There’s something quietly magical about a pot of creamy chicken noodle soup simmering on the stove. Maybe it’s the way the rich aroma seeps into every corner of the house or how one spoonful somehow slows everything down. Especially on cold nights, tough weeks, or days when your energy’s running on low, this isn’t just a recipe, it’s a reset.
This version doesn’t cut corners, but it doesn’t demand much either. You’ll find real comfort here: soft carrots, tender chicken, golden egg noodles, and a silky broth thickened naturally with potato and milk. It’s hearty, yet gentle. Familiar, but with a little something extra.
If you’ve ever found yourself staring at a can of soup wishing it tasted like someone cared, this is what you were craving. We’re skipping the shortcuts that dull flavor and instead layering in warmth, texture, and a few small upgrades that make a big difference.
Craving more cozy soup dishes like this creamy Chicken Noodle Soup? Make your next comfort night even better with lemon chicken rice soup!
Table of contents
Ingredients for Creamy Chicken Noodle Soup (And Smart Swaps)
Building comfort in a bowl starts with a solid cast of characters and in this case, each ingredient has a purpose. Here’s what you’ll need for this creamy chicken noodle soup, plus ways to tweak it without sacrificing flavor.
The Base Lineup
- Butter (1 tbsp) – For sautéing the veggies and adding that first layer of richness.
Sub: olive oil for dairy-free or extra virgin for a peppery kick. - Yellow Onion (¾ cup, chopped) – Adds sweetness and depth once softened.
Sub: white or sweet onions work just as well. - Carrots & Celery (1 cup each, diced) – The aromatic backbone. Carrots lend sweetness; celery brings a soft, herbal crunch.
No celery? Add extra onions and carrots for balance. - Garlic (2 cloves, minced) – A flavor amplifier.
Fresh is best, but ½ tsp garlic powder can sub in a pinch. - All-purpose Flour (¼ cup) – Creates the roux that helps thicken the broth.
Gluten-free? Try cornstarch (2 tbsp, mixed with cold broth). - Salt, Pepper, Dried Thyme & Oregano – The savory core. Thyme adds warmth; oregano a slightly floral edge.
Upgrade: add a bay leaf during simmering or finish with a dash of poultry seasoning.
The Creamy Thickener
- Diced Potato (1 medium) – Secret weapon. As it cooks, it softens and releases starch, adding body to the soup naturally—no heavy cream needed.
Leave it in chunks for texture or mash slightly to dissolve into broth.
The Heart of It
- Cooked Chicken (2 cups, shredded or chopped) – Use rotisserie for ease, or simmer raw chicken breasts in the broth and shred.
Leftover roast chicken? Even better.
The Liquid Comfort
- Chicken Broth (8 cups) – The soup’s soul. Go low-sodium so you can season to taste.
Pro tip: Add a splash of white wine for extra depth. - Half-and-Half or Whole Milk (1 cup) – Adds creamy body without making it overly rich.
Want it richer? Swap in ½ cup heavy cream. Want it lighter? Go with 2%.
The Noodle Element
- Wide Egg Noodles (3–4 cups, uncooked) – Classic, slurpable, and built to hold onto that creamy broth.
Swap options: fettuccine broken into short strips, rotini, or gluten-free pasta.
Can I make this soup dairy-free?
Yes. Swap butter for olive oil and replace milk/half-and-half with full-fat oat milk or canned coconut milk (unsweetened). You’ll still get a creamy feel, especially with the potato doing its thickening magic.
How to Make Creamy Chicken Noodle Soup
This recipe keeps things simple, but it’s not shy on flavor. Let’s walk through it in five main steps plus a few cook’s notes to level it up as you go.
Step-by-Step Instructions
- Sauté the aromatics.
In a large pot or Dutch oven, melt the butter over medium heat. Add chopped onion, carrots, and celery. Sauté for about 5–6 minutes until the veggies begin to soften and smell slightly sweet. Stir in the minced garlic during the last 30 seconds.
Tip: Don’t rush this step it builds the soup’s savory backbone.
- Make the roux.
Sprinkle the flour evenly over the veggies. Stir constantly for 1–2 minutes, letting the flour absorb the butter and toast slightly. This forms a light roux that will help thicken the broth later.
Tip: It should look like a sticky veggie paste don’t worry, that’s exactly what you want.
- Add broth and potato.
Slowly pour in the chicken broth while stirring to avoid clumps. Add in the diced potato, salt, pepper, thyme, and oregano. Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for 20–25 minutes.
Tip: This is when the potato softens and releases its starch nature’s cream!
- Add chicken, milk, and noodles.
Stir in the shredded cooked chicken, milk or half-and-half, and egg noodles. Simmer for another 8–10 minutes, or until noodles are tender and soup has thickened to your liking.
Tip: Taste and adjust seasoning. Now add salt, pepper, or a squeeze of lemon if it needs a lift.
- Serve and enjoy.
Ladle into bowls and garnish with fresh parsley, cracked pepper, or a swirl of cream if you’re feeling fancy. Best served warm, with bread for dunking.
Can I make this ahead of time?
Sort of. If you want to prep ahead, make the soup without the noodles and refrigerate or freeze it. When ready to serve, reheat the soup and cook the noodles fresh directly in the hot broth. This keeps them from getting mushy or over-absorbing the liquid.
Tips and Variations for the Best Creamy Chicken Noodle Soup
This soup is already a crowd-pleaser, but here’s how to customize it, troubleshoot common issues, and upgrade it into something you’ll crave again and again.
Flavor-Boosting Tips
- Layer your seasoning: Don’t just salt at the end. Season the veggies, then again after the broth, and finally once the soup is finished.
- Add a bright finish: A splash of lemon juice or white wine cuts through the richness and wakes up the flavors.
- Go heavy on herbs: Fresh thyme or parsley just before serving adds vibrancy. Dried herbs work too, just add them early so they infuse.
- Roasted garlic boost: Swap fresh garlic with roasted garlic paste for a deeper, mellower flavor.
Texture and Thickness Tweaks
- Soup too thin? Let it simmer a bit longer, uncovered, or mash a few potato chunks into the broth.
- Too thick? Stir in a little extra broth or milk at the end to loosen it up.
- Don’t overcook the noodles: They’ll keep softening as they sit. If you’re making soup ahead, cook noodles separately and stir them in before serving.
Optional Add-Ins
- Veggies: Frozen peas, spinach, or corn are easy last-minute additions.
- Protein: Swap chicken for leftover turkey or shredded rotisserie for speed.
- Spices: Add a pinch of cayenne or smoked paprika for subtle heat.
Can I use cream instead of milk or half-and-half?
Absolutely. Heavy cream will make the soup richer and silkier. Just keep it to about ¾ cup so it doesn’t overwhelm. For a lighter version, stick with milk, and let the potato do the thickening work.
Storage, Freezing, and Reheating Tips
This creamy chicken noodle soup isn’t just comforting, it’s meal-prep friendly, too. Whether you’re making it ahead for the week or freezing leftovers for a rainy day, here’s how to do it without compromising taste or texture.
Storage
- Refrigerator: Let the soup cool to room temperature before storing it in an airtight container. It will keep well for 3 to 4 days in the fridge.
- Noodle note: The noodles will continue to absorb liquid as they sit. If you’re planning leftovers, consider cooking them separately and storing them apart.
Freezing
- Yes, it freezes beautifully — with one caveat: Skip the noodles if you’re freezing. Pasta tends to go mushy when thawed and reheated.
- To freeze: Let the soup (without noodles) cool completely. Transfer to a freezer-safe container or bag, leaving a little room for expansion. Label with the date and freeze for up to 2 months.
Reheating
- Thaw overnight in the fridge if frozen.
- Reheat in a saucepan over medium-low heat, stirring occasionally. If it’s too thick, add a splash of broth or milk to loosen it.
- Cook and add fresh noodles just before serving for the best texture.
Can I freeze the soup with noodles in it?
Technically, yes, but it’s not ideal. Noodles tend to get soggy and break apart after freezing. For best results, freeze the soup without them and stir in freshly cooked noodles when reheating.
FAQs
Can I make this soup in a slow cooker?
Yes, with a few tweaks.
Sauté the onion, celery, carrot, and garlic in a pan first for the best flavor. Then transfer to the slow cooker with the flour, broth, seasonings, and potato. Cook on low for 4–5 hours or high for 2–3. Stir in the chicken, milk, and uncooked noodles in the last 30–45 minutes of cooking. Watch the noodles closely to avoid over-softening.
What kind of chicken works best?
Rotisserie chicken is king for ease and flavor. But leftover roast chicken or simmered chicken breasts (cooked in the broth, then shredded) work just as well. Dark meat adds more richness; breast meat is leaner and milder.
Is this soup gluten-free?
Not as written, but it’s easy to adapt.
Use a gluten-free flour blend for the roux and substitute egg noodles with gluten-free pasta. Check your broth label too, not all are gluten-free.
Can I use frozen vegetables?
Absolutely. Frozen carrots, peas, or mixed veggie blends can be stirred in during the final 10 minutes. They’ll soften quickly and help stretch the recipe.
Creamy Chicken Noodle Soup
Ingredients
Equipment
Method
- In a large pot, melt butter over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes until softened. Stir in garlic and cook for 30 seconds.
- Sprinkle in flour and stir to coat the vegetables. Cook for 1–2 minutes to form a light roux.
- Gradually stir in chicken broth. Add diced potato, salt, pepper, thyme, and oregano. Bring to a gentle boil.
- Reduce heat and simmer uncovered for 20–25 minutes, until potatoes are soft and the soup has thickened slightly.
- Add cooked chicken, milk or half-and-half, and egg noodles. Simmer for another 8–10 minutes, or until noodles are tender.
- Taste and adjust seasoning. Serve hot with fresh parsley or cracked pepper, if desired.
Notes
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