A creamy twist on a classic soup, this easy-to-make creamy chicken noodle soup is exactly what you need when you’re curled up under a blanket this winter!

Large pot of creamy chicken noodle soup with a ladle scooping noodles, chicken, carrots, and celery.

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Easy Creamy Chicken Noodle Soup

There’s nothing better than a warm bowl of soup once the air turns crisp, and this creamy chicken noodle soup is the perfect way to start the season. It’s a cozy twist on classic chicken noodle soup but creamy like my chicken pot pie soup.

With shredded chicken, egg noodles, and veggies in a rich, creamy broth, this soup comes together fast for an easy dinner. Pair it with crusty bread or oyster crackers for the ultimate comfort meal on chilly days.

Why You’ll Love This Recipe

  • Ready in just 35 minutes. Save time with leftover chicken and no lengthy simmering.
  • A versatile soup that’s perfect for lunch, dinner, and when you’re feeling under the weather!

Ingredients Notes

Ingredients for creamy chicken noodle soup including diced carrots, celery, onions, egg noodles, cooked chicken, cream of chicken soup, broth, bay leaf, and seasonings.

Find the full printable recipe with specific measurements below.

  • Veggies and aromatics: Carrots, yellow onion, celery, minced garlic.
  • All-purpose flour: To thicken the soup.
  • Chicken stock: Use less if you want a thicker soup.
  • Heavy cream: For a lighter option, swap the cream for half-and-half, evaporated milk, or whole milk. If you do, use less broth or add an extra tablespoon of flour.
  • Cream of chicken soup: A simple hack that adds so much flavor and creaminess to the soup! Use a homemade cream of chicken if preferred.
  • Cooked chicken: Leftover chicken either rotisserie chicken, shredded chicken or diced chicken.
  • Egg noodles. Any brand of egg noodles will work, I love to make this egg noodle recipe when time permits.
  • You’ll also need: Salted butter, ground thyme, salt, and black pepper.

How to Make Creamy Chicken Soup

Melt butter in a medium-sized soup pot over medium heat. Sauté the carrots, celery, and onions for a few minutes and then stir in the garlic.

Once the onions are soft and translucent, slowly whisk in the flour to form a golden brown, thick paste.

Soup pot filled with onions, carrots, celery, seasonings, and a bay leaf before adding noodles and chicken.
Cream of chicken soup added to a pot of broth with carrots, celery, and onions.

Pour in the chicken stock and bring to a light simmer for 5 minutes until veggies are tender. Add the thyme and salt, and pepper to taste.

Stir in the egg noodles, chicken, and cream. Simmer for 8-10 minutes until the noodles are tender and the chicken is heated through. Remove from heat, season to taste then garnish with fresh thyme or parsley and enjoy!

Uncooked egg noodles and chunks of chicken being added to a pot of creamy chicken noodle soup.
Top view of creamy chicken noodle soup in a white pot with noodles, carrots, celery, and chicken, served with bread and crackers.

Recipe Tips

  • Cook the veggies until just tender. That way, they won’t overcook while simmering.
  • I like to stir in about 1 tablespoon of hot broth to the cream before adding it. Tempering it helps to prevent separation.
  • If making creamy chicken noodle soup ahead of time, cook the noodles separately and add them to heat through just before serving.
  • Season to taste. Depending on the type of chicken broth you use, you may need to adjust the seasoning.
Bowl of creamy chicken noodle soup with egg noodles, carrots, celery, and chunks of chicken, served with oyster crackers.

More soup recipes to try include chicken dumpling soup, chicken gnocchi soup and marry me chicken soup

More Soup Recipes

Large pot of creamy chicken noodle soup with a ladle scooping noodles, chicken, carrots, and celery.

Creamy Chicken Noodle Soup

5 from 1 vote
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 5
A creamy twist on a classic soup, this easy-to-make creamy chicken noodle soup is exactly what you need when you're curled up under a blanket this winter!
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Video

Ingredients 

  • 3 Tablespoons salted butter
  • 1 cup sliced carrots
  • ½ cup chopped yellow onion
  • ½ cup chopped celery
  • 2 teaspoons minced garlic
  • 3 Tablespoons all-purpose flour
  • 5-6 cups chicken stock , less for a thicker soup
  • ¾ teaspoon ground thyme
  • 2 cups dry egg noodles
  • 2 cups cooked chicken
  • 1 cup heavy cream , see notes
  • Salt , to taste
  • Ground black pepper , to taste

S&P, to taste

For garnish: fresh thyme or parsley

Instructions

  • Saute vegetables. In a medium-sized stockpot over medium heat, melt 2 Tablespoons butter. Add 1 cup carrots, 1/2 cup celery and 1 cup onions. Cook for a few minutes. Then stir in 2 teaspoons garlic and cook until the onions become translucent. Slowly whisk in 3 Tablespoons flour until it becomes a thick paste and turns a light golden brown.
  • Add chicken and seasonings. Pour in 6 cups chicken stock and bring to a light simmer. Simmer 5 minutes, or until the vegetables are tender. Add in 3/4 teaspoon thyme leaves, salt and pepper to taste (I did about 1/2 teaspoon each).
  • Add noodles. Stir in 2 cups egg noodles, 2 cups chicken and 1 cup cream (I like to add about 1 Tablespoon of hot broth into the cream before pouring it to temper it). Simmer 8 to 10 minutes, or until the noodles and chicken are cooked through. Remove from heat and season to taste.
  • Serve warm and top with fresh thyme or parsley, if desired.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Storage: Store in a covered container in the refrigerator for 3-5 days. 
Veggies: This soup is very easy to adapt. Feel free to add in extra veggies like diced bell peppers, mushroom or potato. 
Cream: If you’d like a lighter option you can sub for half-and-half, evaporated milk or whole milk if desired. It will thin it a little bit, so use less broth or add an extra Tablespoon of flour.

Nutrition

Calories: 288kcal, Carbohydrates: 22g, Protein: 27g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 85mg, Sodium: 446mg, Potassium: 716mg, Fiber: 2g, Sugar: 5g, Vitamin A: 4641IU, Vitamin C: 8mg, Calcium: 38mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Substitutions

  • If cooking chicken specifically for this recipe, you can use either chicken breasts or boneless skinless chicken thighs. Bone-in chicken can be used, although it takes a bit of extra effort to get the meat off the bones.
  • Add extra veggies. Corn, peas, diced potato, mushrooms, bell peppers, etc.
  • Swap the egg noodles for elbow macaroni, small shells, bowtie pasta, or any small pasta you prefer.
  • While this creamy soup has not been tested in the slow cooker, you could make my crockpot chicken noodle soup and stir in a splash of heavy cream before serving.

Storage

Keep leftover cream chicken soup stored in an airtight container for up to 5 days in the fridge. I don’t recommend freezing creamy soups, as the texture changes once thawed.