Warm and creamy chicken noodle soup recipe! This recipe for chicken noodle soup is loaded with chopped veggies, creamy broth, egg noodles and herbs! It’s the perfect hearty soup recipe for a cold winters night! It’s like chicken pot pie without the flaky crust.
Chicken Noodle Soup
This chicken soup recipe is ridiculously creamy as written. I know some of you love cream cheese in chicken recipes, so to make creamy chicken noodle soup with cream cheese, just add in 2 oz. or so if you must. For the milk, I always use whole milk but 1 or 2% will work as well. Just don’t replace the heavy cream as it won’t be as thick and creamy.
How To Make Creamy Chicken Noodle Soup
Classic chicken noodle soup is doctored up with heavy cream, milk and flour to make this a creamy soup. If chicken noodle soup is good for the soul, this chicken noodle soup is good for heart. Creamy chicken noodle soup with egg noodles is the epitome of a cozy, cold weather soup recipe.
I highly recommend using low sodium chicken broth when making this easy creamy chicken noodle soup. This way you can control the level of salt in the final product. Standard broth is loaded with sodium. If you have leftover chicken bones, consider making this Instant Pot Bone Broth to use in place of the store bought brands.
Creamy Chicken Noodle Soup Recipe Tips
- The soup will get thicker as it cooks. Keep that in mind when serving. If you want it thicker, just wait an extra 5 minutes or so. If you wait too long, just add some extra broth to thin out. Same thing that happens when making Clam Chowder.
- Sauce – Continually stir the sauce, after the cream is added, to avoid scorching and separation.
- This makes a ton of chicken soup so use a large soup pot or dutch oven.
- Only have rotisserie chicken? Not a problem. Just omit the raw skinless chicken breasts and add in the cooked rotisserie chicken when the recipe calls for you to put the shredded chicken back in the soup pot.
- Vegetables – dice up the veggie’s as close in size as possible for even cooking.
What To Serve With Noodle Soup
How Long Does This Last In The Refrigerator
This is not a soup recipe that ages well. The noodles will continue to suck up liquid….ain’t nobody want soggy noodles. If you plan on having leftovers, cook the noodles separately and add them right before enjoying.
Wine Pairings With Chicken Noodle Soup
Pinot Blanc, Oregon Pinot Noir, Un-oaked Chardonnay
- 1½ Tbsp Olive Oil
- 1½ Cups Chopped Yellow Onion (Medium Onion)
- 1⅓ Cups Chopped Carrots (3 Whole Carrots)
- 1 Cups Chopped Celery (2 Celery Stalks)
- 3 Cloves Garlic, Minced
- 32 oz Low-sodium Chicken Broth
- 2 Whole Bay Leaves
- 1 tsp Dried Thyme
- 1 Lb Chicken Breasts, Boneless Skinless (*Note 1)
- ¼ Cup Butter
- ¼ Cup All-purpose Flour
- 2½ Cups Milk (*Note 2)
- ¼ Cup Heavy Cream
- 2 Cups Medium Egg Noodles, Uncooked
- ⅓ Cup Peas (Frozen, Fresh or Canned) (*Note 3)
- Optional: Chopped Parsley (Garnish)
- Add the olive oil to a large soup pot or dutch oven and heat over medium heat. Add the onions, carrots and celery and sauté until tender, about 3 - 4 minutes. Add the garlic and sauté until fragrant, about 30-60 seconds.
- Add the chicken broth, bay leaves, thyme and salt and pepper (to taste). Add the chicken breasts and bring soup to a boil over medium-high heat.
- Place the cover on the pot and reduce heat to medium. Let simmer until the chicken is cooked, approx. 10-15 minutes (*Note 4). Remove the chicken and let rest for 5 minutes, before shredding into bite size pieces.
- Melt the butter in a medium saucepan over medium heat. Add the flour and whisk constantly for about 2 minutes. Slowly add the milk and whisk vigorously until smooth.
- Whisk in the heavy cream and bring the roux to a boil, whisking constantly. Transfer the cream roux into the soup mixture along with the shredded chicken and noodles and stir to combine.
- Bring the soup up to a low boil and cook for 6-7 minutes, stirring occasionally, until the noodles are al dente (Don't over cook!- *Note 5). Taste and add salt and pepper, to taste. Enjoy immediately!