Creamy Chicken Noodle Soup

August 28, 2014

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A hearty and comforting creamy chicken noodle soup that’ll keep you cozy all night long. This soup is so easy to put together and is always a big hit with the family. Easy comfort food for any day of the week!

A close up of a ladel of Creamy Chicken Noodle Soup in a pot

Creamy Chicken Noodle Soup

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!

Creamy Chicken Noodle Soup in a red pot with a ladle

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.

How To Make This Soup Creamy And Delicious!

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 :).

Creamy Chicken Noodle Soup in a bowl with a spoon

Making This Soup In Advance?

This soup won’t freeze well because it contains dairy which tends to split and curdle when frozen but you can prepare this in advance and store it in the fridge.

Important tips to remember when making this soup in advance are to not add the noodles until you are serving it. If you add them to the soup prior to serving the noodles will swell up and become mushy.

More Comforting Soups To Try;

Creamy chicken noodle soup in a ladle
4.82 from 60 votes

Creamy Chicken Noodle Soup

A hearty and comforting creamy chicken noodle soup that'll keep you cozy all night long. This soup is so easy to put together and is always a big hit with the family. Easy comfort food for any day of the week!
Servings: 5
Prep20 minutes
Cook25 minutes
Ready in: 45 minutes

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

Instructions

  • 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

Notes

Making This Soup In Advance?

  • This soup won't freeze well because it contains dairy which tends to split and curdle when frozen but you can prepare this in advance and store it in the fridge.
  • Important tips to remember when making this soup in advance are to not add the noodles until you are serving it. If you add them to the soup prior to serving the noodles will swell up and become mushy.
Nutrition Facts
Creamy Chicken Noodle Soup
Amount Per Serving
Calories 484 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 12g75%
Cholesterol 126mg42%
Sodium 349mg15%
Potassium 960mg27%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 10g11%
Protein 30g60%
Vitamin A 6680IU134%
Vitamin C 11.3mg14%
Calcium 211mg21%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

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296 Comments

  • April scallan

    I don’t have 1/2 &1/2 or heavy cream. Can I use evaporated milk in this soup?

    • Jaclyn

      Jaclyn Bell

      Yes that would work it will just have a slightly different taste and richness.

  • CeAnne

    So delicious!!! I’ve made this several times and it comes out PERFECT each time.

  • Rhonda

    Excellent recipe my husband and son loved it!! And so did I. My house smelled like a restaurant. 😁 My process was slightly diff… Because I used the instant pot. But it turned out great.
    If it helps anyone using an instant pot:
    Using this recipe-
    -I pressure cooked a whole chicken with seasoning and an onion for 20mins
    -removed meat from bone
    -tossed all ingredients from recipe in the pot (except for milk and heavy cream) along with chicken and cooked for 10 more minutes
    -i cooked the milk mixture on the stove per recipe and added it to the soup

    Same recipe I just used the instant pot. Definitely a recipe for my rotation!

  • Cheryl

    This was probably the best soup I have ever made! I will definitely use this recipe again.

  • Karen Milkiewicz

    I made this exactly as written (except for using dried parsley) and half & half instead of cream. It was delicious and comforting. The whole family liked it, and my son told me it was his new favorite soup. Thanks!

  • Angela

    I made this and my family loved it. I made this in my instant pot. After I put the chicken in, I pressured it for 10 minutes. It was perfect. The vegetables were tender and the chicken was done. This has been added to the make again list.

  • Linda J Howes

    Just a few comments…First of all this soup took a whole lot longer than 10 minutes. I worked on this soup for two hours. Chopping the vegetables took 45 minutes! It needs to cook longer than 35 minutes. I think there should have been a little more explanation on making the milk mixture. All in all, it is a delicious soup. I used potatoes instead of noodles.

    • Jaclyn

      Jaclyn Bell

      Sorry prep time was referring to the amount of time to prepare ingredients for cooking, but you’re right it was probably a bit off. I’ve increased that amount a bit. And sorry for any confusion on the milk mixture which part should I expound on? Thanks for your input!

  • Christina

    Delicious soup! Every time I make it I always get rave reviews and from picky eaters. This is my 9 year old son’s favorite soup and he doesn’t like much.