This wholesome creamy chicken noodle soup is simple, warming comfort food! It has egg noodles, tender chicken, and an irresistible broth made with real cream.
I think that you'll also enjoy my Easy Chicken Stew or Chicken Pot Pie Soup for more family favorites.
Why you'll love it
True to S&L form, we're using easy to find ingredients for this low-effort soup. There are few things more comforting than homemade chicken soup to chase away the chill, and it's even better when it's this simple to make. One lovely reader said "It's the best chicken noodle soup I've ever tasted." There ya go!
Everyone enjoys a piping hot bowl of classic Chicken Noodle Soup on a drizzly or chilly day. While it's hard to improve upon, this creamy chicken noodle soup has done it. Cream is the velvety finishing touch for a special and more flavorful twist on the original, and it doesn't feel like a heavy soup.
What you'll need
- Celery, carrots, and onion - the classic base for soups collectively known as mirepoix. I like sweet (Vidalia) onions.
- Olive oil and butter - for sautéing
- Garlic - our tasty aromatic
- Flour - it's the key to thickening up the broth
- Chicken broth - for savory depth of flavor
- Chicken - we're using boneless, skinless chicken breasts
- Italian seasoning - this all-around tasty blend of dried herbs gives a lovely quality to this soup, and it comes in a single jar for convenience
- Heavy cream - it adds a silky richness
- Pasta - we are using traditional egg noodles
- Parsley - fresh chopped parsley provides that bright contrast to tie this soup together
Tools for this recipe
Check out Natasha's favorite kitchen essentials, gadgets, and cookware!
- A sturdy Le Creuset cast iron Dutch oven is a great investment for soups and stews.
- A pair of cooking tongs are really useful for handling the chicken.
- Use an instant read meat thermometer to ensure the chicken is cooked through to 165F.
- Pick up a reliable ladle for all your soup needs!
How to make creamy chicken noodle soup
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Sauté the carrots, celery, and onion in a soup pot until softened, then add in the garlic and cook until fragrant. Add in the flour, cooking for a minute or so. Pour in the chicken broth, stirring until the flour has dissolved.
Add in the chicken along with the Italian seasoning and cream. Bring the soup to a gentle boil, then reduce heat and simmer for about 10 minutes. Add in the noodles, and cook them al dente.
Once the chicken is cooked, take it out of the pot and cut it into bite-sized pieces. Return to the soup, give it a taste and season with salt & pepper, and add the chopped fresh parsley.
Substitutions and variations
- I don't recommend making substitutions for the cream unless you're confident that it'll work. This recipe has only been tested with cream. Something lower fat may curdle.
- If you have fresh herbs on hand, feel free to throw them in! Thyme or rosemary or any fresh herb blend designed for poultry would work well.
- You can use boneless/skinless chicken thighs if you like them better. They also are harder to overcook and stay more juicy. Rotisserie chicken is fine too, and you can add it in 5 minutes prior to the soup being done.
- Feel free to sub the egg noodles with another pasta that cooks in a similar amount of time.
What to serve with chicken noodle soup
- I like a slice of crusty bread for simple comfort, but I'll never say no to Cheesy Garlic Bread either.
- You could also serve with crackers, or top with my Garlic Parmesan Croutons.
- A salad would be a great way to complement the meal. Try my zesty Homemade Ranch Dressing.
Leftovers and storage
- Store any leftover soup in the fridge in an airtight container for 3-4 days. 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.
- Warm up in a saucepan for best results over a low heat until hot.
- 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 right away, in my opinion.
If you made this creamy chicken soup, leave a star rating and comment below! Ask any questions you might have as well. You can also find me on Instagram.
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 open.
- Reduce the heat so it's simmering gently. Let it cook for 10 minutes.
- Stir in the noodles and cover the pot again (lid slightly open) 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 depending on portion size.
- It's best eaten right away. The noodles will soak up the soup, so you may need to add a splash more chicken broth or cream when reheating.
- 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.
This recipe was originally published on March 10, 2020. It's been updated with new photos and better instructions but is the same great recipe!
Adele Bagarella says
Hey Natasha! This is awesome soup. Its actually cold here in southern Florida and needed this yummy warming soup ! I followed exactly but added the rest of my baby spinach from your "easy creamy sausage and peppers" recipe. I mean, you are always using pantry ready ingredients, and I rarely need to change any of your recipes. The spinach just added color as I didn't have parsley. Thank you !
You're very welcome!! 😀 I'm so happy you enjoyed it and always have the ingredients on hand. XO
Hi, love your recipes. For this particular recipe how much do you consider one serving, 1 Cup? I need to produce at least 2 Cups per person to serve 18-20 people. Thanks!
Hi Paige! I don't know what a serving works out to, unfortunately. The nutrition info is calculated automatically and meant to be an estimate. I just eyeball serving size to give people a general idea, and of course it's a bit more difficult with soups.
[email protected] says
Can you use an Instapot for this recipe?
The recipe doesn’t say when to add the whipping cream. At what point are you supposed to add this?
It says in step 4.
Marci Ciravolo says
Easy and delicious! My teens rate this a 10 and it’s not easy to get that rating from them (I get a lot of 8-8.5’s lol)
Thank you for a great recipe!
Haha that's awesome!! So glad they enjoyed it! 😀
Kathy Merta says
I made this soup tonight as its cold and windy! Needed something warm and comforting. I was great! Even the grandkids ate it! I followed the recipe exactly. I will be making this again, im sure. I think I'd make it more often if I could find a way to replace the whipping cream. Any suggestions? Half and half? Whole milk with maybe more flour? Really trying to watch fat intake. Any ideas would be helpful. Thank you!
Miranda @ Salt & Lavender says
Hi! Glad you like it! 🙂 Half and half should be ok. Yes, milk with more flour could work too. I'd just keep in mind lower fat alternatives can curdle if boiled.
Thank you, Mandy!!
My whole family of 5 has been sick all week…this recipe was just what the doctor ordered! Everyone loved it and I followed the recipe to a T except I used boneless thighs instead of breasts. Putting this in my regular rotation! Thank you for sharing 😊
You're very welcome!! I hope everyone feels better soon. Glad the soup was a hit, Missy!
This is a winter recipe on repeat! My whole family loves it. Generally is enough to feed us all (4) and have a small portion for one lunch. I add additional carrots, and typically add a little more broth. I have found using an Italian spice in the greater(like black pepper) gives a bigger taste. Thanks for an easy and delicious recipe!
I'm so glad it's a family favorite, Nan!! 🙂
I never leave comments on recipes, but this one was a must! My family has been having the seasonal illnesses with weather changes and we needed something hearty. My son can't have dairy so I used dairy free cream and butter and it was fantastic! I also added additional chicken broth to make it more liquid-y and adjusted the seasoning accordingly. This recipe is AMAZING!!! Thank you for sharing it!!!!
I appreciate it! I'm glad it was easy to adapt for your son. 🙂
Dee Dee Stilz says
This was fantastic! Our weather turned chilly (again) here in Ky today so this really hit the spot! Thank you for the recipe!
I'm so happy it was a hit, Dee Dee!
Husband and kids loved this soup! Thanks so much for posting.
I'm glad to hear it!! 🙂 You're very welcome!
We rarely have soup for dinner but I had a rotisserie chicken that I wanted to do something different with. I used that chicken and a couple other minor changes. I used 1/2 tsp. garlic salt because I didn't have a garlic cloves. And I added 1/2 tsp. poultry seasoning because I was worried it didn't have enough seasoning.The only thing different I would do next time would be to double the carrots. My family loved this soup!
I'm so pleased it was a hit!
My family said this was the best chicken noodle soup I've ever made!!! So easy and quick. The only thing I add was was some more cream and a little water at the very end to make a little more liquid. Other than that it was petfect!!!
I'm so happy it was a hit!! 🙂
Tracy Santimaw says
I don't normally take the time to rate a recipe, but I had to comment on this soup. It's the best chicken noodle soup I've ever tasted. The only minor adjustment I made was to cook the noodles separately. If anyone reading this is looking for a great soup, this is it.
I really appreciate it, Tracy! Reviews go a long way towards helping food blogs be successful. I'm so happy you enjoyed it!! 😀
This soup is absolutely delicious. I went by the recipe 100%. Chicken soup is sometimes "blah" but not this recipe. The heavy cream gave it a lot of density and the garlic and touch of Italian seasoning gave the flavor. Thank you!
Thank you so much! That makes me happy that it worked out for you. 🙂
Just made this for a quick and easy dinner. My family enjoyed it and even have enough leftover for my lunch tomorrow. Thank you for sharing another great recipe! I have tried several of your recipes and have been happy with the result every single time.
Aww thank you!! So happy you all enjoyed this one and others too! 🙂
Thank you for this recipe! I have converted it into a crockpot soup which I find easier than having to make it on the stove. I put the carrots, celery, seasoning and about 3 cups of broth into crock. Let cook. Then Add in the cream, flour and rotisserie chicken and a little more broth. Cool the noodles on the stove and bam delicious! So so happy with this recipe and love it more than regular chicken noodle
I'm so glad you liked it and were able to adapt it for the slow cooker, Alison!
I'm planning on making this today, it looks delicious! My question is we can't use regular flour, do you have a suggestion of what you would recommend to use in place of this?
Hmmm... like you need something without gluten due to an allergy? Perhaps try a cornstarch slurry to thicken it. I'd add it in towards the end. Not sure exactly how much to use, but start with 1 tablespoon and add more if needed. Let me know how it goes!
Hi there! Just wanted to drop a note letting you know how much I enjoyed this soup! So flavorful, creamy but not heavy and just simply delicious! I added extra celery and carrots and used chicken I had oven baked prior (I added the precooked chicken when I added the egg noodles). These were my only modifications though. But this was definitely one of my favorite recipes! Thank u for the great recipe!
Aww thank you!! so glad you liked it!
Thank you for the quick reply! We can use wheat flour or a 1/1 substitute for wheat, arrowroot etc. We just can't use regular white flour! No allergies that are known so far!
You're welcome! I haven't used any of those as thickening agents, so unfortunately I really can't speculate on that - sorry!
Delicious, thank you !
This is soooo delicious! My husband requests this every week! So easy to make for a dinner party. We just add mashed potatoes from the insta pot and some rolls. Yum yum yum. I do use a rotisserie chicken and add it add the same time as you do. Just adds a little more flavor and I don’t have to remove the chicken and cut it up later. I wish I could give this a 10😉
Aww thank you so much, Paige! I'm so happy this recipe is a hit in your home. XO
oh my gosh, this was amazing! my husband rated it a 9.5/10 and he doesn't even like soup. I added a little bit of garlic powder + onion salt (from Trader Joe's) and did 1.5lbs of chicken and it was AMAZING. I'm gonna try it without the cream next time!
Haha that's great! 🙂
Meredith Walker says
I LOVE this soup!!!! My husband is obsessed with it. I took the author's advice and added fresh herbs- thyme and tarragon- and it was heavenly. I will definitely add this recipe to my regular rotation.
Wonderful!! 🙂 So glad it's a hit for you guys.
Molly S says
Love this recipe! I recently had a baby and am dairy free while I breastfeed. Any recommendations on a replacement for the heavy cream? Coconut milk or almond milk maybe?
Hi! I feel like almond milk won't really make it creamy. Coconut milk could work, but it will taste a bit coconutty. Not a bad thing necessarily!
Hanan Rosenstein says
Someone added this recipe to the BuzzFeed Hanukkah recipes. Obviously this is not kosher - cream and chicken. It might be a great recipe, but should not be in this list for Jewish Holiday.
I removed your one star rating since you did not make the recipe, and what someone on Buzzfeed does literally has NOTHING to do with me. It's a completely separate publication and not affiliated with my website at all.
Lyndi W says
Hanan - Not all Jews keep kosher and anyone that does should be fully aware of what they can and cannot eat. Why you would think to give a recipe a 1 star rating because not everyone can eat it is beyond me. Does a peanut butter cookie get 1 star because some people have peanut allergies? Get outta here with that nonsense.
Michelle Gourley says
Made this twice in two weeks and LOVE IT! So fast and easy.
That's awesome! Thanks for taking the time to review the recipe. 🙂
This recipe was a complete disaster! The cream curdled terribly and I did everything according to the recipe. I actually had to rescue the chicken and start over with a different recipe. I did wonder why you would put the cream in so early but thought okay I guess they know it works. Not!!!
I'm sorry to hear that. This recipe has plenty of good reviews, so I'm not sure what went wrong. Using the full fat heavy cream it should not curdle.
This is a great recipe! My family loved it!
Wonderful! Thanks for commenting, Ann!
Heather K says
I made this for the first time and it was delicious! The whole family loved it.
Happy to hear that, Heather!!
Super easy and delicious! Thank you so much for the wonderful recipe ❤️
You're very welcome!! XO
Tamara Yzaguirre says
So easy and so tasty
Great!! 🙂 Happy you liked it!
Yes, I made this. Yes! It was sooooo good! I actually made it for myself, since my husband doesn’t like chicken noodle soup. He asked for “just a taste” of this - and then asked for a whole bowl! The only thing I changed was to make the noodles separately. My husband said to put this on the “repeater” list, so you know it is delicious!
Well that's amazing!! I'm so happy he liked it too! Thanks for telling me. 😀
This is so yummy!! I added in homemade dumplings and it complemented the soup very well. Will surely be making this in the future 🙂
Wow this is delicious!! Very quick and easy to make. I used a rotisserie chicken and half and half instead of heavy cream. Added plenty of thyme and rosemary and after serving I squeezed a little lemon and dash of cayenne. So glad I came across this recipe!
I'm really glad you enjoyed it! 🙂
Do you cook the chicken before adding it to the soup?
Hi Maggie! Not in this recipe. It cooks right in the soup. For your future reference, in any of my recipes that need pre-cooked chicken I always specify and/or give instructions on how to cook it. You can assume any ingredients are raw unless stated otherwise. 🙂 Let me know if you try this soup!
Definitely love this recipe.
Yay!! So glad to hear it, Crystal!
Even my soup-hating kids loved it! I don't have a lot of time, so I cut up a roasted chicken and added it with the noodles. I really love the thick egg noodles as aposed to little noodles like you'd usually see in a chicken noodle soup. Creamy and flavorful, I'll keep making this. Thank you!
That's awesome!! Thanks for letting me know! 🙂
Is it possible to use chicken thighs instead of breasts for this recipe?
I made this tonight and it is so good. The best chicken noodle I’ve ever had. I will always use this recipe going forward!! Can’t wait to try more of yours!!
Aww I'm so glad to hear that! Thanks for letting me know! 😀
Becky Warwick says
I appreciate the info on carbs and sugar as that's how I manage my diabetes. Plan to make the soup tomorrow night. My daughter lives with me and chicken recipes are about all she likes. Once again thanks for the info on carbs.
I hope you both enjoy it! 🙂
Jodi Newton says
Do you precook the noodles first or just sump them in to cook in the soup?
I just add them to the soup. They cook really fast, and the starch released also helps thicken the broth a bit.
Kailea Anderson says
Can you use rotisserie chicken?
Sure! I would add it in a bit later though since it's already cooked... just so it doesn't dry out. Let me know how it goes!
The rotisserie chicken is great it in! I added it in when I added the noodles, chicken stayed nice and tender! Great recipe!
Wonderful!! 🙂 Thanks for letting me know!
Do you put the chicken breast in whole when you add it to the pot so it cooks in the broth?
Yes, you put them in whole. 🙂
Katerina | Once a Foodie says
Such a gorgeous creamy soup! Yum!
Thanks so much!