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Easy Creamy Chicken Noodle Soup

Published: / Updated: / 65 Comments

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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.

creamy chicken noodle soup with egg noodles, heavy cream, chicken breasts, and vegetables

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. 

creamy chicken noodle soup in a yellow Le Creuset pot

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. 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. 

creamy chicken soup with egg noodles in two white bowls

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:

close-up of creamy chicken noodle 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 with egg noodles, heavy cream, chicken breasts, and vegetables

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.
4.74 from 19 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Soup
Cuisine American
Servings 6
Calories 396 kcal

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 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

Instructions
 

  • 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.

Notes

  • 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.

Nutrition

Calories: 396kcalCarbohydrates: 19gProtein: 28gFat: 23gSaturated Fat: 12gCholesterol: 143mgSodium: 765mgPotassium: 725mgFiber: 1gSugar: 2gVitamin A: 4188IUVitamin C: 16mgCalcium: 62mgIron: 1mg
Keyword creamy chicken noodle soup, creamy chicken soup recipe
Author Natasha Bull
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  1. Carole says

    5 stars
    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!

    Reply

  2. Diane says

    5 stars
    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.

    Reply

  3. Alison says

    4 stars
    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

    Reply

  4. Jenny says

    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?

    Reply

    • Natasha says

      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!

      Reply

  5. Caroline says

    5 stars
    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!

    Reply

    • Jenny says

      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!

      Reply

      • Natasha says

        You're welcome! I haven't used any of those as thickening agents, so unfortunately I really can't speculate on that - sorry!

        Reply

  7. Paige says

    5 stars
    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😉

    Reply

  8. Alicia says

    5 stars
    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!

    Reply

  9. Meredith Walker says

    5 stars
    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.

    Reply

  10. 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?

    Reply

    • Natasha says

      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!

      Reply

  11. 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.

    Reply

    • Natasha says

      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.

      Reply

    • 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.

      Reply

  13. Karen says

    1 star
    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!!!

    Reply

    • Natasha says

      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.

      Reply

  18. Barbara says

    5 stars
    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!

    Reply

  19. Eli says

    5 stars
    This is so yummy!! I added in homemade dumplings and it complemented the soup very well. Will surely be making this in the future 🙂

    Reply

  20. Bianca says

    5 stars
    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!

    Reply

    • Natasha says

      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!

      Reply

  23. Jeff says

    5 stars
    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!

    Reply

  25. Lindsay says

    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!!

    Reply

  26. 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.

    Reply

    • Natasha says

      I just add them to the soup. They cook really fast, and the starch released also helps thicken the broth a bit.

      Reply