Name: Creamy Chicken Noodle Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2 sticks celery, chopped finely; 2 medium carrots, peeled and chopped finely; 1/2 medium onion, chopped; 1 tablespoon olive oil; 1 tablespoon butter; 3 cloves garlic, minced; 1/4 cup flour; 4 cups chicken broth; 1.5 pounds boneless, skinless chicken breasts (about 2–3 pieces); 1/4 teaspoon Italian seasoning; 1 cup heavy/whipping cream; 2 generous cups uncooked egg noodles; Salt & pepper, to taste; 1 tablespoon chopped fresh parsley

Why You’ll Love This Recipe

I love how this soup brings together simple, wholesome ingredients to create something rich, nourishing, and deeply flavorful. The creamy broth is smooth and silky, the noodles are soft but not mushy, and the chicken turns out incredibly tender. It’s easy enough for a weeknight but hearty enough to satisfy everyone at the table. Plus, it only takes about 50 minutes from start to finish.

Creamy Chicken Noodle Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 sticks celery, chopped finely
2 medium carrots, peeled and chopped finely
1/2 medium onion, chopped
1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic, minced
1/4 cup flour
4 cups chicken broth
1.5 pounds boneless skinless chicken breasts
1/4 teaspoon Italian seasoning
1 cup heavy/whipping cream
2 generous cups uncooked egg noodles
Salt & pepper, to taste
1 tablespoon chopped fresh parsley

Directions

I start by heating the olive oil and butter in a large soup pot over medium-high heat. I add the chopped celery, carrots, and onion, and sauté them for 5–7 minutes until they begin to soften.
Next, I stir in the garlic and cook for about 30 seconds, just until fragrant.
I sprinkle in the flour and stir it around for about a minute to create a light roux that thickens the soup.
I pour in the chicken broth, stirring to dissolve the flour, then add the raw chicken breasts, Italian seasoning, and heavy cream. I increase the heat to bring everything to a gentle boil, covering the pot with the lid slightly ajar.
Once it starts bubbling, I reduce the heat to a simmer and let it cook for 10 minutes.
I stir in the egg noodles and cover the pot again (lid slightly open), letting it simmer for another 8–10 minutes until the noodles are tender. I give it a stir halfway through to make sure nothing sticks.
I remove the chicken, cut it into bite-sized pieces, and return it to the pot. Then I season the soup with salt and pepper to taste and stir in the fresh parsley before serving.

Servings and timing

This recipe makes 6 servings. Prep time is 10 minutes, cook time is 40 minutes, and the total time to get this creamy soup on the table is about 50 minutes.

Variations

I sometimes use boneless skinless chicken thighs for extra flavor and a slightly richer texture.
If I want a lighter version, I reduce the cream slightly and use more chicken broth.
For a veggie boost, I add peas or chopped spinach in the last few minutes of cooking.
I’ve also made it gluten-free by using a GF flour blend for the roux and gluten-free pasta.
A squeeze of lemon juice at the end gives it a fresh, bright lift.

Storage/Reheating

I store any leftovers in the refrigerator for up to 3 days. Since the noodles soak up some of the liquid, I usually add a splash of chicken broth or cream when reheating. I warm it gently on the stovetop, stirring occasionally, or in the microwave in short intervals.

FAQs

Can I use pre-cooked or rotisserie chicken?

Yes, I sometimes use shredded rotisserie chicken to save time. I stir it in after the noodles are cooked, just to heat it through.

How do I keep the noodles from getting too soft?

I cook the noodles just until tender and avoid over-simmering the soup after that. For longer storage, I cook the noodles separately and add them as needed.

Can I freeze this soup?

I don’t recommend freezing it with the noodles, as they can become mushy. But the broth and chicken base freezes well—I just add fresh-cooked noodles when reheating.

What can I use instead of cream?

If I want a lighter option, I swap the cream for half-and-half or a mixture of milk and a little butter, but the texture won’t be quite as rich.

Can I add herbs or spices for extra flavor?

Absolutely. I sometimes add thyme, a bay leaf, or extra Italian seasoning while simmering. Fresh dill also works beautifully for a twist.

Creamy Chicken Noodle Soup

Conclusion

This Creamy Chicken Noodle Soup is the definition of comfort in a bowl. I love how it transforms a few pantry staples into something so warm, hearty, and delicious. Whether I’m nursing a cold, feeding my family, or just looking for a soul-soothing dinner, this recipe never lets me down. It’s simple, satisfying, and sure to become a favorite.