Name: Creamy Chicken Noodle Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
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

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.