Let’s be honest—some days call for comfort in a bowl. And Creamy Chicken Noodle Soup is the hug your tastebuds deserve. Whether you’re battling chilly weather, a sniffly nose, or just one of those days when your to-do list feels a mile long, this soup swoops in like a culinary superhero.
It’s quick, creamy, and loaded with tender chicken and noodles that soak up every bit of savory goodness. Even better? It’s super flexible, perfect for busy home cooks who don’t want to fuss but still crave a homemade meal that feels special.
So grab your ladle and let’s make some magic!
Table of Contents
Why You’ll Love This Creamy Chicken Noodle Soup
- Comfort Factor: This soup is pure cozy vibes, like a fuzzy blanket for your insides.
- Quick & Easy: On the table in under 30 minutes—even faster if you use rotisserie chicken!
- Crowd-Pleaser: Kids, picky eaters, and even your mother-in-law will be asking for seconds.
- Flexible Ingredients: Swap veggies, noodles, or proteins to fit what you have on hand.
- Rich Flavor, No Fuss: Thanks to cream of chicken soup, you get a silky, creamy base without extra steps.
Ingredients for Creamy Chicken Noodle Soup
Here’s what you’ll need—and why it matters:
- Butter (2 tbsp): The flavorful start for sautéing your veggies. Olive oil works too, but butter adds richness that’s hard to replicate.
- Carrots, Celery, Onion (about 1 cup each, chopped): The holy trinity of soup flavor. Feel free to adjust the amounts if you’re low on one.
- Flour (1/4 cup): This thickens your broth and creates the signature creamy texture.
- Chicken Broth (6 cups, low-sodium preferred): The flavorful backbone of the soup. Bouillon cubes dissolved in water work in a pinch.
- Chicken Breasts (1 lb, boneless, skinless): Tender, lean protein. Swap for thighs or rotisserie chicken for a shortcut.
- Egg Noodles (about 8 oz): Wide noodles soak up that creamy broth like a dream.
- Cream of Chicken Soup (1 can, about 10.5 oz): The shortcut to creamy magic without heavy cream.
- Milk or Water (1 cup): To thin out the condensed soup for stirring into the pot.
- Fresh Parsley (optional): A sprinkle of green for freshness and color.
- Chicken Bouillon Base (about 1 tbsp): Boosts savory flavor.
- Black Pepper (½ tsp): Seasoning is key!
How to Make Creamy Chicken Noodle Soup
Ready to whip up a pot of delicious comfort? Let’s go step by step!
1. Sauté the Veggies
- Melt your butter in a large pot over medium-low heat.
- Add chopped carrots, celery, and onion. Stir occasionally for 7-10 minutes, until everything softens.
Aneta’s Tip: Keep the heat medium-low. Too high and your onions go from sweet and translucent to burned and bitter. Been there, done that—learned my lesson the hard way!
2. Add Flour for Creaminess
- Sprinkle flour over the softened veggies.
- Stir and cook for 2-3 minutes to eliminate the raw flour taste.
Note: Don’t skip this step—it’s what gives the soup that thick, creamy body. Trust me, watery soup is just sad.
3. Build the Broth
- Slowly pour in the chicken broth while stirring to avoid lumps.
- Add chicken bouillon base and black pepper.
- Turn the heat up to medium-high and bring to a gentle boil.
4. Cook the Chicken
- Carefully add chicken breasts to the pot, ensuring they’re fully submerged.
- Cover and simmer on medium-low for about 15 minutes.
- Check doneness with a meat thermometer—it should read 165°F.
- Remove the chicken to a plate to cool slightly.
My Story: I once got impatient and pulled my chicken out early…only to realize it was still pink inside. Let’s not relive that suspenseful horror story. Always check!
5. Cook the Noodles
- Bring the soup back to a gentle boil.
- Add egg noodles and cook 7-10 minutes, until tender.
6. Shred & Return the Chicken
- While noodles cook, shred the chicken with two forks.
- Stir shredded chicken back into the pot.
7. Stir in the Cream
- In a separate bowl, whisk the cream of chicken soup with milk or water until smooth.
- Pour into the soup, stir well, and watch it transform into a luscious, creamy masterpiece.
- Taste and adjust seasoning as needed.
8. Garnish & Serve
- Ladle into bowls.
- Sprinkle with chopped fresh parsley for a pop of color (optional but pretty!).
- Enjoy every comforting spoonful!
Aneta’s Cozy Tips for Creamy Chicken Noodle Soup
- Speed Hack: Use shredded rotisserie chicken instead of raw chicken breasts to cut your cook time in half.
- Make It Hearty: Stir in frozen peas, corn, or even diced potatoes for extra veggies.
- Leftovers: This soup thickens as it sits. Add a splash of broth or water when reheating to get it back to a soupy consistency.
- Pasta Swap: No egg noodles? Try rotini, bowties, or even spaghetti broken into pieces. It all works!
FAQs About Creamy Chicken Noodle Soup
Can I use cream instead of cream of chicken soup?
Yes! Stir in about 1 cup of heavy cream instead of the canned soup if you’d rather skip processed ingredients. Just note that the texture may be slightly lighter.
How do I store leftover Creamy Chicken Noodle Soup?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a bit of broth or water to loosen it up.
Can I freeze Creamy Chicken Noodle Soup?
You can, but the noodles may become mushy after thawing. For best results, freeze the soup without the noodles, then add cooked noodles when reheating.
Let’s Bring the Magic to Your Table
Creamy Chicken Noodle Soup is more than just dinner—it’s a bowl of comfort, warmth, and love. Whether you’re feeding your family on a busy weeknight or soothing your soul on a cozy Sunday, this recipe delivers every time.
Thanks for cooking with me today, friends! I’d love to hear how your soup turns out—share your creations over on social media or drop me a comment. Let’s keep the chicken magic going!
More Cozy Chicken Recipes to Try
If you loved this Creamy Chicken Noodle Soup, here are some other comforting recipes you might enjoy exploring next:
- For another soul-warming classic, check out my Chicken and Dumplings — it’s the ultimate cozy dish, perfect for chilly evenings.
- Craving something equally creamy but with a fun twist? Don’t miss my Creamy White Chicken Lasagna — layers of tender chicken and rich sauce that’ll wow your family.
- Prefer a slow cooker option? My Crockpot Chicken Tortellini is perfect for busy nights when you want dinner practically ready when you walk in the door.
- And if you’re in the mood for classic comfort, my Chicken Noodle Soup delivers all those nostalgic flavors without the creamy element — a must-save recipe for your collection!
Let’s keep the chicken magic going — happy cooking!
Print
Creamy Chicken Noodle Soup
- Total Time: 30 mins
- Yield: 6 servings 1x
Description
Warm, rich, and ultra-comforting, this Creamy Chicken Noodle Soup is packed with tender chicken, carrots, and egg noodles in a velvety, savory broth. Perfect for cozy dinners, busy weeknights, or feeding a crowd!
Ingredients
2 tbsp butter (or olive oil)
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
¼ cup all-purpose flour
6 cups low-sodium chicken broth
1 tbsp chicken bouillon base
½ tsp black pepper (plus more to taste)
1 lb boneless skinless chicken breasts (or thighs or rotisserie chicken)
8 oz wide egg noodles
1 can (10.5 oz) cream of chicken soup
1 cup milk or water
Fresh parsley, chopped (optional, for garnish)
Instructions
Melt butter in a large pot over medium-low heat. Add carrots, celery, and onion. Sauté 7-10 minutes until softened and onions are translucent.
Sprinkle flour over vegetables. Stir and cook for 2-3 minutes to eliminate raw flour taste.
Slowly pour in chicken broth while stirring. Add chicken bouillon base and black pepper. Increase heat to medium-high and bring to a boil.
Add chicken breasts to broth. Reduce heat to a simmer, cover, and cook about 15 minutes or until chicken reaches 165°F internal temp. Remove chicken and shred with forks.
Return broth to a gentle boil. Add egg noodles and cook 7-10 minutes until tender.
Meanwhile, whisk cream of chicken soup with milk or water in a separate bowl until smooth. Stir mixture into soup.
Return shredded chicken to the pot. Taste and adjust seasoning as desired.
Garnish with chopped parsley before serving, if desired. Enjoy!
Notes
Swap in rotisserie chicken to save time.
Add peas, corn, or diced potatoes for extra veggies.
The soup thickens as it sits—add extra broth when reheating.
No egg noodles? Any pasta shape works!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 85 mg