My creamy chicken noodle soup is the ultimate comfort food–warm, hearty, and made entirely from scratch. Tender shredded chicken, hearty vegetables, and perfectly cooked noodles come together in a rich, velvety broth. With the addition of milk and heavy cream, my homemade creamy chicken noodle soup is luxuriously creamy, yet still easy enough for a weeknight dinner. No canned soup here; just wholesome, real ingredients in every spoonful.
Top Reader Reviews
So easy, yet so delicious.
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My family and I loved it!!!
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Chicken Noodle Soup with Heavy Cream and Milk
I’m sure I’m not alone when I say there’s nothing quite like a warm bowl of chicken noodle soup on a cold day. But this easy creamy chicken noodle soup is my go-to when I need something extra comforting and delicious! It’s pure, homemade goodness made with simple ingredients and just a few easy steps.
To make my chicken noodle soup creamy, I start by sautéing onions, carrots, and celery, then poaching chicken breasts in a flavorful broth. To make it extra thick, I prepare a roux for chicken noodle soup by cooking butter and flour until lightly golden. Once it’s nice and toasty, I slowly whisk in milk and heavy cream to make it luxuriously silky. Dotted with tender noodles and shredded chicken, this chicken noodle soup with heavy cream and milk is rich, comforting, and perfect for family dinners or meal prep.
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Bloom the Roux for Deeper Flavor
If you find yourself with just a few extra minutes, and you really want to make this homemade creamy chicken noodle soup shine, don’t rush the roux. Let the butter and flour cook until it turns a light golden color before adding the liquid. This step develops toasty undertones that really elevate the creaminess and add a touch of nuttiness to the soup.
Creamy Chicken Noodle Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 1 onion (chopped)
- 3 ribs celery (diced)
- 3 carrots (diced)
- 2 cloves garlic (minced)
- 6 cups low-sodium chicken broth
- 1 pound boneless, skinless chicken breasts (*)
- 2 cups dry pasta (**)
- ¼ cup unsalted butter (½ stick)
- ⅓ cup all-purpose flour
- 2 cups milk (room temperature)
- ½ cup heavy cream (room temperature)
- kosher salt (to taste)
- ground black pepper (to taste)
- chopped fresh parsley (optional, for garnish)
Instructions
- Heat oil in a large soup pot or Dutch oven over medium-high heat. Add onion, carrot, and celery. Sauté until softened. Add in garlic and sauté for 1 minute, until fragrant.2 tablespoons olive oil, 1 onion, 3 ribs celery , 3 carrots, 2 cloves garlic
- Add chicken broth and bring to a boil. Lower in the chicken breasts, cover and simmer until cooked through, about 10-15 minutes. Remove the chicken from the pot and set aside.6 cups low-sodium chicken broth, 1 pound boneless, skinless chicken breasts
- Lower heat to bring soup to a simmer. Add pasta and cook until tender.2 cups dry pasta
- Meanwhile, heat butter over medium heat in a small sauté pan. Once melted, whisk in the flour. Continue to cook, whisking constantly until the mixture is golden, about 1 to 2 minutes.¼ cup unsalted butter, ⅓ cup all-purpose flour
- Slowly ladle in 1 cup of the broth while whisking continually. Once incorporated, whisk in the milk and cream. Add to the soup pot.2 cups milk, ½ cup heavy cream
- Once cool enough to touch, shred the chicken into bite sizes pieces with two forks. Return the shredded chicken to the pot of soup. Season with salt and pepper to taste.kosher salt, ground black pepper
- Stir in the parsley if desired. Ladle into bowls to serve and enjoy!chopped fresh parsley
Notes
- If possible, make this soup in a heavy-bottomed pot or Dutch oven. This will help prevent burning and stop the soup from sticking to the bottom.
- Whisk the butter and flour together thoroughly until the mixture is smooth and no lumps remain.
- You can cook the roux for longer to deepen the flavor.
- Adding cold milk or cream straight from the fridge can shock the roux, causing it to curdle. Let your milk and cream sit at room temperature for 15-20 minutes before adding so they blend smoothly.
- If you want to make this soup even quicker, feel free to use pre-cooked shredded chicken instead of cooking it yourself. Add the pre-cooked chicken in step 6, once the noodles are cooked and heavy cream has been added.
- When ready, the internal temperature of cooked chicken should be 165°F.
- If you plan to store leftovers, cook the noodles separately and add them when serving. This prevents them from absorbing too much liquid and turning mushy in the fridge.
- A teaspoon of fresh lemon juice or a splash of white wine vinegar at the end brightens the flavors and balances the richness of the cream.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Noodle Soup Creamy Step by Step
Sauté the Veggies: In a Dutch oven or large pot, heat 2 tablespoons of olive oil over medium. Sauté 1 chopped onion, 3 diced ribs of celery, and 3 diced carrots until softened. Mix in 2 minced cloves of garlic until fragrant, about 1 minute.
Cook the Chicken: Pour in 6 cups of low-sodium chicken broth and bring everything to a boil. Add 1 pound of boneless, skinless chicken breasts to the broth. Cover with a lid and let them cook for about 10-15 minutes, or until the chicken is fully cooked through to 165°F. Take the chicken from the pot and set it aside for now.
Cook the Pasta: Lower the heat to a simmer, then add 2 cups of dry pasta. Cook until tender as per the package instructions. If you plan on having leftovers, I recommend cooking and storing the pasta separately, then adding it to the soup when you reheat it.
Make a Roux: While the pasta cooks, heat ¼ cup of unsalted butter in a small pan set over medium heat. Whisk in ⅓ cup of all-purpose flour once the butter is melted. Whisk continuously for about 1-2 minutes, or until golden. For a deeper flavor, you can let the roux cook even longer, up until it turns deep golden brown.
Add the Milk and Cream: Slowly add 1 cup of the chicken soup broth to the roux, whisking constantly to avoid lumps. Once the cup of broth is added, slowly add 2 cups of room-temperature milk and ½ cup of room-temperature heavy cream. Make sure the milk and cream are at room temperature so they don’t curdle in the hot soup. Pour the mixture back into the pot with the pasta and vegetables.
Shred the Chicken: As soon as the chicken is cool enough to handle, shred it using two forks. Add the shredded chicken to the soup and season with salt and pepper to taste.
Serve: Mix in some chopped parsley, if desired, and serve hot!
How to Store and Reheat
Store leftover homemade creamy chicken noodle soup in an airtight container in the refrigerator for up to 3 days. If you’re planning to have leftovers, I recommend waiting to cook the pasta until just before serving, then adding it to individual bowls. This will prevent the noodles from turning mushy and soaking up all that luxurious broth. Reheat in a pot set over medium-low, or in the microwave in 30-second increments, until warmed through.
I do not recommend freezing this chicken noodle soup, as the cream tends to separate once thawed.
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