Creamy Chicken Noodle Soup

08.28.2014

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;

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Creamy Chicken Noodle Soup

4.76 from 45 votes

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
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. 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.
  7. *If using thicker breasts, slice in half through thickness of breasts so they cook faster and more evenly.
  8. Recipe Source: Cooking Classy

Recipe 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*
Total Fat 25g 38%
Saturated Fat 12g 60%
Cholesterol 126mg 42%
Sodium 349mg 15%
Potassium 960mg 27%
Total Carbohydrates 33g 11%
Dietary Fiber 2g 8%
Sugars 10g
Protein 30g 60%
Vitamin A 133.6%
Vitamin C 13.7%
Calcium 21.1%
Iron 9.2%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soup
Cuisine: American
Keyword: Creamy Chicken Noodle Soup
Calories: 484 kcal
Author: Jaclyn
Creamy Chicken Noodle Soup in a large pot with a ladle

264 comments

  • Valeria: This has become my family’s favorite! I follow directions to the T and never fail its awesomeness! April 17, 2019 at 3:54pm Reply

  • Robert DeRosa: WOW. This was fantastic. I used a cooked rotisserie chicken, added some Italian seasoning and peas. I was worried about the béchamel sauce integrating into the broth but it was perfect.

    MAKE THIS SOUP, you will love it! February 24, 2019 at 1:16pm Reply

  • Michelle: The best recipe ever, OMG it was fabulous don’t change a thing February 9, 2019 at 5:10pm Reply

  • Michelle: I followed your recipe to the T & it turned out fabulous. The only thing that I did change was I used rotisserie chicken from Sam’s Club and it turned out great. I will be using it again for a crowd that I will be hosting, thanks for sharing

    ☆☆☆☆☆ February 9, 2019 at 5:06pm Reply

  • Michelle: I made this recipe but I used rotisserie chicken that I bought from Sam’s Club , it turned out perfect February 9, 2019 at 3:08pm Reply

  • Jojo: Absolutley delicious. The family loved it and I had left over so I decided to freeze. Still delicious the 2nd time round. January 19, 2019 at 4:48am Reply

  • Juliet: Cooked to the ‘T’ and it came out soooo bland, do you have any slices you add? January 17, 2019 at 7:38pm Reply

    • Jaclyn: You can add more spices to taste. Or you can use bone-in skinless chicken thighs and brown them first (then cook longer as needed) and that will add an extra layer of flavor. January 17, 2019 at 8:56pm Reply

  • Andrea: Super yum! I sped up the cooking process by baking the chicken while doing all the other steps and cooking the noodles in the broth and vegetable mixture during steps 3 and 4 instead of the chicken. I have made this a few times and this time, by far, has been my favorite. :) January 14, 2019 at 4:30pm Reply

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