Name: Creamy Chicken Noodle Soup Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 Tablespoon unsalted butter (14g); 3/4 cup chopped yellow onion (100g, about 1/2 large onion); 1 cup sliced or diced carrots (120g, 1–2 large carrots or handful of baby carrots); 1 cup sliced or diced celery (120g, 2–3 stalks); 2 garlic cloves, minced; 1 medium potato, peeled and diced (about 1 and 1/2 cups or 280g); 1/4 cup all-purpose flour (31g, spooned & leveled); 1/2 teaspoon salt; 1/2 teaspoon fresh ground pepper; 1 teaspoon dried thyme leaves (or 2 teaspoons fresh); 1/2 teaspoon dried oregano (or 1 teaspoon fresh); 8 cups chicken broth (1.92 liters, preferably reduced sodium); 2 cups shredded or chopped cooked chicken (about 250g); 1 cup half-and-half or whole milk (240ml); 3-4 cups uncooked wide egg noodles (about 112-150g, or other dry pasta); Fresh thyme leaves

There’s something comforting and downright satisfying about a bowl of soup that wraps you up like a cozy blanket on a chilly day. This Creamy Chicken Noodle Soup Recipe hits all those notes effortlessly—with tender chicken, silky noodles, and a luscious broth that feels like a warm hug in a bowl.

A close-up shot of a white-lined pot filled with thick, creamy chicken noodle soup. The soup has several layers including shredded chicken pieces that are beige and tender, soft yellowish noodles, bright orange carrot slices, and small bits of celery in light green. The creamy broth is pale yellow with specks of black pepper and herbs, creating a textured surface. A metal ladle is scooping some soup, showing all these layers mixed together in the ladle. The pot is placed on a white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken Noodle Soup Recipe
Top Tip
How to Serve Creamy Chicken Noodle Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken Noodle Soup Recipe

Why You'll Love This Recipe

I’ve made this creamy chicken noodle soup more times than I can count because it’s just that good—and straightforward. It’s the kind of recipe you can pull out for busy weeknights or keep simmering slowly on the weekend when you want something comforting without fuss.

Rich, Creamy Texture: The mix of half-and-half and a flour-based roux creates the perfect velvety broth without feeling heavy.
Hearty Veggies & Potato: Carrots, celery, and potatoes bring warmth and a touch of sweetness that balances the savory chicken flavor.
Simple Yet Flavorful Seasoning: Thyme and oregano add a lovely herbal layer with minimal ingredients.
Customizable Noodles & Chicken: Use your favorite pasta or leftover chicken to make it your own.

Ingredients & Why They Work

Each ingredient in this creamy chicken noodle soup recipe plays a key role. The butter and flour team up to thicken the broth just enough, while the fresh veggies add texture and flavor. Picking quality chicken broth and fresh herbs will really elevate the final result, so it's worth choosing wisely when you shop.

Flat lay of a small pat of unsalted butter, half of a large yellow onion chopped, a handful of bright orange baby carrots sliced, three fresh celery stalks sliced, two whole garlic cloves unpeeled, a small white ceramic bowl of all-purpose flour, a few sprigs of fresh thyme leaves, a few fresh oregano leaves, one medium peeled and diced potato, a pile of shredded cooked chicken breast, a small white ceramic bowl of half-and-half cream, a nest of wide egg noodles uncooked in natural pale yellow color, fresh ground black peppercorns scattered lightly, and salt crystals in a small white ceramic bowl, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Acts as the base fat to gently cook vegetables and create the roux for thickening.
Yellow Onion: Adds subtle sweetness and depth when softened at the start.
Carrots: Provide natural sweetness and maintain a bit of bite after cooking.
Celery: Brings aromatic freshness that balances the creamy broth.
Garlic: Offers savory warmth without overpowering the soup.
All-Purpose Flour: Used to thicken the soup without clumping—spoon and level it for accuracy!
Salt & Fresh Ground Pepper: Essential seasoning to enhance all the flavors.
Dried Thyme & Oregano: Herbal notes that bring out the comforting soul of the soup.
Chicken Broth: Choose reduced sodium to control salt levels and deepen the savory base.
Potato: Adds natural creaminess and body as it cooks down in the broth.
Cooked Chicken: Using pre-cooked or rotisserie chicken saves time and adds tenderness.
Half-and-Half or Whole Milk: Gives the soup its creamy richness without being too heavy.
Wide Egg Noodles: Soak up the broth perfectly while staying tender but firm.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love adapting this creamy chicken noodle soup recipe to whatever I have on hand or my mood. It’s forgiving, so feel free to swap things out or add extras! Don’t be shy about making it your own.

Variation: One time, I swapped half the potatoes for sweet potatoes to add an earthy-sweet twist that everyone adored. Totally recommend trying that for a subtle flavor change!
Vegetarian Option: Skip the chicken broth and chicken, and toss in some hearty mushrooms or tofu for a veggie-packed reinterpretation.
Spice it Up: Add a pinch of smoked paprika or red pepper flakes for a subtle smoky heat that wakes up the creamy broth.
Slow Cooker Twist: You can cook everything except the noodles and dairy in a slow cooker on low for 4-6 hours, then stir in the milk and noodles toward the end.

Step-by-Step: How I Make Creamy Chicken Noodle Soup Recipe

A white bowl sits on a white plate, filled with a creamy soup that has visible layers: light beige broth, shredded pale chicken meat, bright orange carrot slices, green celery pieces, and pale yellow noodles. Round golden crackers are placed both inside the soup and scattered around the plate. A fresh green thyme twig rests on top, with a silver spoon standing in the bowl. The whole setup sits on a wooden surface with a warm tone. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Veggies Until Soft and Fragrant

I start by melting the butter in a large pot over medium heat. Then, I toss in the chopped onions, carrots, celery, and minced garlic. Stirring occasionally for about 5 minutes, I watch as the veggies soften and release their natural sweetness—this is where the magic begins, so don’t rush it! Keep the heat moderate to avoid browning, which helps maintain a mellow flavor.

Step 2: Make the Roux and Season It

Next, sprinkle in the flour, salt, pepper, thyme, and oregano. Stir constantly for about 2 minutes to cook off the raw flour taste and coat the veggies. This step thickens the soup later and infuses the seasoning right in. I find stirring continuously helps prevent lumps and keeps everything silky.

Step 3: Add Broth, Potato, and Simmer

Pour in the chicken broth and add the diced potato. Give everything a good stir, then crank up to medium-high heat until the soup starts boiling—not stirring during the boil is key here to help develop a nice broth. Boil gently for 3 minutes, then reduce the heat to medium-low, partially cover the pot, and let it simmer for about 25 minutes. The potatoes will soften and naturally thicken the soup more during this time.

Step 4: Stir in Chicken, Dairy, and Noodles

Now it’s time to add the shredded cooked chicken, half-and-half (or whole milk), and the noodles. Cook uncovered for about 10 minutes until the noodles are tender and the soup has thickened beautifully. This is when the creamy aspect really comes alive. Give it a taste and adjust salt or pepper if needed.

Top Tip

Over the years, I’ve learned that these small techniques can make your Creamy Chicken Noodle Soup Recipe shine each time you make it.

Fresh Herbs Matter: If you can, use fresh thyme and oregano instead of dried—they brighten the flavor and make the soup smell irresistible.
Don’t Skip the Roux: Cooking the flour with butter and veggies not only thickens but stops the soup from tasting like just broth with noodles.
Add Noodles Last: To keep noodles perfectly tender and avoid overcooking, add them in the final step with the chicken and dairy.
Avoid Boiling After Dairy: Once you stir in the half-and-half or milk, keep heat gentle to prevent curdling.

How to Serve Creamy Chicken Noodle Soup Recipe

creamy chicken noodle soup - Serving Suggestion

Garnishes

I love finishing off this soup with a sprinkle of fresh thyme leaves—it adds color and a punch of fresh herb aroma. Occasionally, I’ll add a grind of black pepper or a little parmesan for an extra savory touch. Fresh parsley works beautifully too if you want a vibrant green garnish.

Side Dishes

Crusty bread is my go-to side, especially a warm baguette or buttery sourdough—it’s perfect for dipping into that creamy broth. Sometimes, I pair this with a crisp green salad dressed lightly with lemon vinaigrette, which balances the richness nicely.

Creative Ways to Present

For a larger gathering, I’ve served this soup in individual mini Dutch ovens which gives it a charming rustic vibe. You could also ladle it into bread bowls for an impressive but simple presentation that your guests will remember.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer the soup to airtight containers and store it in the fridge—it keeps well for up to a week. Sometimes the noodles soak up a lot of broth overnight, so I like to add a splash of chicken broth or water when reheating to get the texture back to creamy and just right.

Freezing

I’ve frozen this soup a few times, usually leaving out the noodles if I know I’ll freeze it—otherwise, they can get mushy. Reheat gently and add freshly cooked noodles after thawing for the best texture.

Reheating

To reheat, I warm the soup gently on the stove over medium heat, stirring occasionally. Adding a bit of broth during reheating helps maintain that perfect creamy consistency without it getting too thick or dry.

Frequently Asked Questions:

Can I use other types of noodles in the creamy chicken noodle soup recipe?

Absolutely! Wide egg noodles are traditional for their texture and ability to hold the broth, but you can also use egg pasta, rotini, or even small shells. Just adjust the cooking time since different pastas vary in size and thickness.

How do I prevent the soup from curdling when adding the milk or half-and-half?

To avoid curdling, make sure your soup isn’t boiling after you add the dairy. Keep the heat on low or medium-low and stir gently. Also, temper the milk by adding a small amount of hot soup to it before combining everything to help it adjust to the temperature change.

Can I make this creamy chicken noodle soup recipe in a slow cooker?

Yes! Brown the vegetables on the stove first for best flavor, then transfer them along with all other ingredients except noodles and dairy into the slow cooker. Cook on low for 4–6 hours. Add the noodles and dairy in the last 20–30 minutes to finish cooking.

What’s the best way to store leftovers to keep noodles from getting mushy?

If you’re planning to store leftovers, consider keeping the noodles separate and adding them fresh when reheating. If that’s not possible, adding extra broth or a splash of water during reheating can help loosen the soup and improve texture.

Final Thoughts

This creamy chicken noodle soup recipe feels like a warm friend on a plate, ready to soothe and satisfy. It’s become my go-to when I want something wholesome and easy but still impressive enough to share. I hope you enjoy making and savoring it as much as I do—once you try it, I think it just might become one of your favorites, too.