Some dishes feel like a hug in a bowl—and this creamy chicken noodle soup is exactly that.
Warm, rich, and packed with tender chicken and vegetables, this soup is perfect for cozy evenings or when you need a comforting pick-me-up.
The creamy base adds a luxurious twist to the classic version, making it even more satisfying.
This recipe is quick enough for weeknights, easy to freeze, and guaranteed to become a family favorite.
Why You’ll Love This Creamy Chicken Noodle Soup
Ultra-creamy broth without being heavy
Loaded with vegetables and tender chicken
Simple pantry ingredients with big flavor
One-pot meal that’s ready in 45 minutes
Great for leftovers and meal prep
Kid-friendly and crowd-approved
What You’ll Need (Ingredient Highlights)
Butter & flour – to build a light roux that thickens the soup
Chopped onion, carrots, celery – a classic aromatic base
Chicken broth – forms the flavorful soup base
Whole milk – creates the creamy texture
Cooked shredded chicken – rotisserie or leftover chicken works perfectly
Egg noodles – tender and comforting
Salt, pepper & dried herbs – balance the flavor
Fresh parsley or dill – for a vibrant finish
Pro Tips Before You Start
Use leftover rotisserie chicken for quick prep
Sauté veggies thoroughly before adding flour—this brings out sweetness
Whisk the broth in slowly to prevent lumps from the roux
Add noodles last so they don’t overcook
Garnish with herbs just before serving for freshness and color
How to Make Creamy Chicken Noodle Soup
Prep your ingredients
Dice onions, carrots, and celery. Mince garlic and shred the cooked chicken.
Sauté the aromatics
In a large pot, melt butter over medium heat. Add onions, carrots, and celery.
Cook for 6–8 minutes until soft. Stir in garlic and cook for another 1 minute.
Make the roux
Sprinkle flour over the vegetables and stir until fully coated. Cook for 1–2 minutes to eliminate the raw flour taste.
Add liquids
Slowly pour in chicken broth while stirring constantly. Then stir in the milk.
Bring everything to a gentle simmer.
Add chicken and season
Stir in the shredded chicken. Season with salt, pepper, thyme, and any dried herbs you enjoy.
Add noodles
Stir in the egg noodles and let cook for 8–10 minutes or until tender. S
tir occasionally to prevent sticking.
Finish and serve
Taste and adjust seasoning. Garnish with freshly chopped parsley or dill.
Serve hot with crusty bread or crackers.
What to Serve It With
Garlic toast or baguette slices – for dipping into the creamy broth
Green salad – a crisp contrast to the rich soup
Grilled cheese sandwich – classic comfort combo
Buttered crackers or oyster crackers – nostalgic and crunchy
Variations / Substitutions
Use cream instead of milk for extra richness
Add mushrooms or spinach for more nutrients
Swap egg noodles for rice or gluten-free pasta
Make it dairy-free with coconut milk or unsweetened oat milk
Turn it spicy with red pepper flakes or a dash of hot sauce
Storage & Leftovers
Refrigerate in airtight containers for up to 4 days
Freeze before adding noodles for best texture (up to 3 months)
Reheat gently on the stove or microwave with a splash of broth
Make-ahead tip: Prep everything except the noodles; add them fresh before serving
FAQs
Can I use raw chicken instead of cooked?
Yes. Dice raw chicken and sauté until fully cooked before adding the vegetables.
What kind of noodles work best?
Egg noodles are traditional, but rotini, shells, or even orzo work well too.
Can I make it dairy-free?
Absolutely. Use unsweetened almond milk or oat milk for a lighter version.
Can I freeze this soup?
Yes. For best results, freeze the soup before adding noodles, then add fresh ones when reheating.
How can I make the soup thicker?
Add more flour to the roux, or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water).
Why did my soup get too thick after storing?
Noodles soak up liquid over time.
Add a splash of broth or milk to thin it out when reheating.
Can I make this in a slow cooker?
Yes, just wait to add the milk and noodles until the last 30 minutes of cooking.
Final Thoughts
This creamy chicken noodle soup has become one of my favorite comfort foods—it’s cozy, creamy, and packed with wholesome goodness.
It’s the kind of meal that makes you slow down and savor every spoonful.
Whether you’re meal prepping, cooking for a crowd, or just need something warm on a rainy day, this soup delivers comfort by the bowlful.
Full Recipe Card
Ingredients
4 tbsp unsalted butter
1 small onion, chopped
2 medium carrots, chopped
2 celery stalks, chopped
1/4 cup all-purpose flour
6 cups chicken broth
2 cups whole milk
3 cups cooked shredded chicken
2 cups egg noodles
1 tsp salt (or to taste)
1/2 tsp black pepper
1/2 tsp dried thyme
Fresh parsley or dill for garnish
Instructions
In a large pot, melt butter and sauté onion, carrot, and celery until soft.
Add garlic and cook 1 minute.
Stir in flour to make a roux. Cook 1–2 minutes.
Slowly add broth while stirring. Stir in milk. Bring to a simmer.
Add chicken, herbs, salt, and pepper.
Add noodles and cook until tender.
Taste, adjust seasoning, garnish, and serve hot.
