Creamy Chicken Noodle Soup: The Ultimate Comfort in a Bowl

There’s something almost magical about a bowl of creamy chicken noodle soup—that first spoonful feels like a warm hug on a cold day. I still remember coming in from shovelling snow, freezing fingers wrapping around a mug of soup, and feeling every worry melt away. Whether you’re under the weather, craving comfort, or just want a hearty weeknight meal, this recipe delivers. In under two hours, you’ll have a velvety, satisfying bowl that tastes like home.

What Makes It “Creamy”

When you imagine chicken noodle soup, you might think of a clear broth with chunks of chicken and vegetables. What makes creamy chicken noodle soup different is the added richness and body that turns the liquid from light and brothy to silky and luscious.

Creamy Chicken Noodle Soup

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• Author: Taha Ayyad
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

A rich and velvety creamy chicken noodle soup made with tender chicken, egg noodles, carrots, celery, and a silky cream base. Perfect comfort food for cozy nights, quick weeknight dinners, or make-ahead meals.

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Ingredients

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• 2 tablespoons unsalted butter

• 1 tablespoon olive oil

• 1 small onion, diced

• 2 carrots, sliced

• 2 celery stalks, sliced

• 3 cloves garlic, minced

• 1 teaspoon dried thyme

• 1 bay leaf

• 6 cups low-sodium chicken broth

• 2 cups cooked, shredded chicken (dark or white meat)

• 8 ounces egg noodles

• ⅓ cup all-purpose flour

• 2 cups whole milk or half-and-half

• ½ cup heavy cream

• Salt and freshly ground black pepper, to taste

• Fresh parsley, chopped, for garnish

• Optional: parmesan cheese, lemon juice, peas, spinach, dill, rosemary

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Instructions

1. Melt butter and olive oil in a large pot over medium heat. Add onion, carrots, and celery, and cook until softened. Stir in garlic.

2. Sprinkle flour over vegetables and stir for 1 minute to form a roux.

3. Gradually whisk in chicken broth, then add thyme and bay leaf. Bring to a simmer.

4. Add shredded chicken and simmer for 10–15 minutes.

5. Stir in egg noodles and cook until just tender.

6. Lower heat to low, add milk and cream, and stir until smooth.

7. Season with salt, pepper, and a squeeze of lemon juice if desired. Garnish with parsley before serving.

Notes

To avoid mushy noodles, cook them separately and add just before serving.

Do not let the soup boil once dairy is added to prevent curdling.

Soup base can be made ahead and frozen (without noodles).

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl (about 1.5 cups)
• Calories: 420
• Sugar: 6 g
• Sodium: 690 mg
• Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 3 g
• Protein: 26 g
• Cholesterol: 95 mg

Dairy vs. Thickening Techniques

Some recipes rely on stirring in cream, half-and-half, or whole milk at the end. Others begin with a roux—butter and flour cooked briefly—which anchors the thickness. Alternatively, blending a portion of the cooked vegetables and stirring them back in gives natural creaminess without too much dairy.

Flavour & Texture Trade-Offs

Using heavier dairy gives you that luxurious mouthfeel, but it can also weigh the soup down if overdone. Blended vegetables or a modest roux preserve the soup’s brightness while still achieving a rich consistency. The key is timing—add dairy last, keep the heat gentle, and taste as you go.

Ingredients You’ll Need

Here’s the ingredient list you’ll reference in your final recipe card:

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 bay leaf
• 6 cups low-sodium chicken broth
• 2 cups cooked, shredded chicken (dark or white meat)
• 8 ounces egg noodles
• ⅓ cup all-purpose flour
• 2 cups whole milk or half-and-half
• ½ cup heavy cream
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish

Optional extras: parmesan cheese, a squeeze of lemon juice, peas or spinach, fresh dill or rosemary.

When selecting ingredients, choose a good low-sodium broth (or homemade, if possible) so you retain control over salt. And whether you use chicken breast or thighs depends on your preference for lean vs. juicier meat.

Step-by-Step Method (with Pro Tips)

Sauté the Base

In a heavy pot, melt the butter with olive oil over medium heat. Add onion, carrots, and celery and cook until they soften and become aromatic, about 5 minutes. Add garlic last and stir for another 30 seconds—don’t let it burn.

Build the Roux

Sprinkle the flour over the vegetables and stir constantly for about a minute. You’ll see the mixture turn slightly pasty. This is normal—it’s doing its job.

Add Broth & Chicken

Slowly whisk in the chicken broth to avoid lumps. Add the bay leaf and thyme, and bring to a simmer. Toss in the shredded chicken, cover loosely, and let the flavours meld for 10–15 minutes.

Add Noodles Carefully

Stir in the egg noodles and cook until just tender (check package instructions). Be cautious—overcooking now leads to mushy noodles later.

Stir in Dairy

Lower the heat to its gentlest setting. Add milk and cream slowly, stirring constantly to prevent curdling. Taste and adjust salt and pepper. If you like brightness, a splash of lemon juice can lift the flavour.

Pro tip: If you plan to save leftovers, cook the noodles separately and combine them only when serving. That stops them from absorbing all the broth and becoming soggy.

Pitfalls to Avoid

• Avoid boiling after dairy is added—this may cause the liquid to separate.
• Don’t overcook your noodles.
• Taste before adding salt, since the broth and chicken may already carry enough seasoning.

Dietary Variations & Ingredient Swaps

Gluten-Free

Use gluten-free pasta or rice noodles and replace the flour roux with a cornstarch or arrowroot slurry (mixed with cold water).

Dairy-Free / Vegan

Switch to vegetable broth, and substitute chicken with mushrooms, jackfruit, or chickpeas. Use coconut milk, cashew cream, or oat milk in place of dairy. Be cautious of strong flavours; mellow coconut milk helps preserve subtle chicken-like flavours.

Low-Calorie / Lighter

Swap heavy cream for extra whole milk, reduce butter, or omit cream entirely. You’ll still get body from the roux and pureed veggies if needed.

Halal / Kosher

Just ensure your chicken and broth are certified halal or kosher. The rest of the recipe naturally fits both dietary frameworks.

Other Special Diets

• For low-sodium, use unsalted broth and limit added salt.
• For Paleo or Whole30, use coconut milk or cashew cream, and skip the flour—rely on pureed vegetables to thicken.

Variations & Flavour Twists

• Herbal Boost: Add fresh dill, rosemary, or tarragon toward the end for an aromatic punch.
• Alternate Protein: Use leftover turkey, rotisserie chicken, or shredded pork.
• Extra Veggies: Stir in peas, corn, chopped spinach, or kale for more colour and nutrients.
• Smoky Layer: A pinch of smoked paprika or a few crunchy bacon bits can lend complexity.
• Citrus Lift: Grate lemon zest or squeeze a bit of lemon juice just before serving—it brightens heavy flavours.
• International Twist: Add curry powder or turmeric for a lightly spiced twist, or stir in a dollop of pesto for herb-forward flavour.

Making Ahead, Storage & Reheating

You can absolutely make this soup ahead of time. Store the base (without noodles) in the refrigerator for up to 4 days or freeze for up to 3 months. When you reheat, warm gently over low heat and add freshly cooked noodles just before serving.

When reheating leftover creamy soup, heat slowly and stir constantly. Don’t let it come to a boil—that’s how dairy splits. If the soup thickens too much in the fridge, simply stir in a splash of broth or milk.

If you’re packing lunch, keep noodles and soup base in separate containers and combine them right before eating to preserve texture.

FAQ

Can I make creamy chicken noodle soup without cream?

Yes. You can skip heavy cream and instead rely on a roux (flour + butter) or blend part of the cooked vegetables to thicken the broth. Use whole milk or half-and-half for a lighter result.

How do I prevent the noodles from getting soggy in leftovers?

Cook and add noodles only when serving. Store your soup base separately and keep noodles in their own container—this helps preserve texture.

Can I use chicken breast instead of thighs?

Absolutely. Chicken breast works well and is leaner, though thighs stay juicier. Either is fine; just ensure you shred or chop consistently for even pieces.

Will this soup freeze well?

Yes, but freeze only the base (without noodles). Creamy soups with noodles tend to separate or become mushy when thawed. Reheat gently and add fresh noodles.

Which noodles work best?

Wide egg noodles remain the classic choice. But you can also use gluten-free pasta, or break larger pasta shapes to fit your spoon. Just adjust cook time accordingly.