With hearty chunks of chicken, carrots, fresh herbs, and tender noodles, this creamy chicken noodle soup is the ultimate comfort food. Perfect for chilly nights, it’s made in just one-pot and ready in under an hour!
Why We Love This Creamy Chicken Noodle Soup
Rich, creamy broth, tender shredded chicken, hearty egg noodles and a medley of fresh veggies – this creamy chicken noodle soup recipe really does have it all! Essentially, it’s just like classic chicken noodle soup, but with a creamy twist. It’s ideal for warming you up for all of those chilly winter nights ahead! The best part? It couldn’t be easier to make from scratch. Here’s why we love it so much:
- One Pot: It’s a one pot wonder, so there’s minimal cleanup! Less dishes to clean is always a big win.
- Herbaceous: Fresh thyme and oregano give this soup a fragrant, earthy taste. It’s an easy way to elevate the flavor without needing tons of extra ingredients.
- Quick: If you’re pressed for time, this soup comes together in under an hour! Perfect for those busy weeknights when you need something fast and homemade.
- Classic: It’s a classic recipe with a little twist that feels both familiar and new. Creamy chicken noodle soup is like an upgraded version of the classic we all love.
Check out more of our favorite soup recipes to stay warm all winter long! Like this hearty white bean and bacon soup, easy Italian wedding soup, or this veggie filled minestrone soup!
Key Ingredients
Below you will find helpful notes for key ingredients used to make the best creamy chicken noodle soup recipe. Scroll down to the recipe card below for the full ingredient list and exact amounts!
- Onion: A yellow or white onion both work just fine.
- Flour: This is used to create a roux to make the broth even thicker and creamier!
- Chicken Breasts: You can use boneless, skinless thighs if preferred.
- Fresh Herbs: Fresh thyme and basil add so much flavor and aroma to this soup! You can swap them with dried herbs in a pinch.
- Heavy Cream: You can always add more or less to control just how creamy your broth is. Half and half or evaporated milk will also work just fine, but your soup will be a little less creamy!
How to Make Creamy Chicken Noodle Soup
A one pot recipe that’s ready in under an hour? Yes, please! Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions.
- Cook the veggies: Melt the butter, then stir in the onions, carrots, and celery. Sauté for just a few minutes until softened, then add garlic. Stir in the flour until it starts to brown, then slowly stir in the broth.
- Add chicken and herbs: Add the chicken, thyme, and oregano to the pot. Bring to a simmer, then cover and cook for about half an hour.
- Shred the chicken: Use two forks to shred the chicken.
- Add noodles and cream: Bring soup to a boil and stir in the egg noodles. Cook until al dente, then stir in the heavy cream.
Cook’s Tips & Variations
- Adjust the creaminess: If you like your soup extra creamy, add a bit more heavy cream at the end, or use whole milk for a lighter option.
- Add wine: For a boost of flavor, try adding a splash of white wine when cooking the onions and garlic.
- More veggies: Stir in some fresh spinach, kale, or sweet peas near the end of cooking for added color and nutrition.
- Non-dairy: For a dairy-free version, swap the heavy cream with coconut milk or almond milk; just note it will change the flavor slightly.
- No soggy noodles: To keep the noodles from soaking up too much broth, you can cook them separately and add them right before serving. This also works great if you want to prep the soup ahead of time or freeze it!
Storing, Reheating and Freezing
- Storing: You can store the cooled leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Reheat individual portions in the microwave for 30 seconds at a time, stirring each time it stops. Or you can reheat a large portion of the soup on the stovetop!
- Freezing: Be sure to freeze your chicken soup without the noodles! Egg noodles don’t hold up well when frozen. Freeze cooled soup in airtight freezer safe containers for up to 3 months.
What to Serve with Creamy Chicken Noodle Soup
- Breads: Serve this up with a crusty piece of bakery bread or go the extra mile with some beer bread! Cheesy herb crescent rolls are also a great idea.
- Sandwich: Of course any sandwich you enjoy will do, but we personally love a crispy air fryer grilled cheese!
- Salad: Enjoy a soup and salad night with options like shaved brussels sprouts salad or a roasted beet salad!
Yield: 4 servings
Creamy Chicken Noodle Soup
With hearty chunks of chicken, carrots, fresh herbs, and tender noodles, this creamy chicken noodle soup is made in one-pot in under an hour! If you’re looking for a quick way to bring that cozy, homemade taste to the table, this is it.
Ingredients
- 4 tablespoons butter
- 1 medium yellow onion, diced
- 3 carrots, chopped
- 3 celery stalks, chopped
- 1 tablespoon minced garlic
- 4 tablespoons all-purpose flour
- 8 cups chicken stock
- 1 ½ pounds boneless, skinless chicken breasts
- 1 tablespoon fresh thyme, or 1 tsp dried
- 1 tablespoon fresh oregano, or 1 tsp dried
- 2 cups egg noodles
- 1 cup heavy cream
- salt and freshly cracked black pepper, to taste
Instructions
- Melt the butter in a large Dutch oven over medium heat. Stir in the onion, carrots, and celery, sauté for 4 minutes. Add the garlic and sauté for an additional 30 seconds.
- Whisk in the flour, stirring continuously, for about 2 minutes, until the flour starts to brown and become fragrant. Then slowly add in the chicken stock, while still constantly stirring.
- Add the chicken, thyme, and oregano. Bring soup to a simmer. Cover the pot with the lid slightly askew and continue to simmer, until the chicken is tender and easily shreds, about 30 minutes.
- Using 2 forks shred the chicken into the soup. You can also remove the chicken breasts from the pot to shred them and then add them back to the pot.
- Bring soup to a low boil and add the egg noodles, cooking for 6 to 7 minutes, until al dente. Turn off the burner, then add the cream and stir for 2 minutes. Serve warm, with crackers or crusty bread on the side, if desired.
Notes
Store: Transfer any leftover soup to an airtight container and store in the refrigerator for up to four days.
Reheat: You can reheat this soup back on the stovetop or in the microwave in 30 second intervals. When reheating, add a splash of chicken stock, milk, or even a bit more cream to help bring back the soup’s smooth, creamy texture.
Freeze: If you want to freeze the soup, cook the noodles separately and add them fresh each time you reheat it, as they can get very mushy when frozen.
Nutrition
Serving: 1serving, Calories: 808kcal, Carbohydrates: 47g, Protein: 55g, Fat: 44g, Saturated Fat: 24g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 0.5g, Cholesterol: 237mg, Sodium: 1030mg, Potassium: 1476mg, Fiber: 3g, Sugar: 13g, Vitamin A: 9063IU, Vitamin C: 12mg, Calcium: 127mg, Iron: 3mg
