Creamy Chicken Noodle Soup is a comforting classic with tender chunks of chicken, soft noodles, and a rich, creamy broth that feels like a warm hug on a chilly day. The creamy texture combined with the familiar flavors of veggies and herbs makes it a dish that’s both simple and satisfying.
I love making this soup when I want something soothing but a little different from the usual chicken noodle. The creaminess adds a nice twist that makes every spoonful extra cozy without being too heavy. Plus, it’s easy to whip up on a busy day when you crave something homemade and filling.
My favorite way to enjoy this soup is with crusty bread on the side for dipping, or even a sprinkle of fresh parsley on top for a little brightness. It’s the kind of meal that feels like a treat but is totally made for any day of the week. Whenever I serve it, everyone always asks for seconds, which is a pretty good sign!
Key Ingredients & Substitutions
Butter: Butter adds a rich base flavor and helps soften the veggies. If you want a dairy-free option, try olive oil or vegan butter instead.
Chicken broth: This forms the soup base. Low sodium broth gives you control over salt levels. You can also use homemade broth for extra depth.
Egg noodles: Classic choice for this soup because they cook quickly and absorb flavors well. If you prefer, substitute with gluten-free noodles or small pasta shapes like orzo.
Heavy cream: This is key for the creamy texture. For a lighter version, half-and-half or whole milk works, but add slowly to prevent curdling. Coconut milk can be a dairy-free alternative but will change the flavor.
Flour: Used to thicken the soup gently. If gluten-free is needed, use cornstarch or a gluten-free flour blend, but add it in small amounts to avoid clumps.
How Do You Make the Soup Creamy Without Curdling the Dairy?
The secret to creamy soup is to add the cream slowly and keep the heat low. Here’s how to do it:
- Once the soup is fully cooked and hot, reduce the heat to low or off.
- Slowly pour in the cream while stirring constantly so it mixes evenly.
- Avoid bringing the soup back to a boil after adding the cream; high heat can cause curdling.
- If the cream does separate slightly, whisk vigorously to bring it back together.
Taking these steps ensures your soup stays smooth and luscious. It’s one of my favorite little tricks for homemade creamy soups!
Equipment You’ll Need
- Large pot or Dutch oven – I use this to cook all the ingredients in one place; it gets the job done and keeps everything together.
- Wooden spoon or silicone spatula – perfect for stirring and scraping the bottom without scratching your pot.
- Measuring cups and spoons – help you get the proportions just right for a perfect soup.
- Sharp knife and cutting board – for chopping vegetables quickly and safely.
- Soup ladle – makes serving easy and helps distribute the broth evenly.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or ham for a different protein twist.
- Add a pinch of cayenne pepper or hot sauce if you like a little heat.
- Mix in some frozen peas, corn, or chopped spinach for extra veggies.
- Top with shredded cheese or a dollop of sour cream for added richness and flavor.
Creamy Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 celery stalks, diced
- 2 medium carrots, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth (preferably low sodium)
- 2 cups cooked, shredded chicken breast
- 1 1/2 cups egg noodles
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley, chopped)
- Salt and freshly ground black pepper, to taste
- 1 cup heavy cream (or half-and-half for a lighter version)
- 2 tablespoons all-purpose flour
- Optional garnish: chopped fresh parsley and a sprinkle of black pepper
Time Needed
This recipe takes about 10 minutes to prep and 25 minutes to cook, totaling around 35 minutes before you can enjoy your warm, creamy chicken noodle soup.
Step-by-Step Instructions:
1. Cook the Vegetables
Start by melting the butter in a large pot or Dutch oven over medium heat. Add the finely chopped onion, diced celery, and sliced carrots. Sauté these for 5 to 7 minutes, until the vegetables are soft and the onion becomes translucent.
2. Add Garlic and Flour
Stir in the minced garlic and cook for 30 seconds until you can smell its wonderful aroma. Then sprinkle the flour over the veggies and stir well to coat everything. Cook for 1 to 2 minutes to get rid of any raw flour taste; this step also helps thicken the soup later.
3. Pour in Broth and Seasonings
Slowly add the chicken broth while stirring continuously to avoid clumps. Toss in the dried thyme and parsley, plus salt and pepper to your liking. Let the soup come to a boil.
4. Cook the Noodles and Chicken
Once boiling, add the egg noodles. Turn the heat down to a gentle simmer and cook the noodles for about 7 to 9 minutes until tender. Next, stir in the cooked shredded chicken and let it warm through for 2 to 3 minutes.
5. Finish with Cream
Lower the heat to low. Slowly pour the heavy cream (or half-and-half) into the soup while stirring, and warm it gently. Be careful not to let the soup boil after adding the cream to keep it smooth and creamy.
6. Taste and Serve
Give your soup a taste and add any extra salt or pepper if needed. When ready, ladle it into bowls and garnish with chopped fresh parsley and a sprinkle of black pepper if you like. Enjoy your comforting bowl of creamy chicken noodle soup!
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure to fully thaw the chicken before shredding it. Thaw overnight in the fridge or use the defrost setting on your microwave. Pat chicken dry to avoid extra moisture in the soup.
Can I Make This Soup Ahead of Time?
Absolutely! Make the soup and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally. Add a splash of broth or cream if it thickens too much when reheating.
How Can I Make This Soup Dairy-Free?
Swap the heavy cream for coconut milk or a dairy-free creamer of your choice. Use olive oil instead of butter for sautéing. This gives a lovely flavor while keeping it creamy without dairy.
How Do I Store Leftover Soup?
Let the soup cool completely, then transfer it to a sealed container and keep it in the fridge for up to 3 days. You can also freeze it for up to 2 months—just thaw overnight in the fridge before reheating.
