Creamy chicken noodle soup is a comforting twist on the classic, bringing together tender chicken, soft noodles, and a rich, velvety broth that feels like a warm hug in a bowl. The creamy texture makes it extra soothing, especially when you’re craving something gentle and filling. It’s the kind of soup that’s perfect for slow days or when you just need a little extra coziness.
I love making this soup when I want something simple but a bit special. Adding a splash of cream or milk to the broth gives it that lovely smoothness that makes every spoonful feel a bit more luxurious without being complicated. I usually cook up some fresh veggies like carrots and celery right in the pot, so each bite has a nice mix of flavors and textures.
When I serve this creamy chicken noodle soup, I like to pair it with crusty bread or some warm crackers to dip in the creamy broth. It’s such a crowd-pleaser that I’ve made it several times for friends and family, and everyone always asks for seconds. It’s an easy, comforting meal that feels like home no matter the season.
Key Ingredients & Substitutions
Chicken: Cooked chicken breast works great here for tenderness and mild flavor. You can swap in leftover rotisserie chicken or even shredded turkey if you want.
Egg noodles: I like egg noodles for their softness and shape, but other pasta like fusilli or shells works, too. For gluten-free, try rice noodles or gluten-free pasta.
Heavy cream: Using cream makes the soup rich and smooth. For a lighter version, half-and-half or whole milk can work, though the soup will be less thick and creamy.
Vegetables: Onion, celery, and carrots add great flavor and texture. If you don’t have celery, add more carrots or some diced bell pepper to keep it fresh and tasty.
How Do You Make the Soup Creamy Without It Curdling?
The secret is to add cream slowly and keep the heat low once it’s in. Here’s how I do it:
- Make a flour slurry with some cream or cold broth to help thicken smoothly.
- After cooking the vegetables and noodles, lower the heat to gentle simmer before stirring in cream and slurry.
- Stir constantly while warming it up for a few minutes, but avoid boiling once the cream is added.
- This way, the cream blends in perfectly without breaking or curdling.
Following these steps helps you get a velvety soup every time, with a rich coat over the chicken and noodles that tastes just right.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and giving you plenty of space to stir safely.
- Wooden spoon – great for stirring the soup gently without scratching your pot.
- Chef’s knife – makes quick work of chopping veggies like carrots, celery, and onion.
- Cutting board – sturdy surface to prep your ingredients safely.
- Measuring cups and spoons – handy for getting the broth, cream, and seasonings just right.
- Small bowl – to mix the flour slurry smoothly before adding it to the soup.
Flavor Variations & Add-Ins
- Swap chicken for turkey breast – lovely after holiday seasons or for a slightly different flavor.
- Stir in fresh spinach or kale near the end – adds color and a boost of nutrients.
- Use cheddar cheese instead of cream – melts into the broth for a cheesy twist.
- Add a pinch of smoked paprika or cayenne – gives a warm, subtle kick when you want more spice.
Creamy Chicken Noodle Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons butter
- 1 medium onion, diced
- 3 celery stalks, diced
- 3 medium carrots, sliced or diced
- 3 cloves garlic, minced
- 6 cups chicken broth (preferably low sodium)
- 2 cups cooked chicken breast, shredded or chopped
- 8 ounces egg noodles (or other pasta noodles)
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried basil or Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1 cup heavy cream or half-and-half
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (optional, for garnish)
Time Needed:
This soup takes about 40 minutes in total. You’ll spend around 10-15 minutes prepping and sautéing the vegetables, 10 minutes simmering the broth, and about 10 minutes cooking the noodles. Adding the cream and finishing touches will take another 5 minutes.
Step-by-Step Instructions:
1. Sauté Your Veggies:
Start by melting butter in a large pot over medium heat. Toss in the diced onion, celery, and carrots. Cook these gently for about 5 to 7 minutes until they’re soft and smelling lovely. Then stir in the minced garlic and cook for another minute to release all that flavor.
2. Add Broth and Seasonings:
Pour in the chicken broth and add the bay leaf, dried thyme, and basil or Italian seasoning. Bring everything to a boil, then lower the heat and let it gently simmer for about 10 minutes. This helps the flavors come together and softens the vegetables.
3. Cook the Noodles and Add Chicken:
Drop in the egg noodles and cook according to the package instructions, usually around 6 to 7 minutes, until they’re tender. While the noodles are cooking, mix the flour with a little bit of heavy cream or cold broth in a separate small bowl to make a smooth slurry if you want a thicker soup.
Once the noodles are just done, add the cooked chicken to the pot.
4. Make It Creamy:
Slowly stir in the heavy cream or half-and-half, along with your flour slurry if using. Keep the heat low so the soup simmers gently without boiling. Let it cook for 3-5 more minutes until it thickens a bit.
5. Finish and Serve:
Take out the bay leaf, then taste your soup. Add salt and pepper if you want more seasoning. Ladle the warm soup into bowls and sprinkle fresh parsley on top if you like. Enjoy your creamy, comforting bowl of chicken noodle soup!
Can I Use Frozen Chicken in This Soup?
Yes, just make sure the chicken is fully thawed before adding it to the soup. Thaw frozen chicken overnight in the fridge or use the quick thaw method by sealing it in a bag and submerging in cold water. This helps keep your soup safe and tasty.
How Can I Make This Soup Dairy-Free?
To make it dairy-free, skip the heavy cream and use coconut milk or a plant-based milk like unsweetened almond or oat milk. You might want to thicken the soup with a cornstarch slurry instead of flour to maintain that creamy texture.
Can I Prepare This Soup Ahead of Time?
Definitely! You can cook the soup completely and refrigerate it for up to 3 days. Reheat gently on the stove over low heat to avoid curdling the cream. If freezing, leave out the noodles and add fresh ones when reheating for best texture.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm slowly on the stovetop and stir occasionally. If the soup seems too thick, add a splash of broth or water to loosen it up.
