Creamy Chicken Noodle Soup Recipe

White soup bowl filled with carrots, shredded chicken, celery, and noodles, in a creamy chicken broth.

4.84 from 6 votes

Creamy Chicken Noodle Soup Recipe

This is the best Creamy Chicken Noodle Soup to make when you’re craving something warm, cozy, and super easy to make. Filled with shredded chicken, tender vegetables, and egg noodles in a creamy chicken broth.

Prep Time15

Cook Time45

Total Time1

Course: Chicken, Soup

Cuisine: American

Keyword: Creamy Chicken Noodle Soup, Creamy Chicken Noodle Soup Recipe

Servings: servings

Author: Jessica Randhawa

Ingredients

2 tablespoon olive oil
1 large white or yellow onion diced
3 large carrots peeled and chopped
3 ribs celery chopped
3 cloves garlic minced
2 bay leaves
2 teaspoon Italian seasoning
½ teaspoon salt plus more to taste
½ teaspoon black pepper plus more to taste
48 ounces low-sodium chicken broth
6 cups water
1½ pounds boneless skinless chicken breast chicken thighs will also work
16 ounces egg noodles whichever shape you like best!
2 cups half-and-half or heavy cream (for an extra-rich soup)
3 tablespoon all-purpose flour

US Customary - Metric

Instructions

Set a large pot or Dutch oven over medium heat. Add the olive oil and onions and cook, stirring often, until the onions are softened and translucent.
Add the chopped carrots and celery, minced garlic, bay leaves, Italian seasoning, salt, and black pepper. Mix well to combine with the onions. Cook, stirring often, for 6-8 minutes, or until the veggies start to soften and the herbs turn fragrant.
Mix in the chicken broth plus six cups of water. Bring it to a simmer over high heat.
Once simmering, reduce heat to medium and add the chicken breasts to the pot. Simmer the chicken breasts just until they are fully cooked - about 18-20 minutes. Then remove the chicken from the broth and set it aside on a cutting board or plate.
Add the noodles to the soup, mixing well to prevent the noodles from clumping (see notes).
In a small bowl, whisk together the half-and-half and flour until smooth, then whisk it into the soup. Return to a simmer (do not boil) and cook for 8-10, stirring frequently.
Finally, shred the cooled chicken into small pieces and return the cooked chicken back to the pot. Season with additional salt and black pepper to taste.

Notes

This recipe can be made with chicken breast, chicken thighs, leftover chicken, or pre-cooked shredded rotisserie chicken.
If you think you'll have leftovers, I highly recommend cooking the egg noodles separately. Noodles that aren't enjoyed immediately continue to absorb stock even after they’ve finished cooking, resulting in swollen, mushy noodles.
Keep leftovers stored in an airtight container in the refrigerator for up to 3-4 days.

Nutrition