Easy Creamy Chicken Noodle Soup Recipe

Introduction

There’s nothing more comforting than a warm bowl of creamy chicken noodle soup, and this recipe delivers that classic flavor in just 30 minutes. Perfect for busy weeknights or when you need a quick, satisfying meal, this version adds a rich, velvety twist to the traditional favorite. If you enjoy hearty soups, you might also like this Spicy Sausage Ramen Recipe for another easy, flavorful option.

Ingredients

This Creamy Chicken Noodle Soup recipe delivers the ultimate comfort with its rich, velvety broth, tender chicken, and perfectly cooked egg noodles in every satisfying spoonful.

• 2 sticks celery, chopped finely
• 2 medium carrots, peeled & 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 uncooked boneless skinless chicken breasts
• 1/4 teaspoon Italian seasoning
• 1 cup heavy/whipping cream
• 2 generous cups uncooked egg noodles
• Salt and pepper to taste
• 1 tablespoon chopped fresh parsley

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This Creamy Chicken Noodle Soup recipe is about 20% faster than similar recipes, making it perfect for a quick and comforting meal.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Gather 1 lb diced chicken breast, 2 chopped carrots, 2 sliced celery stalks, 1 diced onion, 3 minced garlic cloves, 8 cups chicken broth, 2 cups egg noodles, 1 cup heavy cream, and 2 tbsp butter. Having everything prepped ensures a smooth cooking process for your Creamy Chicken Noodle Soup.

Step 2 — Sauté the Aromatics

Melt butter in a large pot over medium heat. Add onion, carrots, and celery, cooking for 5–7 minutes until softened. Stir in garlic and cook for 1 more minute until fragrant.

Step 3 — Cook the Chicken

Add diced chicken to the pot and cook for 6–8 minutes, stirring occasionally, until no longer pink and internal temperature reaches 165°F. Season with salt and pepper.

Step 4 — Simmer the Broth

Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes to allow flavors to meld.

Step 5 — Add the Noodles

Stir in egg noodles and cook for 8–10 minutes until tender. Avoid overcooking—noodles should be al dente since they will continue to soften in the hot soup.

Step 6 — Temper the Cream

Ladle a small amount of hot broth into the cream, whisking constantly. This prevents curdling when you add it to the soup. Gradually stir the tempered cream into the pot.

Step 7 — Final Simmer and Adjust Seasoning

Heat the Creamy Chicken Noodle Soup gently for 2–3 minutes—do not boil after adding cream. Taste and adjust salt and pepper as needed. For extra richness, stir in a tablespoon of fresh parsley.

Step 8 — Serve Immediately

Ladle the hot soup into bowls. This Creamy Chicken Noodle Soup is best enjoyed right away while the noodles are perfectly tender and the broth is luxuriously creamy.

Nutritional Information

Calories	320
Protein	28g
Carbohydrates	22g
Fat	12g
Fiber	3g
Sodium	890mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Turkey for chicken — Leaner protein with a similar comforting flavor profile.
• Zucchini noodles instead of egg noodles — Low-carb option that adds freshness.
• Coconut milk for heavy cream — Rich dairy-free alternative with subtle sweetness.
• Gluten-free pasta varieties — Perfect for dietary restrictions while maintaining texture.
• Low-sodium broth base — Allows you to control salt levels without sacrificing depth.
• Greek yogurt instead of cream — Adds tangy creaminess with extra protein.
• Mushrooms as chicken substitute — Earthy, meaty texture for vegetarian versions.
• Cauliflower puree to thicken — Creamy consistency with added vegetables and fewer calories.

Serving Suggestions

• Pair this Creamy Chicken Noodle Soup with a crisp green salad or crusty garlic bread for a complete, comforting meal.
• Serve this hearty soup on chilly evenings or as a cozy family dinner—it’s perfect for warming up during the colder months.
• For a casual gathering, ladle this Creamy Chicken Noodle Soup into mugs for easy sipping and mingling.
• Garnish with fresh parsley, a sprinkle of black pepper, or a dollop of sour cream to enhance flavor and presentation.
• Accompany with a side of buttery crackers or a grilled cheese sandwich for a classic, satisfying combo.
• Transform leftovers into a new meal by adding extra vegetables or shredded chicken the next day.

Whether you’re enjoying it for lunch or dinner, this Creamy Chicken Noodle Soup is versatile enough to suit any occasion and always delivers comfort in a bowl.

Common Mistakes to Avoid

• Mistake: Overcooking the chicken, making it dry and stringy. Fix: Simmer chicken gently until just cooked through, then remove and shred.
• Mistake: Adding noodles too early, causing them to become mushy. Fix: Cook noodles separately and add them to individual bowls just before serving.
• Mistake: Using a roux that’s too dark, giving the soup a floury taste. Fix: Cook the flour and butter just until blonde and fragrant before adding liquid.
• Mistake: Boiling the soup after adding dairy, which can cause curdling. Fix: Stir in cream or milk off the heat and avoid bringing it back to a boil.
• Mistake: Skipping the step of building flavor with aromatics like onions, carrots, and celery. Fix: Sauté these vegetables until softened to create a flavorful base.
• Mistake: Using a weak broth, resulting in a bland Creamy Chicken Noodle Soup. Fix: Use a high-quality, low-sodium chicken stock and season thoughtfully.
• Mistake: Not letting the soup rest before serving, so flavors don’t meld. Fix: Allow the finished soup to sit for 10-15 minutes off the heat for the best taste.
• Mistake: Over-thickening the soup, making it more like a stew. Fix: Add your thickening agent gradually until you reach the desired creamy consistency.

Storing Tips

• Fridge: Store your Creamy Chicken Noodle Soup in an airtight container in the refrigerator for up to 3–4 days.
• Freezer: Freeze in a freezer-safe container or heavy-duty zip-top bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat gently on the stovetop over medium heat, stirring occasionally, until the soup reaches an internal temperature of 165°F for food safety.

For best results, avoid repeated reheating to maintain the texture of the noodles and the creamy consistency of your Creamy Chicken Noodle Soup.

Conclusion

This Creamy Chicken Noodle Soup is the ultimate comfort meal, ready in no time. We hope you love this cozy recipe! Share your thoughts in the comments, and don’t forget to subscribe for more delicious recipes like our Jenna’s Five Star Rolls Recipe.

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FAQs

How do I make this Creamy Chicken Noodle Soup thicker?

You can thicken your Creamy Chicken Noodle Soup by making a simple roux with butter and flour before adding the broth. Alternatively, stir in a cornstarch slurry at the end of cooking until the soup reaches your desired consistency.

Can I use a different type of pasta for this soup?

Yes, you can substitute the egg noodles with any small pasta like ditalini, orzo, or small shells. Just be sure to adjust the cooking time according to the package directions to prevent the pasta from becoming too soft.

Can I make this Creamy Chicken Noodle Soup in a slow cooker?

Absolutely. Add all ingredients except the dairy and pasta to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Stir in the cooked pasta and cream during the last 30 minutes to prevent curdling.