Creamy chicken noodle soup is the perfect mix of comfort and heartiness. It has tender chunks of chicken, soft noodles, and a silky, creamy broth that feels like a warm hug on a chilly day. The soup is full of classic flavors but with that extra smooth and creamy touch that makes it extra special.
I love making this soup when I want something that feels homey but also a little bit different from the usual chicken noodle. Adding cream to the broth gives it such a lovely, rich texture, and I always make sure to cook the noodles just right so they soak up the flavor without getting mushy. It’s one of those recipes that everyone in my family asks for when they’re feeling under the weather or just in need of a cozy meal.
My favorite way to enjoy creamy chicken noodle soup is with some crusty bread on the side for dipping. It’s such a simple meal but really hits the spot, whether it’s a quiet night in or a casual lunch with friends. This soup feels like a little bit of comfort in every spoonful, and I always find myself going back for more.
Key Ingredients & Substitutions
Chicken: I like using cooked shredded chicken for easy prep. Rotisserie chicken works great, but leftover or homemade chicken are perfect too.
Egg Noodles or Rotini: Egg noodles give classic texture, but rotini or small pasta shapes work well. For gluten-free options, try rice noodles or gluten-free pasta.
Heavy Cream: Heavy cream makes the broth silky and rich. To lighten it up, half-and-half or coconut milk can be used, but the soup won’t be as thick.
Butter & Vegetables: Butter adds flavor and helps soften onions, carrots, and celery. If avoiding butter, olive oil is a good alternative.
Flour (optional): Used to thicken the soup. If you prefer a thinner broth, skip it or use cornstarch mixed with water instead.
How Do You Get the Soup Creamy Without Clumps?
Adding cream can sometimes cause lumps if added too quickly. To avoid this, make a smooth slurry by whisking flour with a small amount of cream first.
- Mix flour and cream well to prevent clumps.
- Slowly pour this mixture into the hot soup while stirring constantly.
- Simmer gently to let the soup thicken without boiling, which can separate the cream.
This careful mixing keeps your soup silky smooth and rich!
Equipment You’ll Need
- Large soup pot – perfect for cooking all the ingredients evenly and giving you plenty of room to stir.
- Wooden spoon or silicone spatula – great for stirring without scratching your pot.
- Measuring cups and spoons – help you get the right amount of broth, cream, and spices every time.
- Whisk – useful for making the flour and cream slurry smooth and lump-free.
- Chef’s knife and cutting board – handy for chopping veggies quickly and safely.
Flavor Variations & Add-Ins
- Swap chicken for turkey or cooked sausage for different protein options and flavors.
- Add sautéed mushrooms for an earthy touch that complements the creamy broth.
- Stir in spinach or kale near the end for extra color and nutrients without softening too much.
- Use a pinch of smoked paprika or a dash of hot sauce for a subtle smoky or spicy twist.
How to Make Creamy Chicken Noodle Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced (optional)
- 6 cups chicken broth
- 2 cups cooked chicken breast, shredded
- 1 ½ cups egg noodles or rotini pasta
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- Salt to taste
- 1 cup heavy cream (or half-and-half for lighter soup)
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley, chopped for garnish (optional)
How Much Time Will You Need?
This soup takes about 10 minutes for preparation and 25 minutes to cook. It’s quick enough for a satisfying weeknight dinner, with just enough time to get the vegetables soft, noodles cooked, and the creamy broth ready.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by melting the butter in a large pot over medium heat. Add the chopped onion, garlic, carrots, and celery if you’re using it. Cook these, stirring occasionally, until the vegetables soften—about 5 to 7 minutes.
2. Add Broth and Seasonings:
Pour in the chicken broth and bring the mixture to a boil. Stir in the dried parsley, thyme, black pepper, and salt to your liking.
3. Cook the Noodles:
Add the egg noodles or rotini pasta into the boiling broth. Let them cook until they’re tender, usually around 7 to 8 minutes. Stir occasionally to keep the noodles from sticking.
4. Add Chicken:
Now, add the shredded cooked chicken to the soup and mix well, warming the chicken through.
5. Make it Creamy:
In a small bowl, whisk the flour with a little bit of the heavy cream to create a smooth slurry. Slowly pour this mixture along with the remaining heavy cream into your soup, stirring constantly to avoid lumps.
6. Simmer and Thicken:
Lower the heat and let the soup gently simmer for about 5 minutes. This helps the soup thicken and become creamy.
7. Final Taste and Serve:
Give your soup a taste and adjust the seasonings if needed. Serve hot and sprinkle with fresh parsley if you like.
Enjoy your delicious and creamy chicken noodle soup!
Can I Use Frozen Chicken in This Soup?
Yes, you can! Just make sure the chicken is fully thawed before shredding. Thaw it overnight in the fridge or use the cold water method for quicker thawing.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to the point before adding cream. Cool and refrigerate for up to 2 days. When ready, reheat gently and stir in the cream to keep it fresh and creamy.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. If the soup thickens too much, add a splash of broth or water.
What Can I Substitute for Heavy Cream?
If you want a lighter option, use half-and-half or whole milk, but the soup will be less rich. For dairy-free, coconut milk works well and adds a nice flavor twist.
