This creamy chicken noodle soup combines tender shredded chicken, soft egg noodles, fresh vegetables and a rich, comforting broth. It delivers the familiar flavors of classic chicken noodle soup with an extra-creamy finish.
Made in one pot with simple ingredients, this homemade soup is perfect for chilly evenings, easy family dinners and comforting weekend lunches.
Using cooked rotisserie chicken makes preparation easier, while carrots, celery and onion create a flavorful base. Serve it with warm bread, crackers or a simple green salad.
Why You’ll Love This Creamy Chicken Noodle Soup
- Made in one pot.
- Uses simple, familiar ingredients.
- Works well with cooked rotisserie chicken.
- Includes tender egg noodles and fresh vegetables.
- Easy to adjust with different herbs.
- Suitable for family dinners and meal preparation.
- Ready in approximately 35 minutes, depending on preparation speed and noodle cooking time.
Ingredients You’ll Need
- 3 tablespoons unsalted butter.
- 1 medium yellow onion, finely diced.
- 3 medium carrots, peeled and sliced.
- 3 celery stalks, sliced.
- 3 garlic cloves, minced.
- ¼ cup all-purpose flour.
- 8 cups low-sodium chicken broth.
- 1 teaspoon dried thyme.
- ½ teaspoon dried oregano.
- 1 bay leaf.
- 8 ounces wide egg noodles.
- 3 cups cooked shredded chicken.
- 1 cup heavy cream.
- ¾ teaspoon salt, or to taste.
- ½ teaspoon black pepper.
- 2 tablespoons chopped fresh parsley.
- 1 tablespoon lemon juice, optional.
Ingredient Notes
Chicken: Cooked rotisserie chicken is convenient, but leftover baked chicken or poached chicken also works. Shred or chop it into bite-sized pieces.
Egg noodles: Wide egg noodles create a classic chicken noodle soup texture. Other small pasta shapes can be used, although cooking times may differ.
Chicken broth: Low-sodium broth gives you more control over the final seasoning.
Heavy cream: Adds richness and a smooth texture. Half-and-half can be used for a lighter version, but the soup will be less creamy.
Flour: Helps thicken the broth. Stir it into the vegetables before adding the liquid to prevent clumps.
Vegetables: Onion, carrots and celery create the traditional flavor base.
Lemon juice: Optional, but a small amount can brighten the soup before serving.
How to Make Creamy Chicken Noodle Soup
Step 1: Cook the Vegetables
Melt the butter in a large Dutch oven or soup pot over medium heat.
Add the diced onion, sliced carrots and sliced celery.
Cook for approximately 6–8 minutes, stirring occasionally, until the onion softens and the vegetables begin to become tender.
Add the minced garlic and cook for another 30 seconds, stirring continuously.
Step 2: Add the Flour
Sprinkle the flour evenly over the vegetables.
Stir for approximately one minute until the flour coats the vegetables and no dry patches remain.
This step helps create a smooth, lightly thickened broth.
Step 3: Add the Broth and Seasonings
Slowly pour in the chicken broth while stirring.
Add the dried thyme, dried oregano, bay leaf and black pepper.
Bring the soup to a gentle boil, then reduce the heat to a steady simmer.
Step 4: Cook the Egg Noodles
Add the egg noodles and stir thoroughly.
Simmer uncovered for approximately 8–10 minutes, or until the noodles are tender.
Stir occasionally to prevent the noodles from sticking to the bottom of the pot.
If your noodles require a different cooking time, follow their package instructions.
Step 5: Add the Chicken and Cream
Stir in the cooked shredded chicken and heavy cream.
Continue cooking over medium-low heat until the chicken is hot throughout and the soup is steaming.
Avoid a vigorous boil after adding the cream.
If using previously cooked chicken, heat the finished soup until the chicken reaches 165°F.
[Insert Image 4 here: Cream and shredded chicken being stirred into the soup.]
Step 6: Finish and Serve
Remove the bay leaf.
Taste the soup and add salt as needed.
Stir in the chopped parsley and optional lemon juice.
Serve hot with bread, crackers or your favorite side dish.
Tips for the Best Creamy Chicken Noodle Soup
Use Cooked Chicken for Convenience
Rotisserie chicken reduces preparation time and adds plenty of flavor. Remove the skin and shred the meat before adding it to the soup.
Add the Cream Near the End
Adding heavy cream after the noodles have cooked helps maintain a smooth texture.
Do Not Overcook the Noodles
Egg noodles continue to soften while sitting in hot broth. Cook them only until tender.
Adjust the Thickness
If the soup becomes too thick, stir in additional chicken broth. For a thicker soup, simmer uncovered for a few extra minutes before adding the cream.
Taste Before Adding Salt
Store-bought broth and rotisserie chicken can already contain significant salt. Taste the soup first and adjust gradually.
Add Fresh Herbs Before Serving
Fresh parsley adds color and brightness. Fresh thyme can also be used in small quantities.
Creamy Chicken Noodle Soup Variations
Creamy Chicken Soup With Spinach
Add 2 cups of baby spinach during the final few minutes of cooking.
Stir until the spinach wilts.
Chicken Noodle Soup With Mushrooms
Add 1 cup of sliced mushrooms with the onion, carrots and celery.
Cook until the mushrooms soften before adding the flour.
Chicken Noodle Soup With Peas
Stir in 1 cup of frozen peas during the final 3–4 minutes of cooking.
Extra-Creamy Chicken Noodle Soup
Add 2 ounces of softened cream cheese along with the heavy cream and stir until smooth.
Spicy Chicken Noodle Soup
Add a pinch of crushed red pepper flakes or a small amount of hot sauce.
Dairy-Free Chicken Noodle Soup
Use olive oil instead of butter and replace the heavy cream with an unsweetened dairy-free cooking cream.
Check the ingredients in your chosen noodles if you also need an egg-free version.
What to Serve With Chicken Noodle Soup
Serve this soup with:
- Warm crusty bread.
- Dinner rolls.
- Garlic bread.
- Buttermilk biscuits.
- Grilled cheese sandwiches.
- A simple green salad.
- Saltine crackers.
- Roasted vegetables.
- Homemade brioche.
- Toasted sourdough.
For a more substantial comfort-food meal, serve smaller bowls alongside Creamy Baked Mac and Cheese.
How to Store Leftovers
Allow the soup to cool briefly, then transfer it to airtight containers.
Refrigerate within two hours of cooking.
Store in the refrigerator for up to 3–4 days.
The noodles will absorb broth during storage, so add a little extra chicken broth when reheating.
Can You Freeze Creamy Chicken Noodle Soup?
You can freeze the soup, but the noodles may become soft and the cream may separate slightly.
For better results, freeze the soup base before adding the noodles and cream.
Store the cooled soup base in freezer-safe containers for up to 2 months for best quality.
Thaw overnight in the refrigerator, then reheat and add freshly cooked noodles and cream before serving.
How to Reheat Chicken Noodle Soup
Reheat the soup in a saucepan over medium-low heat.
Stir regularly and add a splash of chicken broth if the soup has thickened.
Heat until the soup reaches 165°F throughout.
Avoid boiling it aggressively after the cream has been added.
Individual portions can also be reheated in the microwave, stirring halfway through.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes. Rotisserie chicken is convenient and works well in this recipe. Remove the skin, shred the meat and add it near the end of cooking.
Can I use chicken breast instead?
Yes. Cook the chicken breast separately until it reaches 165°F, then shred or dice it before adding it to the soup.
Can I use milk instead of heavy cream?
Yes, although the soup will be thinner and less rich. Whole milk generally produces a creamier result than lower-fat milk.
What noodles work best for chicken noodle soup?
Wide egg noodles are a traditional choice. Rotini, small shells or ditalini can also work, but the cooking time may need adjustment.
Why did my soup become too thick?
Egg noodles absorb liquid as they cook and continue absorbing broth during storage. Stir in additional chicken broth until the soup reaches your preferred consistency.
Can I make the soup ahead of time?
Yes. For the best texture, prepare the soup base in advance and cook the noodles shortly before serving.
Can I make creamy chicken noodle soup without flour?
Yes. Omit the flour for a thinner soup, or use a cornstarch slurry. Mix a small amount of cornstarch with cold water before stirring it into simmering broth.
More Easy Chicken Dinner Recipes
- Easy Chicken and Rice Casserole.
- Creamy Garlic Parmesan Chicken Pasta.
- Easy Honey Garlic Chicken.
- Garlic Butter Chicken Bites.
- Creamy Tuscan Chicken.
Creamy Chicken Noodle Soup Recipe Card
Preparation time: 10 minutes
Cooking time: Approximately 25 minutes
Total time: Approximately 35 minutes
Servings: 6
Course: Dinner or Soup
Cuisine: American
Method: Stovetop
Ingredients
- 3 tablespoons unsalted butter.
- 1 medium yellow onion, diced.
- 3 carrots, sliced.
- 3 celery stalks, sliced.
- 3 garlic cloves, minced.
- ¼ cup all-purpose flour.
- 8 cups low-sodium chicken broth.
- 1 teaspoon dried thyme.
- ½ teaspoon dried oregano.
- 1 bay leaf.
- 8 ounces wide egg noodles.
- 3 cups cooked shredded chicken.
- 1 cup heavy cream.
- ¾ teaspoon salt, or to taste.
- ½ teaspoon black pepper.
- 2 tablespoons chopped fresh parsley.
- 1 tablespoon lemon juice, optional.
Instructions
- Melt the butter in a large soup pot over medium heat.
- Add the onion, carrots and celery. Cook for 6–8 minutes until softened.
- Add the garlic and cook for approximately 30 seconds.
- Stir in the flour and cook for one minute.
- Gradually add the chicken broth while stirring.
- Add the thyme, oregano, bay leaf and black pepper.
- Bring to a gentle boil, then add the egg noodles.
- Simmer for 8–10 minutes, or until the noodles are tender.
- Stir in the shredded chicken and heavy cream.
- Heat until the chicken and soup reach 165°F.
- Remove the bay leaf.
- Add parsley, optional lemon juice and salt to taste.
- Serve immediately.
Recipe Notes
- Add more broth when reheating leftovers.
- Avoid boiling the soup vigorously after adding the cream.
- Prepare noodles separately if making the soup far in advance.
- Test the recipe before publishing exact cooking times.