Creamy Chicken Noodle Soup is like a hug in a bowl, combining tender chicken, soft noodles, and a smooth, creamy broth that feels just right on any day. The chicken is perfectly cooked and juicy, the noodles are chewy but soft, and the creaminess adds a gentle richness that makes the whole soup comforting without being heavy.
I love making this soup when I want something easy but special. The creaminess comes from a simple mix of milk and broth, which turns the soup into something a bit different from the usual clear chicken noodle. It’s my go-to when I’m feeling under the weather or just need a cozy meal that warms me up from the inside out.
One of my favorite ways to serve this soup is with some crusty bread on the side for dipping. It’s also great with a sprinkle of fresh herbs like parsley or thyme to brighten it up. This soup feels like a classic family recipe that everyone will ask for again and again, perfect for sharing on chilly nights.
Key Ingredients & Substitutions
Chicken: Rotisserie chicken is great for this soup because it’s already cooked and flavorful. But you can use leftover chicken or cooked chicken breast or thighs. If you want, shredded turkey works well too.
Noodles: Egg noodles or rotini pasta add great texture. If you prefer gluten-free, try rice noodles or gluten-free pasta. Just keep an eye on cooking times as they vary.
Butter and Flour (Roux): These create the creamy base. For a dairy-free option, use olive oil or vegan butter and a gluten-free flour or cornstarch.
Milk & Heavy Cream: Whole milk and heavy cream make the broth rich and smooth. You can swap heavy cream for coconut cream or oat cream for a dairy-free version. Just pick a cream that won’t curdle.
Vegetables: Onion, carrots, celery, and garlic are classic. Feel free to add peas or mushrooms to customize your soup.
How Do You Make the Soup Creamy Without It Being Too Thick or Clumpy?
The creamy part comes from making a roux and then adding milk and cream slowly. Here’s what helps:
- Melt the butter fully, then add flour and whisk constantly. This keeps lumps away.
- Cook the roux just until it bubbles but doesn’t brown—too dark and the flavor changes.
- Slowly add the milk and cream in small amounts. Whisk between each addition for smoothness.
- Keep stirring as the mixture thickens to prevent it sticking or clumping.
- Pour the cream mixture into the soup near the end, letting it simmer gently to blend flavors—don’t boil hard or the cream may separate.
By taking your time and whisking well, you’ll get a rich, silky broth that coats the noodles and chicken beautifully.
Equipment You’ll Need
- Large pot or Dutch oven – I use this because it’s big enough for all the ingredients and easy to stir.
- Wooden spoon or silicone spatula – perfect for sautéing veggies and stirring the soup without scratching the pot.
- Whisk – I love it because it helps smooth out the roux and prevents lumps when mixing the milk and cream.
- Measuring cups and spoons – for accurate ingredient amounts, especially with the liquids and seasonings.
- Knife and cutting board – essential for chopping vegetables and cooked chicken.
Flavor Variations & Add-Ins
- Add chopped fresh herbs like thyme, rosemary, or dill for extra flavor.
- Swap the cooked chicken for cooked turkey or even ham for a different taste.
- Mix in cooked peas, spinach, or mushrooms to add more veggies and texture.
- Use coconut milk or a dairy-free cream alternative if you want a lactose-free version.
Creamy Chicken Noodle Soup
Ingredients You’ll Need:
Soup Base:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 2 cups wide egg noodles or rotini pasta
Creamy Sauce:
- 1/4 cup all-purpose flour
- 1/2 cup unsalted butter (1 stick)
- 2 cups milk (whole or 2%)
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
Time Needed
Plan for about 30 minutes total. This includes about 10 minutes of prepping and sautéing the veggies, 10 minutes cooking the noodles and chicken in broth, and 10 minutes making the creamy sauce and combining everything. Easy enough for a cozy weeknight meal!
Step-by-Step Instructions:
1. Cook the Vegetables:
Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Cook, stirring often, until the veggies soften—about 5-7 minutes. Add minced garlic and cook another minute until you can smell the aroma.
2. Add Broth, Chicken & Noodles:
Pour in the chicken broth and bring it to a boil. Add shredded cooked chicken and noodles. Cook following noodle package instructions until noodles are just tender, about 6-8 minutes.
3. Make the Creamy Sauce (Roux):
While noodles cook, melt butter in a separate saucepan over medium heat. Whisk in the flour and cook for 2 minutes, stirring constantly to avoid browning. Slowly whisk in milk and heavy cream, stirring until thickened and bubbling—around 4-5 minutes. Add thyme, parsley, salt, and pepper.
4. Combine and Simmer:
Pour the creamy sauce into the soup pot with chicken and noodles. Stir well to combine everything. Let the soup simmer gently for 5 minutes, allowing flavors to blend and the broth to thicken slightly.
5. Final Touches:
Taste the soup and add more salt and pepper if needed. Serve hot, sprinkled with fresh parsley for a lovely finish.
Can I Use Frozen Chicken for This Soup?
Yes! Just make sure to fully thaw the chicken before shredding it. Thaw in the fridge overnight or use the defrost setting on your microwave for quicker results.
Can I Make Creamy Chicken Noodle Soup Ahead of Time?
Absolutely! Prepare the soup up to step 8, then cool and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally. You might need to add a splash of broth or milk to loosen the soup when reheating.
How Should I Store Leftovers?
Store leftover soup in a sealed container in the fridge for up to 3 days. If freezing, use freezer-safe containers and consume within 2 months. Reheat slowly to prevent the cream from separating.
Can I Substitute the Milk and Heavy Cream?
Sure! For a lighter version, use lower-fat milk and reduce or skip the cream. For dairy-free, try coconut milk or oat milk with a non-dairy creamer, but add them slowly and watch for curdling.
