This is the best Creamy Chicken Noodle Soup to make when you’re craving something warm, cozy, and super easy to make. Filled with shredded chicken, tender vegetables, and egg noodles in a creamy chicken broth, everyone loves this hearty and delicious creamy noodle soup.
My family really loves my chicken soup. It is one of my most popular recipes at home (and here on this website) – we can’t get enough. But lately, I’ve been craving something a little cozier (or maybe just a little naughtier). It was time to make creamy chicken noodle soup.
Ugh, you guys. This soup is so good. The perfect remedy for cold winter days, post-workout energy crashes, sore throats, or just because you’re craving something ridiculously delicious. A new favorite, it’s perfect for the whole family.
Go crazy and all of your favorite veggies, or stick with the classics like I did here. You can make this soup using raw chicken or save time and add pre-shredded cooked rotisserie chicken or leftover chicken. Even turkey will work!
How to Make Creamy Chicken Noodle Soup
1. In a large pot or Dutch oven, heat the olive oil and sauté the onions until they soften and turn translucent.
3. Stir in the chicken broth or chicken stock plus six cups of water and bring it to a simmer.
4. Add the chicken breasts and simmer for 15-20 minutes or just until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Overcooking the chicken breasts will result in tough, dry, stringy meat. Remove the chicken from the broth and set it aside on a clean cutting board to cool.
5. Once cool enough to handle, shred the chicken into small pieces.
6. Add the noodles to the soup and cook for approximately 8 minutes. Note – If you think you’ll have leftovers, boil your noodles separately and add them to individual soup bowls just before serving.
7. As the soup simmers, whisk together the half-and-half and flour until combined. Slowly add it to the soup, mixing well and stirring frequently. Return to a simmer and add the chicken back to the pot.
8. Simmer for an additional 5 minutes before serving. Season with additional salt and black pepper to taste.
How to Thicken Creamy Chicken Noodle Soup
There are several ways to thicken this soup:
- Boil and puree 1-2 potatoes and add them to the soup.
- Make a cornstarch slurry by whisking together 1-2 teaspoons of cornstarch with 1-2 tablespoons of water.
- Swap the half-and-half for heavy cream.
- Add a few tablespoons (or more) of cream cheese. Talk about flavorful and delicious comfort food!
Storage and Leftovers
Leftover soup may be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, add the soup to a small pot on the stovetop set over medium-high heat. Cook, stirring often, until heated through. Avoid boiling, as it may cause the cream to curdle. You may also reheat it in the microwave.
Note: If you know you’ll have leftovers cook the egg noodles in a separate pot of salted water, drain when al dente, and store the noodles separately from the soup. Here’s why, if the noodles are cooked directly in the soup, they will continue to absorb stock even after they’ve finished cooking, resulting in swollen, mushy noodles.
Should you freeze creamy chicken noodle soup?
Freezing creamy chicken noodle soup isn’t recommended for two reasons. Reason number one is the noodles. The noodles swell and turn mushy. Once thawed, they will practically dissolve into the soup. The second reason is the half-and-half (or heavy cream). Generally, it’s best not to freeze cream-based soups, as dairy tends to curdle when frozen.
More Chicken Soup Recipes to Try,
- Lemon Chicken Soup Recipe
- Caldo de Pollo Recipe (Mexican Chicken Soup)
- Lemon Chicken Orzo Soup
- Chicken and Rice Soup
- Homemade Chicken Noodle Soup Recipe
- Healthy Buffalo Chicken Soup
- Chicken Pot Pie Soup
- Creamy Chicken Tortellini Soup Recipe
If you try making this Creamy Chicken Noodle Soup Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Creamy Chicken Noodle Soup
- 2 tablespoon olive oil
- 1 large white or yellow onion - diced
- 3 large carrots - peeled and chopped
- 3 ribs celery - chopped
- 3 cloves garlic - minced
- 2 bay leaves
- 2 teaspoon dried Italian seasoning
- ½ teaspoon salt - plus more to taste
- ½ teaspoon black pepper - plus more to taste
- 48 ounces low-sodium chicken broth
- 6 cups water
- 1½ pounds boneless skinless chicken breast - chicken thighs will also work
- 16 ounces egg noodles - whichever shape you like best!
- 2 cups half-and-half - or heavy cream (for an extra-rich soup)
- 3 tablespoon all-purpose flour
- Set a large pot or Dutch oven over medium heat. Add the olive oil and onions and cook, stirring often, until the onions are softened and translucent.
- Add the chopped carrots and celery, minced garlic, bay leaves, Italian seasoning, salt, and black pepper. Mix well to combine with the onions. Cook, stirring often, for 6-8 minutes, or until the veggies start to soften and the herbs turn fragrant.
- Mix in the chicken broth plus six cups of water. Bring it to a simmer over high heat.
- Once simmering, reduce heat to medium and add the chicken breasts to the pot. Simmer the chicken breasts just until they are fully cooked – about 18-20 minutes. Then remove the chicken from the broth and set it aside on a cutting board or plate.
- Add the noodles to the soup, mixing well to prevent the noodles from clumping (see notes).
- In a small bowl, whisk together the half-and-half and flour until smooth, then whisk it into the soup. Return to a simmer (do not boil) and cook for 8-10, stirring frequently.
- Finally, shred the cooled chicken into small pieces and return the cooked chicken back to the pot. Season with additional salt and black pepper to taste.
- This recipe can be made with chicken breast, chicken thighs, leftover chicken, or pre-cooked shredded rotisserie chicken.
- If you think you’ll have leftovers, I highly recommend cooking the egg noodles separately. Noodles that aren’t enjoyed immediately continue to absorb stock even after they’ve finished cooking, resulting in swollen, mushy noodles.
- Keep leftovers stored in an airtight container in the refrigerator for up to 3-4 days.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)