There’s something deeply comforting about a bowl of homemade soup, especially when it’s rich, velvety, and packed with tender chunks of chicken and noodles. This Creamy Chicken Noodle Soup Recipe has been my go-to comfort food for chilly evenings and when I want dinner that feels like a warm hug in a bowl.

A close-up image of a creamy soup in a large round red pot with a light beige inside. The soup has a thick, creamy base with small black specks of seasoning throughout. Visible ingredients include shredded light brown chicken pieces, thin white noodles, small orange carrot slices, and light yellow celery slices mixed evenly in the soup. A large metal ladle is filled with the soup, showing the layers of shredded chicken, noodles, and vegetables close up. The pot rests 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

I remember the first time I made this creamy chicken noodle soup — the smell filled the kitchen, and the gentle creaminess balanced with fresh herbs made it absolutely memorable. It’s not just soup; it’s a quick trip to cozy town with every spoonful.

Rich yet light texture: Thanks to a mix of half-and-half and tender potatoes, the soup feels satisfying but never heavy.
Easy to customize: You can swap noodles, adjust herbs, or add veggies — it’s forgiving for whatever you’ve got on hand.
Perfect for using leftover chicken: I often use rotisserie chicken, which makes it a fast weeknight winner.
Comfort food with a grown-up twist: The thyme and oregano bring a lovely depth that elevates classic chicken noodle soup.

Ingredients & Why They Work

Every ingredient in this creamy chicken noodle soup recipe has its role in building layers of flavor and texture. Picking the right broth and balancing herbs really makes the difference between okay soup and soul-soothing goodness.

Flat lay of a small pat of unsalted butter, half of a large chopped yellow onion, a handful of peeled baby carrots sliced, a few celery stalks sliced, two whole garlic cloves, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl with coarse salt, a small white ceramic bowl with fresh ground pepper, a small white ceramic bowl with dried thyme leaves, a small white ceramic bowl with dried oregano, a medium peeled and diced potato, shredded cooked chicken pieces, a small white ceramic bowl of creamy half-and-half, a portion of uncooked wide egg noodles, and a few sprigs of fresh thyme leaves all arranged with perfect symmetry 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: A rich base that helps soften the vegetables and adds silky flavor without oversalting.
Yellow onion: Adds natural sweetness and depth when gently cooked.
Carrots: Bring subtle sweetness and vibrant color to brighten up the bowl.
Celery: Adds that classic aromatic base with a touch of fresh crunch.
Garlic cloves: Just two cloves give a gentle aromatic kick without overpowering.
All-purpose flour: This thickens the soup perfectly, giving it that velvety texture we love.
Salt and pepper: Season carefully here to build the foundation of flavor.
Dried thyme and oregano: These herbs infuse the soup with fragrant, earthy notes that make it stand apart.
Chicken broth: I recommend reduced sodium so you control salt levels and get rich chicken flavor.
Potato: Adds creaminess and body as it simmers down, a secret ingredient that makes this soup uniquely luscious.
Cooked chicken: Rotisserie chicken works great, making prep super quick while keeping meat tender.
Half-and-half or whole milk: This softens the broth and delivers that creamy, smooth finish.
Wide egg noodles: They hold up beautifully in the soup without falling apart too quickly.

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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

One of the best things about this creamy chicken noodle soup recipe is how well it adapts to your preferences. I often tweak the herbs or swap out noodles based on what’s in my pantry, and I encourage you to do the same so it’s truly your own creation.

Variation: I love adding a handful of fresh spinach or kale at the end for an easy veggie boost—it brightens the flavors and adds a fresh pop of color.
Dairy-free option: Swap half-and-half with canned coconut milk or oat milk for a creamy but allergy-friendly soup.
Slow cooker method: I’ve done this soup in my slow cooker before—just sauté veggies and flour first, add everything including broth and chicken, then cook on low for 4-5 hours.
Switch up the noodles: Egg noodles work best, but you can try small pasta shapes or even gluten-free noodles; just adjust cooking time accordingly.

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

A white bowl filled with creamy chicken soup showing visible layers including shredded light brown chicken pieces, orange carrot slices, pale green celery, and small pasta pieces, all in a thick white broth. The soup is garnished with a small green herb sprig on top. The bowl is placed on a white plate that holds many small round golden crackers around its base. The whole setup sits on a white marbled surface with a spoon standing inside the bowl. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Soften the Veggies and Build Flavor

I start by melting unsalted butter in a large Dutch oven over medium heat so it gently foams without browning. Then, I add chopped yellow onion, carrots, celery, and minced garlic. Letting these soften for about 5 minutes, stirring occasionally, releases their natural sweetness. Keep an eye so they don’t brown – softening is key here for that tender, cozy base.

Step 2: Thickening Magic

Next up, sprinkle in the flour along with salt, pepper, dried thyme, and oregano. Stir continuously for 2 minutes — this cooks out the raw flour taste and beautifully thickens the soup later. You’ll notice the veggies get a light coating and the mixture becomes a bit pasty, which is exactly what you want!

Step 3: Bring It Together with Broth and Potatoes

Pour in the chicken broth and add diced potato without stirring too much. Then crank the heat medium-high to bring the soup to a boil. Let it boil for about 3 minutes before reducing the heat to medium-low and partially covering the pot. This simmer stage, around 25 minutes, lets the potatoes soften and the soup thicken naturally. I always taste at this point to adjust seasoning and add a bit more salt or herbs if needed.

Step 4: Finish with Chicken, Cream, and Noodles

Time for the star ingredients—stir in shredded cooked chicken, half-and-half (or whole milk), and uncooked wide egg noodles. Simmer gently for 10 minutes until noodles are tender and the soup has a luscious creamy texture. Don’t rush this step — the flavors marry nicely, and the noodles thicken things further. Taste again and tweak seasonings if you want. Then, serve warm.

Top Tip

Over the years, I’ve learned there are a few small secrets that turn this soup from good to unforgettable. These tips saved me from mushy noodles, bland broth, and lifeless texture, and I want you to enjoy these little wins too!

Flour Cooking Time: Don’t skip the 2-minute cooking step after adding flour; it’s crucial for eliminating raw taste and getting that silky texture.
Hold Off on Stirring During Boil: Once you bring the soup to boil, avoid stirring — this helps the flour thicken it properly without lumps.
Use Reduced Sodium Broth: This gives you total control over seasoning, preventing an overly salty soup which can easily happen.
Add Noodles Last: Adding noodles only after the broth and veggies have fully cooked keeps their texture perfect, no sogginess!

How to Serve Creamy Chicken Noodle Soup Recipe

creamy chicken noodle soup - Serving Suggestion

Garnishes

I love to sprinkle fresh thyme leaves on top just before serving — it adds a pop of green and a fresh, earthy aroma that complements the herbs cooked into the soup. Sometimes I add a crack of fresh black pepper or a little swirl of cream for an extra touch of luxury.

Side Dishes

This soup pairs perfectly with a crusty baguette or buttery garlic bread for dunking. A simple mixed greens salad with a lemony vinaigrette cuts through the creaminess and keeps the meal light and satisfying.

Creative Ways to Present

For a cozy dinner party, I’ve ladled this soup into hollowed-out mini pumpkins or large bread bowls — it’s a fun way to impress guests and serve soup in style. Adding a sprinkle of crispy bacon or toasted pumpkin seeds on top also elevates the experience.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and find the soup keeps beautifully for up to a week. Just know that the noodles and potatoes tend to absorb some liquid and thicken the soup quite a bit overnight.

Freezing

Freezing this soup is possible but with a catch: the noodles can get mushy after thawing. I personally prefer freezing the broth and chicken separately and adding freshly cooked noodles when reheating for the best texture.

Reheating

When reheating, I warm the soup gently on the stovetop over medium heat, stirring occasionally. If it’s too thick, I add a splash of broth or water to loosen it up. Fresh herbs added at the end help revive the flavors beautifully after sitting in the fridge.

Frequently Asked Questions:

Can I use leftover chicken from a rotisserie bird?

Absolutely! Using rotisserie chicken is a fantastic shortcut. It keeps prep quick and adds flavor. Just make sure to shred or chop it into bite-size pieces before adding to the soup.

What type of noodles work best in this soup?

Wide egg noodles are my favorite because they hold their shape well during cooking and absorb flavors nicely. However, you can substitute with any pasta you like, but watch the cooking time to avoid them becoming mushy.

Can I make this soup dairy-free?

Yes! Swap the half-and-half or milk with a dairy-free alternative like canned coconut milk, almond milk, or oat milk. Just pick an unsweetened variety to keep the soup savory.

How do I prevent the soup from becoming too thick after refrigeration?

The noodles and potatoes absorb liquid as the soup chills, thickening it up. When reheating, simply stir in some extra chicken broth or water to loosen the texture to your desired consistency.

Final Thoughts

This creamy chicken noodle soup recipe has been my personal soul food on rainy days and when I need to slow down time with a comforting meal. It’s easy enough to whip up after a long day but special enough to impress anyone you share it with. I hope you get as much joy from making and eating it as I do — it’s like making a little bowl of warmth and happiness from scratch.