Creamy Chicken Noodle Soup

August 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;

Creamy Chicken Noodle Soup

4.78 from 49 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*
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.
Course: Soup
Cuisine: American
Keyword: Creamy Chicken Noodle Soup
Author: Jaclyn
Creamy Chicken Noodle Soup in a large pot with a ladle

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

274 Comments

  • Travis

    I have tried many chicken soup recipes and this, by far, is the absolute winner. If you are looking for a classic, creamy soup, look no further. I followed the recipe to a “t” with one exception: I roasted the chicken. For this, I follow Ina Garten’s recipe which is simply using two bone-in, skin-on chicken breasts, rubbing them with olive oil, salt and pepper and roasting for 45 minutes at 350 degrees. The bone-in, skin-on ensures an extraordinarily moist chicken breast. The I remove the meat and shred. As I said before, I’ve tried many chicken soup recipes, and this one knocks it out of the park!

  • Elizabeth

    This was a hit in our house…both young children enjoyed it and my husband asked that I put it in ‘the rotation’. Great flavor, definitely comfort food. I love that it’s mostly cooked in one pot, makes for easier clean-up.

  • Madelaine

    This is a great recipe! Quick and easy! I sometimes add a few other spice and seasonings to it to suit my mood and it never fails! Thank you!

  • jo

    This soup was amazing!!
    The roux is key.
    I made this gluten free by using Cup4Cup gluten free flour, same amount called for in the recipe. It worked perfectly.

  • Lisa Vanparys

    Wonderful and hearty. Left out celery , doubled recipe for freezing. Served with a crusty French bread. Delish

  • jill cavazos

    Made this today was bland and I thought it would be more creamier, also needed more chicken.

  • Erin

    Can this recipe be frozen? I’d love to make and freeze as a crockpot meal for later. Any suggestions?

    • Jaclyn

      Jaclyn Bell

      Since it has the dairy and pasta in it it likely wouldn’t freeze very well.

      • Erin

        Thank you! I later read the note that it would NOT freeze well and I can understand now why. Doesn’t matter because it turned out so good we ate the entire pot! Excellent recipe, thank you for sharing!