When you need the ultimate comfort food, nothing compares to a warm bowl of Creamy Chicken Noodle Soup. I still remember making it on a snowy evening—the creamy broth, tender chicken, and hearty noodles made the whole family feel cozy and cared for. This recipe takes the classic chicken noodle soup and makes it even more indulgent with a velvety, rich base. It’s quick to prepare, deeply satisfying, and perfect for cold nights or when you’re craving a little homemade comfort.
Ingredients
2 tbsp olive oil or butter
1 medium onion, diced
3 carrots, sliced
2 celery stalks, chopped
3 garlic cloves, minced
1/4 cup all-purpose flour
6 cups chicken broth
2 cups cooked chicken, shredded
2 cups egg noodles
1 cup whole milk or half-and-half
1/2 cup heavy cream
1 tsp dried thyme
1 tsp dried parsley
1/2 tsp black pepper
Salt, to taste
Fresh parsley, chopped (for garnish)
Optional: 1/2 cup grated Parmesan cheese for richness
Instructions & Video
In a large pot, heat olive oil or butter over medium heat. Add onion, carrots, celery, and garlic, and sauté until softened. Stir in flour and cook 1 minute to form a roux. Gradually whisk in chicken broth until smooth. Add shredded chicken, thyme, parsley, salt, and pepper. Bring to a boil, then reduce heat and simmer 10 minutes. Add noodles and cook until al dente. Stir in milk and cream, simmering for another 3–4 minutes until soup thickens slightly. Taste and adjust seasoning. Garnish with parsley before serving.
Substitutions
Use rotisserie chicken for a quick shortcut. Swap egg noodles for gluten-free pasta or rice. For a lighter version, replace cream with evaporated milk. Add spinach or kale for extra greens, or mushrooms for more depth.
Equipment
Large soup pot or Dutch oven
Wooden spoon
Whisk
Knife and cutting board
Measuring cups and spoons
Storage
Refrigerator: Store in airtight containers for up to 4 days.
Freezer: Freeze without noodles for up to 2 months. Add fresh noodles when reheating.
Reheating: Warm gently on the stove over medium heat; add broth or milk if too thick.
Top Tips
Cook noodles just until al dente so they don’t get mushy. Whisk broth slowly into the roux to keep the soup silky. Always season in layers for best flavor. Add fresh herbs at the end for brightness.
FAQs
Can I make this in a slow cooker? Yes, add everything except noodles, milk, and cream. Cook on low 6 hours, then stir those in just before serving.
Can I use leftover turkey instead of chicken? Absolutely, it works perfectly in this recipe.
How do I thicken the soup more? Add extra flour to the roux or stir in a cornstarch slurry.
Is this soup kid-friendly? Yes, it’s mild, creamy, and perfect for all ages.