Easy Creamy Chicken Noodle Soup

Why you’ll love it

True to S&L form, we’re using easy to find ingredients for this low-effort soup. There are few things more comforting than homemade chicken soup to chase away the chill, and it’s even better when it’s this simple to make. One lovely reader said “It’s the best chicken noodle soup I’ve ever tasted.” There ya go!

Everyone enjoys a piping hot bowl of classic Chicken Noodle Soup on a drizzly or chilly day. While it’s hard to improve upon, this creamy chicken noodle soup has done it. Cream is the velvety finishing touch for a special and more flavorful twist on the original, and it doesn’t feel like a heavy soup.

What you’ll need

• Celery, carrots, and onion – the classic base for soups collectively known as mirepoix. I like sweet (Vidalia) onions.
• Olive oil and butter – for sautéing
• Garlic – our tasty aromatic
• Flour – it’s the key to thickening up the broth
• Chicken broth – for savory depth of flavor
• Chicken – we’re using boneless, skinless chicken breasts
• Italian seasoning – this all-around tasty blend of dried herbs gives a lovely quality to this soup, and it comes in a single jar for convenience
• Heavy cream – it adds a silky richness
• Pasta – we are using traditional egg noodles
• Parsley – fresh chopped parsley provides that bright contrast to tie this soup together

How to make creamy chicken noodle soup

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Sauté the carrots, celery, and onion in a soup pot until softened, then add in the garlic and cook until fragrant. Add in the flour, cooking for a minute or so. Pour in the chicken broth, stirring until the flour has dissolved.

Add in the chicken along with the Italian seasoning and cream. Bring the soup to a gentle boil, then reduce heat and simmer for about 10 minutes. Add in the noodles, and cook them al dente.

Once the chicken is cooked, take it out of the pot and cut it into bite-sized pieces. Return to the soup, give it a taste and season with salt & pepper, and add the chopped fresh parsley.

Substitutions and variations

• I don’t recommend making substitutions for the cream unless you’re confident that it’ll work. This recipe has only been tested with cream. Something lower fat may curdle.
• If you have fresh herbs on hand, feel free to throw them in! Thyme or rosemary or any fresh herb blend designed for poultry would work well. 
• You can use boneless/skinless chicken thighs if you like them better. They also are harder to overcook and stay more juicy. Rotisserie chicken is fine too, and you can add it in 5 minutes prior to the soup being done.
• Feel free to sub the egg noodles with another pasta that cooks in a similar amount of time.