This creamy chicken noodle soup warms my soul in the best way possible. Made entirely from scratch (no canned soup here!), with tender shredded chicken, hearty veggies, egg noodles, and a creamy broth, it’s comfort food at its finest! And even though this soup is entirely homemade, it’s still super easy to make – I promise.
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. This recipe is my go-to when I need something comforting and delicious! It’s pure, homemade goodness made with simple ingredients and just a few easy steps. Seriously, I’m convinced that once you try this recipe, you’ll never go back to the canned stuff again!
What’s in This Creamy Chicken Noodle Soup Recipe?
Most of my recipes have less than 10 ingredients, but this one is a special exception. Even though there’s a few more ingredients than usual, they’re all still pantry staples that you probably have on hand!
- Olive Oil: Helps to soften the veggies and stops them from sticking to the pan.
- Vegetables: Saute onion, carrots, and celery to release their natural sweetness and add extra flavor to this creamy chicken noodle soup.
- Spices: Minced garlic, salt, and pepper are more than enough to give this soup a delicious flavor.
- Chicken Broth: Use a store-bought or homemade low-sodium chicken broth.
- Chicken: I use boneless, skinless chicken breasts and cook them directly in the broth to keep them tender and juicy. Chicken thighs will also work well; just add an extra 20 minutes of cooking time.
- Pasta: You can use any type of pasta you have on hand! I usually use egg noodles, but penne, rotini, or macaroni are all fine choices.
- Butter: Mix with the flour to make a roux.
- Flour: Thickens the soup and adds a creamy texture.
- Milk: Adds a subtle creaminess and reduces the amount of cream needed.
- Heavy Cream: Gives the soup its rich and creamy consistency.
- Parsley: Mix in chopped fresh parsley just before serving for some added freshness.
Variations To Try
If you have a wheat intolerance, feel free to use gluten-free flour (1:1 ratio) and gluten-free pasta. It’ll taste just as good!
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How to Store and Reheat
My favorite thing about this chicken noodle soup is that it makes great leftovers! It’ll keep in the fridge for up to 4 days. Reheat it on the stovetop over medium heat, stirring occasionally, until heated through. Add a little extra chicken broth if the soup has thickened too much.
I wouldn’t recommend freezing this soup, as the cream may separate when thawed.
Notes and Tips
- 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.
- 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.
Top Reader Reviews
“So easy, yet so delicious.” – CeCe
“My family and I loved it!!!” – Michelle Talamantes
Creamy Chicken Noodle Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 celery stalks diced
- 3 carrots diced
- 2 cloves garlic minced
- 6 cups low sodium chicken broth
- 1 pound boneless skinless chicken breasts
- 2 cups pasta
- ¼ cup butter
- ⅓ cup all-purpose flour
- 2 cups milk
- ½ cup heavy cream
- salt and pepper to taste
- chopped parsley 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 large onion, 3 celery stalks, 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 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 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.salt and pepper
- Stir in the parsley if desired. Ladle into bowls to serve and enjoy!chopped parsley
Notes
- To use chicken thighs instead of breasts, increase the poaching time to 20 minutes, or until the thighs are cooked through.
- Feel free to choose your favorite pasta shape in this recipe. Great options are egg noodles, rotini, penne, and macaroni.
How to Make Creamy Chicken Noodle Soup Step by Step
Saute the Veggies: In a Dutch oven or large pot, heat 2 tablespoons of olive oil. Saute 1 large onion (chopped), 3 celery stalks (diced), and 3 carrots (diced) until softened. Mix in 2 cloves of garlic (minced) 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 until the chicken is fully cooked and tender. Take the chicken from the pot and put it to one side.
Cook the Pasta: Lower the heat until simmering and add 2 cups of pasta. Cook until tender as per the package instructions.
Make a Roux: As the pasta cooks, heat 1/4 cup of butter in a small pan over a medium heat. Whisk in 1/3 cup of all-purpose flour once the butter is melted. Whisk continuously for about 1-2 minutes or until golden.
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, add 2 cups of milk and 1/2 cup of heavy cream. Pour the mixture 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!
So easy, yet so delicious.
Thanks for stopping by, CeCe!
My family and I loved it!!!
I’m so happy to hear that, Michelle!
Very easy and delicious. Added some additional herbs, plus red pepper flakes and was delighted with the outcome.
I’m so happy to hear that, Donna!