This soup offers all the heartwarming familiarity of traditional chicken noodle soup with the added indulgence of a creamy broth. It’s easy to make with simple ingredients and comes together in one pot for easy cleanup. Whether you’re making it from scratch or using leftovers, this creamy twist is sure to become a go-to favorite for the whole family.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cooked chicken (shredded or chopped)
Egg noodles or pasta of choice
Carrots, sliced
Celery, chopped
Onion, diced
Garlic, minced
Chicken broth
Heavy cream or half-and-half
Butter
All-purpose flour (for thickening)
Olive oil
Salt
Black pepper
Dried thyme
Bay leaf (optional)
Fresh parsley (for garnish)
Directions
Sauté vegetables: In a large pot or Dutch oven, heat olive oil and butter over medium heat. Add onions, carrots, and celery. Cook until softened, about 5–7 minutes. Stir in garlic and cook for 1 minute more.
Make a roux: Sprinkle in the flour and stir constantly for 1–2 minutes to cook out the raw flour taste.
Add broth and seasonings: Slowly whisk in chicken broth, making sure to blend the roux smoothly. Add thyme, salt, pepper, and bay leaf if using. Bring to a gentle boil.
Add noodles: Stir in the noodles and cook until al dente, following package instructions.
Add chicken and cream: Reduce heat to low. Stir in cooked chicken and heavy cream. Simmer gently for 5–10 minutes until everything is heated through and the soup is creamy.
Finish and serve: Remove bay leaf, taste and adjust seasoning. Garnish with chopped fresh parsley before serving.
Servings and timing
This recipe serves 6–8 people. Prep time is about 10 minutes, and cook time is approximately 30 minutes, making the total time around 40 minutes.
Variations
Rotisserie Chicken Shortcut: Use store-bought rotisserie chicken for quick prep.
Dairy-Free Option: Use coconut milk or a dairy-free cream substitute and olive oil instead of butter.
Low-Carb Version: Swap noodles for zucchini noodles or cauliflower florets.
Herb Boost: Add fresh rosemary or dill for extra herbal depth.
Cheesy Twist: Stir in shredded cheddar or parmesan cheese for added richness.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat, adding a splash of broth or milk if the soup thickens. To freeze, allow the soup to cool completely (preferably without noodles, as they may become mushy). Freeze for up to 3 months and add fresh noodles when reheating.
FAQs
Can I use uncooked chicken in this recipe?
Yes, you can simmer raw chicken breasts or thighs in the broth, then shred them before adding cream and noodles.
What type of noodles work best?
Egg noodles are classic, but you can also use rotini, penne, or even broken spaghetti.
How do I thicken the soup without flour?
You can use cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) or blend a portion of the soup and stir it back in.
Can I make this soup in a slow cooker?
Yes. Cook on low for 6–7 hours or high for 3–4 hours. Add cream and noodles in the last 30 minutes of cooking.
Is heavy cream necessary?
Heavy cream adds richness, but you can substitute with half-and-half, milk, or a dairy-free alternative.
How do I prevent noodles from getting soggy?
Cook them al dente and avoid overcooking. For best texture, add noodles just before serving or cook them separately.
Can I make it gluten-free?
Yes, use gluten-free pasta and substitute the flour with gluten-free flour or cornstarch.
What vegetables can I add?
Spinach, peas, green beans, or mushrooms are great additions to boost nutrition and flavor.
Can I use leftover turkey?
Absolutely. Leftover roasted or shredded turkey is a perfect substitute for chicken.
Is this soup freezer-friendly?
Yes, but it’s best to freeze the soup without the noodles and add them fresh when reheating to avoid mushiness.
Conclusion
Creamy chicken noodle soup brings all the comfort of a classic with a deliciously rich upgrade. It’s a soul-soothing meal that’s easy to prepare and loved by kids and adults alike. Whether you’re using leftover chicken or starting from scratch, this one-pot recipe will quickly become a staple in your cozy meal rotation.
Creamy Chicken Noodle Soup is a rich and comforting twist on the classic, made with tender chicken, vegetables, egg noodles, and a velvety broth that’s perfect for cozy nights or soothing meals.
Ingredients
2 cups cooked chicken, shredded or chopped
6 oz egg noodles or pasta of choice
2 carrots, sliced
2 celery stalks, chopped
1 small onion, diced
3 cloves garlic, minced
6 cups chicken broth
1 cup heavy cream or half-and-half
3 tbsp butter
2 tbsp all-purpose flour
1 tbsp olive oil
1 tsp salt (adjust to taste)
1/2 tsp black pepper
1/2 tsp dried thyme
1 bay leaf (optional)
2 tbsp fresh parsley, chopped (for garnish)
Instructions
In a large pot or Dutch oven, heat olive oil and butter over medium heat.
Add onions, carrots, and celery. Cook for 5–7 minutes until softened. Add garlic and cook for 1 more minute.
Sprinkle in flour and stir constantly for 1–2 minutes to form a roux.
Gradually whisk in chicken broth, blending the roux until smooth. Add salt, pepper, thyme, and bay leaf if using. Bring to a gentle boil.
Stir in noodles and cook until al dente according to package instructions.
Reduce heat to low. Add cooked chicken and heavy cream. Simmer for 5–10 minutes until heated through and creamy.
Remove bay leaf. Adjust seasoning to taste. Garnish with fresh parsley and serve warm.
Notes
For quicker prep, use rotisserie chicken.Substitute with milk, half-and-half, or a dairy-free option for lighter variations.To prevent soggy noodles,cook them separately and add before serving.Soup thickens as it cools—add extra broth or cream when reheating if needed.Freeze without noodles and add fresh ones after thawing and reheating.
