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This wholesome creamy chicken noodle soup is simple, warming comfort food! It has egg noodles, tender chicken, and an irresistible broth made with real cream.
I think that you’ll also enjoy my Easy Chicken Stew, Creamy Lemon Chicken Orzo Soup, or Chicken Pot Pie Soup for more family favorites.
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
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- A sturdy Le Creuset cast iron Dutch oven is a great investment for soups and stews.
- A pair of cooking tongs are really useful for handling the chicken.
- Use an instant read meat thermometer to ensure the chicken is cooked through to 165F.
- Pick up a reliable ladle for all your soup needs!
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.
What to serve with chicken noodle soup
- I like a slice of crusty bread for simple comfort, but I’ll never say no to Cheesy Garlic Bread either.
- You could also serve with crackers, or top with my Garlic Parmesan Croutons.
- A salad would be a great way to complement the meal. Try my zesty Homemade Ranch Dressing.
Leftovers and storage
- Store any leftover soup in the fridge in an airtight container for 3-4 days. If the soup at any point is too thick or not brothy enough for you, you can add more chicken broth or cream to it.
- Warm up in a saucepan for best results over a low heat until hot.
- I don’t recommend freezing this soup. The noodles really soak up the broth, and cream doesn’t freeze so well. It’s one of those soups that’s best eaten right away, in my opinion.
If you made this creamy chicken soup, leave a star rating and comment below! Ask any questions you might have as well. You can also find me on Instagram.
Creamy Chicken Noodle Soup
Ingredients
- 2 sticks celery chopped finely
- 2 medium carrots peeled & chopped finely
- 1/2 medium onion chopped
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic minced
- 1/4 cup flour
- 4 cups chicken broth
- 1.5 pounds uncooked chicken breasts
- 1/4 teaspoon Italian seasoning
- 1 cup heavy/whipping cream
- 2 generous cups uncooked egg noodles
- Salt & pepper to taste
- 1 tablespoon fresh parsley chopped
Instructions
- Sauté the celery, carrots, and onion with the butter & oil in a large soup pot over medium-high heat for 5-7 minutes.
- Stir in the garlic and cook for about 30 seconds.
- Stir in the flour and cook for about a minute.
- Pour in the chicken broth and stir until the flour has dissolved. Add in the chicken, Italian seasoning, and cream. Increase the heat to high and bring the soup to a slight boil. Cover the pot with the lid slightly open.
- Reduce the heat so it's simmering gently. Let it cook for 10 minutes.
- Stir in the noodles and cover the pot again (lid slightly open) for a further 8-10 minutes. I like to stir it halfway just to ensure the noodles aren't sticking.
- Take the chicken out of the pot and cut it up, then add it back in again and season the soup with salt & pepper to taste, and stir in the fresh parsley. Serve immediately.
Notes
- This soup feeds 4-6 depending on portion size.
- It’s best eaten right away. The noodles will soak up the soup, so you may need to add a splash more chicken broth or cream when reheating.
- 1.5 pounds chicken breasts generally equals 2 larger ones or 3 smaller ones. You can use boneless/skinless chicken thighs if you prefer.
- Chicken is safe to eat when it’s reached an internal temperature of 165F. Use an instant read thermometer to test for doneness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was originally published on March 10, 2020. It’s been updated with new photos and better instructions but is the same great recipe!
Easy and delicious! My teens rate this a 10 and it’s not easy to get that rating from them (I get a lot of 8-8.5’s lol)
Thank you for a great recipe!
Haha that’s awesome!! So glad they enjoyed it! 😀
I made this soup tonight as its cold and windy! Needed something warm and comforting. I was great! Even the grandkids ate it! I followed the recipe exactly. I will be making this again, im sure. I think I’d make it more often if I could find a way to replace the whipping cream. Any suggestions? Half and half? Whole milk with maybe more flour? Really trying to watch fat intake. Any ideas would be helpful. Thank you!
Hi! Glad you like it! 🙂 Half and half should be ok. Yes, milk with more flour could work too. I’d just keep in mind lower fat alternatives can curdle if boiled.
Soo yummy!
Thank you, Mandy!!
My whole family of 5 has been sick all week…this recipe was just what the doctor ordered! Everyone loved it and I followed the recipe to a T except I used boneless thighs instead of breasts. Putting this in my regular rotation! Thank you for sharing 😊
You’re very welcome!! I hope everyone feels better soon. Glad the soup was a hit, Missy!
This is a winter recipe on repeat! My whole family loves it. Generally is enough to feed us all (4) and have a small portion for one lunch. I add additional carrots, and typically add a little more broth. I have found using an Italian spice in the greater(like black pepper) gives a bigger taste. Thanks for an easy and delicious recipe!
I’m so glad it’s a family favorite, Nan!! 🙂
I never leave comments on recipes, but this one was a must! My family has been having the seasonal illnesses with weather changes and we needed something hearty. My son can’t have dairy so I used dairy free cream and butter and it was fantastic! I also added additional chicken broth to make it more liquid-y and adjusted the seasoning accordingly. This recipe is AMAZING!!! Thank you for sharing it!!!!
I appreciate it! I’m glad it was easy to adapt for your son. 🙂
This was fantastic! Our weather turned chilly (again) here in Ky today so this really hit the spot! Thank you for the recipe!
I’m so happy it was a hit, Dee Dee!
Husband and kids loved this soup! Thanks so much for posting.
I’m glad to hear it!! 🙂 You’re very welcome!
We rarely have soup for dinner but I had a rotisserie chicken that I wanted to do something different with. I used that chicken and a couple other minor changes. I used 1/2 tsp. garlic salt because I didn’t have a garlic cloves. And I added 1/2 tsp. poultry seasoning because I was worried it didn’t have enough seasoning.The only thing different I would do next time would be to double the carrots. My family loved this soup!
I’m so pleased it was a hit!
My family said this was the best chicken noodle soup I’ve ever made!!! So easy and quick. The only thing I add was was some more cream and a little water at the very end to make a little more liquid. Other than that it was petfect!!!
I’m so happy it was a hit!! 🙂
I don’t normally take the time to rate a recipe, but I had to comment on this soup. It’s the best chicken noodle soup I’ve ever tasted. The only minor adjustment I made was to cook the noodles separately. If anyone reading this is looking for a great soup, this is it.
I really appreciate it, Tracy! Reviews go a long way towards helping food blogs be successful. I’m so happy you enjoyed it!! 😀