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.
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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.

- 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.
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

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

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:
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.
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.
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.
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.
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Creamy Chicken Noodle Soup Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 cups
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A comforting and creamy chicken noodle soup made with fresh vegetables, tender shredded chicken, and wide egg noodles in a flavorful broth thickened with flour and enriched with half-and-half. Perfect for a hearty meal on chilly days.
Ingredients
Base and Vegetables
- 1 Tablespoon unsalted butter (14g)
- ¾ cup chopped yellow onion (100g, about ½ 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 ½ cups or 280g)
Seasonings and Thickener
- ¼ cup all-purpose flour (31g, spooned & leveled)
- ½ teaspoon salt
- ½ teaspoon fresh ground pepper
- 1 teaspoon dried thyme leaves (or 2 teaspoons fresh)
- ½ teaspoon dried oregano (or 1 teaspoon fresh)
Liquids and Protein
- 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)
Carbohydrates
- 3-4 cups uncooked wide egg noodles (about 112-150g, or other dry pasta)
Optional Garnish
- Fresh thyme leaves
Instructions
- Sauté Vegetables: Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, celery, and minced garlic. Cook, stirring occasionally, for 5 minutes or until the vegetables soften.
- Add Flour and Seasonings: Stir in the flour, salt, pepper, dried thyme, and oregano. Cook for 2 minutes to form a roux and incorporate the flavors.
- Add Broth and Potato: Pour in the chicken broth and add the diced potato. Give everything a quick stir to combine.
- Boil the Soup: Increase the heat to medium-high and bring the soup to a boil without stirring. Let it boil for 3 minutes to activate the thickening.
- Simmer until Potatoes are Tender: Reduce the heat to medium-low and partially cover the pot. Let it simmer for 25 minutes or until the potato pieces are tender.
- Add Chicken, Milk, and Noodles: Stir in the shredded chicken, half-and-half or milk, and uncooked wide egg noodles. Cook for 10 minutes until the noodles are tender and the soup thickens.
- Adjust Seasoning and Serve: Taste the soup and add more salt, pepper, or herbs as desired. Serve warm, garnished with fresh thyme leaves if using.
- Store Leftovers: Cover and refrigerate leftovers for up to 1 week. Reheat gently on the stovetop and add extra broth if the soup is too thick.
Notes
- The addition of potato adds creaminess and thickens the soup naturally along with the flour.
- You can substitute rotisserie or any pre-cooked chicken for convenience.
- If using the slow cooker, sauté the vegetables and roux on the stove first, then transfer to slow cooker with broth and potato and cook on low for 6-8 hours.
- Wide egg noodles are recommended, but you can use other pasta types; adjust cooking time accordingly.
- Store leftovers covered in the fridge; the soup thickens overnight as noodles and potatoes absorb liquid.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 45 mg


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