Name: Easy Creamy Chicken Noodle Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tbsp butter; 1 small onion, diced; 2 carrots, sliced; 2 celery stalks, chopped; 3 garlic cloves, minced; 4 cups chicken broth; 2 cups cooked shredded chicken; 1 cup heavy cream; 2 cups egg noodles; 1 tsp dried thyme; 1 tsp dried parsley; Salt and pepper to taste

There's nothing more comforting than a warm bowl of creamy chicken noodle soup on a chilly evening. With its velvety broth, tender chicken, and hearty noodles, this dish is a hug in a bowl, perfect for cozy family dinners or when you’re feeling under the weather.

This recipe became a staple in my kitchen during a particularly busy season. It’s so easy to make and uses pantry staples, yet the result is an elevated, creamy twist on the classic chicken noodle soup. Let me show you how to make it!

Why You'll Love This Easy Creamy Chicken Noodle Soup

Get ready to fall head over heels for this creamy take on chicken noodle soup. Whether you’re a seasoned home cook or just getting started in the kitchen, this recipe is a winner.

First, it’s incredibly quick and simple. With just 30 minutes of cooking time, you’ll have a homemade meal that tastes like it’s been simmering for hours.

Next, the creamy broth is downright irresistible. Made with a touch of heavy cream, it’s rich yet perfectly balanced, making it an indulgence you can enjoy without guilt.

This recipe is also wonderfully versatile. You can easily customize the ingredients based on what you have on hand, making it perfect for last-minute meal planning.

Lastly, it’s a crowd-pleaser. Even picky eaters will adore the tender noodles and the creamy, flavorful base.

Let’s dive into the ingredients and get started!

Ingredients Notes

The beauty of this creamy chicken noodle soup lies in its simplicity. Each ingredient is thoughtfully chosen to maximize flavor and comfort.

Chicken is the star of this recipe. I recommend using boneless, skinless chicken breasts or thighs. They cook quickly and shred easily, making them perfect for soup. Rotisserie chicken is also an excellent shortcut.

Egg noodles bring a hearty, satisfying texture. Their tender yet chewy bite makes them ideal for soups. If you don’t have egg noodles, other pasta shapes like rotini or ditalini will work.

Vegetables add a burst of flavor and nutrition. Classic mirepoix—carrots, celery, and onion—is the foundation, creating a deeply savory base.

Chicken broth is essential for the soup’s flavor. Use a high-quality broth or stock for the best results. Low-sodium options allow you to control the saltiness.

Heavy cream is the magic ingredient that transforms this soup into a creamy delight. For a lighter version, half-and-half works well too.

You’ll also need a large pot and a ladle to serve up the perfect bowl of creamy goodness.

How To Make This Easy Creamy Chicken Noodle Soup

Making this soup is as easy as it is rewarding. With just a few simple steps, you’ll have a steaming pot of comfort ready to serve.

Start by cooking the chicken. If you’re using raw chicken, boil it in a pot of water or chicken broth until cooked through, about 12-15 minutes. Once cooled slightly, shred it into bite-sized pieces.

In a large pot, heat a drizzle of olive oil over medium heat. Sauté diced onion, sliced carrots, and celery until softened, about 5 minutes. The vegetables should release a lovely aroma and begin to caramelize slightly.

Pour in the chicken broth and bring it to a gentle boil. Add the shredded chicken and egg noodles. Cook for 8-10 minutes, stirring occasionally, until the noodles are tender.

Reduce the heat to low and stir in the heavy cream. Allow the soup to simmer gently for 5 more minutes, letting the flavors meld together beautifully.

Season with salt, pepper, and a pinch of thyme for an earthy touch. Taste and adjust seasonings as needed. Serve immediately and enjoy!

Storage Options

This creamy chicken noodle soup stores beautifully, making it an excellent option for meal prep.

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or water to thin the soup if it thickens in the fridge.

For longer storage, freeze the soup in individual portions for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stove. Avoid freezing if you’ve already added the cream; instead, add it fresh when reheating for the best texture.

Variations and Substitutions

This recipe is endlessly adaptable. Feel free to put your spin on it with these suggestions:

Swap out the chicken for turkey, especially after a holiday meal. Leftover turkey works wonderfully in this soup.
Use gluten-free noodles or rice for a gluten-free option.
Add extra vegetables like peas, spinach, or corn for more color and nutrition.
Experiment with herbs. Dill, parsley, or rosemary can bring unique flavors to the broth.
Make it dairy-free by substituting the cream with coconut milk or a non-dairy creamer.

However you choose to customize it, this creamy chicken noodle soup is guaranteed to bring comfort and joy to your table. Enjoy experimenting and making it your own!