Creamy Chicken Noodle Soup
This creamy chicken noodle soup tastes like the classic, only better. It’s simple, filling, and ready in about 35 minutes.
There’s a reason chicken noodle soup is basically the best comfort food out there. It’s simple, it’s classic, and we all grew up on some kind of chicken noodle soup as kids.
It was probably canned, but hey, that counts, right?
My creamy chicken noodle soup has all the classic comfort, except I add a creamy broth that gives it a little more body. And, mine has incredible flavor that’s nothing like the canned stuff.
It’s eats like a light soup while still being hearty enough to fill you up.
This soup is so much better than anything you’ll get off a store shelf. It’s full of tender chicken, lots of veggies, and plenty of egg noodles.
And the best part? It’s quick enough for a weeknight meal without keeping you in the kitchen all night.
How can you go wrong?
You may also like my chicken and wild rice soup, tomato basil soup, and French onion soup recipes!
Why this soup works
This is the kind of soup that checks all the boxes: tender noodles, plenty of chicken, vegetables in every bite, and a broth that turns creamy without being complicated to make.
A quick flour and butter base thickens the broth, then milk (or cream) finishes it off. The result is hearty soup that doesn’t feel too heavy.
What you’ll need
The ingredients list is fairly short (the full recipe with amounts is below). You might already have a lot of this in the pantry.
- Butter (or oil)
- Onion
- Celery
- Garlic (fresh or garlic powder)
- Dried thyme
- All-purpose flour
- Chicken broth
- Frozen mixed vegetables
- Egg noodles
- Milk, half and half, or cream
- Cooked, shredded chicken
- Salt and black pepper
How to make creamy chicken noodle soup
Melt the butter in a large pot over medium heat, then add the onion. Let it cook for about 4–5 minutes, just until everything softens. Add the garlic and cook it for about 30 seconds.
Sprinkle the flour over the vegetables and stir until it coats everything. Cook it for 1–2 minutes, stirring often.
Add the thyme then pour in the chicken broth while whisking so the mixture stays smooth. Bring it up to a gentle simmer.
Add the frozen mixed vegetables and simmer for about 5 minutes. Stir in the egg noodles and simmer until they’re just tender, around 6–8 minutes.
Lower the heat to medium-low and stir in the milk or cream. Let it simmer 2–4 minutes, stirring often, making sure not to let it come to a full boil.
Stir in the chicken and heat it for 1–2 minutes. Taste, then add salt and black pepper as needed.
When it’s ready, serve it with simple sides like garlic bread, dinner rolls, or a handful of crackers.
How to thicken chicken noodle soup
If you want it thicker, you’ve got a few easy options:
- Simmer a little longer before adding the milk.
- Make a quick slurry: whisk 1 tablespoon flour (or cornstarch) with 2 tablespoons cold broth or water, then stir it in and simmer a few minutes.
- Use a little extra roux next time: adding a tablespoon or two of extra flour will help thicken things up.
How do you make soup creamy without cream?
You don’t need heavy cream to get a creamy texture.
- Milk: whole milk is a great option. It’s not as creamy as cream, but it works well.
- Half-and-half: richer than milk, still not as heavy as cream. You may need a little more seasoning since any dairy can “hide” seasonings.
- Evaporated milk: great creamy texture and it holds up well when reheating.
In general, the higher the fat, the more it can soften seasonings. So always taste at the end and adjust your seasonings if needed.
Can you freeze chicken noodle soup?
Yes, you can with one caveat. Noodles can get soft after freezing and reheating.
My recommendation is to freeze the soup without the noodles if possible. Add freshly cooked noodles when reheating. If it’s already made with noodles, it’s still freezer-friendly just expect softer noodles.
How to freeze: Portion into freezer containers or bags, and freeze up to 2 months.
If you like this recipe you might also like:
Ingredients
- 2 tablespoons butter, or oil
- 1 small onion, diced
- 2 ribs celery, chopped
- 2 cloves garlic, minced (or 1 teaspoon garlic powder)
- 3 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 8 cups low-sodium chicken broth
- 2 cups frozen mixed vegetables
- 8 ounces egg noodles
- 2 cups half and half, heavy cream, or whole milk
- 4 cups cooked chicken, shredded (rotisserie chicken works great!)
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Melt the butter in a large pot over medium heat. Add the onion and celery and cook 4–5 minutes until softened. Add the garlic and cook 30 seconds.2 tablespoons butter1 small onion2 ribs celery2 cloves garlic
- Sprinkle the flour over the vegetables and stir until coated. Cook 1–2 minutes, stirring often.3 tablespoons all-purpose flour
- Add the thyme and slowly pour in the chicken broth while stirring until smooth. Bring to a gentle simmer.8 cups low-sodium chicken broth1 teaspoon dried thyme
- Add the frozen vegetables and simmer 5 minutes.2 cups frozen mixed vegetables
- Add the egg noodles and simmer until just tender, about 6–8 minutes.8 ounces egg noodles
- Lower the heat to medium-low and stir in the dairy. Simmer 2–4 minutes until warmed through but don't bring to a full boil.2 cups half and half
- Stir in the chicken and heat 1–2 minutes. Taste, and add salt and pepper as needed.4 cups cooked chicken1 teaspoon salt½ teaspoon black pepper
How to Store Leftovers
- Store leftovers in an airtight container for 3–4 days.
Notes
Nutrition
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We’d Love If You’d Rate It Leave a Review!Meet Kimberly
Hi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks.
