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:
Creamy Chicken Noodle Soup
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.
Nutrition
Have you tried this recipe?
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Photos by Dishing Out Health
Great Soup!! Better than normal chicken noodle!!
We love this recipe so much! It’s quick, easy, and delicious. The lemon juice really brightens the creamy soup. Thanks for a great recipe!
Thanks for sharing. My husband said this is the best soup he’s ever had, and we didn’t even use fresh herbs or lemon juice. We also added additional veggies (5 carrots and 3 celery ribs total).
This is one of my favorite soups. It is very good. I have some in the freezer now. Even though it is very hot in Miami now, we still enjoy a good soup for dinner on occasion.
I am so glad you love the soup!
So far every recipe I’ve tried from Two Peas and Their Pod have been good. This is a great Chicken Noodle soup! Really easy to make and so tasty. A repeat recipe for sure!
I made this soup last night and it was so so good! I used 2% milk, 1/4 cup of cream, cheese tortellini and it was very good. The flavors blend well. Always such great recipes, Maria!
Delicious I have made this twice and it doesn’t disappoint!
Excellent soup, great flavor and so easy to make.
I’ve never been a chicken noodle soup fan – your recipe reminded me to never say never. Ultimate comfort food! Winner! Winner! Chicken (soup) dinner! Thanks for the great recipe.
This received rave reviews from everyone in my family.
I made it exactly as written.
It couldn’t have been any easier to make up.
What a delicious and hearty soup for a cold autumn night.
Thanks for another great dinner recipe.
Well holy cow… Midwest girl gives this two thumbs up. No offense to my granny’s traditional soup, or any of the bougie recipes I’ve tried out over the years. This is a home run! I love how sweet it is from the dairy with just the right salt and lemon amounts.
I cant believe how easy this is!!
Flavorful and filling! My husband and I swapped the chicken for Turkey (post-Thanksgiving) and really enjoyed this soup.
My boyfriend died and went to heaven eating this… we both loved it!!! Served it up with some homemade bread
Perfect!
Wow!!! This is by far my go chicken noodle soup recipe now! Made it for me and my boyfriend who was feeling under the weather and he loved it so much! It was quick and easy to make which is just what I was looking for!
I just made this soup and it is sooooo good. Thanks for sharing this awesome recipe.
Very yummy! I doubled the recipe and am so happy.
What would be a good vegetarian sub for the chicken in this recipe? Chickpeas?
Sure, you can add chickpeas.
Excellent and easy. Family asked why I did not make a double batch.
Thank you for sharing recipe.
Delicious!!! I am afraid I went easy on the seasonings, so I felt it could have been more flavorful-so, will follow you recipe to the letter next time. I adored the creamy version!
My 11 yr old inhaled it and my husband took one bite and said it was the BEST chicken noodle soup he’s ever had. This recipe is a keeper!
This was SO good. I flipped through a few different “creamy chicken noodle soup” recipes and eventually landed on this one because it seemed the most simple, and it was. The prep takes a little bit of time with veggie chopping, but the cooking part is quick and easy. Aside from the shredded chicken, I really appreciate that I didn’t need to cook any of the other components in separate pots or pans, like the roux or the pasta, like I saw in other recipes. This soup came out exactly the way I was craving on a cold, rainy day. Excellent flavor. Paired with sourdough bread for dipping – *chef’s kiss* 10/10 WILL make again.
SO GOOD!! I have made this twice now, this recipe is melt in your mouth! The only thing I did differently was added an extra cup of liquid, and it still turned out creamy and rich. I didn’t have traditional egg noodles on hand so I broke up a nest of pappardelle as the noodles, which worked very well. This is now my go to chicken soup recipe.
For make ahead meals, would you suggest leaving out the egg noodles or is it fine to leave them in?
So yummy and comforting!! Didn’t change a thing. I serve with italian or french bread. My whole family loves it — including my teenage boys.