Name: Creamy Chicken Noodle Soup Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 Tablespoon unsalted butter (14g); 3/4 cup chopped yellow onion (100g, about 1/2 large onion); 1 cup sliced or diced carrots (120g, 1–2 large carrots or handful baby carrots); 1 cup sliced or diced celery (120g, 2–3 stalks); 2 garlic cloves, minced; 1/4 cup all-purpose flour (31g, spooned & leveled); 1/2 teaspoon salt; 1/2 teaspoon fresh ground pepper; 1 teaspoon dried thyme leaves (or 2 teaspoons fresh thyme); 1/2 teaspoon dried oregano (or 1 teaspoon fresh oregano); 8 cups chicken broth (1.92 liters, reduced sodium recommended); 1 medium potato, peeled and diced (around 1 and 1/2 cups or 280g); 2 cups shredded or chopped cooked chicken (about 250g); 1 cup half-and-half or whole milk (240ml); 3-4 cups uncooked wide egg noodles (about 112-150g); Fresh thyme leaves

There’s something incredibly comforting about a bowl of homemade soup, and this Creamy Chicken Noodle Soup Recipe hits just the right spot. It’s rich, tender, and packed with cozy flavors that make it way better than any canned version you’ve tried.

A large white pot is filled with a thick, creamy soup that has several layers of ingredients. The base is a smooth, light beige broth with a rich texture speckled with black pepper. Floating in the soup are thin, soft strips of pale chicken, orange carrot slices, and small, pale yellow noodles, all mixed evenly throughout. A metal ladle lifts some soup, showing a close-up of the same mix with visible pieces of chicken, noodles, and carrots in the creamy base. The pot sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken Noodle Soup Recipe
Top Tip
How to Serve Creamy Chicken Noodle Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken Noodle Soup Recipe

Why You'll Love This Recipe

I’ve made countless chicken noodle soups in my life, but this Creamy Chicken Noodle Soup Recipe always feels like a hug in a bowl. It’s simple enough for a weeknight but fancy enough for guests, and the texture? Absolutely dreamy every time.

Comfort in every spoonful: The creamy broth with tender noodles and juicy chicken creates a perfect harmony of flavors and textures.
Easy prep with humble ingredients: You probably have everything on hand, and it’s straightforward without sacrificing flavor.
Built-in flexibility: You can tweak it easily with your favorite herbs or add-ins to make it truly yours.
Feeds a crowd: This recipe yields big time, making it great for family dinners or meal prepping.

Ingredients & Why They Work

This Creamy Chicken Noodle Soup Recipe uses simple ingredients that meld into something special. Each adds its own flair, from the earthy thyme to the silky half-and-half that gives the soup its luscious texture. I always recommend fresh veggies when you can find them, but frozen can save your day too!

Flat lay of unsalted butter pat, chopped yellow onion half in small white ceramic bowl, sliced bright orange carrots in simple white bowl, sliced celery stalks arranged neatly on white plate, two whole uncracked garlic cloves, all-purpose flour in a small white ceramic bowl, coarse salt and fresh ground pepper grains side by side on white plates, fresh thyme and oregano sprigs, peeled and diced potato pieces on a white plate, shredded cooked chicken piled on white dish, wide egg noodles fanned out on white plate, half-and-half in a small white ceramic bowl, all ingredients fresh and natural, perfectly balanced symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: For gently sautéing the veggies and adding richness without overpowering.
Yellow onion: Provides a mild sweetness that forms the soup’s aromatic base.
Carrots: Their natural sweetness balances savory flavors perfectly.
Celery: Adds fresh, crisp notes and depth to the broth.
Garlic: Just enough to wake up the senses without dominating.
All-purpose flour: Helps thicken the soup, so it’s creamy without being heavy.
Salt & pepper: Essential to bring out all the flavor layers.
Dried thyme and oregano: Earthy herbs that enhance the chicken’s taste wonderfully.
Chicken broth (reduced sodium): The flavor base – I prefer reduced sodium so I can control salting later.
Potato: Surprising but brilliant for extra body and subtle creaminess.
Cooked chicken: Rotisserie or leftover chicken works beautifully and speeds up prep.
Half-and-half or whole milk: Creates that silky, rich mouthfeel.
Wide egg noodles: They hold up well without turning mushy.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this soup with a few personal twists depending on the season or what’s in my fridge. Don’t hesitate to swap herbs or add your favorite veggies; it’s surprisingly forgiving and always rewarding.

Variation: One winter, I added a splash of white wine with the broth, and it gave the soup a lovely depth without overpowering the creamy texture.
Dietary tweak: To lighten it up, you can swap the half-and-half for a coconut milk or almond milk alternative; it’s different but tasty!
Seasonal boost: During fall, I sometimes throw in chopped butternut squash along with potato – it adds a natural sweetness that pairs beautifully.

Step-by-Step: How I Make Creamy Chicken Noodle Soup Recipe

A white bowl filled with creamy chicken soup showing visible layers of shredded white chicken pieces, orange carrot slices, pale green celery chunks, and small yellow potato cubes all mixed in a thick white broth. On top, there is a small green herb sprig as garnish. Around the bowl on a white plate, many round, golden oyster crackers are spread out. The bowl is placed on a dark wooden surface and a silver spoon is inside the soup. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté Your Veggies With Love

Start by melting that butter in a large pot over medium heat. When it's all melted and slightly bubbling, add your onions, carrots, celery, and garlic. Stir every now and then—don’t let the garlic burn! After about 5 minutes, the veggies should look tender and smell amazing. This step is where your soup builds that rich, savory foundation.

Step 2: Make the Roux & Add Seasonings

Sprinkle in the flour, salt, pepper, thyme, and oregano. Stir the mixture constantly for 2 minutes to cook off the raw flour taste and allow the herbs to bloom. This little step thickens the broth later, so be patient and keep stirring—I learned the hard way that skipping this turns the soup grainy.

Step 3: Bring It All Together

Pour in the chicken broth and add diced potatoes. Give everything a quick stir, then crank the heat up to medium-high. Let the soup come to a boil—but here’s a trick: don't stir while it’s boiling. Just let it bubble for 3 minutes. After that, turn down the heat, cover the pot partially, and simmer for 25 minutes until those potatoes are nice and soft. The slow simmer lets the flavors really blend.

Step 4: Final Touches — Chicken, Cream, and Noodles

Time for the best part! Stir in your shredded chicken, half-and-half (or milk), and uncooked noodles. Let the soup cook gently for about 10 minutes, until the noodles are tender and the broth thickens just right. Taste it once more—you might want to tweak the salt or pepper. I always do!

Top Tip

One thing I learned over time is that patience here makes all the difference. Rushing the simmer or adding noodles too early can result in mushy veggies or pasta. Slow and steady wins the day—plus, letting the soup rest a bit before serving deepens the flavor.

Simmering without stirring: Prevents the flour from breaking down and keeps the broth silky.
Add noodles last: To avoid mushy pasta, always cook the noodles just before serving.
Use rotisserie chicken: Saves prep time and adds juicy flavor with minimal effort.
Season gradually: Add salt and pepper in stages—it's easier to adjust than fix if you overdo it.

How to Serve Creamy Chicken Noodle Soup Recipe

creamy chicken noodle soup - Serving Suggestion

Garnishes

I’m a sucker for fresh thyme sprigs on top—it adds a pop of color and a fresh herbal aroma that instantly elevates the soup. Sometimes, I add a small drizzle of good olive oil or a sprinkle of cracked black pepper right before serving.

Side Dishes

A warm, crusty baguette or garlic bread is my classic go-to while eating this creamy chicken noodle soup. Also, a crisp green salad balances the richness perfectly if you want something lighter on the side.

Creative Ways to Present

For family dinners or casual get-togethers, I’ve served this soup in pretty mason jars alongside mini grilled cheese sandwiches. It’s a fun way to up the cozy factor and so handy for passing around. You can also sprinkle grated Parmesan on top for an extra savory touch.

Make Ahead and Storage

Storing Leftovers

I cool my leftovers to room temperature and store them in airtight containers in the fridge for up to one week. Just a heads-up—the soup thickens a bit because the noodles and potatoes soak up the liquid, so when you reheat, you’ll want to add a splash of chicken broth or water to loosen it back up.

Freezing

I’ve frozen this soup a couple of times, but I recommend freezing it without the noodles, which tend to get mushy after thawing. Reheat the soup base, then cook fresh noodles separately and add them when serving—that way, you get that perfect texture every time.

Reheating

For leftovers, I gently warm the soup on the stove over medium heat, stirring occasionally. Adding a bit more chicken broth or water helps prevent it from getting too thick. This keeps the creamy texture and prevents the noodles from overcooking in the microwave.

Frequently Asked Questions:

Can I use different pasta for this soup?

Absolutely! While wide egg noodles hold up nicely in this Creamy Chicken Noodle Soup Recipe, you can substitute with other pastas like shells or rotini. Just watch cooking times—some smaller shapes may cook faster and get mushy if left too long in the soup.

Is there a dairy-free option?

Yes! You can swap the half-and-half with coconut milk or any unsweetened plant-based milk, such as almond or oat milk. Keep in mind this changes the flavor profile slightly, but it remains creamy and delicious.

Can I make this soup in a slow cooker?

Definitely. Start by sautéing your veggies and flour as directed, then transfer everything to your slow cooker. Add broth, potatoes, and seasonings. Cook on low for 6-7 hours or high for 3-4 hours. Add chicken, cream, and noodles during the last 30 minutes of cooking.

How can I prevent the noodles from getting mushy?

Add the noodles at the very end of cooking and simmer just until tender, about 10 minutes. Avoid adding them too early or reheating the soup multiple times with noodles already in it. Cooking noodles separately and adding fresh before serving also works great.

Final Thoughts

This Creamy Chicken Noodle Soup Recipe has become one of my go-to comfort meals because it reminds me of cozy evenings and family gatherings. I hope you enjoy making it as much as I do, and that it brings warmth to your kitchen as it does to mine. Give it a try—you might just find your new favorite soup!