Creamy Chicken Noodle Soup
This homemade Creamy Chicken Noodle Soup is easy to make and so comforting! No surprise chicken noodle soup is a must when you’re sick, it just makes you feel better. This take on the classic chicken noodle soup recipe is even more wonderful because it is SO creamy. It’s packed with delicious bites of chicken, tender noodles, fresh, colorful veggies, the perfect blend of herbs and seasonings, and a super creamy, super flavorful broth. A warm, cozy, satisfying dinner the whole family will love!
It’s that time of year, friends. It’s comfort food season! For me, there is just about nothing more comforting than a bowl of hot soup to warm the body and soul. My family loves when they smell a big pot of my chicken noodle soup cooking away on the stove, and as much as I adore that quick and easy classic chicken noodle soup recipe, this winter I’ve turned things up a notch. Instead of a brothy chicken noodle soup, this version is THICK and CREAMY and even more comforting than the original!
For those of you who have tried my first chicken noodle soup, you’re really going to love this recipe. It still has all the same delicious flavor, but now the chicken and noodles get to swim in a thick, creamy broth that will keep your belly full and your winter blues at bay.
How Do You Make Creamy Chicken Noodle Soup?
This soup is as easy as 1, 2, 3! It takes just about 40 minutes to cook, but most of that time is hands off while the soup simmers away!
- Sauté carrots, onion, and celery; adding garlic once veggies are softened.
- Thicken the soup by stirring flour in with the veggies. Next add the basil, oregano, salt and pepper. Stir and cook for 2 minutes.
- Pour in the broth and bring to a boil. Reduce heat and simmer, partially covered, for 10-15 minutes.
- Stir in chicken, egg noodles and half and half and continue cooking for another 10 minutes, until the noodles are tender and the soup is heated through.
- Taste and season. Serve warm with a sprinkling of parsley and with crusty bread or crackers.
Tips For Making Creamy Chicken Noodle Soup
- When I know I’m going to have a really busy day, I cut up my soup veggies the night before. It will then be very quick to dump everything in the soup pot and get it all cooking.
- I typically use rotisserie chicken for this recipe. Any leftover cooked chicken or even turkey will work.
- I like to use wide egg noodles in this soup, but you can use any type of short pasta.
- I used lowfat half and half to make the soup creamy and was very happy with the results. Feel free to use heavy cream or whole milk for similar results.
Creamy Chicken Noodle Soup Variations
This creamy chicken noodle soup recipe is fabulous as written, but it’s always fun to experiment and use what you happen to have on hand.
- Beans: Adding beans to this soup makes it even more satisfying. Cannellini beans or Great Northern beans would be a great addition.
- Vegetables: Change things up and use different veggies in this soup, such as corn, green beans, peas, tomatoes or potatoes.
- Noodles: Try bowtie pasta, spaghetti or small shell pasta instead of the egg noodles.
Leftover Storage Tips
My family enjoys this soup so much, we usually don’t have much leftover, but if you do it can easily be stored in the fridge or freezer.
- Fridge: Let the soup cool completely before storing it in the fridge. Store it in a tightly sealed container. It should keep well for about a week, if it lasts that long! Add more broth, if it’s too thick.
- Freeze: For best results, freeze the soup before you add the noodles, then when you reheat the soup later on, add the noodles to cook through. You can freeze it with the noodles, but the texture of the noodles will be quite soft upon thawing. Freeze the soup once it has fully cooled in a tightly sealed freezer safe container or in large freezer safe baggies. The soup will keep well in the freezer for up to about 4 months.
- Reheat: Ladle the soup into a bowl and pop it in the microwave or into a pot and warm on the stove top.
This soup makes the perfect easy meal, serve it as-is or with some bread or crackers on the side. I hope this recipe brings you as much warmth and comfort as it has to our family this winter. It makes a pretty big pot of soup, so there’s plenty to go around! Enjoy!
Recommended Tools For Making Chicken Noodle Soup:
Ladle – A good ladle is a must when you make soup as often as I do! It’s the best way to fill your bowls and storage containers with soup.
Dutch Oven – You’ll need a large soup pot or a dutch oven. This one is a favorite of mine.
More Cozy Soup Recipes You’ll Love:
If you try this creamy chicken noodle soup recipe, let me know! Leave a comment and if your family loves them as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Creamy Chicken Noodle Soup
- 1 tablespoon olive oil
- 1 cup sliced carrots
- ½ cup diced celery
- ½ cup diced onion
- 2 garlic cloves,, minced
- ⅓ cup all-purpose flour
- ½ teaspoon dry basil
- ½ teaspoon dry oregano
- ½ teaspoon salt + more to taste as needed
- ¼ teaspoon black pepper
- 8 cups chicken broth
- 3 cups wide egg noodles
- 3 cups cooked chicken, shredded
- 1 cup lowfat half and half
- optional: chopped fresh parsley to garnish
- Heat olive oil in a large pot over medium heat. Add the carrots, celery and onion and cook until just tender, about 5 minutes. Add the garlic and cook, stirring, for an additional minute.
- Sprinkle the flour over the vegetables and add the basil, oregano, salt and pepper. Stir and cook for 2 minutes. Pour in the broth and bring to a boil. Reduce heat and simmer, partially covered, for 10-15 minutes.
- Add the cooked chicken, egg noodles and half and half and continue cooking for another 10 minutes, until the noodles are tender and the soup is heated through. Serve warm and with crusty bread or crackers.