Creamy Chicken Noodle Soup is like a warm hug in a bowl. It has tender pieces of chicken, soft noodles, and a rich, velvety broth that feels so comforting on a chilly day. The cream adds a smooth texture that makes this soup extra satisfying without being too heavy.
I love making this soup when I want something cozy but still simple to prepare. Adding a touch of cream makes the flavors come together beautifully, and the noodles soak it all up just right. It’s one of those dishes where you can taste the love in every spoonful, and I find it really hits the spot when I’m feeling under the weather or just in need of some comfort food.
My favorite way to enjoy this soup is with a slice of crusty bread on the side for dipping. It’s perfect for a casual lunch or an easy dinner. Whenever I serve it, people always ask for seconds, which always makes me happy because it’s so easy to make and feels like a warm, homemade treat.
Key Ingredients & Substitutions
Chicken: I like using shredded rotisserie chicken because it saves time and adds great flavor. You can also use leftover cooked chicken or poach your own breasts for a fresher taste.
Egg noodles: These noodles give a nice soft texture to the soup. If you don’t have egg noodles, try wide pasta like fettuccine or even small shells. For gluten-free, rice noodles work well.
Heavy cream: This adds the creamy richness that makes the soup special. For a lighter version, use half-and-half or coconut milk, but add it slowly and don’t boil to avoid curdling.
Flour: It’s used to thicken the soup with a simple roux. If you want a gluten-free option, cornstarch mixed with cold water can be stirred in later to thicken.
How Do You Make the Soup Creamy Without Clumping or Burning the Milk?
Adding cream can be tricky since it can curdle if boiled. Here’s how to do it right:
- Turn the heat to low before adding the heavy cream.
- Pour the cream in slowly while stirring constantly to blend it gently with the soup.
- Avoid boiling the soup after adding the cream—just warm through until everything is mixed nicely.
- This helps achieve a silky, smooth texture without lumps or curds.
Equipment You’ll Need
- Large pot or Dutch oven – I use this because it fits all the ingredients and heats evenly.
- Wooden spoon or ladle – for stirring the soup and scraping the bottom.
- Measuring cups and spoons – to add ingredients accurately.
- Knife and cutting board – for prepping vegetables and chicken.
- Soup spoon or slotted spoon – for serving the soup.
Flavor Variations & Add-Ins
- Swap chicken with cooked turkey or ham for a different meat flavor.
- Add chopped spinach, kale, or cooked peas for extra greens and nutrients.
- Stir in a dash of hot sauce or cayenne pepper for heat.
- Try different herbs like rosemary or basil to change up the flavor profile.
Creamy Chicken Noodle Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons butter
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 medium carrots, sliced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 2 cups egg noodles (or wide egg noodles)
- 1 cup heavy cream
- 3 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra for garnish)
- Salt and black pepper to taste
- Optional: pinch of crushed red pepper flakes for a subtle kick
How Much Time Will You Need?
This soup takes about 10 minutes to prepare your vegetables and ingredients, then about 30 minutes to cook everything well and let the flavors blend. So, plan for around 40 minutes from start to finish.
Step-by-Step Instructions:
1. Cook the Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Add diced onion, celery, and sliced carrots. Cook them, stirring now and then, until they become tender—about 5 to 7 minutes.
2. Add Garlic and Make the Roux:
Stir in the minced garlic and cook just for 30 seconds until you smell the aroma. Then sprinkle the flour over the vegetables. Keep stirring for 1 to 2 minutes so the flour cooks and forms a thickening base (roux) for your soup.
3. Add Broth and Seasonings:
Slowly pour in the chicken broth while stirring constantly to avoid lumps. Bring the soup to a gentle boil. Then add dried thyme, dried parsley, salt, black pepper, and if you like a little heat, add a pinch of crushed red pepper flakes.
4. Cook the Noodles:
Put the egg noodles into the bubbling soup and cook following the package instructions, usually about 7 to 8 minutes, until tender.
5. Add Chicken and Cream:
Mix in the shredded cooked chicken and let it warm through for a minute or so. Turn the heat down to low, then slowly pour in the heavy cream bit by bit while stirring gently. Heat the soup through without letting it boil to keep the cream smooth.
6. Taste and Serve:
Give your soup a taste and add more salt, pepper, or herbs if you’d like. Serve it hot with a sprinkle of fresh or dried parsley on top. A slice of crusty bread on the side makes it extra special!
Can I Use Frozen Chicken for This Soup?
Yes! Just be sure to fully thaw the chicken in the fridge overnight or use the defrost setting on your microwave. Once thawed, shred it before adding to the soup.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to the point before adding the cream. Refrigerate for up to 2 days, then gently reheat and stir in the cream just before serving to keep it fresh and creamy.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the soup smooth.
Can I Substitute the Heavy Cream?
You can use half-and-half or full-fat coconut milk as lighter or dairy-free alternatives. Just add slowly over low heat and avoid boiling to prevent curdling.
