The Best Creamy Chicken Noodle Soup Recipe

Why You’ll Love The Best Creamy Chicken Noodle Soup Recipe

• Rich and creamy texture without being overly heavy

• Loaded with tender chicken and wholesome vegetables

• Ready in just 45 minutes

• Perfect for meal prep and leftovers

• Family-friendly and comforting

• Simple pantry ingredients

• Great for cold weather or when you’re feeling under the weather

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

½ cup butter
2 cups chopped carrots (about 3 large carrots)
1 ½ cups chopped celery (about half a head of celery)
1 cup chopped onion (about one medium onion)
¼ cup all-purpose flour
6 cups low-sodium chicken broth
1 teaspoon chicken bouillon base
½ teaspoon coarse ground black pepper (plus additional for seasoning)
1 ½ pounds boneless skinless chicken breasts (about 2 large chicken breasts)
4 ounces wide egg noodles (about 2 ½ cups)
2 cans (10.5 ounces each) cream of chicken soup
¼ cup water or milk
salt
2 tablespoons fresh chopped parsley (optional garnish)

Directions

1. Melt the butter in a large pot over medium heat. Add the chopped carrots, celery, and onion. Cook for 7–10 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent.

2. Sprinkle the flour evenly over the vegetables. Stir continuously for 2–3 minutes until the flour turns lightly golden and coats the vegetables smoothly.

3. Gradually add the chicken broth, stirring a little at a time to prevent lumps. Bring the mixture to a gentle boil, then stir in the chicken bouillon base and black pepper.

4. Carefully place the chicken breasts into the pot, making sure they are fully submerged in the broth. Cover and simmer for about 15 minutes, or until the chicken reaches an internal temperature of 165°F and is cooked through.

5. Remove the chicken from the pot and set aside to cool slightly. Add the egg noodles to the soup and cook for 7–10 minutes, stirring occasionally.

6. While the noodles cook, shred the chicken using two forks.

7. In a small bowl, mix the cream of chicken soup with ¼ cup water or milk. Stir this mixture into the pot until fully combined.

8. Return the shredded chicken to the pot and stir well. Taste and adjust seasoning with salt and additional pepper as needed.

9. Ladle into bowls, garnish with fresh parsley if desired, and serve warm.

Servings and timing

Servings: 6 servings
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Variations

• Swap chicken breasts for boneless skinless chicken thighs for a richer flavor.

• Use rotisserie chicken to save time—simply skip the chicken cooking step and stir in shredded cooked chicken at the end.

• Add frozen peas or corn for extra color and sweetness.

• Substitute heavy cream for the water or milk for an even creamier soup.

• Try different pasta shapes like rotini or small shells.

• Add a pinch of dried thyme or rosemary for added depth of flavor.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days.

To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally. You may need to add a splash of broth or milk to loosen the soup as the noodles will absorb liquid during storage.

This soup can be frozen for up to 2 months. For best results, consider freezing it without the noodles and adding freshly cooked noodles when reheating.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be made a day in advance. The flavors deepen overnight, making it even more delicious the next day.

Can I use pre-cooked chicken?

Absolutely. Rotisserie or leftover cooked chicken works well. Just shred and add it during the final steps.

How do I prevent the noodles from getting mushy?

Cook the noodles just until tender and avoid overcooking. If storing for later, consider cooking the noodles separately and adding them to each bowl before serving.

Can I make this gluten-free?

Yes, substitute gluten-free flour and gluten-free noodles. Make sure your cream of chicken soup is also gluten-free.

What can I use instead of cream of chicken soup?

You can make a homemade cream sauce using butter, flour, milk, and chicken broth if you prefer not to use canned soup.

Can I add more vegetables?

Definitely. Peas, corn, mushrooms, or even spinach make excellent additions.

How do I thicken the soup if it’s too thin?

Let it simmer uncovered for a few extra minutes, or mix a small amount of flour or cornstarch with water and stir it in gradually.

Is this soup very thick?

It has a creamy, hearty consistency. You can adjust thickness by adding more broth if you prefer a lighter soup.

Can I use homemade chicken broth?

Yes, homemade broth adds incredible depth of flavor and works perfectly in this recipe.

What should I serve with this soup?

Serve it with crusty bread, biscuits, or a simple green salad for a complete meal.

Conclusion

This creamy chicken noodle soup is everything you want in a comforting homemade meal—rich, satisfying, and packed with flavor. With simple ingredients and straightforward steps, it’s a reliable recipe you’ll turn to again and again. Whether you’re cooking for family dinner or preparing meals for the week, this soup delivers warmth and comfort in every spoonful.