I always turn to this Creamy Chicken Noodle Soup when I want something soothing and satisfying. It’s rich, comforting, and perfect for chilly days or when I need a little comfort in a bowl.
Why You’ll Love This Recipe
I’m a fan of classic comfort food, and this soup hits all the right notes. The creamy broth, tender chicken, and soft noodles come together in a way that feels both hearty and homey. I also love how easy it is to adapt the soup to what I have on hand, making it a go‑to recipe when I want something cozy without a lot of fuss.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breasts or thighs
butter or olive oil
onion, diced
carrots, sliced
celery, sliced
garlic, minced
all‑purpose flour
chicken broth
milk or cream
egg noodles
salt and pepper
dried thyme or parsley
optional: fresh herbs for garnish
Directions
I start by heating butter or olive oil in a large pot over medium heat. Once hot, I add the diced onion, sliced carrots, and celery, sautéing until the vegetables soften. Then I stir in the minced garlic and cook for about a minute until fragrant. Next, I sprinkle the flour over the veggies and stir well to coat, cooking for another minute to get rid of the raw flour taste. Slowly, I pour in the chicken broth while stirring so the mixture stays smooth. I add the chicken pieces to the pot along with salt, pepper, and dried thyme or parsley, then bring everything to a gentle simmer. After the chicken is cooked through, I remove it from the pot, shred it with two forks, and return it to the soup. I stir in the egg noodles and let them cook until tender. Finally, I lower the heat and add the milk or cream, stirring until the broth becomes beautifully creamy.
Servings and timing
This recipe makes about 4 to 6 servings, and it usually takes me around 45 minutes from start to finish, including prep and cooking time.
Variations
Sometimes I swap half‑and‑half for the cream to lighten it up, or I use gluten‑free noodles if needed. I’ve also added peas or spinach at the end for extra veggies. When I want a little more flavor, I stir in a splash of white wine with the broth or add a pinch of paprika.
storage/reheating
I keep leftovers in airtight containers in the fridge for up to four days. To reheat, I warm the soup gently on the stove over low heat so the cream doesn’t separate, stirring occasionally. If the soup has thickened in the fridge, I add a bit of extra broth or water to loosen it up before serving.
FAQs
Can I use rotisserie chicken instead of cooking chicken in the soup?
Yes, I often use shredded rotisserie chicken to save time and it adds great flavor.
Is it better to boil the noodles in the soup or separately?
I like to cook the noodles right in the soup so they soak up the broth, but cooking them separately helps prevent them from getting too soft if I plan to store leftovers.
Can I make this soup dairy‑free?
I swap milk or cream for a dairy‑free alternative like coconut or oat milk and it still turns out creamy and delicious.
How can I thicken the soup if it’s too thin?
I whisk a little flour or cornstarch with cold water and stir it into the simmering soup until it reaches my desired thickness.
Can I freeze this soup?
I usually freeze the soup without the noodles so they don’t get mushy, and I add fresh noodles when I reheat it.
Conclusion
I make this Creamy Chicken Noodle Soup again and again because it’s exactly what I want when I need warmth, flavor, and comfort. It’s simple to prepare, wonderfully creamy, and always hits the spot.
