There’s nothing like a big, comforting bowl of creamy chicken noodle soup to make you feel like you’ve got life (and dinner!) under control. This recipe isn’t just good – it’s the BEST, with tender chicken, perfectly cooked veggies, and a rich, creamy broth that feels like a warm hug in a bowl.
Trust me, once you try it, you’ll wonder how you ever survived cold nights without it!
Why you’ll love this recipe
- Creamy, cozy perfection: The velvety broth is so rich and satisfying, it’s basically a love letter in soup form. Plus, it’s packed with tender chicken, hearty noodles, and veggies that actually taste like something you’d want to eat.
- Weeknight magic: Even with three kids running circles around me, I can whip this up without losing my mind – it’s simple, straightforward, and ready in no time.
- A family favorite: From picky eaters to hearty appetites, everyone at your table will be asking for seconds (and maybe even thirds!). This soup has the power to turn dinner into your family’s new favorite tradition.
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Butter: I recommend using unsalted butter to have full control over the seasoning. If you only have salted butter, just go easy on the salt until you’ve tasted the finished soup.
- Chicken broth: Opt for a low-sodium version if you want to control the saltiness.
- Chicken breast: Boneless, skinless chicken breasts keep the soup lean and tender. Prefer dark meat? Swap in boneless, skinless chicken thighs for an even juicier result.
- White wine: The wine adds a lovely depth of flavor, but it’s totally optional. If you skip it, just replace it with an equal amount of extra broth.
- Heavy cream: This is the secret to that dreamy, creamy texture. If you’re looking for a lighter option, half-and-half works too, but the soup won’t be quite as rich.
- Noodles: Wide egg noodles are classic, but any sturdy pasta will work.
- Fresh herbs: Parsley and thyme are optional but add a lovely pop of flavor and color. Dried herbs can work in a pinch – use about 1 teaspoon of each in place of fresh.
- Vegetables: The carrots, celery, and onion create a flavorful base, but feel free to add your favorite soup veggies, like peas or chopped spinach, for extra nutrition.
How to make chicken noodle soup
Let’s make this Creamy Chicken Noodle Soup together! It’s easier than you think, and I’ll walk you through every step so it turns out perfectly every time. Grab your ingredients, and let’s get started!
1. Cook the vegetables:
Start by melting 4 tablespoons of butter in a large pot or Dutch oven over medium heat.
Once it’s all melty and ready, toss in ½ medium yellow onion (chopped), 3 peeled and sliced carrots, and 2 ribs of celery sliced nice and thick (about 1.5 cups each for the carrots and celery). Let them sauté for about 8–10 minutes until they’re soft and fragrant – your kitchen will smell amazing already.
Now add in 2 cloves of minced garlic and ½ teaspoon of dried thyme. Stir it around for about a minute to release all that wonderful aroma.
2. Add the flour:
Reduce the heat to medium-low, sprinkle 4 tablespoons of all-purpose flour over the veggies, and stir it really well.
You want to coat every little bit of those veggies in the flour – it’ll look a little messy, but trust me, it’s all good (I added a photo from a different recipe to show you what it looks like at this stage, I forgot to take one of the soup!) Cook this mixture for 3–4 minutes, stirring often. You’re building the base for that rich, creamy texture we’re after.
3. Pour in the liquids:
If you’re using wine, now’s the time! Add ⅓ cup of white wine and stir until it’s nice and smooth.
No wine? No problem – just swap it with a little extra broth. Then, slowly pour in 6 cups of chicken broth, stirring as you go to make sure the flour blends into the liquid. By now, you’ll see the soup base thickening up a bit – so satisfying!
4. Cook the chicken:
Gently nestle 1 pound of boneless, skinless chicken breast into the pot, making sure it’s fully submerged.
Cover the pot and let everything simmer over medium heat for about 15–20 minutes. This gives the chicken plenty of time to cook through while soaking up all those amazing flavors.
Once it’s tender, remove the chicken and set it aside on a cutting board to cool a bit before shredding.
5. Add the noodles:
Bring the soup back up to a gentle simmer over medium-high heat and toss in 2 heaping cups of wide egg noodles.
Cook them for about 5 minutes, just until they’re halfway done. They’ll finish cooking later, so don’t worry about them being perfect yet.
6. Shred the chicken:
While the noodles are doing their thing, grab two forks and shred the chicken into bite-sized pieces.
It should be nice and tender, making this step super easy. Bonus: this is the part where you can sneak a little taste – chef’s privilege, right?
7. Finish the soup:
Now for the creamy magic! Stir in 1 cup of heavy cream and add the shredded chicken back to the pot.
Give everything a good stir, and if the soup feels a little too thick, add more broth (up to 2 cups) until it’s just how you like it.
Let it simmer for a few more minutes until the noodles are fully cooked and everything is warmed through. Taste and adjust with salt and freshly ground black pepper as needed.
8. Serve it up:
Ladle that beautiful, creamy soup into bowls and, if you’re feeling fancy, garnish with a little fresh parsley or thyme. Serve it hot and watch your family light up—this is comfort food at its finest!
Top tips for recipe success
- Don’t rush the veggies: Sauté the onion, carrots, and celery until they’re softened and fragrant. This step builds the base flavor of the soup, so give it the full 8–10 minutes.
- Cook the flour properly: When adding the flour, make sure to stir constantly and cook it for a few minutes. This prevents a raw flour taste and ensures your soup thickens smoothly.
- Use good-quality broth: The broth is the backbone of the flavor, so choose a brand you love or use homemade if you have it. Low-sodium options let you control the seasoning better.
- Don’t overcook the chicken: Simmer the chicken just until it’s tender (about 15–20 minutes). Overcooking can make it dry, even in a creamy soup.
- Cook the noodles halfway before adding cream: Let the noodles cook for a few minutes before adding the cream. This keeps the soup from getting too thick or the noodles from becoming mushy.
- Adjust consistency with extra broth: If the soup feels too thick, don’t hesitate to add up to 2 extra cups of broth to reach your desired texture. And if your soup isn’t thick enough to your liking once it’s done, combine ½ tablespoon cornstarch with 2-3 tablespoons cold cream to make a slurry. Slowly stir this into the simmering soup, only adding as much as you need to reach your perfect consistency.
- Season as you go: Taste the soup at every stage and adjust with salt and pepper to make sure the flavors shine.
- Serve immediately: This soup is best enjoyed fresh and hot!
Helpful recipe hints
Recipe variations
- Rotisserie chicken shortcut: Swap the chicken breasts for shredded rotisserie chicken. Add it to the soup after the noodles are cooked to save time.
- Low-carb option: Skip the noodles and stir in chopped cauliflower or zucchini for a veggie-packed, low-carb version.
- Add more veggies: Toss in peas, spinach, kale, or mushrooms for extra color and nutrition. Add leafy greens or peas in the last few minutes of cooking to keep them fresh and vibrant, but sauté mushrooms with the vegetables in the beginning.
- Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce for a hint of heat.
- Herb lovers’ twist: Boost the flavor with extra fresh herbs like dill, rosemary, or basil to complement the creamy broth.
Storage tips
Make-ahead options: You can prep the vegetables ahead of time by chopping the onion, carrots, and celery and storing them in an airtight container in the fridge for up to 2 days.
You can also cook the chicken separately, shred it, and refrigerate it for up to 2 days to save time when you’re ready to make the soup.
Storing leftovers: Allow the soup to cool, then transfer it to an airtight container. Store in the refrigerator for up to 3 days.
When reheating, warm it gently on the stove over medium heat until it reaches 165°F throughout, adding a splash of broth if the soup has thickened.
Serving ideas
Here are some meal ideas to turn your Creamy Chicken Noodle Soup into a cozy, complete dinner your family will adore. These pairings are straight from my kitchen, tested and approved by my three kids and always-hungry husband!
- Classic comfort meal: I serve this soup with homemade dinner rolls that my kids love to pull apart and dunk in the creamy broth, or crusty no knead bread for something heartier. For dessert, we finish with a warm and spiced apple crisp – because nothing says comfort like the smell of baked apples filling the house!
- Light and fresh balance: On the nights when I’m craving something lighter, I pair the soup with garlic roasted broccoli (even my kids will eat it when it’s crispy!) and round it out with a winter fruit salad for dessert. It’s just the right mix of cozy and fresh.
- Family-friendly dinner: This is my go-to on busy nights. The soup pairs perfectly with fluffy buttermilk biscuits, and my kids love dunking any kind of carbs in the broth. For dessert? Chocolate chip cookies, which disappear faster than I can hide a second serving for myself.
- Holiday-style spread: When I want to make things a little fancier, I serve the soup with pumpkin cornbread. Then we go all out with a pumpkin pie cheesecake for dessert. My husband calls it “Thanksgiving on a random Tuesday,” and I’m okay with that!
- Simple and satisfying: Some nights, it’s all about easy. I throw together a classic Caesar salad (store-bought dressing totally counts), and for dessert, we whip up a pan of brownies. The kids get excited, and I get a no-fuss dinner that everyone loves.
- Comfort to-go: This soup is perfect for delivering to someone under the weather. Pair it with buttermilk biscuits and a small batch of cranberry white chocolate chip cookies for a comforting meal that shows you care. Package it all in disposable containers for easy cleanup and bonus points for including a cheerful note!
These meal ideas have saved my dinner table more times than I can count – and they’ll do the same for you!
More easy soup recipes
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Creamy Chicken Noodle Soup
Recipe details
Ingredients
- 4 tablespoons unsalted butter
- ½ yellow onion chopped (about 1 cup)
- 3 carrots peeled and sliced ¼-inch thick (about 1.5 cups)
- 2 ribs celery sliced ⅜-inch thick (about 1.5 cups)
- 2 cloves garlic minced
- ½ teaspoon dried thyme
- 4 tablespoons all-purpose flour
- ⅓ cup white wine optional; OR use extra broth
- 6 cups chicken broth plus up to 2 cups more as needed
- 1 pound boneless skinless chicken breast
- 2 heaping cups wide egg noodles
- 1 cup heavy cream
- salt and freshly ground black pepper to taste
- fresh parsley and thyme for garnish (optional)
Instructions
- Cook vegetables: In a large pot or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery, and sauté until softened, about 8-10 minutes. Add garlic and dried thyme, cook until fragrant, about 1 minute.
- Add flour: Reduce heat to medium-low. Sprinkle flour over vegetables, stirring well to coat, and cook for 3-4 minutes, stirring frequently, but not browning.
- Add liquids: Add wine (or additional broth if not using wine) and stir until smooth. Pour in broth, stirring to fully incorporate flour into liquid.
- Cook soup: Nestle chicken breasts into pot, ensuring they are fully submerged in liquid. Cover and simmer over medium heat until chicken is tender, about 15–20 minutes. Remove chicken from pot and set aside on a cutting board to rest before shredding.
- Add noodles: Bring soup to a gentle simmer over medium-high heat. Add noodles and cook until halfway done, about 5 minutes.
- Shred chicken: While noodles cook, shred chicken using two forks.
- Finish cooking soup: Once noodles are halfway cooked, stir cream into soup. Add shredded chicken. If soup is too thick, add more broth to reach your desired consistency. Continue simmering until noodles are fully cooked. Adjust seasoning with salt and black pepper to taste.
- Serve: Garnish with fresh parsley and thyme, if desired, and serve immediately.
Notes
Ingredient notes
- Butter: Use unsalted for seasoning control; reduce salt if using salted.
- Chicken: Swap chicken breast for boneless, skinless chicken thighs or shredded rotisserie chicken.
- Cream: Heavy cream is ideal; half-and-half works for a lighter option.
Recipe tips
- Veggies: Take time to sauté slowly until softened for a flavorful base.
- Flour: Cook fully but slowly to avoid raw taste and ensure smooth thickening.
- Chicken: Simmer gently to keep it turn out tender, not dry.
- Consistency: Add extra broth (up to 2 cups) if soup is too thick.
- Noodles: Cook halfway before adding cream to avoid mushiness.
Storage tips
- Make-ahead: Chop veggies/cook and shred chicken up to 2 days ahead. Keep refrigerated separately.
- Leftovers: Cool and refrigerate for up to 3 days; reheat gently with broth.
Nutrition
More recipe information
Recipe first published in 2019. Updated with new photos, new text and a much improved recipe on 01/01/2024.
Kayla says
This soup is SO good. I’m usually not a fan of eating leftover soup, but I’ve had this for my lunch the last 3 days and it’s just as good every time I reheat it. The one small change I made was I used homemade egg noodles instead of store bought. Still the creamiest chicken noodle soup I’ve ever made!
Nora says
I’m so glad, Kayla!