This creamy chicken noodle soup recipe is total comfort in a bowl! Egg noodles, tender chicken, and a broth made with real cream will warm you right up.
This chicken soup recipe basically is a special and more flavorful twist on your standard chicken noodle soup. The cream adds a tasty richness, and the flour helps thicken the broth. It's silky and oh so good!
This recipe is made with everyday ingredients: celery, carrots, onions, and garlic to get that classic flavor base, chicken broth and cream, a pinch of Italian seasoning, egg noodles, and some parsley at the end to add a little freshness. This soup is wholesome, satisfying, and delicious. It doesn't make a massive batch (I'd say 4 pretty generous portions or 6 smaller ones), but I also found it tastes best when eaten right away, so I didn't want to make a massive amount that most people would need to save for leftovers.
How to make creamy chicken noodle soup
- Build that flavor base. Get your soup pot out and sauté the onions, carrots, and celery. Add the garlic and cook until fragrant, then stir in the flour;
- Add the liquids and cook the chicken. Add in the chicken broth and stir until it's incorporated, then add in the Italian seasoning, cream, and chicken. Bring the soup to a gentle boil and cook (with the lid slightly open) for 15 minutes;
- Noodles time! Add in the noodles and cook until they're tender (about 8-10 minutes);
- Finish it up. Cut up/shred the chicken and add it back in, then season the soup with salt & pepper as needed and add the chopped parsley.
(Full ingredients and instructions are in the recipe card below)
Recipe notes & tips:
- I don't recommend freezing this soup. The noodles really soak up the broth, and cream doesn't freeze so well. It's one of those soups that's best eaten ASAP in my opinion.
- If the soup at any point is too thick or not brothy enough for you, you can add more chicken broth or cream to it (like for reheating any leftovers).
- You can use boneless/skinless chicken thighs if you like them better. They also are harder to overcook and stay more juicy.
- Feel free to sub the egg noodles with another pasta that cooks in a similar amount of time.
- If you have fresh herbs on hand, feel free to throw them in! Thyme or any fresh herb blend designed for poultry would work well.
- I don't recommend making substitutions for the cream unless you're confident that it'll work. This recipe has been tested with cream and I can't say whether something else will work or not with any certainty unless I test it. Something lower fat may curdle.
What to serve with creamy chicken soup:
Try crusty bread (or a baguette), garlic bread, crackers, croutons, or a salad.
More chicken soup recipes you'll love:
- Easy Chicken Noodle Soup
- Crockpot Chicken Noodle Soup
- Buffalo Chicken Soup
- Instant Pot Chicken Noodle Soup
- Easy Chicken and Rice Soup
I hope you will enjoy this homemade creamy chicken noodle soup! Questions about this recipe? Did you make it? Leave me a comment/review below. 🙂
Creamy Chicken Noodle Soup
- 2 sticks celery chopped finely
- 2 medium carrots peeled & chopped finely
- 1/2 medium onion chopped
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic minced
- 1/4 cup flour
- 4 cups chicken broth
- 1.5 pounds uncooked chicken breasts
- 1/4 teaspoon Italian seasoning
- 1 cup heavy/whipping cream
- 2 generous cups uncooked egg noodles
- Salt & pepper to taste
- 1 tablespoon fresh parsley chopped
- Sauté the celery, carrots, and onion with the butter & oil in a large soup pot over medium-high heat for 5-7 minutes.
- Stir in the garlic and cook for about 30 seconds.
- Stir in the flour and cook for about a minute.
- Pour in the chicken broth and stir until the flour has dissolved. Add in the chicken, Italian seasoning, and cream. Increase the heat to high and bring the soup to a slight boil. Cover the pot with the lid slightly ajar.
- Reduce the heat so it's simmering gently. Let it cook for 15 minutes.
- Stir in the noodles and cover the pot again (lid slightly ajar) for a further 8-10 minutes. I like to stir it halfway just to ensure the noodles aren't sticking.
- Take the chicken out of the pot and cut it up, then add it back in again and season the soup with salt & pepper to taste, and stir in the fresh parsley. Serve immediately.
- This soup feeds 4-6.
- I don't recommend freezing this soup. It's best eaten right away.
- 1.5 pounds chicken breasts generally equals 2 larger ones or 3 smaller ones. You can use boneless/skinless chicken thighs if you prefer.
- Chicken is safe to eat when it's reached an internal temperature of 165F. Use an instant read thermometer to test for doneness.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.