There's nothing quite as comforting as a bowl of Easy Creamy Chicken Noodle Soup on a chilly evening. The rich, velvety broth paired with tender chicken and hearty noodles creates a dish that feels like a warm hug in a bowl.
I discovered this recipe on a particularly cold day when all I wanted was something to soothe my soul. With just a handful of ingredients and minimal effort, this soup quickly became a family favorite, especially during flu season or after a long day. Let’s dive into the details and make your new go-to soup!
Why You'll Love This Easy Creamy Chicken Noodle Soup
Get ready to embrace the ultimate comfort food. This Easy Creamy Chicken Noodle Soup is the perfect blend of simplicity and indulgence, making it ideal for busy weeknights or cozy weekends at home.
First off, this soup is unbelievably quick and easy to make. In less than 40 minutes, you'll have a steaming pot of homemade goodness ready to enjoy, without the fuss of complicated steps.
It’s also versatile! Whether you’re using leftover rotisserie chicken or starting from scratch with fresh ingredients, this recipe adapts to what you have on hand. Plus, it’s a one-pot wonder, meaning fewer dishes to clean up afterward.
Lastly, the creamy texture elevates this classic dish, turning it into something extra special. Unlike traditional chicken noodle soup, this version has a richness that feels indulgent without being overly heavy. It's perfect for adults and kids alike!
Now that you're sold, let’s talk about what you’ll need to bring this comforting dish to life.
Ingredients Notes

The magic of this soup lies in its simple yet perfectly chosen ingredients. Each one adds a unique layer of flavor and texture to create a well-rounded, satisfying dish.
Chicken: This recipe works beautifully with shredded rotisserie chicken or pre-cooked chicken breast. Using leftovers makes it even faster to prepare, but if you’re starting fresh, simply cook and shred your chicken ahead of time.
Noodles: Egg noodles are the classic choice for chicken noodle soup, offering just the right chewiness and thickness. However, you can easily swap in other pasta shapes like rotini or even gluten-free options.
Broth: A rich, flavorful chicken broth is the backbone of this soup. Use low-sodium broth if you prefer to control the salt content or add a bouillon cube for extra depth.
Heavy cream: This is where the magic happens! A splash of heavy cream transforms the soup into a creamy delight. You can substitute with half-and-half for a lighter version, though it won’t be as luscious.
Vegetables: The classic trio of onion, carrots, and celery brings a natural sweetness and earthy flavor to the soup. Dice them finely for a perfectly balanced bite.
You’ll also need a large soup pot or Dutch oven to make this recipe, as everything comes together in one pot. It’s time to get cooking!
How To Make This Easy Creamy Chicken Noodle Soup

Creating this comforting soup is simpler than you might think. Follow these step-by-step instructions, and you’ll have a pot of creamy perfection ready in no time.
Start by heating a splash of olive oil in a large pot over medium heat. Add your diced onion, carrots, and celery to the pot, stirring occasionally until the vegetables become soft and fragrant, about 5-7 minutes.
Next, pour in your chicken broth and bring it to a gentle boil. This step allows the flavors of the vegetables to infuse the broth, creating a rich base for the soup.
Once the broth is simmering, add your egg noodles to the pot. Cook them according to the package instructions, usually 6-8 minutes, until they’re tender but not mushy.
Reduce the heat to low and stir in your shredded chicken. Allow it to heat through for 2-3 minutes. If you’re using leftovers, this step ensures the chicken absorbs the delicious broth without overcooking.
Finally, stir in your heavy cream, mixing until the broth turns a creamy, pale color. Taste the soup and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with fresh parsley for a pop of color and added flavor.
In just under 40 minutes, your creamy chicken noodle soup is ready to serve! It’s a quick and rewarding meal for any occasion.
Storage Options
This soup stores beautifully, making it perfect for meal prep or leftovers. Here’s how to keep it fresh:
- Refrigerator: Store in an airtight container for up to 3 days. Be sure to let the soup cool completely before transferring it to the fridge.
- Freezer: While the soup freezes well, keep in mind that the noodles might soften slightly when reheated. To avoid this, freeze the broth and chicken separately, then add fresh noodles when reheating.
- Reheating: Warm the soup on the stove over medium heat, stirring occasionally. If it thickens too much, add a splash of broth or cream to restore its original consistency.
Variations and Substitutions
The beauty of this recipe lies in its flexibility. Here are some creative ways to make it your own:
- Protein swap: Use diced turkey, ham, or even cooked sausage for a different take on the classic.
- Vegetarian option: Omit the chicken and use vegetable broth. Add chickpeas or white beans for protein.
- Spice it up: Stir in a pinch of cayenne pepper or red pepper flakes for a subtle kick of heat.
- Cheesy twist: Add a handful of shredded cheddar or Parmesan cheese to the broth for a richer flavor.
- Low-carb version: Swap the noodles for zucchini noodles or cauliflower rice to make it keto-friendly.
Feel free to experiment with different ingredients to suit your tastes and dietary needs. This recipe is your canvas, so don’t be afraid to get creative!
With its creamy texture, hearty ingredients, and endless adaptability, this Easy Creamy Chicken Noodle Soup is destined to become a staple in your recipe collection. Whip up a batch tonight and enjoy the ultimate comfort food experience!
PrintEasy Creamy Chicken Noodle Soup Recipe
This Easy Creamy Chicken Noodle Soup Recipe is a comforting classic made with tender chicken, rich broth, and soft noodles. Perfect for a quick family meal or a chilly evening, this dish is creamy, flavorful, and simple to make.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 tbsp butter
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- ¼ cup all-purpose flour
- 6 cups chicken broth
- 2 cups cooked shredded chicken
- 2 cups egg noodles
- 1 cup heavy cream
- ½ tsp dried thyme
- ½ tsp dried parsley
- Salt and pepper, to taste
Instructions
- Heat butter in a large pot over medium heat. Add onion, garlic, carrots, and celery; sauté until softened.
- Stir in flour and cook for 1 minute. Gradually whisk in chicken broth until smooth.
- Add shredded chicken, egg noodles, thyme, parsley, salt, and pepper. Bring to a boil, then reduce heat and simmer until noodles are tender.
- Stir in heavy cream, let it heat through, and adjust seasoning as needed.
- Serve hot and enjoy!
Notes
- You can substitute heavy cream with half-and-half for a lighter option.
- Add a splash of lemon juice for extra brightness.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl (approx. 1 cup)
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
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