Easy Creamy Chicken Noodle Soup

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.

You may also like my Easy Chicken Stew or my Creamy White Chicken Chili if you want more cozy chicken recipes!

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 

1. 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;
2. 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;
3. Noodles time! Add in the noodles and cook until they’re tender (about 8-10 minutes); 
4. 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.
• 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.

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:

• 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 below. 🙂

5 from 2 votes

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Creamy Chicken Noodle Soup

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.

Course Soup

Cuisine American

Keyword creamy chicken noodle soup, creamy chicken soup recipe

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 6

Calories 396 kcal

Author Natasha Bull

Ingredients

• 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 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

Instructions

1. Sauté the the celery, carrots, and onion with the butter & oil in a large soup pot over medium-high heat for 5-7 minutes.

2. Stir in the garlic and cook for about 30 seconds.

3. Stir in the flour and cook for about a minute.

4. 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.

5. Reduce the heat so it's simmering gently. Let it cook for 15 minutes.

6. 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.

7. 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.

Recipe Notes

• This soup feeds 4-6.
• I don't recommend freezing this soup. It's best eaten right away. 
• You can use boneless/skinless chicken thighs if you prefer.
• 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.

Nutrition Facts

Creamy Chicken Noodle Soup

Amount Per Serving

Calories 396 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 12g75%

Cholesterol 143mg48%

Sodium 765mg33%

Potassium 725mg21%

Carbohydrates 19g6%

Fiber 1g4%

Sugar 2g2%

Protein 28g56%

Vitamin A 4188IU84%

Vitamin C 16mg19%

Calcium 62mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.