Creamy Chicken Noodle Soup

5 from 6 votes

Nov 01, 2022, Updated Nov 03, 2025

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The classic chicken soup just got a creamy upgrade! This easy, one pot creamy chicken noodle soup recipe is all about cozy vibes, filling your belly, and warming you up from head to toe. Grab some dinner rolls and dig in!

This creamy chicken noodle soup is the ultimate comfort food! Made in one pot with shredded chicken, tender noodles, carrots, and celery, it’s cozy, hearty, and full of flavor. The creamy broth takes this classic soup to the next level, and it’s completely perfect for chilly nights or anytime you’re craving something warm and satisfying.

Why We Love This Creamy Chicken Noodle Soup Recipe

Easy, one pot cooking: Despite its luxurious taste, creamy noodle soup is easy to make, and it’s all cooked in one pot! The process is as simple as sautéing veggies, adding the herbs and chicken, and then letting the soup simmer.
Ultimate comfort: Enjoy a rich and hearty soup loaded with chicken, noodles, vegetables, and a touch of cream for a comforting meal.
Flavor: The mix of herbs, spices, and heavy cream transforms the broth into a velvety, rich, deliciousness.

From top: Bay leaves, butter, chicken broth, celery, cream, flour, chicken, onion, carrots, seasonings, herbs, garlic.

Ingredients You’ll Need

Butter: For sauteing and adding a little flavor. You could also use olive oil.
Onion: Dice up a yellow onion, but a white onion is also okay to use.
Carrots and Celery: I like these thinly sliced, or you could dice them, whichever you prefer.
Parsley: Chopped fresh, or use some dried parsley.
Garlic: Minced or pressed fresh garlic cloves are my favorite. But garlic powder would work in a pinch!
Flour: A small amount of flour helps thicken the soup.
Salt, Black Pepper, and Dried Herbs: You can use any herbs that you like. I go with oregano, thyme, and bay leaves. Basil, sage, dill, and other dried green herbs work well, too.
Broth: Typically, I use low-sodium chicken broth, but you can use vegetable broth, too.
Chicken: Boneless, skinless chicken breasts are my go-to, but boneless chicken thighs are a great alternative.
Milk and Cream: Feel free to substitute half and half for the heavy cream.
Noodles: Dry egg noodles are great in chicken noodle soup, but broken-up fettuccine or linguine would be delicious, too!

How to Make Creamy Chicken Noodle Soup

While some soup recipes take a long time to put together, this one is actually pretty quick! Here’s how to make it, step by step.

Seasonings and flour being stirred into a mixture of vegetables cooking in butter. — Sauté the veggies.

Pouring chicken broth into a pot. — Sauté the veggies.

Chicken breast poaching in soup. — Add the chicken and bay leaves.

Cut-up, cooked chicken on a tray. — Add the chicken and bay leaves.

Sauté the vegetables, flour, and seasonings. Set a heavy soup pot or Dutch oven over medium heat. Melt the butter and sauté the onions, carrots, celery, and parsley for 5 minutes. Add the garlic and then stir in the flour and seasonings. Cook for 3 minutes.
Add the broth, chicken, and bay Leaves. Stir in the chicken broth and scrape up any browned bits that are at the bottom of the pot. Toss in the bay leaves, add the chicken breasts, and simmer for 25 minutes with the lid partially covering the pot.
Shred the chicken. At this point, the chicken should be fully cooked. Take it out of the pot and cut it in half – if there’s no pink inside, let it cool on a cutting board for a few minutes, and then shred it with two forks or meat claws. Return the shredded chicken to the soup.
Finish the dish. Last, stir in the milk and cream, along with the noodles. Increase the heat so the soup cooks for about 7 minutes, until the noodles are cooked. Remove the bay leaves and serve.

Creamy soup with chicken, egg noodles, and carrots in a bowl.

Recipe Tips and Variations

Chicken: I used chicken breasts, but chicken thighs are extra moist and work very well in this recipe. Using boneless, skinless thighs, you can follow the recipe just as it’s written.
Instant Read Thermometer: To make sure the chicken is cooked through, you should always use a meat thermometer because they give a quick digital read-out. Chicken is done at 165°F.
Noodle Options: Egg noodles are great, but don’t hesitate to swap any pasta that you like. Some will take a little longer to cook than others, so be sure to check the package to see how long you need to boil them. You can also swap diced potatoes or rice for the noodles, carb-free noodles, too, just remember that these alternatives might affect the soup’s texture.
Add Veggies: This soup is great with extra veggies, too. Green beans, broccoli, peas, cauliflower, and corn are all great ideas.

Serving Suggestions

Almost anything goes with a bowl of creamy chicken noodle soup. Fluffy and garlicky cheddar drop biscuits would be just right! You could also serve it with my air fryer grilled cheese or try a ham and apple grilled cheese – it’s SO good! Take a page from your favorite bistro’s book and serve this creamy soup with a crisp salad, like this apples and cheddar chicken salad or this Brussel sprouts salad.

And if you’re in the mood for something sweet, finish up with my apple oatmeal cookies or cinnamon scones.

Overhead shot of a pot of creamy chicken noodle soup.

How to Store and Reheat Leftovers

Refrigerator. Transfer soup leftovers to an airtight container and keep it refrigerated for 3 to 4 days. This soup does not freeze well because of the noodles and cream. Leave those out of the batch if you intend to freeze it.
Reheat. I recommend reheating it over medium heat, stirring now and then, until it’s piping hot all the way through.

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