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!

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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.

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Creamy Chicken Noodle Soup

4.94 from 33 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!

Course: Soup
Cuisine: American
Keyword: Creamy Chicken Noodle Soup
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 5 servings
Calories: 484 kcal
Author: Jaclyn

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.
Creamy Chicken Noodle Soup in a large pot with a ladle

246 comments

  • Sonia: My go too!! I agree with an earlier comment, I need to double the ingredients since my family always want seconds and some for the next day! We love it, thank you! November 29, 2018 at 12:42pm Reply

  • LoriAnn Leach: I made this last night. I used left over rotisserie chicken and used a slurry with some of the milk and flour instead of the rue. The only complaint? It didn’t make enough. Everyone wanted seconds. Thanks for sharing a great recipe. November 21, 2018 at 4:43pm Reply

  • Megan: Can it be put in a crockpot to make? November 21, 2018 at 7:06am Reply

  • Sara: Can I add the egg noodles in uncooked? November 20, 2018 at 4:48pm Reply

    • Jaclyn: Yes add during the last little while of cooking according to what is listed on the package then add more liquid (maybe 1/2 cup or so) December 6, 2018 at 12:32am Reply

  • Lisa: I am going to make it thru step 4 and the freeze it. I thi k that will be okay. Then finish it later. I’ve made it several times before and we really like it. This time I’m making it for someone having surgery . November 15, 2018 at 2:47pm Reply

    • Jaclyn: That should be fine. November 17, 2018 at 1:01pm Reply

  • Lyndsi: Hey there!! I just made the soup and its super thick, yummy, but thick. It doesnt have all that creamy soup goodness like pictured?? Any thoughts on what I could have done wrong? November 13, 2018 at 4:27pm Reply

    • Jaclyn: I’m not sure what might have gone wrong. Maybe flour was over-measured possibly. You could try adding more liquid to thin it out. November 17, 2018 at 12:47pm Reply

  • Mary: This is a great recipe that I’ve made numerous times. I’ve also replaced the pasta with rice a few times with no issues. November 10, 2018 at 6:08pm Reply

  • Roseamry: Best.Soup.Ever.
    We make this all winter and into spring. The cream takes it up a notch, and flavors burst forth with every mouthful. Thanks for a GREAT recipe! November 10, 2018 at 8:23am Reply

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