Creamy, cozy, and loaded with tender chicken, egg noodles, veggies, and a rich homemade broth. This Creamy Chicken Noodle Soup recipe is everything you want on a chilly day.
It's comforting, hearty, and easy to make with simple pantry staples. Best of all, it all comes together in just one pot.
When it comes to soups, nothing feels more comforting than a big bowl of warm, creamy soup to chase away the cold. Rich, creamy soups are a must during the colder months, and this one is my cozy twist on our family's favorite Homemade Chicken Noodle Soup. It's the kind of recipe that feels like a hug in a bowl.
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You might also like my Creamy Chicken and Potato Soup or this Ham and Potato Soup recipe!
Why I Love This Soup
When it comes to from-scratch cooking, soups are one of my favorite ways to stretch pantry staples without running to the store. I love how flexible they are, you can swap ingredients, use up leftovers, and still end up with something nourishing and homemade.
It's a true one-pot meal, which means less cleanup and more time to enjoy dinner. You get all the cozy, familiar flavors of classic chicken noodle soup but with a creamy, rich broth that takes it to the next level of comfort food.
Speaking of using leftovers, this Veggie Beef Soup is a fantastic way to use up leftovers and make something hearty and satisfying with what's on hand.
Ingredient Swaps
One of the best things about homemade soup is how easy it is to customize. I think of soups as more of a guideline than a rulebook, use what you have, what you like, or what needs to be used up in the fridge.
- Chicken: Leftover roasted chicken works beautifully here. Rotisserie chicken is another easy shortcut.
- Pasta: Swap the egg noodles for any pasta you have on hand, rotini, macaroni, or fettucine are all great options.
- Veggies: Don't be afraid to mix things up! Green beans, English peas, spinach, or kale are all delicious additions.
I hope you give this warm and cozy soup a try!
-Sky🩷
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📖 Recipe
Creamy Chicken Noodle Soup Recipe
Ingredients
- 1 pound chicken breasts boneless,skinless
- 2 tablespoons olive oil
- ½ cup onion small diced
- 2 stalks celery small diced
- 2-3 medium carrots small diced
- 2 tablespoons butter
- 2 cloves garlic minced
- ¼ cup flour
- 4 ½ cups chicken stock
- 1 cup milk
- 2 teaspoons salt
- ½ teaspoon pepper
- 1 tablespoon fresh oregano chopped
- 2 tablespoons fresh thyme chopped
- 1 bay leaf
- 2 ½ cups medium egg noodles
Instructions
- Start by boiling the chicken breasts in water until fully cooked. This step can be done ahead of time to make dinner come together even quicker. Once cooled, cut or shred the chicken into bite-sized pieces and set aside until needed.
- In a large pot, heat 2 tablespoons of oil over medium heat. Add the onion, celery, and carrots. Sauté for about 5 minutes, stirring occasionally, until the vegetables are tender.
- Add the butter and garlic. Sauté for about 30 seconds.
- Sprinkle in the flour and stir well to form the roux. Let it cook for another minute, stirring often.
- Slowly whisk in the chicken stock, followed by the milk. Add in the salt, pepper, and bay leaf. Bring the soup up to a gentle boil.
- Stir in the pasta and cook uncovered for about 8-10 minutes, or until the noodles are fully cooked.
- Add in the cooked chicken and fresh herbs. Taste and adjust the seasoning as needed. Enjoy!
Notes
- You may need more or less salt, depending on the stock you are using.
- If the soup is too thick, add in more chicken stock to thin it out a bit.
What To Serve With Chicken Noodle Soup
Warm, crusty bread or buttery crackers are always a great choice for dipping in the rich broth. A simple green salad on the side rounds out the meal perfectly.
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