Name: Creamy Chicken Noodle Soup Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1/2 medium yellow onion, chopped; 2 ribs celery, finely chopped; 2 medium carrots, peeled and finely chopped; 2 cloves garlic, minced; 1 teaspoon dried thyme or 1 tablespoon fresh; 1 teaspoon dried rosemary or 1 tablespoon fresh, chopped; 1 tablespoon fresh parsley, roughly chopped (optional); 1 lb boneless skinless chicken breasts; 2 tablespoons butter; 1 cup heavy whipping cream; 1/4 cup all-purpose flour; 4 cups chicken broth; 2 cups uncooked wide egg noodles; Kosher salt and freshly ground pepper, to taste

If you’re craving something warm, hearty, and just a little indulgent, this Creamy Chicken Noodle Soup Recipe is exactly what your kitchen needs tonight. It’s the kind of cozy soup that hugs you from the inside out with its rich, creamy broth and tender chicken tossed with wide egg noodles.

A close-up view of a white bowl with a red ring around the edge filled with creamy chicken and vegetable noodle soup. The dish has a thick, pale yellow creamy broth covering soft wide egg noodles that have wavy edges. In the soup, there are small pieces of cooked chicken and diced vegetables including bright orange carrots and light green celery. The texture looks smooth and hearty, with the noodles and vegetables mixed evenly through the creamy sauce. The bowl sits on a white marbled surface, with a beige cloth partially visible underneath. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken Noodle Soup Recipe
Top Tip
How to Serve Creamy Chicken Noodle Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken Noodle Soup Recipe

Why You'll Love This Recipe

I make this soup whenever I want something comforting that doesn’t feel boring. There’s just something about the creamy texture paired with fresh herbs that makes it feel special, yet simple enough to whip up on a weeknight.

Comfort in a bowl: The creamy broth and tender chicken make this soup deeply satisfying on chilly days.
Fresh herb flavor: Thyme, rosemary, and parsley infuse a bright, homey touch that elevates every spoonful.
Easy weeknight meal: Ready in just 45 minutes total, it’s perfect when you want something hearty without the fuss.
Family-friendly: The wide egg noodles and creamy sauce are always a hit with kids and adults alike.

Ingredients & Why They Work

Choosing fresh, quality ingredients really makes a difference in this soup. When shopping, look for bright vegetables, fragrant herbs, and good-quality chicken breasts to make sure every bite bursts with flavor.

Flat lay of a medium yellow onion halved and chopped, two fresh celery ribs with leaves, two whole peeled bright orange carrots, two garlic cloves with papery skins, a small white ceramic bowl of golden butter cubes, a small white bowl of pale all-purpose flour, a simple white bowl filled with clear golden chicken broth, a raw boneless skinless chicken breast, fresh thyme sprigs, fresh rosemary sprigs, a small white bowl with thick heavy whipping cream, a portion of uncooked wide egg noodles, a small white bowl of coarse kosher salt, a small white bowl of freshly cracked black pepper, and a few sprigs of fresh flat-leaf parsley placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Yellow onion: Adds a sweet, savory base that softens to meld perfectly with the other veggies.
Celery: Brings a subtle crunch and freshness that balances the creaminess.
Carrots: Offer natural sweetness and a colorful pop to round out the flavor.
Garlic: Infuses that irresistible aromatic depth you can’t get enough of.
Butter: Provides richness and helps build the soup’s creamy texture.
All-purpose flour: Acts as a thickener, giving the broth its luscious body.
Chicken broth: The flavorful liquid foundation that brings everything together.
Boneless skinless chicken breasts: Tender, lean protein that cooks perfectly in the broth.
Thyme: Adds a gentle earthiness that pairs beautifully with chicken.
Rosemary: Brings a fragrant pine-like flavor that elevates the soup’s aroma.
Heavy whipping cream: Makes the soup irresistibly creamy and smooth without overpowering.
Wide egg noodles: Their broad shape soaks up the creamy broth and gives great bite.
Kosher salt and freshly ground pepper: Essential seasonings to enhance and balance the flavors.
Fresh parsley (optional): Adds a bright herbal finish for freshness and color.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Creamy Chicken Noodle Soup Recipe is how easily it adapts to your taste and pantry. Feel free to tweak the herbs, noodles, or even the cream to make it truly your own cozy creation.

Herbal Twist: I once swapped the rosemary for fresh basil during the summer months, adding a bright, slightly sweet flavor that paired beautifully with the creamy texture.
Low Cream Option: If you want to lighten things up, try substituting half-and-half instead of heavy cream. Just be sure to warm it gently and avoid boiling afterward to keep the soup silky smooth.
Gluten-Free Version: Switching to gluten-free flour and noodles works perfectly for those with dietary restrictions, and the soup still maintains that luscious, comforting feel.
Veggie Boost: Adding a cup of chopped mushrooms or spinach during the vegetable sauté step adds earthiness and extra nutrients without overpowering the creamy broth.
Spicy Kick: For a little heat, a pinch of red pepper flakes or a dash of hot sauce stirred in towards the end creates a warm, satisfying soup with a gentle zing.

Step-by-Step: How I Make Creamy Chicken Noodle Soup Recipe

A bowl with a white base and thin red lines on the edge holds a creamy yellow soup with wide egg noodles, small orange carrot cubes, pale green celery pieces, and shredded white chicken mixed in the thick broth. The soup fills the bowl, showing the soft texture of the noodles and the stew’s thick, smooth liquid that coats all ingredients. A metal spoon sticks out from the soup into the bottom of the bowl, all placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté Your Veggies to Build Flavor

Start by melting 2 tablespoons of butter in a large pot or Dutch oven over medium-high heat. Once melted, toss in the chopped onion, celery, and carrots. Stir frequently and let them cook for about 7 minutes, or until they’re just tender and fragrant. This step is where the base flavors come alive—watch the colors brighten and let that sweet aroma tell you when it's time to move on.

Step 2: Garlic and Flour Come Next

Stir in 2 cloves of minced garlic and cook for an additional minute to release its lovely aroma without letting it burn. Then sprinkle ¼ cup of all-purpose flour evenly over the veggies, stirring constantly for 1 minute. This creates a roux that thickens the soup, so keep stirring to avoid lumps and to toast the flour just enough for a rich, smooth base.

Step 3: Add Broth, Chicken, and Herbs

Slowly whisk in 4 cups of chicken broth to avoid clumps. Nestle in 1 lb of boneless skinless chicken breasts, then add 1 teaspoon dried thyme and 1 teaspoon dried rosemary—or fresh herbs if you prefer. Crank the heat to high to bring it just to a boil, then lower to a gentle simmer with the lid slightly ajar. Let it cook for 10 minutes until the chicken is perfectly tender and cooked through.

Step 4: Noodles Go In

Stir in 2 cups of uncooked wide egg noodles. Cover the pot again with the lid slightly ajar and cook for 8 minutes, stirring occasionally to keep the noodles from sticking to the bottom. This timing ensures the noodles cook just right—soft but not mushy—ready to soak up the creamy broth.

Step 5: Shred the Chicken and Add Cream

Take the chicken breasts out, place them on a cutting board, and chop or shred into bite-sized pieces. Return the chicken to the pot, stir in 1 cup of heavy whipping cream for that luscious, velvety finish, and season with kosher salt and freshly ground black pepper to taste. Let it simmer gently for 5 more minutes to blend all the flavors beautifully and thicken the soup just enough.

Step 6: Final Touch and Serve

If you’re using fresh parsley, stir in 1 tablespoon now for a bright, herbal pop of color and freshness. Ladle your creamy chicken noodle soup into bowls and enjoy the comforting, creamy goodness you’ve just made. Perfect for chilly evenings or whenever you need a hug in a bowl!

Top Tip

Getting the best from this Creamy Chicken Noodle Soup Recipe means paying attention to a few little details that make a big difference in flavor and texture. Here are some tips I've learned along the way to help your soup turn out perfectly every time.

Sautéing the Vegetables Properly: Take your time cooking the onion, celery, and carrots until just tender—this softens them without losing their fresh flavor and builds a rich base for the soup.
Adding Flour for Thickness: Stir the flour constantly for a full minute after adding it, so that raw flour taste disappears and your broth turns luxuriously creamy without lumps.
Simmering with Herbs: Simmer the chicken with thyme and rosemary to infuse the broth with fresh herbal notes without overpowering the other ingredients.
Gentle Reheating: When warming up leftovers, heat the soup gently—this keeps the cream from curdling and preserves the smooth texture.

How to Serve Creamy Chicken Noodle Soup Recipe

A pot filled with creamy chicken noodle soup showing a thick, pale yellow broth mixed with tender white chicken pieces, small orange carrot cubes, and light green celery chunks. Flat, wavy egg noodles are spread throughout the soup, mostly covered by the broth but some peeking out. A wooden spoon is partially submerged on the right side, lifting some noodles and chicken. The pot has a white interior with a blue and orange trim on the edge, placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Sprinkle some freshly chopped parsley on top just before serving to add a burst of green freshness and subtle herbal aroma. For a little extra comfort, a grating of Parmesan cheese or a crack of black pepper can elevate the flavor. You might also try a squeeze of lemon juice for a bright touch that balances the creaminess beautifully.

Side Dishes

Pair your creamy chicken noodle soup with crusty bread—think a warm baguette or a hearty sourdough—to soak up every last bit of that luscious broth. A simple green salad with a light vinaigrette or buttered garlic toast are also wonderful accompaniments to round out this cozy meal.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer leftover soup to an airtight container and refrigerate. It keeps beautifully for up to 3 days. This makes it perfect for quick lunches or a comforting dinner throughout the week.

Freezing

Freezing this soup is best done without the noodles, as they can become mushy. Store the broth and chicken mixture in a freezer-safe container for up to 3 months. When ready to enjoy, thaw overnight in the fridge, then cook fresh wide egg noodles and add them just before serving.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally. Avoid boiling to keep the cream from separating. If needed, add a splash of chicken broth or water to loosen the soup’s consistency as it warms up.

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs will add a richer flavor and stay juicy, but keep in mind they might take a little longer to cook through. Adjust the simmer time accordingly until they're fully cooked.

Can I substitute heavy cream with something lighter?

Yes, you can substitute half-and-half for heavy cream to lighten the soup. Just be sure not to bring the soup to a full boil after adding the substitute to prevent curdling.

How do I make this soup gluten-free?

Use gluten-free all-purpose flour to make the roux and swap the wide egg noodles for gluten-free pasta alternatives. This way, you’ll keep the comforting texture without gluten.

Can I prepare this soup in a slow cooker?

While this recipe is designed for stovetop cooking, you can adapt it by sautéing the vegetables first, then adding all ingredients except cream and noodles to the slow cooker. Cook on low for 4-6 hours, add the cream and noodles in the last 20 minutes, then stir and serve.

Final Thoughts

This Creamy Chicken Noodle Soup Recipe is one of those heartwarming dishes that feels like a hug in a bowl. It’s easy to make, nourishing, and perfect for chilly days or anytime you crave a little comfort. Keep these tips and storage suggestions in mind, and you’ll have a go-to soup that’s both satisfying and deeply flavorful. Happy cooking, and enjoy every creamy spoonful!