Creamy Chicken Noodle Soup

This creamy chicken noodle soup recipe is the perfect comfort food. Cooked chicken, vegetables, and egg noodles are cooked together in a hearty, creamy broth.

Why You’ll Love This Recipe

Just about everyone loves classic chicken noodle soup, but sometimes you want something a little more hearty and creamy. That’s where this creamy chicken noodle soup comes in!

It uses heavy cream with nourishing chicken stock and plump noodles to make a truly cozy meal on a cool day.

With tender chicken and flavorful vegetables, this creamy soup recipe is as good as many restaurant soups, and so much better than any canned soup from the grocery store.

During soup season, I love making soup for dinner. Creamy potato soup, slow cooker chicken stew, chicken gnocchi soup, and chicken potato soup are a few of my favorite creamy soups to make.

This homemade creamy chicken noodle soup cooks in one soup pot or Dutch oven to keep things simple, which is another thing I love about it.

Enjoy this soup paired with a simple side salad and homemade sourdough croutons and ranch dressing. Add some homemade sourdough bread or biscuits  or easy yeast rolls and your meal will be complete! 

Affiliate links included below, which means I may make a small commission at no extra cost to you. Read my disclosure here.

Supplies Needed for This Recipe

• Chef knife
• Cutting board
• Dutch oven or large pot
• Large spoon for stirring
• Soup ladle

Ingredients

Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.​

• Avocado or olive oil: I love using a high-quality, full-flavored olive oil for cooking meat and vegetables. 
• Butter: ​You’ll use salted butter for sautéing the chopped vegetables. 
• Chicken breast: Tender skinless chicken breast serves as the start of this chicken soup recipe. If you’re pressed for time, you could use a pre-cooked chicken or a rotisserie chicken, or simply leftover chicken. 
• Carrots: ​Chopped carrots add color and nutrition. 
• Celery: ​Celery contributes a nice mildly earthy flavor to your soup. 
• Onion: ​Chopped onion is always a welcome addition for nutrition and flavor. 
• Garlic: ​Minced garlic cloves spice up your soup. 
• All-Purpose flour: You’ll use flour as a thickening agent for the broth. If you’re avoiding gluten, you could substitute corn starch or arrowroot. 
• Chicken broth: I love making homemade chicken stock for soup. You can also use prepackaged broth. If using homemade broth or low sodium chicken broth, you’ll want to add salt to taste.
• Italian seasoning: The fragrant combination of Italian seasonings like marjoram, thyme, and rosemary make for an excellent touch. You could use fresh herbs like fresh thyme and rosemary if you wanted. 
• Salt: A pinch of salt (this is my favorite sea salt) is all you’ll need if you’re using packaged broth. Otherwise, salt to taste. 
• Black pepper: Black pepper adds extra flavor that goes well with this soup. 
• Egg Noodles: Tender homestyle egg noodles are such a delicious part of this homemade chicken noodle soup. 
• Milk: Whole milk adds flavor and creaminess to the soup. 
• Heavy cream: The final touch for the creamy base that makes this soup extra good is heavy cream. 

How to Make Creamy Chicken Noodle Soup 

Find the full instructions in the recipe card below.

1. Salt and pepper both sides of the raw chicken breast (a.).

2. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook for 3-4 minutes on each side (b.).

3. Remove the chicken and add the butter to the pot. Once melted, add the onion, celery, and carrot (e.) and (f.). Reduce the heat to medium and cook for 5 minutes, stirring occasionally.

4. Add the garlic and cook for another minute.

5. Stir in the flour (g.) and cook until the juices in the pot have thickened (h.).

6. Add the chicken, chicken broth, Italian seasoning, and a pinch of salt and pepper to the pot (c.). Stir until well combined.

7. Bring to a simmer over medium-high heat (d.), then cover and reduce the heat to medium-low. Allow to simmer for 18-20 minutes, stirring occasionally to ensure the soup is still simmering.

8. Remove the chicken from the soup and shred it.

9. Add the milk and heavy cream to the pot and stir. Bring the soup back to a simmer.

10. Add the noodles and cook uncovered until they are al dente, about 5-7 minutes. Once the noodles are cooked, return the shredded chicken to the pot.

11. Garnish with your favorite toppings, such as fresh parsley, and enjoy!

How to Serve 

You could enjoy this delicious creamy chicken noodle soup by itself, but I think it would pair well with a loaf of rustic sourdough artisan bread or sourdough biscuits. 

Easy yeast rolls would be another great option to serve with this soup. 

How to Store

It’s best to store any leftover soup in an airtight container in the fridge, and then use leftovers within 3 to 4 days. 

You can freeze this soup but the vegetables and noodles might change texture once they’re thawed and reheated. 

More Soup Recipes

• Chicken Gnocchi Soup
• White Chicken Chili
• Slow Cooker Chicken Stew
• Classic Homemade Chili
• Chicken Potato Soup

If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!