Name: Creamy Chicken Noodle Soup Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 Tablespoon (14g) unsalted butter; 3/4 cup (100g) chopped yellow onion (1/2 of a large onion); 1 cup (120g) sliced or diced carrots (1–2 large carrots or a handful of baby carrots); 1 cup (120g) sliced or diced celery (2–3 stalks); 2 garlic cloves, minced; 1/4 cup (31g) all-purpose flour (spooned & leveled); 1/2 teaspoon salt; 1/2 teaspoon fresh ground pepper; 1 teaspoon dried thyme leaves (or 2 teaspoons fresh); 1/2 teaspoon dried oregano (or 1 teaspoon fresh); 8 cups (1.92 liters) chicken broth (reduced sodium recommended); 1 medium potato, peeled and diced (around 1 and 1/2 cups or 280g); 2 cups (about 250g) shredded or chopped cooked chicken; 1 cup (240ml) half-and-half or whole milk; 3-4 cups (about 112-150g) uncooked wide egg noodles (or other dry pasta); Fresh thyme leaves

Picture this: a steaming bowl of comfort that’s rich and velvety with tender bits of chicken and noodles nestled in every spoonful. This Creamy Chicken Noodle Soup Recipe is exactly that cozy hug in a bowl, perfect for any day you want a bit of warmth with a luscious, creamy twist. It’s more than classic—it’s a total game-changer I’m excited to share with you.

A large white pot is filled with a thick, creamy soup that has several layers of ingredients. The base is a smooth, light beige broth with a rich texture speckled with black pepper. Floating in the soup are thin, soft strips of pale chicken, orange carrot slices, and small, pale yellow noodles, all mixed evenly throughout. A metal ladle lifts some soup, showing a close-up of the same mix with visible pieces of chicken, noodles, and carrots in the creamy base. The pot sits 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 have to admit, I came to this creamy chicken noodle soup after years of loving the classic brothy version, but I really wanted something with a bit more body and cozy creaminess without being heavy. This recipe delivers comfort in every bite, but still feels fresh and vibrant—that’s a pretty special combo in a soup.

Creamy but Light: You get the richness from half-and-half without it feeling too thick or cloying.
Flavorful Herbs: Thyme and oregano add a cozy earthiness that wakes up the broth beautifully.
Comfort Factor: The potatoes make the soup extra comforting and give a lovely texture that pairs perfectly with the noodles.
Practical & Easy: Using pre-cooked chicken makes this a fantastic weeknight fix when you want home-cooked without the fuss.

Ingredients & Why They Work

The magic behind this Creamy Chicken Noodle Soup Recipe lies in the balance of simple, wholesome ingredients. Each one plays a role in building layers of flavor and texture while keeping it doable for any home cook.

Flat lay of unsalted butter pat, chopped yellow onion half in small white ceramic bowl, sliced bright orange carrots in simple white bowl, sliced celery stalks arranged neatly on white plate, two whole uncracked garlic cloves, all-purpose flour in a small white ceramic bowl, coarse salt and fresh ground pepper grains side by side on white plates, fresh thyme and oregano sprigs, peeled and diced potato pieces on a white plate, shredded cooked chicken piled on white dish, wide egg noodles fanned out on white plate, half-and-half in a small white ceramic bowl, all ingredients fresh and natural, perfectly balanced symmetry, placed 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: Helps soften the veggies and adds richness without extra saltiness, so you control seasoning better.
Yellow onion: Gives a sweet, savory base that forms the backbone of flavor here.
Carrots: Add natural sweetness and color, brightening the whole soup.
Celery: Brings a subtle earthiness and crunch early on that softens into comforting texture.
Garlic cloves: Boosts flavor with just the right punch without overpowering.
All-purpose flour: The secret to that silky, creamy body; it thickens the soup perfectly.
Salt & fresh ground pepper: Essential seasoning to bring everything together.
Dried thyme and oregano: Add aromatic herbal warmth that feels just like homemade comfort.
Chicken broth: The flavor base—reduced sodium means you control salt better and it feels lighter.
Potato: This one’s a little trick I love! It thickens the soup naturally and keeps it hearty without extra cream.
Cooked chicken: Using shredded rotisserie chicken is a lifesaver when time is tight but flavor still matters.
Half-and-half or whole milk: Adds creaminess without heaviness—half-and-half is my go-to for that silky finish.
Wide egg noodles: Their broad shape holds onto the creamy broth just right; plus, they cook up tender but not mushy.

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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 love mixing things up to match the season or my mood, and this Creamy Chicken Noodle Soup Recipe is so adaptable. You can easily swap ingredients or add flavors that suit your style—it’s all about what makes you happy in your bowl.

Variation: One time, I swapped out the wide egg noodles for small shells, and it was so fun seeing the kids’ faces when they scooped up each shell packed with creamy broth. Try different pastas to keep things fresh!
Dairy-free option: Use coconut milk or cashew cream instead of half-and-half for a rich but dairy-free twist.
Vegetable boost: Add kale or spinach in the last few minutes for some greens without losing the creamy vibe.
Slow cooker friendly: You can cook this low and slow all day—just add the noodles at the end to avoid turning them mushy.

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

A white bowl filled with creamy chicken soup showing visible layers of shredded white chicken pieces, orange carrot slices, pale green celery chunks, and small yellow potato cubes all mixed in a thick white broth. On top, there is a small green herb sprig as garnish. Around the bowl on a white plate, many round, golden oyster crackers are spread out. The bowl is placed on a dark wooden surface and a silver spoon is inside the soup. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Veggies to Build Flavor

Start by melting the butter in your large pot over medium heat. Toss in the chopped onion, carrots, celery, and garlic. I like to stir occasionally and cook everything until it’s nice and soft—usually about 5 minutes. You’re looking for that sweet, fragrant base forming here, which is key for the creamy texture and rich flavor later on.

Step 2: Make the Roux for Creaminess

Sprinkle in the flour along with salt, pepper, thyme, and oregano. Keep stirring this mixture for about 2 minutes so the flour cooks but doesn’t brown. This roux is the secret to thickening the soup without needing heavy cream or cornstarch.

Step 3: Simmer with Broth and Potato

Next, pour in the chicken broth and add the diced potato. Give everything a quick stir, then bring the soup to a boil without stirring once it reaches high heat—just let it bubble away for about 3 minutes. Then reduce the heat, partially cover your pot, and let it simmer for 25 minutes, until the potatoes are tender. This slow simmer deepens the flavors beautifully.

Step 4: Add Chicken, Milk, and Noodles

Now for the fun part: stir in your cooked chicken, the half-and-half (or milk), and the noodles. Let the soup cook for another 10 minutes until those noodles are tender and the broth has thickened nicely. Taste and adjust salt or pepper as you go. This stage is where the soup becomes that luscious, creamy classic you’re aiming for.

Top Tip

When I’m making this creamy chicken noodle soup, I’ve found that the timing of adding noodles is crucial. Add them too early and they'll turn mushy; too late, and they won’t absorb the delicious broth properly. Here’s what I’ve learned:

Use wide egg noodles: Their width gives you the perfect balance of tender chewiness without falling apart.
Don’t stir while boiling: Prevents your noodles and potatoes from breaking apart and keeps the broth clear and smooth.
Simmer with the lid partially on: Keeps moisture in while allowing steam to escape, so your flavors concentrate without overcooking.
Adjust thickness before serving: If it gets too thick once cooled, just add a splash of broth or milk to loosen it back up gently.

How to Serve Creamy Chicken Noodle Soup Recipe

Creamy Chicken Noodle Soup - Serving Suggestion

Garnishes

I usually sprinkle fresh thyme leaves right on top—there’s nothing like that hint of bright herbal aroma to elevate the whole experience. Sometimes I add a twist of cracked black pepper or a little sprinkle of Parmesan for extra savory love. These simple touches bring the soup to life, especially if you’re serving to guests.

Side Dishes

This soup pairs wonderfully with a crusty baguette or buttery garlic toast for dunking. Another favorite? A light arugula salad with lemon vinaigrette balances the soup’s creaminess with some peppery freshness. It makes for a simple but satisfying meal in minutes.

Creative Ways to Present

For a special occasion, I’ve ladled this soup into pretty white ceramic bowls and added crispy baked wonton strips on top for crunch. Another fun idea is serving it in hollowed-out sourdough bread bowls—super cozy and perfect for winter gatherings!

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I store the soup covered in the fridge for up to a week. The noodles and potatoes soak up the broth and thicken it quite a bit, so I always loosen it up with a splash of broth or milk before reheating. It tastes just as fresh as the first day when you do that!

Freezing

My experience freezing creamy soups is that the noodles can become mushy after thawing, so I usually freeze the soup without the noodles and add fresh ones at reheating time. Otherwise, the creamy texture and flavors freeze really well and warm up beautifully.

Reheating

To reheat, gently warm it on the stove over medium heat, stirring occasionally. If the soup looks too thick, stir in a bit of broth or milk as it warms until you get the perfect creamy consistency. This gradually reawakens the flavors without overheating the dairy, keeping everything silky smooth.

Frequently Asked Questions:

Can I use chicken broth from a carton or homemade broth?

Both work great! Carton broth is convenient, but homemade broth will give your soup extra depth and richness. Just make sure to use low-sodium versions so you can control the salt.

Can I substitute the potatoes for something else?

Potatoes add a unique creaminess and body, but if you want, you could use cauliflower florets for a slightly lighter option or leave them out entirely. The flour roux keeps it creamy either way.

What’s the best way to prevent noodles from getting mushy?

Add the noodles near the end of cooking and cook them just until tender. If you plan to store leftovers, consider cooking noodles separately and adding them when serving to avoid mushiness.

Can I make this soup in a slow cooker?

Absolutely! Sauté your veggies and make the roux first, then transfer everything except the noodles and milk to the slow cooker. Cook on low for 6-8 hours, then stir in the noodles and milk in the last 20-30 minutes.

Final Thoughts

This Creamy Chicken Noodle Soup Recipe has become one of my go-to comfort meals, the kind I make when I want to feel wrapped in warmth without hours in the kitchen. It’s simple to elevate with quality ingredients and personal touches, and every time I serve it, I get a glow of satisfaction from sharing something so nourishing and delicious. I hope you enjoy making it just as much as I do—grab your pot, and let’s get cozy!