriously cannot get over how good this soup turned out (as I sit here eating it for lunch the next day). Due to kosher restrictions, I swapped the whole milk out for unsweetened original almond milk and the heavy cream out for Coffee Rich (non-dairy creamer)…..I doubt that I would even notice the difference. I am looking forward to using this recipe to thin out my Thanksgiving leftovers for many years to come!
Best chicken noodle recipe ever! My husband was sceptical, remembering noodle soup from a can, but he loved it! It is definitely on our soup rotation
So happy you loved the chicken noodle soup!
This was delicious!! Thanks for the recipe! Do you know if it freezes well? Thinking about making another batch to Freeze and save for a quick meal.
Yes, you can freeze it. The noodles might break down a little, but it will still be good!
Hi
Does the milk have to be at room temp or cold when mixing with the flour.
Either will work! Enjoy!
Made this soup last night-amazing!! My husband and I went on and on about how delicious is it!
I am so glad you loved it!
Delicious!!
Great Recipe! Loved it !! Don’t leave it too long to cook otherwise it’s more Like pasta with chicken and soup sauce ^^
This turned out so good. A touch creamy but not heavy. The lemon was the perfect touch!
This soup is delicious! I just made it today and I would only change one thing: It’s a bit thick since you cook the noodles in the soup, so I would add extra broth to thin it out a little. But the flavor is WONDERFUL! Thanks so much for the recipe!
I LOVE this recipe. Have you ever made it at night to use the next day? I am planning to serve it at a potluck and would like to put it in a crock pot. Thoughts?
I have made it the day before and reheated it. I am sure the slow cooker will work too! If it gets too thick, add more broth until you reach desired consistency.
Honestly, I love all the recipes from Maria. Never had a bad one!
Made this soup for lunch today here in NH we’re having a blizzard!
My family LOVES this soup – instant favorite! Thank you so very much for the great recipe, Maria!
My husband hasn’t stopped raving about this soup since I made it two weeks ago. Making it again tonight and he is so excited! Very yummy and so easy to make!
Delicious. I boosted the lemon juice for brightness. Comforting and tasty!
I did the recipe last night. I did end up adding 1 cup of milk and 3 tablespoons on extra milk and flour as the pasta would suck up the water. It turned it out delicious. I used 3 small potatoes I had on hand as I wanted to use them up. I didn’t have thyme so I used oregano. I finished the soup with a few sprinkles on nutmeg as it adds warmth to the creamy soup. I always add nutmeg to any creamy dish. It’s the secret . Thx you again. My twins loved it
Tonight, I wanted to use up items from my freezer and make something rich, yet light and with some healthy elements along with the comfort that comes with a bit of cream and butter. My husband asked what I was making, and I told him it’s a recipe from Two peas and their pod, so it has to be good…and of course, it is GOOD! I even tried a new trick to freeze some cream when its expiration date was approaching, and I used it in the recipe.