There’s something incredibly comforting about a bowl of homemade soup, especially one that’s both velvety and packed with savory goodness. This Creamy Chicken Noodle Soup Recipe hits that perfect cozy spot with tender chicken, soft noodles, and a luscious broth that feels like a warm hug on a chilly day.

A close-up shot of a white-lined pot filled with thick, creamy chicken noodle soup. The soup has several layers including shredded chicken pieces that are beige and tender, soft yellowish noodles, bright orange carrot slices, and small bits of celery in light green. The creamy broth is pale yellow with specks of black pepper and herbs, creating a textured surface. A metal ladle is scooping some soup, showing all these layers mixed together in the ladle. The pot is placed on a white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken Noodle Soup Recipe
Top Tip
How to Serve Creamy Chicken Noodle Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken Noodle Soup Recipe

Why You'll Love This Recipe

I’ve made this soup countless times and it never disappoints. What really gets me is how it balances creaminess without being heavy, plus the little potato pieces that add an unexpected heartiness. It’s a soup you can make on a weeknight and feel proud serving to company.

Rich Creamy Texture: The combination of half-and-half and a flour-based roux makes the broth silky without weighing it down.
Hearty Ingredients: Potatoes, carrots, and celery add bulk and flavor that make this soup feel like a full meal.
Simple to Make: Using shredded cooked chicken (like rotisserie) saves time without sacrificing flavor.
Customizable Comfort: You can tweak the herbs and noodles to suit your taste or what you have on hand.

Ingredients & Why They Work

Each component in this Creamy Chicken Noodle Soup Recipe plays a part in creating that deep, cozy flavor we all crave. Having fresh produce like veggies and herbs helps balance the creamy broth, and the chicken broth base ensures a rich background taste. Here’s a quick rundown of why I love these ingredients together.

Flat lay of a small pat of unsalted butter, half of a large yellow onion chopped, a handful of bright orange baby carrots sliced, three fresh celery stalks sliced, two whole garlic cloves unpeeled, a small white ceramic bowl of all-purpose flour, a few sprigs of fresh thyme leaves, a few fresh oregano leaves, one medium peeled and diced potato, a pile of shredded cooked chicken breast, a small white ceramic bowl of half-and-half cream, a nest of wide egg noodles uncooked in natural pale yellow color, fresh ground black peppercorns scattered lightly, and salt crystals in a small white ceramic bowl, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: It’s the perfect fat for sautéing your aromatics without adding extra salt or overpowering flavors.
Yellow onion: Adds sweetness and depth when softened, forming the flavor foundation.
Carrots: Bring a natural sweetness and some texture contrast in every spoonful.
Celery: Gives that classic soup base flavor with a mild bitterness that balances the creamy broth.
Garlic cloves: Just two cloves add a gentle punch, enough to brighten but not overwhelm.
All-purpose flour: This is the secret to thickening your soup into that creamy consistency without creaminess coming from heavy cream alone.
Salt & pepper: Small amounts but essential for seasoning and balancing flavors.
Dried thyme & oregano: Herbs keep the soup tasting herbal and rustic; fresh can be used if available for more brightness.
Chicken broth: The heart of the soup – I love reduced sodium so I can control salt levels better.
Medium potato: Adds body and mild starch that thickens the broth naturally while softening to melt-in-your-mouth goodness.
Cooked chicken: I usually shred rotisserie chicken to save time; it adds a juicy, tender protein element effortlessly.
Half-and-half or whole milk: Creates the creamy texture without feeling heavy or greasy.
Wide egg noodles: They hold up well in the soup without turning mushy too fast; plus, they’re comforting and familiar.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to keep this soup classic but I’m all about getting creative here. Sometimes I swap the wide egg noodles for orzo when I’m feeling fancy, or add a handful of fresh spinach near the end for extra greens. This soup is very forgiving, so don’t hesitate to make it your own.

Variation: Once, I replaced the chicken with turkey leftovers after Thanksgiving – it was a great way to refresh leftovers and still keep that cozy vibe.
Dairy-Free Option: Use full-fat coconut milk instead of half-and-half, and skip the flour or use a gluten-free thickener for a creamy but allergy-friendly soup.
Herb Swaps: Fresh rosemary or sage can be wonderful if you want a more aromatic twist, especially during fall and winter.

Step-by-Step: How I Make Creamy Chicken Noodle Soup Recipe

A white bowl sits on a white plate, filled with a creamy soup that has visible layers: light beige broth, shredded pale chicken meat, bright orange carrot slices, green celery pieces, and pale yellow noodles. Round golden crackers are placed both inside the soup and scattered around the plate. A fresh green thyme twig rests on top, with a silver spoon standing in the bowl. The whole setup sits on a wooden surface with a warm tone. photo taken with an iphone --ar 2:3 --v 7

Step 1: Bring Aromatics to Life

Start by melting the butter over medium heat in a big sturdy pot. Toss in your chopped onion, carrots, celery, and minced garlic. Cook them for about 5 minutes, stirring now and then, until the veggies soften up but don’t brown – you want them sweet and tender, not caramelized.

Step 2: Make the Roux Base

Sprinkle in the flour, salt, pepper, thyme, and oregano. Stir it all for about 2 minutes so the flour cooks out that raw taste but doesn’t turn brown. This step is crucial because it thickens your soup and infuses flavor deep into the broth.

Step 3: Add Broth and Potatoes

Pour in the chicken broth and drop in your diced potatoes. Stir just a bit and crank the heat to medium-high. Bring the soup to a boil—don’t stir while boiling to let the potatoes cook evenly—and let it roll for 3 minutes. Then turn down the heat, cover partially, and simmer for 25 minutes until potatoes get tender.

Step 4: Final Assembly with Chicken, Cream & Noodles

Add your shredded chicken, half-and-half, and noodles to the pot. Cook uncovered for about 10 minutes, stirring occasionally, until the noodles are soft and the soup has thickened to that creamy perfection. Taste and adjust seasoning—sometimes I add a pinch more salt or pepper here.

Top Tip

Over the years, I’ve learned a few simple tricks that really elevate this soup and help you avoid common pitfalls. Getting these right will make your Creamy Chicken Noodle Soup Recipe something you’ll come back to again and again.

Don't Skip the Roux: Taking the time to cook the flour with butter and seasonings really thickens the soup and amps up the flavor, so don’t rush this step.
Use Reduced Sodium Broth: You control the salt better this way, especially since you’re adding salt twice during cooking.
Cook Noodles Last: Adding noodles only at the end prevents them from getting mushy and turning your soup into more of a stew.
Potatoes Add Flair: If you haven’t tried adding potatoes before, give it a go—it makes your soup feel extra comforting and unique.

How to Serve Creamy Chicken Noodle Soup Recipe

Creamy Chicken Noodle Soup - Serving Suggestion

Garnishes

I’m a big fan of keeping garnishes simple—some fresh thyme leaves sprinkled on top brighten the look and add a fresh herbal note. A little cracked black pepper or a drizzle of extra virgin olive oil can also bring a lovely finish.

Side Dishes

This soup pairs wonderfully with crusty bread or herbed garlic toast. Sometimes I serve it alongside a crisp green salad to balance the creamy richness with some fresh crunch.

Creative Ways to Present

For special occasions, I’ve ladled this soup into individual bread bowls—always a hit! Or, I use pretty bowls and garnish with edible flowers for a fancy touch when hosting friends on a cold evening.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to a week. The soup thickens as it sits because the noodles and potatoes absorb liquid, so I always add a splash of chicken broth when reheating to loosen it back up.

Freezing

Freezing creamy soups can be tricky because the texture sometimes changes. I find it works best to freeze the soup without noodles; add fresh noodles when you reheat. This way, it retains its lovely creamy texture.

Reheating

Reheat your Creamy Chicken Noodle Soup Recipe gently on the stovetop over medium heat, stirring occasionally. If it looks too thick, just splash in some broth or water to get it back to your preferred consistency.

Frequently Asked Questions:

Can I use a slow cooker for this creamy chicken noodle soup recipe?

Yes, you absolutely can! I usually brown the veggies and make the roux on the stovetop first, then transfer everything along with the chicken broth and potatoes to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add noodles and cream near the end and cook until noodles are tender.

What type of noodles work best in this soup?

Wide egg noodles are ideal because they hold up well without turning mushy too quickly. If you use smaller pasta like orzo or macaroni, expect them to soften faster and adjust cooking time accordingly.

Can I make this soup dairy-free or vegan?

To make it dairy-free, swap the half-and-half with coconut milk or another plant-based milk, and replace the butter with oil or vegan butter. For vegan, substitute chicken broth with vegetable broth and omit chicken or use plant-based chicken alternatives.

How long does this creamy chicken noodle soup keep in the fridge?

Properly stored in an airtight container, it stays good for up to 5-7 days in the refrigerator. Make sure to reheat it thoroughly before enjoying.

Final Thoughts

Making this Creamy Chicken Noodle Soup Recipe has always reminded me of those chilly evenings when all you want is to curl up with something warm and satisfying. It’s approachable, flexible, and oh-so-comforting. I can’t recommend trying it enough—you’ll find yourself making it over and over, just like I have.