Are you craving the ultimate comfort food that warms you from the inside out? Mama, this Creamy Chicken Noodle Soup is about to become your new favorite cozy meal! This creamy chicken noodle soup has only about 200 calories per 1 cup, making it a lighter version that doesn't sacrifice flavor. This wholesome creamy chicken noodle soup is simple, warming comfort food that feels like a hug in a bowl.
This creamy chicken noodle soup is quick and easy to prepare, and this easy recipe takes less than an hour to make in one pot. It's a mix of shredded chicken and vegetables simmered with a splash of cream, and classic egg noodles that creates the perfect bowl of soup. This lightened up creamy chicken noodle soup uses pre cooked rotisserie chicken to make it even faster, making it perfect for busy weeknights!
Jump to:
- Why You'll Love This Creamy Chicken Noodle Soup
- Ingredients for Creamy Chicken Noodle Soup
- How to Make Creamy Chicken Noodle Soup
- Top Tip
- Little Moments in the Kitchen
- Substitutions for Creamy Chicken Noodle Soup
- Variations on Creamy Chicken Noodle Soup
- Equipment for Creamy Chicken Noodle Soup
- Storage Tips for Creamy Chicken Noodle Soup
- Olivia's Tip for Creamy Chicken Noodle Soup
- FAQ about Creamy Chicken Noodle Soup
- Conclusion
- Related
- Pairing
- 📖 Recipe
Why You'll Love This Creamy Chicken Noodle Soup
Ready in Under an Hour: This quick & easy chicken noodle soup comes together fast using shortcuts like rotisserie chicken. Perfect for when you need comfort food NOW for creamy soup recipes convenience!
One Pot Wonder: Everything cooks in one pot, which means minimal cleanup. Who wants to wash a bunch of dishes when you're sick or tired? This is true comfort food soup simplicity!
Lighter But Still Creamy: Using a flour based roux and just a splash of real cream broth creates a creamy texture without being heavy. This is a healthier version of classic creamy chicken soup!
Ingredients for Creamy Chicken Noodle Soup
This best creamy chicken noodle soup recipe uses simple ingredients to create restaurant quality results. The key is building flavor with aromatics and creating that perfect creamy base.
What You'll Need
For the Soup:
- 2 tablespoons butter
- 1 medium onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- ¼ cup all purpose flour
- 6 cups chicken broth (low sodium)
- 1 cup heavy cream (or half and half for lighter version)
- 3 cups cooked shredded chicken (rotisserie chicken works great)
- 8 ounces wide egg noodles
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- Fresh parsley for garnish
Optional Add Ins:
- 1 cup frozen peas
- 1 cup corn
- 4 ounces cream cheese for extra creaminess
- Fresh dill for garnish
Why These Ingredients Matter
Pre Cooked Rotisserie Chicken: This is the ultimate shortcut that saves so much time! The chicken is already seasoned and tender, making this soup come together in minutes for homemade soup recipe ease.
Flour Based Roux: Starting with butter and flour creates a roux that thickens the soup naturally and gives it body without needing tons of cream. This is the secret to how to thicken chicken noodle soup perfectly!
Wide Egg Noodles: These are classic for chicken noodle soup and hold up well in the creamy broth. They're perfect for this creamy chicken noodle soup with egg noodles style. If you love comforting soups, check out my Cheesy Ground Beef Potato Casserole too!
How to Make Creamy Chicken Noodle Soup
Step by Step Directions
- Sauté the vegetables. In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, sliced carrots, and sliced celery (this trio is called mirepoix and is the base of so many soups!). Cook for 5 to 7 minutes until the vegetables are softened. Add the minced garlic and cook for 1 more minute until fragrant for this carrots celery and onions foundation.
- Make the roux. Sprinkle the flour over the vegetables and stir well to coat everything. Cook for 2 to 3 minutes, stirring constantly, until the flour is golden and smells slightly nutty. This cooks out the raw flour taste and creates the thickening base for the soup.
- Add the broth. Slowly pour in the chicken broth while whisking constantly to prevent lumps. This is important! Add it gradually and whisk well. Bring to a boil, then reduce to a simmer for this one pot creamy soup technique.
- Add herbs and chicken. Add the bay leaves, dried thyme, dried parsley, salt, and pepper. Add the tender shredded chicken. Simmer for 10 to 15 minutes to let the flavors meld together. The soup should start to thicken slightly from the roux.
- Cook the noodles. Add the egg noodles to the pot and cook according to package directions, usually 6 to 8 minutes, until tender. Stir occasionally to prevent sticking for these quick crockpot chicken noodle soup style results (but on the stove!).
- Add the cream. Once the noodles are tender, reduce the heat to low and stir in the heavy cream. If using cream cheese for creamy chicken noodle soup with cream cheese variation, add it now and whisk until melted and smooth. Let it heat through for 2 to 3 minutes.
- Taste and adjust. Remove the bay leaves. Taste the soup and adjust seasonings. You might need more salt, pepper, or a squeeze of lemon juice to brighten the flavors for this easy homemade chicken noodle soup crock pots inspired version.
- Serve hot. Ladle into bowls and garnish with fresh parsley. Serve with crusty bread or crackers for the ultimate comfort meal for family style chicken noodle soup presentation!
Hint: Don't add the noodles until you're ready to serve if making this ahead! Noodles soak up liquid and get mushy if they sit in the soup too long. Cook the soup base, then add noodles right before serving for the best texture in healthy crockpot chicken noodle soup recipes style!
Top Tip
Use low sodium chicken broth so you can control the salt level. Store bought rotisserie chicken can be salty, and you don't want the soup to be too salty overall. You can always add more salt but you can't take it out!
Gold Tip: Make a double batch of the soup base (everything except the noodles) and freeze half! When you want soup, thaw the base, heat it up, and cook fresh noodles right in the pot. This gives you homemade soup in 15 minutes for cheesy pasta soup in bowl convenience and chicken cheese soup recipes planning!
Little Moments in the Kitchen
The first time I made this soup, Olivia had a cold and was feeling miserable. She was curled up on the couch with a blanket, watching cartoons, looking pitiful. I made this soup and brought her a bowl. She took one sip and said, "Mom, this tastes like a hug." Then she ate the entire bowl and asked for seconds.
Now whenever anyone in our house feels even slightly under the weather, she requests "hug soup." Last month when I had a headache, she actually made this by herself (with minimal supervision) and brought me a bowl. It was a little over salted and she used way too much pepper, but it was the sweetest thing ever. She sat next to me while I ate it and said, "See? It makes everything better." She's not wrong. This soup really does make everything feel better.
Substitutions for Creamy Chicken Noodle Soup
Cream of Chicken Soup: For creamy chicken noodle soup with cream of chicken soup shortcut, skip the roux and use 2 cans of cream of chicken soup plus 4 cups of broth instead of 6 cups. This creates a campbell's creamy chicken noodle soup style version!
Half and Half: Use half and half instead of heavy cream for a lighter version similar to creamy chicken noodle soup progresso style. It's still creamy but has fewer calories.
Gluten Free: Use gluten free flour for the roux and gluten free noodles. Rice noodles or gluten free egg noodles work great for cheesy chicken soup in bowl variations!
Variations on Creamy Chicken Noodle Soup
Lemon Herb: Add the juice of 1 lemon and fresh dill at the end for a bright, fresh twist on this how to make chick fil a chicken noodle soup inspired version!
Mushroom Cream: Sauté 8 ounces of sliced mushrooms with the vegetables for an earthy, rich version. This is amazing for belly full of soup satisfaction.
Cheesy Version: Add 1 cup of shredded cheddar cheese at the end for chicken noodle soup with cheese indulgence. Stir until melted for proper good chicken noodle soup richness. Try my Chicken Salad Recipe for another chicken dish!
Equipment for Creamy Chicken Noodle Soup
Large Pot or Dutch Oven: A 6 quart pot is perfect for making a big batch of soup.
Whisk: Essential for making a smooth roux and preventing lumps when adding the broth.
Sharp Knife and Cutting Board: For prepping all the vegetables efficiently.
Ladle: For serving the hot soup into bowls.
Storage Tips for Creamy Chicken Noodle Soup
Refrigerator: Store in an airtight container in the fridge for up to 4 days. The noodles will continue to absorb liquid, so you may need to add broth when reheating for chicken soup with cream cheese leftovers.
Freezer: Freeze the soup base without noodles for up to 3 months. Thaw overnight in the fridge, reheat, and add fresh cooked noodles. Cream based soups can separate when frozen, so whisk well when reheating.
Make Ahead: Prep all the vegetables and shred the chicken ahead of time. Store separately and make the soup when ready for creamy chicken noodle soup half baked harvest style convenience!
Olivia's Tip for Creamy Chicken Noodle Soup
"Don't cook the noodles in the soup if you're saving leftovers because they get all mushy and gross. Cook them separately and add them to each bowl when you serve it. Also, squeeze lemon juice on top right before you eat it. I know that sounds weird but it makes the soup taste so much better. And definitely eat this with crackers. Saltines are the best!"
FAQ about Creamy Chicken Noodle Soup
What makes chicken noodle soup creamy?
Chicken noodle soup becomes creamy by adding dairy (heavy cream, half and half, or cream cheese) and often by using a flour based roux to thicken the broth. The roux (butter and flour cooked together) creates body and helps the cream incorporate smoothly. Some recipes use cream of chicken soup as a shortcut. The combination of the thickened broth plus cream creates that signature creamy, velvety texture that coats the noodles beautifully!
How to make a chicken creamy soup?
To make creamy chicken soup: (1) sauté vegetables in butter, (2) add flour to make a roux, (3) gradually whisk in chicken broth, (4) add cooked chicken and seasonings, (5) simmer until thickened, (6) stir in heavy cream or cream cheese at the end. The key is the roux for thickening and adding cream at the end (not boiling it) so it doesn't curdle. This creates a rich, creamy base that's perfectly smooth!
What makes soup creamier?
To make soup creamier: add heavy cream, half and half, or cream cheese; use a roux (flour and butter) or cornstarch slurry to thicken; blend part of the soup to create body; add a potato which breaks down and thickens naturally; or stir in a bit of sour cream or Greek yogurt. For chicken noodle soup specifically, a combination of roux plus cream gives the best creamy texture without being too heavy!
What are common mistakes when making chicken soup?
Common mistakes include: (1) not seasoning enough (taste and adjust!), (2) overcooking the chicken so it's dry and stringy, (3) adding noodles too early so they get mushy, (4) using too much or too little liquid, (5) boiling the cream which can cause it to curdle, (6) not building flavor with aromatics first, and (7) adding all ingredients at once instead of in stages. For best results, layer flavors, add ingredients at the right time, and always taste before serving. Check out this Quick and Easy Chicken Noodle Soup for another great version!
Conclusion
This Easy Creamy Chicken Noodle Soup is the ultimate comfort food that everyone needs in their recipe collection. It's warm, cozy, satisfying, and makes you feel better whether you're sick or just need a pick me up. The creamy broth with tender chicken and soft noodles is pure comfort in a bowl.
If you loved this easy creamy chicken noodle soup and comfort food recipes, you'll want to try my Spinach and Ricotta Stuffed Shells for another cozy dinner, or check out my Ground Turkey and Peppers for a lighter meal. This creamy chicken noodle soup will become your go to for sick days, cold weather, meal prep, and anytime you need a warm, comforting hug in a bowl!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Creamy Chicken Noodle Soup:
📖 Recipe
Easy Creamy Chicken Noodle Soup
Ingredients
Equipment
Method
- Make the roux: Sprinkle the flour over the vegetables and stir constantly for 2-3 minutes. This step is important, it removes the raw flour taste and gives the soup its creamy body. I always tell Olivia this is the "magic thickener" moment.
- Make the roux: Sprinkle the flour over the vegetables and stir constantly for 2-3 minutes. This step is important, it removes the raw flour taste and gives the soup its creamy body. I always tell Olivia this is the "magic thickener" moment.
- Add the broth: Slowly whisk in the chicken broth, a little at a time, until smooth. Bring to a gentle boil, then reduce to a simmer. This is where the soup starts smelling like comfort.
- Season and add chicken: Add the bay leaves, thyme, parsley, salt, black pepper, and shredded chicken. Simmer for 10-15 minutes. Olivia usually sneaks a taste here and declares if it's "hug-approved."
- Cook the noodles: Stir in the egg noodles and cook for 6-8 minutes, until tender. If you're planning leftovers, you can cook noodles separately, something Olivia strongly recommends!
- Finish with cream: Lower the heat and gently stir in the heavy cream. Heat for 2-3 minutes without boiling. Remove bay leaves, taste, and adjust seasoning as needed.
- Serve and enjoy: Ladle into bowls and garnish with fresh parsley. Serve warm with crackers or crusty bread, and don't forget the extra hugs.
Nutrition
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- For make-ahead meals, freeze the soup base without noodles for up to 3 months.
- Add a squeeze of lemon juice at the end, Olivia swears it makes the soup "sparkle."
- Store leftovers in an airtight container for up to 4 days. Add extra broth when reheating.
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