Homemade Creamy Chicken Noodle Soup Recipe

This Homemade Creamy Chicken Noodle Soup is a comforting and velvety recipe, which calls for wide egg noodles and tender shredded chicken. It’s the ultimate bowl of cozy, ready in about 40 minutes.

Homemade Creamy Chicken Noodle Soup Ingredients

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 large carrots, peeled and sliced into rounds
• 2 ribs celery, sliced
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 6 cups chicken broth (or stock)
• 1 tsp dried thyme
• ½ tsp dried oregano
• ½ tsp dried rosemary
• 1 bay leaf
• 8 oz wide egg noodles (uncooked)
• 2 cups cooked chicken, shredded or cubed (rotisserie works best)
• ½ cup heavy cream (or half-and-half)
• 2 tbsp fresh parsley, chopped
• Salt and freshly ground black pepper, to taste

How To Make Homemade Creamy Chicken Noodle Soup

1. Sauté the mirepoix: In a large Dutch oven or heavy soup pot, heat the butter and olive oil over medium heat. Add the diced onion, sliced carrots, and celery. Cook for 5–7 minutes until the vegetables are softened and the onions are translucent.
2. Add aromatics: Stir in the minced garlic and cook for another 30 seconds until fragrant. Do not let the garlic brown.
3. Make the roux: Sprinkle the flour over the vegetables. Stir constantly for 1–2 minutes to coat the vegetables and cook out the raw flour taste. The mixture will look pasty and thick.
4. Build the broth: Gradually pour in the chicken broth, whisking or stirring constantly as you pour to prevent lumps of flour from forming. Add the dried thyme, oregano, rosemary, and the bay leaf.
5. Simmer the base: Increase the heat to bring the soup to a boil, then reduce the heat to low. Cover partially and simmer for 10 minutes to allow the vegetables to become fully tender and the broth to thicken slightly.
6. Cook the noodles: Stir in the uncooked egg noodles. Simmer uncovered for 6–8 minutes (or according to package directions) until the noodles are al dente. (Stir occasionally to prevent noodles from sticking to the bottom).
7. Make it creamy: Reduce the heat to the lowest setting. Stir in the cooked chicken and the heavy cream. Let the soup warm through for 2 minutes. Do not let it come to a rolling boil once the cream is added.
8. Finish and serve: Remove the pot from the heat. Discard the bay leaf. Stir in the fresh parsley. Taste and season generously with salt and black pepper before serving.

Recipe Tips

• Chicken choice: Rotisserie chicken is perfect for this recipe as it adds a roasted depth of flavor. Alternatively, you can poach raw chicken breasts in the broth during step 5, remove them to shred, and return them at step 7.
• Flour vs. Cornstarch: This recipe uses flour to create a velvety, chowder-like consistency. If you need it gluten-free, skip the flour and dissolve 2 tbsp of cornstarch in cold water, adding it when the broth boils.
• Noodle timing: Egg noodles cook very quickly and can become mushy if left in the hot broth for too long. If you plan to have leftovers, consider cooking the noodles separately and adding them to individual bowls.
• Acid kick: If the soup tastes “heavy” due to the cream, add a small squeeze of fresh lemon juice right at the end to brighten the flavors.

What To Serve With Homemade Creamy Chicken Noodle Soup

This rich soup needs simple, crunchy sides.

• Saltine Crackers: The classic soup partner.
• Crusty Bread: A baguette or sourdough for dipping.
• Grilled Cheese: For a hearty diner-style lunch.
• Green Salad: A crisp vinaigrette salad cuts the richness.

How To Store Homemade Creamy Chicken Noodle Soup

• Refrigerate: Store in an airtight container for up to 3 days. Note that the noodles will absorb a lot of the broth as it sits, so the soup will be much thicker (almost like a casserole) the next day.
• Reheat: Add a splash of extra chicken broth or water when reheating to loosen the consistency.
• Freeze: It is best to freeze this soup without the noodles or the cream. Freeze the vegetable/chicken base. When reheating, bring to a boil, add fresh noodles, and finish with cream.

Homemade Creamy Chicken Noodle Soup Nutrition Facts

• Calories: 380kcal
• Protein: 24g
• Carbohydrates: 32g
• Fat: 18g
• Saturates: 9g
• Sugar: 4g
• Salt: 1.2g

Nutrition information is estimated per serving (based on 6 servings).

FAQs

Homemade Creamy Chicken Noodle Soup Recipe

Recipe by Emily MitchellCourse: SoupsCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

380

kcal

A rich and comforting twist on the classic chicken noodle soup, thickened with a roux and finished with cream for a velvety texture.

Ingredients

• 2 tbsp butter

• 1 tbsp oil

• 1 onion, diced

• 2 carrots, sliced

• 2 celery ribs, sliced

• 3 cloves garlic

• 1/3 cup flour

• 6 cups chicken broth

• 8 oz egg noodles

• 2 cups cooked chicken

• ½ cup heavy cream

• Herbs (thyme, oregano, parsley)

Directions

• Sauté onion, carrots, and celery in butter/oil until soft.
• Add garlic and cook for 30 seconds.
• Stir in flour and cook for 1 minute (roux).
• Slowly whisk in broth and dried herbs.
• Simmer for 10 minutes.
• Add noodles and cook until tender.
• Stir in chicken and cream; warm through.
• Garnish with parsley and season to taste.

Notes

• Cooking the flour with the vegetables creates a “roux” that coats the ingredients; this is essential for thickening the broth without clumps.
• If you are using leftover roast chicken, be sure to include any jellied juices from the bottom of the storage container for extra flavor.
• Egg noodles are the traditional choice because their porous texture absorbs the creamy broth better than Italian pasta shapes.