If you are craving the ultimate comfort food that feels like a warm hug in a bowl, this Creamy Chicken Noodle Soup Recipe is exactly what you need. Rich, velvety, and loaded with tender chicken, fresh veggies, and wide egg noodles swimming in a luscious, creamy broth, this soup brings soul-soothing satisfaction to your table. Whether you’re battling chilly weather or just want to spoil yourself with something truly memorable, this recipe blends classic flavors with a creamy twist that elevates every spoonful.
Ingredients You’ll Need
Gathering the ingredients for this soup is as simple as it is essential because each one plays a crucial role in building the perfect balance of flavor, texture, and hearty goodness. From the aromatic vegetables that lay the flavor foundation to the creamy touch and tender chicken, every ingredient is thoughtfully chosen to make this soup unforgettable.
- Unsalted butter: Adds richness and helps sauté vegetables perfectly without overpowering the dish.
- Yellow onion: Provides a subtle sweetness and depth when cooked down softly.
- Carrots: Bring a natural sweetness and vibrant color to brighten the soup.
- Celery: Offers a mild, crunchy texture and aromatic backbone.
- Garlic: Infuses the broth with just the right punch of aroma and flavor.
- Dried thyme: Gives a subtle earthy note that complements the chicken beautifully.
- All-purpose flour: The secret thickening agent to create that silky creamy broth without heaviness.
- White wine (optional): Adds a delicate acidity and depth—feel free to swap with extra broth if preferred.
- Chicken broth: The flavorful base pouring life and warmth into every bite.
- Boneless skinless chicken breast: Tender protein that absorbs all the cozy flavors.
- Wide egg noodles: These hefty noodles carry the creamy broth and add an irresistible chew.
- Heavy cream: Elevates the soup to silky richness that wraps every spoonful in comfort.
- Salt and freshly ground black pepper: To perfectly balance and season the layers of flavor.
- Fresh parsley and thyme (optional): Bright garnishes that add fresh aroma and a splash of color at the end.
How to Make Creamy Chicken Noodle Soup Recipe
Step 1: Cook vegetables
Begin by melting butter in a large pot or Dutch oven over medium heat. Add chopped onion, sliced carrots, and celery to the pot and sauté gently until they become tender and fragrant, around 8 to 10 minutes. Once softened, stir in the minced garlic and dried thyme, cooking just long enough for their amazing aromas to bloom—about one minute. This aromatic vegetable base gives the soup its comforting, layered flavor foundation.
Step 2: Add flour
Lower the heat to medium-low and sprinkle all-purpose flour evenly over the softened vegetables. Stir constantly to coat everything well, letting the flour cook for 3 to 4 minutes without browning. This step is key to developing a silky thickness in your soup, so take your time and keep stirring to avoid clumps.
Step 3: Add liquids
Pour the white wine into the pot next, stirring carefully so it blends smoothly with the vegetables and flour. If you’re skipping wine, simply use extra chicken broth instead. Then slowly add the 6 cups of chicken broth, stirring continuously to fully incorporate the flour and avoid lumps. This mixture creates the luscious liquid base that will carry all the flavors you’ve built so far.
Step 4: Cook the chicken
Nestle your chicken breasts into the simmering pot, making sure they are completely submerged in the broth. Cover the pot and let everything cook together gently over medium heat for 15 to 20 minutes until the chicken is thoroughly cooked and tender. Then remove the chicken and set it aside on a cutting board to cool slightly before shredding with two forks. The broth at this point will be rich with chicken flavor, setting the stage for the creamy transformation.
Step 5: Add noodles
Bring the soup back up to a gentle simmer on medium-high heat and add the wide egg noodles. Cook them for about 5 minutes, until they are just halfway tender. This timing ensures your noodles end up perfectly cooked after you incorporate the final creamy steps.
Step 6: Shred chicken
While the noodles are cooking, shred the cooked chicken by pulling it apart with two forks into bite-sized, tender pieces. This shredded chicken will meld beautifully with the creamy broth and noodles to create a spoonful of pure comfort.
Step 7: Finish cooking soup
Stir in the heavy cream to the soup now and add the shredded chicken back in. If you find the soup too thick, gently stir in a bit more chicken broth until your desired consistency is reached. Continue simmering until the noodles are fully cooked through. Taste the soup and adjust with salt and freshly ground black pepper to make the flavors sing just right.
Step 8: Serve
Ladle the Creamy Chicken Noodle Soup Recipe into bowls and garnish with fresh parsley and thyme if you like. Serve it immediately, while warm and inviting, to truly relish this homemade classic with a creamy twist.
How to Serve Creamy Chicken Noodle Soup Recipe
Garnishes
Adding fresh herbs like parsley and thyme on top not only adds a burst of vibrant color but also enhances the aroma and freshness of your soup. A sprinkle of cracked black pepper or a few dashes of paprika can also bring an extra dimension to each bowl, making every serving a little celebration of flavors.
Side Dishes
This soup pairs wonderfully with crusty bread, buttery garlic rolls, or even a light green salad for a complete meal. The creaminess of the soup balances beautifully with the crispness of fresh greens or the crunch of toasted bread, making it a versatile centerpiece no matter the occasion.
Creative Ways to Present
For a cozy dinner party, serve the soup in rustic bread bowls to wow your guests and add a fun twist. You can also layer the soup with a sprinkle of sharp cheddar or Parmesan cheese on top, then broil briefly for a golden, melty finish that adds texture and richness. Little touches like these turn a simple meal into something special.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftovers in airtight containers and keep them in the refrigerator for up to 3 days. The flavors actually deepen with a day in the fridge, but be mindful that the noodles may continue to soak up the broth and soften over time.
Freezing
Your Creamy Chicken Noodle Soup Recipe can be frozen, but for best results, freeze the soup before adding the noodles and cream. Store the soup in a freezer-safe container for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator before finishing with the cream and freshly cooked noodles to maintain perfect texture.
Reheating
Reheat the soup gently on the stovetop over low to medium heat, stirring occasionally. Add a splash of broth or cream if the soup seems too thick after chilling. Avoid boiling to keep the noodles tender and the creamy texture smooth.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs bring a bit more richness and stay juicy even longer, which can add extra depth to your Creamy Chicken Noodle Soup Recipe. Just ensure they’re boneless and skinless for easier shredding.
Is it okay to skip the white wine?
Yes! The white wine adds brightness and complexity, but you can easily substitute it with extra chicken broth without losing the comforting essence of the soup.
Can I make this soup vegetarian?
You can swap the chicken broth for vegetable broth and replace chicken with hearty mushrooms or tofu for a vegetarian version. The creamy base and noodles will still deliver all the comfort you crave.
What type of noodles works best?
Wide egg noodles are preferred for their chewy texture and ability to hold the creamy broth well. However, you can substitute with any pasta you love, just adjust cooking times accordingly.
How do I prevent the noodles from getting soggy?
To keep noodles from overcooking, you can cook them separately and add them to bowls right before serving. Alternatively, add noodles late in the cooking process as this recipe suggests, so they soak but don’t become mushy.
Final Thoughts
From the very first spoonful, this Creamy Chicken Noodle Soup Recipe feels like a warm, cozy embrace that fills your heart and tummy with joy. It’s a recipe bound to become a beloved classic, perfect for sharing with family or savoring on a quiet night in. So grab your apron, gather those simple ingredients, and dive into this soul-warming pot of creamy goodness—you won’t regret it!
Print
Creamy Chicken Noodle Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Creamy Chicken Noodle Soup is a comforting and hearty dish, perfect for chilly days. Made with tender chicken breast, wide egg noodles, fresh vegetables, and a rich creamy broth, it’s a classic soup recipe that delivers warmth and satisfaction in every bowl.
Ingredients
Vegetables and Aromatics
- ½ yellow onion, chopped (about 1 cup)
- 3 carrots, peeled and sliced ¼-inch thick (about 1.5 cups)
- 2 ribs celery, sliced ⅜-inch thick (about 1.5 cups)
- 2 cloves garlic, minced
Soup Base
- 4 tablespoons unsalted butter
- ½ teaspoon dried thyme
- 4 tablespoons all-purpose flour
- 1/3 cup white wine (optional; or use extra chicken broth)
- 6 cups chicken broth (plus up to 2 cups more as needed)
Main Ingredients
- 1 pound boneless skinless chicken breast
- 2 heaping cups wide egg noodles
- 1 cup heavy cream
Seasoning and Garnish
- Salt and freshly ground black pepper, to taste
- Fresh parsley and thyme for garnish (optional)
Instructions
- Cook vegetables: In a large pot or Dutch oven, melt butter over medium heat. Add the chopped onion, peeled and sliced carrots, and sliced celery. Sauté until the vegetables are softened, about 8 to 10 minutes. Then add minced garlic and dried thyme, cooking for about 1 minute until fragrant.
- Add flour: Reduce the heat to medium-low. Sprinkle the all-purpose flour evenly over the sautéed vegetables. Stir well to coat the vegetables with flour and cook for 3 to 4 minutes, stirring frequently to avoid browning.
- Add liquids: Pour in the white wine (or additional chicken broth if skipping wine), stirring until the mixture is smooth. Then add the 6 cups of chicken broth, stirring continuously to fully incorporate the flour into the liquid and create a smooth base.
- Cook soup: Nestle the boneless skinless chicken breasts into the pot making sure they are fully submerged in the broth. Cover and simmer over medium heat until the chicken is cooked through and tender, about 15 to 20 minutes. Remove the chicken breasts from the pot and set aside on a cutting board to rest before shredding.
- Add noodles: Bring the soup back to a gentle simmer over medium-high heat. Add the wide egg noodles to the pot and cook for about 5 minutes, until the noodles are halfway done.
- Shred chicken: While the noodles are cooking, shred the rested chicken breasts using two forks into bite-sized pieces.
- Finish cooking soup: Stir the heavy cream into the soup, then add the shredded chicken. If the soup appears too thick, add additional chicken broth up to 2 cups to reach your desired consistency. Continue simmering until the noodles are fully cooked. Adjust seasoning with salt and freshly ground black pepper to taste.
- Serve: Garnish the soup with fresh parsley and thyme if desired, and serve immediately while hot and creamy.
Notes
- Using white wine adds depth to the broth but can be omitted or substituted with extra chicken broth.
- Wide egg noodles work best for this recipe, but any broad pasta can be used.
- The soup can be made ahead; reheat gently to avoid curdling the cream.
- For a thicker soup, reduce the amount of broth or add an extra tablespoon of flour during the flour step.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
