Creamy Chicken Noodle Soup

08.28.2014

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Creamy Chicken Noodle Soup | Cooking Classy

Believe it or not this is the first time I’ve ever made creamy chicken noodle soup (because I’ve always just loved the original version too much), but now I’m totally converted! Why have it plain when you could have it creamy? Who knows why I haven’t made it this way before. I’m so glad that changed!

You wouldn’t believe how delicious this soup is! It is so hearty and comforting, and it will warm those cold days in no time. It’s so good you might even want to make it once a week this Fall.

I created this soup to not be too much of a splurge, adding 1/4 cup butter and 1/3 cup cream (divide that out among 5 servings) yet you still it’s incredibly creamy and not overly rich. It kind of makes the traditional chicken noodle seem boring. Yes, the traditional chicken noodle soup will still have it’s place, but the majority of the time this is the one I’m going to want to make. My family loved it, kids included! Success :).

Enjoy!

Creamy Chicken Noodle Soup | Cooking Classy

Creamy Chicken Noodle Soup | Cooking Classy

Creamy Chicken Noodle Soup

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: About 5 servings

Creamy Chicken Noodle Soup

Ingredients

  • 2 cups dry medium egg noodles
  • 1 lb boneless skinless chicken breasts*
  • 1 1/2 Tbsp olive oil
  • 1 1/2 cups chopped yellow onion (1 medium)
  • 1 1/3 cups chopped carrots (3 carrots)
  • 1 1/3 cups chopped celery (3 stalks)
  • 3 cloves garlic, minced
  • 2 (14.5 oz) cans low-sodium chicken broth
  • 3 Tbsp chopped fresh parsley
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup butter
  • 1/4 cup + 2 Tbsp all-purpose flour
  • 2 1/2 cups milk (I used 1%)
  • 1/3 cup heavy cream

Directions

  • Prepare noodles according to directions listed on package (note that you want the noodles to finish about the same time the soup is nearly finished cooking) and drain.
  • In a large pot, heat 1 1/2 Tbsp olive oil over medium heat. Add onion, carrot and celery and saute until tender, about 3 - 4 minutes, then add garlic and saute 1 minute longer. Add chicken broth, parsley, bay leaves and season with salt and pepper to taste. Add chicken breasts and bring soup to a boil over medium-high heat. Reduce heat to medium, cover with lid and allow soup to cook until chicken has cooked through, about 10 - 15 minutes longer (cook time will vary depending on thickness of chicken breasts). Remove chicken and allow to rest for 5 minutes, then shred into small bite size pieces.
  • Melt butter in a medium saucepan over medium heat, add flour and cook, stirring constantly, 1 1/2 minutes. While whisking slowly add in milk and whisk vigorously to smooth lumps (it will take a lot of whisking to smooth since this is a lighter roux - lesser ratio of butter to flour). Whisk in cream and bring mixture to a boil, stirring constantly. Pour milk mixture into soup mixture and return chicken to soup along with cooked noodles and stir. Serve warm with fresh bread or crackers if desired.
  • *If using thicker breasts, slice in half through thickness of breasts so they cook faster and more evenly.
  • Recipe Source: Cooking Classy
http://www.cookingclassy.com/2014/08/creamy-chicken-noodle-soup/

Creamy Chicken Noodle Soup | Cooking Classy

170 comments

  • Emily van Kampen: This looks amazingly delicious! I will be trying this the next time I want to make a soup. August 28, 2014 at 3:22pm Reply

    • Jaclyn: I hope you love it as much as I do Emily! August 28, 2014 at 4:35pm Reply

  • Shari Kelley: Looks yummy, Jaclyn, and so comforting! I have never tried creamy chicken noodle soup before, but will have to try it as soon as it cools off a little here. Thanks for sharing your recipe! August 28, 2014 at 3:39pm Reply

    • Jaclyn: I hope you love it Shari! August 28, 2014 at 4:34pm Reply

  • Liz@Virtually Homemade: Holy smokes – this looks amazing! Perfect way to get ready for fall! August 28, 2014 at 4:12pm Reply

  • Averie @ Averie Cooks: This looks absolutely incredible! So thick, creamy, and just everything anyone could ever want in chicken noodle soup! August 29, 2014 at 12:21am Reply

    • Jaclyn: Thanks Averie! September 12, 2014 at 3:52pm Reply

  • Angela: Jaclyn! This soup looks fantastic!!! Pinned! Cannot wait to try this one out! {now onto searching through your cupcakes for this weekend}. August 29, 2014 at 7:53am Reply

  • Jessica @ A Kitchen Addiction: Perfect comfort food! This looks so good! August 29, 2014 at 10:45am Reply

  • Julie @ Lovely Little Kitchen: Jaclyn, your pics are making me long for cooler weather. Looks so cozy! Can’t wait to try this one! August 29, 2014 at 3:12pm Reply

    • Jaclyn: Thanks Julie! September 12, 2014 at 3:54pm Reply

  • Zaza: It looks so so good! Thanks for sharing the recipe:) August 31, 2014 at 9:42am Reply

  • Rekha: I just made this for dinner tonight. I know it’s just soup, but soup is my thing and this was AMAZING! I can probably eat this for days at a time. Anyways, it was easy to make too! Thank you! September 2, 2014 at 4:49pm Reply

    • Jaclyn: I’m so glad you liked it Rekha! Thanks so much for your feedback! September 2, 2014 at 8:15pm Reply

  • Megan {Country Cleaver}: Fall is in the air here, so it’s soup season all the way! Gorgeous! September 3, 2014 at 9:26pm Reply

    • Jaclyn: Thanks Megan! September 4, 2014 at 10:34am Reply

  • Creamy Chicken Noodle Soup — My Kitchen Is Open: […] Creamy Chicken Noodle Soup that Jaclyn has on her site is absolutely delicious! I only made some minor tweeks. I used two […] September 4, 2014 at 8:02am Reply

  • Kate @ Diethood: You’re making me wanna whip out all my soup pots and get to it! This is gorgeous! September 4, 2014 at 8:20am Reply

    • Jaclyn: Thanks Kate :)! September 4, 2014 at 10:33am Reply

  • Courtney: I assume the chicken breasts should not be frozen? September 4, 2014 at 10:42am Reply

    • Jaclyn: Yes not frozen, thaw first. September 4, 2014 at 10:45am Reply

  • Sandra: Made this tonight and it was wonderful! Even the hubby and daughter commented that it was yummy (and yes, you should be impressed lol)! This was different from my usual method of throwing vegetables in with the broth but I’m thinking the sautéing probably gives it the extra flavour. Also like how this recipe all came together smoothly, ie. boiling the noodles while chopping the vegetables. I know I’ll be making this one again – thanks Jaclyn! September 4, 2014 at 9:56pm Reply

    • Jaclyn: I’m so glad you and your family liked it Sandy! I’m happy to hear they were impressed :)! Thanks for leaving a comment! September 4, 2014 at 10:22pm Reply

  • April: It is still in the high 90’s here but I keep coming back to this recipe…I think I may just have to make it and just sweat through eating it September 5, 2014 at 7:29pm Reply

  • Catherine: This was delicious! Will be making again! Thanks for sharing! September 7, 2014 at 5:14pm Reply

    • Jaclyn: Glad you liked it enough to make it again! Thanks for your feedback Catherine! September 22, 2014 at 10:02pm Reply

  • Tiffany: Is the chicken cooked before you toss it in? Can you cook the noodles in the soup September 10, 2014 at 12:14pm Reply

    • Jaclyn: You add the chicken in raw and cook it before thickening the soup and you could probably cook the noodles at the same time as the chicken but you’d have to add some water to make up for what the noodles absorb. I hope you love it! September 10, 2014 at 11:17pm Reply

  • Rachel: Do you know the calories per serving on this? September 10, 2014 at 2:48pm Reply

    • Jaclyn: Sorry I don’t have the nutritional info but you can usually calculate it on sites like myfitnesspal.com October 6, 2014 at 8:31pm Reply

  • Brianne: Just wanted to send a quick note to say thanks for this recipe – it is the best soup I’ve ever made! My husband and preschooler agree (which makes it even more amazing!). It will definitely be in our regular rotation at the weather cools! September 14, 2014 at 5:45pm Reply

    • Jaclyn: Thanks for the great review Brianne! September 29, 2014 at 2:26pm Reply

  • candy: Jaclyn, any chance u have nutritional info on this luscious lookin’soup I am diabetic and need to count carbohydrates but want to make this and it would be so helpdul if I had that information thanks for posting September 15, 2014 at 12:00am Reply

    • Jaclyn: Sorry I don’t have that info but you can find it on sites like myfitnesspal.com October 21, 2014 at 7:03pm Reply

  • maddie: Could I add pre-cooked chicken? Or is it important for the veggies to cook for that extra 10 minutes in the broth? September 15, 2014 at 12:49pm Reply

    • Jaclyn: You could use pre-cooked chicken and just add it near the end, but yes it will still have to cook the 10 – 15 minutes to soften the veggies. September 15, 2014 at 10:20pm Reply

  • Kathryn: Have you tried freezing this? It looks so great. I want to send some with my husband when he goes hunting. September 16, 2014 at 10:06am Reply

    • Jaclyn: I haven’t but I don’t know that I’d freeze this one because the noodles would get soggy. October 6, 2014 at 1:20pm Reply

  • Elizabeth: I made this for dinner one night this week. . . OMG! We fell in love with it. I used a couple cups of frozen seasoning blend in place of the celery and onion to make it a little easier and all I had to chop was the carrots. Thank you for this amazing recipe! My husband’s words were, “I could eat this every day for the rest of my life!” Lol September 19, 2014 at 1:30pm Reply

    • Jaclyn: I’m happy to hear you both liked it so much Elizabeth! Thanks for taking the time to leave a comment! October 15, 2014 at 10:40pm Reply

  • Anita: Just made this soup. I am in love! So yummy and creamy. This is going to be my new chicken noodle soup recipe for sure! September 22, 2014 at 3:16pm Reply

    • Jaclyn: Thanks for your feedback Anita! I’m glad you liked it! September 22, 2014 at 9:02pm Reply

  • Cathy: This was AMAZING! I made it for dinner tonight and wanted to eat the whole pot! Really flavorful. Definitely a keeper. I never write reviews on food, but this was worth it. I even shared it on FB for all to try. Thank you for this recipe!!! September 22, 2014 at 7:56pm Reply

    • Jaclyn: I’m so happy to hear you liked it Cathy! Thanks for taking the time to leave a review and thanks so much for sharing! September 22, 2014 at 9:02pm Reply

  • margie: This was the best soup I every made…Thank you very much.
    The only thing I did different was to add 2 ears of white sweet corn off the cobb.

    EXCELLENT September 28, 2014 at 1:35pm Reply

    • Jaclyn: I’m so happy to hear you liked it Margie! Thanks so much for leaving a review! September 28, 2014 at 10:32pm Reply

  • Donelle U: i can’t wait to make this! My kids love the frozen noodles – do you think those would work? Like Reames Frozen Egg Noodles? September 28, 2014 at 8:57pm Reply

    • Jaclyn: I have never tried with frozen noodles so I can’t say for sure what the outcome would be like. You may want to just cook them separately in a pot then add at the end? September 28, 2014 at 10:28pm Reply

  • ciara: I tried this recipe the other day and it was amazing!!! The only thing I did different was add in a few extra vegetables but thats about it :) I will be making a way bigger batch this time since it went fast in my house! October 2, 2014 at 3:02pm Reply

  • Lilnda: Thank you for this recipe! It was excellent. I made it exactly as you have it written. Can’t improve on perfection, ya know. My family said make this one instead of my regular chicken soup! I look forward to trying some of your other recipes. October 5, 2014 at 11:22am Reply

    • Jaclyn: I’m so happy to hear your family liked it Lilnda! I hope you enjoy the other recipes too! October 6, 2014 at 8:36pm Reply

  • Alexis: How much salt and pepper do you recommend ? October 5, 2014 at 10:17pm Reply

    • Jaclyn: I really just recommend doing it to personal taste because we all like different levels of saltiness/pepperiness (so I didn’t even measure, sorry), that is also why I listed to do it to taste before adding in the chicken so you won’t taste contaminated broth. October 6, 2014 at 1:12pm Reply

  • Leah: Have you ever tried doing this in a crock pot? October 6, 2014 at 9:36am Reply

    • Jaclyn: I haven’t but I imagine it could be done, you’d just have to make the béchamel sauce separate at the end. October 6, 2014 at 1:06pm Reply

  • Susan: I made this tonight and it was wonderful! Is there any way to get the nutritional information? I am on Weight Watchers and would love to calculate the points.
    P.S. I made enough to share with my neighbors who were so appreciative! October 8, 2014 at 7:19pm Reply

    • Jaclyn: Sorry I don’t have the nutritional info but there are a few sites out there where you could probably get it like myfitnesspal.com or caloriecount.about.com. I’m happy to hear you and your neighbors enjoyed! November 4, 2014 at 10:38pm Reply

  • rachel: This was HANDS DOWN the most amazing soup I have ever made. Absolutely delicious!!!! October 12, 2014 at 5:47pm Reply

    • Jaclyn: I’m so happy to hear you liked it so much Rachel!! Thanks for your feedback! October 12, 2014 at 11:43pm Reply

  • Stephanie: This is by far the BEST creamy chicken noodle soup I have made!! I wish I would have doubled it for left overs (because there were not any!) next time I might add peas to it. October 12, 2014 at 7:31pm Reply

  • Alison: OMG! This was so yummy!!!!!! This will def be made again! Thanks! October 13, 2014 at 5:03pm Reply

    • Jaclyn: I’m so glad you liked it Alison! October 13, 2014 at 8:55pm Reply

  • Alecia: Made this tonight and it was super tasty, I just didn’t end up with enough broth. I used some chicken I had cooked and shredded earlier in the week but it worked perfectly. Next time I would add more salt and pepper, and I think I may even try it without the bechamel sauce- just as a standard chicken noodle soup. October 13, 2014 at 8:34pm Reply

  • Kasia: A Keeper I just made this as a gluten free recipe using the Cup for Cup flour and man it is amazing !!!! THANK YOU October 14, 2014 at 10:47am Reply

  • Tianna: This soup was delicious!! It was so easy! The only thing I changed was I didn’t add the bay leaves. Great recipie! October 14, 2014 at 8:37pm Reply

  • Samia: Amazing! Just made this for dinner and it was a hit! Thanks October 14, 2014 at 10:42pm Reply

  • Ann: Wow, this looks so YUMMY! I can eat soup anytime of the year! I will be trying this this weekend :) October 15, 2014 at 1:55pm Reply

  • Elly: This is so delicious! My husband is a really picky eater and loved it! Thank you!! October 16, 2014 at 12:33pm Reply

    • Jaclyn: I’m so happy to hear that! That’s my husband too :). Thanks for your comment Elly! October 16, 2014 at 11:31pm Reply

  • msalicemay: Using sweet rice flour (white) to make this gluten free also eliminates lumps in the roux, and it’s awesomely delish! ;-) October 18, 2014 at 8:47pm Reply

  • Lori: I have always wondered how Chicken Noodle Soup would taste if I added cream to it.
    It looks amazing… I will definitely be giving this recipe a try. October 23, 2014 at 2:32am Reply

  • Desaray: Hi, Jaclyn
    would this recipe work w/out the heavy cream or is there a substitute I could use for it? October 28, 2014 at 5:03pm Reply

    • Jaclyn: You could also use regular whipping cream, half and half or you could just add more milk, it won’t be quite as creamy with milk but should still be good. Also if using half and half you could reduce the milk a few tbsp then at the end add that much more half and half. December 8, 2014 at 9:46pm Reply

  • Mary: I made this for dinner today and it was delicious! It took me way longer than 10 minutes to prep but it was well worth it. I will definitely be storing this recipe for the holidays. November 1, 2014 at 9:42pm Reply

  • Laura: Made this tonight, it was delicious!!! Thank you for the recipe, my in-laws and hubby loved it! Creamy but not too rich nom nom! November 2, 2014 at 8:11pm Reply

  • Dawn McCarthy: Loved this soup! Because I don’t eat a lot of Salt instead of salt I added 1Tbls of poultry seasoning for added flavor! November 3, 2014 at 3:21pm Reply

  • Ashley: Just curious, have you ever tried cream cheese instead of the heavy cream? Might be something worth trying! :) November 10, 2014 at 12:19pm Reply

    • Jaclyn: I haven’t tried but it would probably also be delicious. November 10, 2014 at 8:14pm Reply

  • Christina: I made it today and it is Delicious for a cold night! Thanks for the recipe! November 12, 2014 at 5:19pm Reply

  • Heather: Making this for my daughter’s schools staff appreciation luncheon! Can’t wait to see how it turns out! Have you ever done this in the crock pot? November 19, 2014 at 10:47am Reply

    • Jaclyn: I haven’t tried but if you read the comments above I believe there’s one I mentioned how I’d do it. November 19, 2014 at 11:27pm Reply

      • Heather: This soup! Amazing! I actually cooked a whole chicken in crock pot and added it to the end instead of doing the breasts! So, so creamy! A new favorite! November 20, 2014 at 10:03am Reply

        • Nicole: Hi Heather, I’d love to make this in the slow cooker, but I’m not a great cook so have trouble improvising. Can you tell me the steps you took, how long the soup cooked and when you added the cream sauce? Thanks! April 25, 2016 at 12:27pm Reply

  • Regina: Hi Jaclyn, best chicken noodle soup ever. Made it last night and it was divine. Even better the next day which I’m having for lunch now.

    Will definitely be using this recipe for the Turkey Noodle soup post thanksgiving. November 20, 2014 at 9:47am Reply

  • Jeanne: love the soup, used left over chicken I had in the freezer, needed to use up some milk and cream before they went bad, used regular pasta, that’s what I had in the house.

    Love it, yum November 20, 2014 at 3:11pm Reply

  • Raschelle H: I am so excited to try this soup. Would it work to make it ahead and then freeze it? November 22, 2014 at 3:02pm Reply

    • Jaclyn: I haven’t ever tried freezing this but usually I don’t like the way creamy soups like this thaw they don’t seem to hold together as well. November 22, 2014 at 3:52pm Reply

    • margie: I would not recommend freezing only because the noodles might come out loose. November 22, 2014 at 5:09pm Reply

      • Jaclyn: Yes, and that :). November 22, 2014 at 7:56pm Reply

    • April: I did make it and freeze it and I won’t do it again. While it isn’t bad it just isnt the same. It wasn’t even the same the next day after being in the fridge over night. November 23, 2014 at 11:23am Reply

  • Melanie: Has anyone made this with homemade egg noodles? I am trying it tonight. November 25, 2014 at 4:05pm Reply

    • Jaclyn: I haven’t but I’m sure it would be delicious my mom used to make homemade egg noodles. November 26, 2014 at 10:00am Reply

  • Amy: Ah this looks delicious, but I need to do it in a crockpot today! Can I add the dairy at the beginning and just throw noodles in at the end? November 29, 2014 at 9:57am Reply

    • Jaclyn: I wouldn’t add dairy until the end because it may curdle. November 29, 2014 at 10:12am Reply

  • Sarah: Do you think it would still be tasty if I use rice instead of the noodles? Thanks! We are excited to try it. December 2, 2014 at 3:31pm Reply

    • Jaclyn: I think rice would also be delicious, I love rice in soups lately. December 2, 2014 at 4:55pm Reply

  • Jen: Made this tonight and it got rave reviews from all of the family! Thanks for a fabulous recipe! December 14, 2014 at 3:44pm Reply

  • Something as Simple as Soup | Faith, Love & Chocolate: […] wanted to share this soup recipe I found on Pinterest with you. We had it tonight and it was amazing. It would be great to take to someone and it would […] December 18, 2014 at 7:52pm Reply

  • Harvestland: This looks wonderful for a first try! Hearty and wholesome. December 19, 2014 at 9:43am Reply

  • Melissa Moore: Had this for dinner tonight….so delicious!!!!! Best comfort food! December 28, 2014 at 6:34pm Reply

  • Dave: I was looking for some inspiration to do something different than my usual chicken noodle soup and thought creamy sounded good, did a search and up came your delicious soup. In the middle of making it I decided to take a detour and go with gnocchi instead of noodles, which reminded me of Olive Garden chicken gnocchi, so I threw some frozen chopped spinach and a few shakes of nutmeg in before I added the cream. Delicious! Thanks for the versatile recipe! December 29, 2014 at 12:24pm Reply

  • Anna: Yum! This soup was truly delicious. Made a few small changes to make it lower fat but still SO yummy!
    ~Cooked chicken separately before starting ( http://www.thekitchn.com/how-to-cook-moist-tender-chicken-breasts-every-time-cooking-lessons-from-the-kitchn-36891 )
    ~When making the roux, used 2 Tbsp butter instead of 1/4 cup, and 3 Tbsp flour instead of the 1/4 cup + 2 Tbsp
    ~Used skim milk and fat free half and half instead of the heavy cream
    ~Before pouring the milk mixture into the chicken mixture, thickened the chicken broth mixture with about a Tbsp of cornstarch

    Still very creamy and delicious! Would highly recommend!! I think this is my new favorite soup! :) December 29, 2014 at 4:48pm Reply

  • Megan: I found this soup incredibly bland. It smelled so good, my husband and I were so excited to taste and it was practically tasteless. In fact it tasted like milk soup. I thought I followed the recipe exactly. Did anyone else get similar results or know what might have happened? December 30, 2014 at 6:19pm Reply

    • Julie: Megan, my husband thought it was bit bland (though my kids loved it!) so I split the batch in half and added a 4oz can of diced jalepenos to one. SO YUMMY! I was even thinking this recipe would work as a southwest corn/chili soup with, maybe even use potatoes instead of noodles. February 10, 2015 at 9:49am Reply

  • Amy E.: Can’t wait to make this for dinner tonight as it is currently -4 here in Indiana!! I’m omitting the celery as hubby doesn’t care for it. Thinking of adding whole kernel corn. What do you think???? January 8, 2015 at 12:35pm Reply

    • Jaclyn: I think corn would be a great alternative to the celery but I’d add frozen corn and I’d add it near the end. January 8, 2015 at 3:55pm Reply

    • Jennifer: We are not big fans of celery either. I added a little celery salt instead so we didn’t lose the added flavor celery brings. Turned out delicious! January 30, 2015 at 10:12am Reply

  • Alice: My husband is suspicious of all things chicken. Especially soups. He was skeptical so say the least, but was suffering from a full-blown cold and said he’d “try” it, but wouldn’t promise anything. Needless to say, he went back for seconds. Delicious…thank you so much. January 16, 2015 at 5:20pm Reply

    • Jaclyn: I’m so glad you both liked it :)! January 16, 2015 at 6:28pm Reply

  • Rosa: making this tonight…do you think I can make it and leave the noodles out and put it in my crock pot to keep warm until I get home from work and then add noodles? January 22, 2015 at 9:12am Reply

    • Jaclyn: If you are looking for a faster method to be able to enjoy it soon after you get home you could boil the noodles separately in a pot of water. Not sure if that answers your question? January 23, 2015 at 9:57pm Reply

  • Creamy Chicken Noodle Soup | Sew You Think You Can Cook: […] *This recipe is adapted from Jaclyn at http://www.cookingclassy.com/2014/08/creamy-chicken-noodle-soup/* […] January 27, 2015 at 10:02pm Reply

  • dianne: Thanks, great soup! I wanted a creamy chicken soup and every other recipe cooked in 30 minutes or less. My hubby thinks it should take hours I was able to stretch this recipe into hours so he was satisfied too! January 31, 2015 at 6:49pm Reply

  • Crystal: Made this for my often hard to please in-laws, and it was a total HIT!!!! Thanks so much for sharing this recipe! So easy, but the end result is so impressive! Love! February 1, 2015 at 4:08pm Reply

  • Molly: Do you think this recipe could be done in a slow cooker? February 14, 2015 at 12:26pm Reply

  • Crystal: Do you know how many servings or how many calories per serving? February 14, 2015 at 1:55pm Reply

    • Jaclyn: Sorry I don’t have the nutritional info for this. February 23, 2015 at 7:00pm Reply

  • MOrgan: Looks delicious! Can’t wait to make this…I have to make a bunch. How many servings in a quart? February 15, 2015 at 2:12pm Reply

    • Jaclyn: It kind of just depends on how much you think everyone will eat. For my family we probably had 1 1/2 cups per serving, so nearly 3 per quart? February 23, 2015 at 7:00pm Reply

  • Allison: Loved this soup sooo much! We are experiencing a winter storm right now and I haven’t been to the grocery in a week. Fortunately, I had all the ingredients on hand except for celery. DO NOT OMIT THE FRESH PARSLEY! This soup would be good as a potato soup too. Thanks for the recipe! February 16, 2015 at 4:27pm Reply

    • Jaclyn: So glad to hear you loved this Allison! I hope it kept you warm and toasty during the storm! :) February 18, 2015 at 1:35pm Reply

  • Becky: Loved this soup! My family ate it right up! Making it again tonight! Great Recipe! February 22, 2015 at 2:32pm Reply

  • Amy S.: Made tonight and it was delicious! I used a rotisserie chicken and also just added the egg noodles to the soup while simmering and made it so easy! I may look to season it a bit more and may experiment with adding frozen corn in as my family loves corn but otherwise it was awesome! February 22, 2015 at 3:46pm Reply

  • Carolyn M.: I just made this for dinner tonight and it is absolutely delicious!! Everyone loved it – it is definitely a keeper, for sure! Thanks for a great recipe! :) March 4, 2015 at 3:31pm Reply

    • Jaclyn: I’m happy to hear everyone loved it Carolyn! Thanks for your feedback! March 4, 2015 at 4:55pm Reply

  • Drew: With 7 inches of show on the ground, this one hit the spot! Possibly the most comforting soup that I have ever made. I described the texture of this soup to “a full down feather, 5 star hotel bed after a long day”, so comforting. I doubled the recipe, and used a whole chicken instead of breasts. Delicious. March 4, 2015 at 9:25pm Reply

  • Maggie: Jaclyn – This was absolutely wonderful!! Thank you so much! A perfect comfort soup for this freezing Western New York evening!! Can’t wait to check out more recipes. :) March 5, 2015 at 4:15pm Reply

  • dani: this soup is SO GOOD! I tried to share it on fb, I’m not sure it showed up but I really hope so because this is such a delicious recipe. Thank you SO much for sharing this! April 1, 2015 at 6:16pm Reply

    • Jaclyn: I’m so glad you liked it Dani! Thanks so much for sharing :)! April 1, 2015 at 10:12pm Reply

  • Christina: I just tried this, and I’m loving how it smells! I can’t wait to eat it! It took me a bit longer to make since this is my first time making a roux, along with a few substitutions here and there. But I would totally make this again! May 5, 2015 at 6:19pm Reply

  • Alessandra: Can’t wait to try this, especially now that it’s getting colder in Australia. Will have to half the recipe as I’m only cooking for two. May 9, 2015 at 2:57am Reply

  • T. Allen Morgan: Loved this recipe, thank you for it. My husband loves chicken soups and thinks this one is the bomb. I am personally not a fan of soups, chicken noodle in particular, and even I like this one!

    I noticed a couple of your readers found the soup bland or excessively milky. I was worried it would be be when I saw the recipe. The first time I made the soup I made it with 1% milk as you recommend. The second time I had whole milk on hand–BIG difference. Fortunatley I left out the cream the second time. I would definitely stick with 1% milk or ski the cream and maybe even dilute heavier milks with more chicken stock.

    I like the delicate taste of the soup, but it does need a fair amount of salt and particularly pepper, to taste, of course.

    It’s a real winner. Thanks so much. May 16, 2015 at 4:20pm Reply

    • Jaclyn: I’m so glad it was enjoyed! Thanks for your review! May 17, 2015 at 10:21am Reply

  • Jennifer: Does the leftover soup reheat well? thanks! May 26, 2015 at 2:40pm Reply

  • Sue: I made the soup but used the left over white rice from the Chinese dinner the other night. I did thicken it a bit too. It was very good and I would make it again!! May 27, 2015 at 8:20pm Reply

  • Patty: This soup is by far my fav ever!!! I have added a head of kale and then removed toget the juices. I also add a chicken bouillon. Definitelyy fav!! May 30, 2015 at 5:58pm Reply

  • Katie: I made this tonight and it was delicious! It was so easy to made and BONUS: my boyfriend LOVED it! I added a bit more flour and some basil, but other than that…perfection. Perfect for a rainy day! Thanks!! July 15, 2015 at 4:49pm Reply

  • Erica: Making this for dinner tonight! Can’t wait to try it with my family! Will let you know how it turns out, thanks for sharing your recipe :) September 7, 2015 at 9:16am Reply

  • Beth: I’ve made this at least twice and it tastes sooooo good! Thanks! September 17, 2015 at 3:33pm Reply

  • Maryam khan: Love anything to do with soups, this recipe looks amazing, i only have one reservation, can we cut the chicken into small strips or squares n let it cook rather than adding a breast piece, cooking it first and then shredding it… will it make a difference to the recipe? October 2, 2015 at 9:29am Reply

    • Jaclyn: That should be fine. I hope you love it! October 5, 2015 at 1:25pm Reply

  • Cassie: This recipe sounds so yummy! I was wondering if this would work as a freezer meal? To cook and freeze to be defrosted and reheated in a few weeks when my family is ready to eat it? October 5, 2015 at 2:08pm Reply

  • Shelley: I LOVE this recipe! I was wondering if you can make this in the crockpot? Can you just throw everything in and let it cook? Has anyone tried? (Haven’t read through the pages of comments) October 7, 2015 at 9:40am Reply

  • Emily W.: I have been looking for a recipe that most closely resembles O’Charley’s Chicken Harvest Soup for years. I worked there for six years and it is the best soup ever. This, my friend, is it. Amazingly delicious. I did use some lemon juice at the end in the whole pot to finish. just a couple tablespoons. It helped cut through the sweet carrots perfectly. Thank you! October 8, 2015 at 5:23pm Reply

  • Jen: Man was this soup fabulous! It made a lot more than the advertised 5 servings which was even better! Soup for a week! I also like how full of veggies it was- perfect healthy-ish comfort food :) October 24, 2015 at 2:25pm Reply

  • Bobbi: Just made this and it turned out AMAZING. Definitely putting it in our favorite recipes box! November 1, 2015 at 8:21pm Reply

    • Jaclyn: I’m so glad you enjoyed it Bobbi, thanks for your review! November 1, 2015 at 9:35pm Reply

  • Shantel: I made this soup a week ago, and it was delicious! It was even better the next day! I did not add the jalapeños, as I saw somewhere that, that was a suggestion. I did however, add sliced Baby Bella mushrooms to bulk it up a bit. I did not have canned chicken broth, but did have a container of chicken stock, so I used that instead. The roux tasted good by itself, and was such a great ratio, I even used those directions to make a roux for creamed ham, which we made for breakfast this morning. Great recipe! November 15, 2015 at 8:14am Reply

    • Shantel: I forgot to add…the prep time was way off..it definitely took way more than 10 minutes to gather my supplies from the fridge, chop, and measure, but the outcome was great! November 15, 2015 at 6:35pm Reply

  • Demi: Thanks so much for this recipe! My boyfriend and my mother-in-law (the pickest eater… ever!) both LOVED it, and we plan on making it again! November 22, 2015 at 8:00pm Reply

  • Linda: I loved your soup recipe! I made it for my extended family this past weekend and it was a bit hit. It’s so easy and so comforting!

    Thank you. November 23, 2015 at 9:08am Reply

  • jennifer collins: I used cream cheese 1/3c instead of the heavy cream. My husbsnd, who hates chicken, has been eating this soup like crazy! I also took cresent rolls laid them flat and baked them then put the cresent rolls on top of soup. It made a mini pot pie soup. November 23, 2015 at 11:40am Reply

  • Megan: Pinterest has marked all if your recipes as spam and they blocked your site!! :( I had to go to the Internet to get your recipe for creamy chicken noodle soup- it’s seriously my favorite!! I used to be able to go to Pinterest and click on it and go to your site. How can we fix this?!?! December 6, 2015 at 9:23am Reply

    • Jaclyn: I’m hoping Pinterest is working on fixing it, it’s terrible there’s nothing I can do about it but sit around and wait for them to fix it! My account and like 10 other food bloggers that I know of had our accounts marked as spam over the weekend – who knows why?? But thanks for letting me know! Sorry about the hassle. December 6, 2015 at 12:13pm Reply

      • Megan: I just book marked your blog on my iPhone, I hated not being able to access your site! Your recipes are amazing, thank you for posting your phenomenal recipes for others to make! December 18, 2015 at 4:12pm Reply

        • Jaclyn: I’m so glad you liked the recipes! December 18, 2015 at 10:09pm Reply

  • Eva: This soup is ABSOLUTELY AMAZING!! I love cooking gourmet, this soup is a nice, fancy version of your average chicken noodle soup and it really has made an impression on those who have tasted my version! THANK YOU FOR SHARING!! :-D December 14, 2015 at 10:36pm Reply

  • Katie: I want to make this, but I have a question about the noodles. I have a 16 oz bag of noodles. Is that what you use? Or do you measure out 2 cups of dry pasta? It doesn’t look like they would be the same amount. Thanks! Can’t wait to try it! Sorry if you have already answered the question…I didn’t have time to read through all the comments! January 5, 2016 at 12:50pm Reply

    • Jaclyn: The full 16 oz would be too much just measure out two cups :). Hope you love it! January 5, 2016 at 4:33pm Reply

  • Katie: Thanks for the quick response! I made it yesterday and LOVED it! Hands down the best chicken noodle soup I’ve ever had! January 6, 2016 at 10:57pm Reply

    • Jaclyn: So glad you liked it Katie! January 7, 2016 at 10:39am Reply

  • Julee: This soup is amazing. I’m a chicken thigh lover. So I use boneless chicken thighs. Other than that didnt change a thing. Omg this soup is to die for. Its so good. Brilliant. Thank you so much for this amazing recipe. I will make it over and over again. Great for the cold weather. January 8, 2016 at 10:19pm Reply

  • Jen: I think I would make this with either leftover roasted chicken, or a rotisserie chicken. January 27, 2016 at 7:49am Reply

  • Kayla: Flavor wise, the soup is good. But I followed your recipe to a t and mine came out more like a creamy pasta, not a soup at all. Definitely needs twice as much broth I think. It also took me like an hour and a half to make, not the 25 minutes I was promised. Nonetheless, despite those couple things this is delicious! January 27, 2016 at 8:29pm Reply

  • Alexandra Boyer: Wow! This recipe sounds so yummy! My boyfriend and I LOVE homemade chicken noodle soup! I will definitely try this next time we want soup! Most likely this week! Thanks for the recipe! February 2, 2016 at 10:17pm Reply

  • Debbie: I made the soup yesterday and it was delish !
    will definitly make it again and again, thanks so much February 6, 2016 at 12:04pm Reply

  • Christina: Thanks for the recipe! This is one of our favorite soups. I make it at least monthly!! April 11, 2016 at 2:01pm Reply

  • Angelia: This was absolutely fabulous! I made it for my son and his family as well as at home for my husband and me. Everyone loved it. It is definitely a keeper in my recipe collection. April 18, 2016 at 7:57am Reply

  • Sara: I made this tonight and it was great!
    I did find that I needed to preseason the soup after the cream/roux was added but then it was fantastic! I used chicken thighs, extra garlic, and a dash of rosemary as well. I saw a lot of people were wondering about the nutrition info about this recipe, so here is what I got from myfitnesspal:

    Nutrition Facts
    Servings 5.0
    Amount Per Serving
    calories 547
    % Daily Value *
    Total Fat 27 g 42 %
    Saturated Fat 12 g 62 %
    Monounsaturated Fat 4 g
    Polyunsaturated Fat 1 g
    Trans Fat 0 g
    Cholesterol 164 mg 55 %
    Sodium 1705 mg 71 %
    Potassium 349 mg 10 %
    Total Carbohydrate 37 g 12 %
    Dietary Fiber 4 g 18 %
    Sugars 10 g
    Protein 38 g 77 %
    Vitamin A 222 %
    Vitamin C 20 %
    Calcium 35 %
    Iron 3 % July 11, 2016 at 5:40pm Reply

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