Creamy Chicken Noodle Soup You Can’t Resist
Add Preferred SourceThere’s something incredibly comforting about a bowl of creamy chicken noodle soup, and after a long day, nothing beats the warm, savory goodness of this dish. Perfect all-year long, this soup is loaded with veggies, tender chunks of chicken, and oodles of noodles. Plus, it’s easy to make and a hit with everyone, from kids to adults.
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I love a good soup, and this Creamy Chicken Noodle Soup is one of my favorites. It’s like the best of both worlds: a creamy soup and a homestyle chicken noodle soup.
This isn’t just a winter soup recipe. It’s perfect any time of the year, and it’s pretty simple to make if you use leftover chicken, like rotisserie chicken.
Ready for a hug in a bowl? Grab your ingredients and make this hearty soup recipe today!
Ingredients
- Butter – I usually use unsalted so I can control the seasoning, but salted butter works just fine if that’s what you have.
- Onions – Dice them evenly so they soften at the same rate and don’t leave crunchy bits behind.
- Carrots – Cut into half moons so they cook through without turning mushy.
- Celery – Dice small and evenly; larger pieces stay stringy instead of tender.
- Fresh garlic – Use fresh garlic here; jarred garlic won’t give the same flavor.
- Fresh thyme – Fresh thyme holds up better in longer simmers than dried, which can turn dusty if overused.
- Pepper – Freshly cracked black pepper has the best flavor.
- Salt – I cook with kosher salt.
- Low-sodium chicken broth – I always use low sodium so I can adjust the seasoning gradually without oversalting.
- Cooked cubed chicken – Use already-cooked chicken so it stays tender; raw chicken can overcook and dry out in creamy soups.
- Egg noodles – Add them directly to the simmering broth so they cook in the soup and absorb all that flavor; don’t cook them separately.
- Heavy whipping cream – You can use milk or half-and-half if you want to trim a few calories.
- Flour – Whisk it in smoothly to avoid lumps; dumping it in all at once can make the soup pasty.
- Frozen peas – Add straight from frozen at the end so they stay bright and don’t overcook.
- Parsley – Stir in right before serving; simmering it dulls the flavor fast
How To Make Creamy Chicken Noodle Soup You Can’t Resist
Scroll down for the full recipe card with exact measurements and printable instructions.
Melt the butter in a large Dutch oven over medium heat. Add the diced onions, carrots, and celery, and cook for about 5 minutes, stirring occasionally, until the vegetables are softened and translucent but not browned.
Stir in the minced garlic, thyme, salt, and pepper, and cook for about 1 minute, just until fragrant. Pour in the chicken broth, increase the heat to bring the soup to a gentle boil, then reduce to medium-low. Cover and simmer for about 15 minutes so the flavors can develop.
Add the cooked cubed chicken and egg noodles, keeping the soup at a steady simmer. Cook for about 10 minutes, stirring occasionally, until the noodles are tender and the chicken is heated through.
In a small bowl, whisk together the flour and ½ cup of water until smooth, then whisk in the heavy whipping cream. Slowly pour the mixture into the soup, stirring constantly with a wooden spoon to prevent lumps. Simmer for 2–3 minutes, until the soup thickens slightly and looks creamy.
Add the thawed peas and cook for 1–2 minutes, just until heated through. Remove the pot from the heat and let the soup rest for about 5 minutes before serving. Finish with chopped parsley and serve warm.
Chef Jenn’s Tips
- This is a great way to use up leftover roasted or rotisserie chicken.
- If you’re not going to eat all the soup right away, boil the noodles separately in a pot of salted water. Then, just add noodles to the portions you’re serving.
- Package the noodles separately from the soup so the noodles don’t keep absorbing the soup liquid.
- Feel free to add other veggies like corn or green beans to suit your taste.
Make It A Meal
Pair this creamy chicken noodle soup with a fresh green salad and a side of crusty bread to make a complete meal. The salad adds a nice contrast with its crisp texture and the bread is perfect for soaking up every last drop of the delicious soup.
Storage
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the soup in individual portions for up to 3 months. To reheat, thaw overnight in the refrigerator and warm on the stove over low heat, stirring occasionally.
Creamy Chicken Noodle Soup
Ingredients
- 1 tablespoon butter
- 1 cup onion diced
- 2 carrots cut into half moons
- 2 ribs celery diced
- 2 cloves garlic minced
- 2 – 3 sprigs fresh thynme
- ¼ teaspoon pepper
- ½ teaspoon salt
- 8 cups low sodium chicken broth
- 4 cups cooked cubed chicken
- 6 ounces egg noodles
- 1 cup heavy whipping cream
- 1/4 cup flour
- 1 cup frozen peas
- 2 tablespoons chopped parsley
Instructions
- Melt the butter in a large pot over medium heat. Add the onions, carrots, and celery and cook for about 5 minutes, until softened.
- Stir in the garlic, thyme, salt, and pepper and cook for 1 minute, until fragrant.
- Add the chicken broth and bring to a gentle boil. Reduce the heat to medium-low, cover, and simmer for 15 minutes.
- Add the cooked chicken and egg noodles and simmer for about 10 minutes, until the noodles are tender.
- Whisk together the flour and ½ cup of water, then whisk in the heavy cream. Slowly stir the mixture into the soup and simmer for 2–3 minutes, until slightly thickened.
- Add the peas and cook for 1–2 minutes, until heated through. Remove from the heat, rest for 5 minutes, garnish with parsley, and serve.
Notes
Chef Jenn’s Tips
- This is a great way to use up leftover roasted or rotisserie chicken.
- If you’re not going to eat all the soup right away, boil the noodles separately in a pot of salted water. Then, just add noodles to the portions you’re serving.
- Package the noodles separately from the soup so the noodles don’t keep absorbing the soup liquid.
- Feel free to add other veggies like corn or green beans to suit your taste.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
