Creamy Chicken Noodle Soup

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Nothing screams ‘comfort food’ like Creamy Chicken Noodle Soup. It’s reminiscent of Grandma’s recipe, with perfectly seasoned chicken nestled in a flavorful broth amidst wide egg noodles. This homemade creamy soup recipe is rich, hearty, and good for what ails you!

creamy chicken noodle soup in a white bowl with blue handles
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Why This Recipe is a Favorite

What’s more comforting than a piping hot bowl of Creamy Chicken Noodle Soup? It’s cozy, hearty and satisfying. When it seems like cold weather will never end, this is the soup you’ll want to make time and time again. One bowl and you’ll be a believer!

I’ve heard it said that chicken noodle soup has healing properties. At least that’s what Granny Tag always told me when she ladled a big scoop of the creamy goodness into my bowl. There’s no condensed soup, preservatives, or ‘cream of chicken soup’ in this dish!

Don’t you just love an old fashioned recipe that brings back sweet memories the moment its aroma fills the air?

creamy chicken noodle soup with oyster crackers on top

Ingredients

Start with fresh, wholesome veggies, then add broth, spices, noodles and cream.

  • celery – adds savory flavor
  • carrots – provides flavor and color
  • onion – gives the soup its depth
  • butter – for sautéing the veggies
  • rotisserie chicken – convenient shortcut
  • garlic powder – gives the recipe a kick
  • dried parsley – for color and flavor
  • chicken broth – the base of this soup
  • wide egg noodles – best noodles for this recipe
  • heavy cream – provides richness
  • cornstarch mixed with water – thickening agent

Instructions

1 – Dice carrots, onion and celery into small pieces. Chop chicken and set aside.

2 – Sauté diced carrots, onion and celery with butter in a large dutch oven or soup pot for 10 minutes over low heat.

celery, carrots and onion in a dutch oven

3 – Add chopped chicken, garlic powder and parsley. Stir well.

chicken, carrots, celery and onions in a dutch oven

4 – Stir in chicken broth and bring to medium low heat. Cover and simmer soup for 20 minutes.

soup before noodles have been added

5 – Add wide egg noodles and turn up heat to medium. Cook noodles about 10 minutes until tender. If not tender, cook a little longer.

soup after cream has been added

6 – Pour in cornstarch mixed with water and stir over heat until thickened. Take soup off of heat and stir in heavy cream. Serve in large bowls with oyster crackers if desired.

creamy chicken noodle soup with oyster crackers on top

Recipe Tips

  • If you dice the vegetables ahead of time, it will help with prep. Purchase pre-diced veggies at the grocery store to eliminate even more prep time.
  • Rotisserie chicken works well in this dish and makes it come together much quicker. If you prefer, substitute cooked chicken breast in its place.
  • Since chicken broth has plenty of sodium, there is no salt added to this recipe. If you wish to add salt and pepper, do so at the end after tasting the soup.

Recipe FAQS

Can milk be used instead of cream?

Absolutely! If you’d rather cut the calories and fat, feel free to use milk or half and half instead of heavy cream. If you’d rather not add dairy at all, this soup tastes amazing either way.

Can this soup be frozen?

Since this soup contains cream, it would curdle if frozen, so it’s best to make it in advance. Or, store it in the refrigerator for up to three days if you don’t eat it all in one sitting.

What are some other vegetables I can add?

Green peas taste great in this recipe, or feel free to add any vegetable you wish such as spinach, kale or asparagus.

creamy chicken noodle soup with two spoons on a vintage napkin

You’ll love Creamy Chicken Noodle Soup for weeknight dinners with your family, or as a cup of soup for lunch the next day. The creamy seasoned broth will stick to your ribs and keep you satisfied for hours!

If one traditional chicken soup recipe isn’t enough, try these other favorites…

Recipe Card

creamy chicken noodle soup in a white bowl with blue handles

Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup is an easy and delicious way to warm up on chilly nights. This creamy soup is comfort food at its best, and good for what ails you!
5 from 6 votes
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8
Calories: 323kcal

*See notes in blog post for detailed tips, photos and instructions.

Ingredients

  • 2 ribs celery diced thinly
  • 2 medium carrots diced thinly
  • 1 small sweet onion diced thinly
  • 2 Tablespoons butter
  • 2 cups rotisserie chicken chopped
  • teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 32 ounces carton chicken broth
  • 8 ounces wide egg noodles
  • 3 Tablespoons cornstarch mixed with 3 Tablespoons water until smooth.
  • ½ cup heavy cream

Instructions

  • Dice the celery, carrots and onion. Place in dutch oven.
    2 ribs celery, 1 small sweet onion, 2 medium carrots
  • Chop chicken and set aside.
    2 cups rotisserie chicken
  • Add butter to the veggies in pot. Saute' over low heat for 10 minutes until veggies are tender.
    2 Tablespoons butter
  • Add chopped chicken, garlic powder and dried parsley. Stir well.
    2 cups rotisserie chicken, 1/8 teaspoon garlic powder, 1 teaspoon dried parsley
  • Stir in chicken broth and bring to medium low heat.
    32 ounces carton chicken broth
  • Cover soup and cook for 20 minutes on low heat.
  • Add wide egg noodles to pot. Cook noodles about 10 minutes until tender, stirring frequently on medium heat. If not tender, cook noodles a little longer. 
    8 ounces wide egg noodles
  • Mix cornstarch with water and pour into soup. Stir until thickened over medium heat.
    3 Tablespoons cornstarch mixed with 3 Tablespoons water until smooth.
  • Check the thickness of the soup at this point. If it's too thin, add more cornstarch and water. If it's too thin, add a little milk, water or chicken broth until it's the way you like it.
  • Take soup off of heat and stir in heavy cream. Add salt and pepper to taste if needed.
    1/2 cup heavy cream
  • Ladle soup into bowls and serve with crackers on top if desired.

Notes

  • All noodles cook differently which can affect the thickness of this recipe.
  • If soup isn't as thick as you like, add more cornstarch mixed with a little water. Stir soup over medium heat until it thickens. 
  • If soup seems too thick, add a little milk, water or chicken broth until it's the desired consistency. 
  • Use pre-diced veggies from the grocery store to cut the prep time in half.
  • Cooked chicken breast may be substituted for rotisserie chicken if desired.
  • Since chicken broth has sodium, there is no salt added in this recipe. Taste soup at the end and add salt if needed. 
  • View the Google Web Story of Creamy Chicken Noodle Soup!

Nutrition

Calories: 323kcal | Carbohydrates: 27g | Protein: 21g | Fat: 15g | Saturated Fat: 7g | Sodium: 669mg | Potassium: 244mg | Fiber: 2g | Sugar: 2g | Vitamin C: 10mg | Calcium: 36mg | Iron: 1mg

Nutrition info is an auto generated estimate.

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16 Comments

    1. 5 stars
      Just made this soup and LOVE IT!! I have been wanting to make a creamy chicken noodle soup for a while and was searching for the right recipe and I’m so glad I chose this one! Will definitely be trying more recipes of yours!

  1. I made this and it tastes great. I am a total novice cook so I follow the recipe completely. For some reason it didn’t turn out to be actually soup but thick noodles. In other words, I had way too many noodles for the amount of liquid available. Is there a chance that I should have added additional water?

    1. Hi Doug. Noodles cook differently and stoves heat differently, so it could be a combination of things that made that happen. I usually add more water, milk or chicken stock if the soup gets too thick, but I’ll add that to the recipe for next time. Thanks for the heads up!

  2. Could this soup be frozen? There are just the two of us and I like to put things in the freezer for quick lunches/dinners.

    1. Hi Barb. I don’t recommend freezing soup that has cream in it because it might curdle. If you don’t mind the texture changing, then you could try, but it will definitely be different than the original recipe.

  3. 5 stars
    Didn’t have any pasta in my house but I made the soup without them. So it’s just creamy chicken soup – but OMG – was it ever great. Will get noodles when I go shopping next week. Thanks for sharing. It was fantastic.

    1. Thanks Kathi! I’m so glad you loved this Creamy Chicken Soup recipe….even without the noodles! 🙂

  4. 5 stars
    Because I didn’t have any leftover chicken I made this with boneless skinless chicken thighs that I chopped up and browned before cooking the vegetables. I removed the chicken and added it back in after the vegetables had cooked. The soup was very flavorful and had a beautiful consistency. I will be making this regularly!

    1. That’s awesome Rose! I’m so glad you made this recipe work for you! Sounds delish. 🙂

  5. 5 stars
    I’m going to make this for my neighbor and her son who is both fighting Covid but I’m gonna make homemade noodles. That’s the only way my daughter will eat it. I’ll let you know how it works out with homemade noodles.

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