There’s something so comforting about a bowl of soup that feels like a warm hug from the inside out. This Creamy Chicken Noodle Soup Recipe hits all the right notes with its rich, velvety broth, tender chicken, and hearty noodles—perfect for any day you need a little extra coziness in your kitchen and your belly.

A close-up shot of a white-lined pot filled with thick, creamy chicken noodle soup. The soup has several layers including shredded chicken pieces that are beige and tender, soft yellowish noodles, bright orange carrot slices, and small bits of celery in light green. The creamy broth is pale yellow with specks of black pepper and herbs, creating a textured surface. A metal ladle is scooping some soup, showing all these layers mixed together in the ladle. The pot is placed on a white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken Noodle Soup Recipe
Top Tip
How to Serve Creamy Chicken Noodle Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken Noodle Soup Recipe

Why You'll Love This Recipe

This creamy chicken noodle soup is one of those recipes that I find myself coming back to again and again. It’s more than just soup—it's a simple way to feel nourished and comforted with ingredients you probably already have. Plus, making it feels like a relaxing ritual, even on a busy day.

Homemade Creaminess: Using a touch of flour, butter, and half-and-half gives this soup that silky texture that beats any canned alternative hands down.
Simple Ingredients: You don’t need anything fancy—just onions, carrots, celery, potatoes, chicken, and basics from your pantry for that deep, satisfying flavor.
Customizable Comfort: Whether you like your noodles thick or thin, or prefer fresh herbs over dried, the recipe’s flexibility lets you make it exactly how you want.
Perfect for Leftovers: This soup reheats beautifully, and tastes even better the next day, making it a great option for meal prep.

Ingredients & Why They Work

What I really love about this creamy chicken noodle soup recipe is how the ingredients come together to build layers of flavor. Every component has a role, from the butter that starts the base to the potato that rounds out the texture perfectly. Here’s a quick look at why each ingredient matters.

Flat lay of a small pat of unsalted butter, half of a large yellow onion chopped, a handful of bright orange baby carrots sliced, three fresh celery stalks sliced, two whole garlic cloves unpeeled, a small white ceramic bowl of all-purpose flour, a few sprigs of fresh thyme leaves, a few fresh oregano leaves, one medium peeled and diced potato, a pile of shredded cooked chicken breast, a small white ceramic bowl of half-and-half cream, a nest of wide egg noodles uncooked in natural pale yellow color, fresh ground black peppercorns scattered lightly, and salt crystals in a small white ceramic bowl, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: The secret to that silky start and rich body without overpowering the flavors.
Yellow Onion: Adds sweetness and depth; cooking it well unlocks all its natural sugars.
Carrots: Bring color, sweetness, and a slight crunch if not overcooked.
Celery: Gives earthy notes and classic soup aroma—we often overlook this veggie!
Garlic: A small punch of flavor that warms up the whole pot.
All-Purpose Flour: Helps thicken the broth into that luscious creamy texture without creaminess from heavy cream.
Salt & Pepper: Essential seasonings that bring all ingredients into harmony.
Dried Thyme & Oregano: These herbs add that comforting, woodsy note that feels just right with chicken.
Chicken Broth: The heart of the soup. I prefer reduced sodium so I can control the seasoning.
Potato: Makes the soup thicker and more satisfying, a subtle thickener and nutrition boost.
Cooked Chicken: Using rotisserie chicken saves time and adds juicy protein.
Half-and-Half or Whole Milk: Creams up the broth without making it too heavy.
Wide Egg Noodles: They soak up the broth nicely and have a wonderful chewy texture. I’ve also tried other pasta shapes depending on what’s on hand.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to mix things up depending on the season or what I’m in the mood for, and you can too! That’s the beauty of this creamy chicken noodle soup recipe—it’s so flexible, you can swap, add, or omit ingredients without losing that comforting soul.

Variation: Sometimes I swap the potatoes for sweet potatoes to add a subtle sweetness and vibrant color, which is always a hit with my family.
Dietary Modifications: Use almond milk or oat milk in place of half-and-half for a dairy-free option, and gluten-free pasta if you’re avoiding gluten.
Seasonal Tweaks: In the summer, a handful of fresh chopped parsley or basil on top brightens this soup beautifully.
Slow Cooker Method: I’ve done this in my slow cooker too—just sauté the veggies first, then add everything except the noodles and half-and-half, and cook on low for 6-7 hours. Add noodles and cream at the end to finish.

Step-by-Step: How I Make Creamy Chicken Noodle Soup Recipe

A white bowl sits on a white plate, filled with a creamy soup that has visible layers: light beige broth, shredded pale chicken meat, bright orange carrot slices, green celery pieces, and pale yellow noodles. Round golden crackers are placed both inside the soup and scattered around the plate. A fresh green thyme twig rests on top, with a silver spoon standing in the bowl. The whole setup sits on a wooden surface with a warm tone. photo taken with an iphone --ar 2:3 --v 7

Step 1: Build a Flavorful Veggie Base

Start by melting the butter in a heavy pot over medium heat. Then toss in your beautiful chopped onion, carrots, celery, and garlic. Let those veggies soften up and mingle for about 5 minutes—don't rush this part! You want the onions translucent and everything fragrant. Stir occasionally so nothing sticks or browns too much.

Step 2: Thicken and Season

Sprinkle in your flour, salt, pepper, thyme, and oregano and stir constantly for 2 minutes. This step cooks the flour just enough so you won’t get a raw taste and blends the herbs with the butter and veggies. The aroma here should be just heavenly!

Step 3: Add Broth and Potatoes

Pour in the chicken broth and add diced potatoes right away, stirring well to combine. Crank the heat to medium-high and bring everything to a boil, but avoid stirring during the boil. Let it bubble vigorously for about 3 minutes, then reduce to a gentle simmer, partially covering the pot for around 25 minutes until the potatoes are tender. This slow simmer lets flavors deepen while softening the tubers perfectly.

Step 4: Finish with Chicken, Cream & Noodles

Stir in the cooked chicken, half-and-half (or milk), and your noodles. Let the soup simmer gently for another 10 minutes until the noodles are tender and broth has thickened nicely. This is the magical moment when all the flavors cozy up together. Taste and tweak the seasoning as needed, then get ready to serve.

Top Tip

I’ve cooked this creamy chicken noodle soup more times than I can count, and these little tips have made all the difference in making it effortlessly delicious every time:

Don’t Skip Sautéing: Truly sauteing the onion and veggies softens them and builds flavor you just can’t add later with broth alone.
Use Reduced Sodium Broth: It lets you control salt better, especially since the broth will reduce and concentrate during simmering.
Add Noodles Last: Adding your pasta at the end helps keep it tender, preventing it from turning mushy if you’re reheating leftovers.
Avoid Overboiling: Boiling the soup hard can break down ingredients too much and make the broth cloudy—you want a gentle simmer for best taste and texture.

How to Serve Creamy Chicken Noodle Soup Recipe

Creamy Chicken Noodle Soup - Serving Suggestion

Garnishes

I love to finish my bowl with a sprinkle of fresh thyme leaves—just a touch of green brightens every spoonful. Sometimes I add a grind of freshly cracked black pepper or a tiny drizzle of olive oil for extra richness. If you have some crunchy bread crumbs toasted with garlic and herbs, those make a fun textural topping too.

Side Dishes

This soup is hearty on its own, but I often pair it with a crispy baguette or a wedge of garlic bread to sop up all the creamy goodness. A simple mixed green salad with vinaigrette adds a nice fresh contrast on the side.

Creative Ways to Present

For gatherings, I like serving this soup in rustic bread bowls—just hollow out small sourdough rounds and ladle the soup inside. It’s not only charming but totally edible, which always sparks conversation! Garnishing with tiny herb sprigs makes it look extra special.

Make Ahead and Storage

Storing Leftovers

I keep any leftovers in airtight containers in the fridge, and I’ve found that the soup thickens up nicely as the noodles and potatoes soak up the liquid. If it gets a bit too thick, just stir in some extra chicken broth or water when reheating to loosen it back up.

Freezing

I’ve frozen this soup successfully a few times—just cool it completely and store in freezer-safe containers. Note that noodles may absorb some broth and change texture slightly after freezing, so I recommend freezing the soup without noodles if possible, then cooking fresh noodles when you reheat.

Reheating

To reheat, warm your soup over medium heat on the stove, stirring occasionally. Adding a splash of broth or milk while reheating keeps it creamy and prevents it from getting too thick. Leftover soup tastes even better the next day since the flavors have developed more.

Frequently Asked Questions:

Can I use leftover cooked chicken or rotisserie chicken?

Absolutely! Using leftover or rotisserie chicken keeps this recipe quick and easy. Just shred or chop it and add towards the end of cooking.

What kind of noodles work best in this soup?

Wide egg noodles are great for soaking up the creamy broth, but you can swap in any pasta you prefer—just keep an eye on cooking times as they vary.

Can I make this soup dairy-free or vegan?

For a dairy-free version, substitute half-and-half with a creamy plant-based milk like oat or cashew milk. For vegan, use vegetable broth and omit the chicken, adding plant-based protein if you like.

How do I prevent the noodles from getting mushy when reheating?

The best way is to cook the noodles just until tender and add them at the very end. When storing leftovers, add extra broth when reheating to loosen the noodles if they’ve absorbed too much liquid.

Final Thoughts

This Creamy Chicken Noodle Soup Recipe is close to my heart because it’s more than just a meal; it’s a moment of calm and comfort in a busy day. Whether you’re cooking for yourself, your family, or friends, I hope it brings you the same cozy satisfaction it gives me every time I make it. Go ahead, grab those simple ingredients and let’s bring some warmth to your table!