There’s nothing quite like the comforting hug of a warm bowl of soup on a chilly day. This Creamy Chicken Noodle Soup with Fresh Vegetables Recipe takes that cozy feeling up a notch with a rich, creamy twist and loads of fresh, crisp veggies that make every spoonful satisfying. Stick with me, and I’ll show you how easy it is to pull this all together — it’s a total keeper!

A close-up image shows a black ladle holding a spoonful of chicken noodle soup. The ladle contains shredded light brown chicken pieces, bright orange carrot slices, pale green celery, translucent onion chunks, and short pale yellow noodles. The soup broth is golden and clear with small flecks of green herbs. More soup fills the white bowl beneath, with similar ingredients floating in the broth. The background surface is white marble. 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 with Fresh Vegetables Recipe
Top Tip
How to Serve Creamy Chicken Noodle Soup with Fresh Vegetables Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hearty Chicken Noodle Soup with Fresh Vegetables and Herbs Recipe

Why You'll Love This Recipe

Ever crave something hearty yet fresh? This soup delivers that perfect combo. I’ve made this recipe countless times, and the creamy texture paired with fresh vegetables keeps me coming back. Plus, it’s easy enough for weeknights yet special enough to impress guests.

Balanced Flavor: Creamy broth enhanced with garlic, ginger, and herbs brings warmth and depth to every bite.
Fresh Vegetables: Carrots, celery, and onions add that satisfying crunch and natural sweetness that soothes the soul.
Simple Prep: With straightforward steps, even busy cooks can whip this up without fuss.
Customizable Comfort: You can easily tweak it to your favorite tastes—more cream, extra veggies, or swapping noodles.

A white pot filled with clear golden chicken noodle soup, showing three main layers: the bottom clear broth with small herbs floating, the middle layer with thick slices of orange carrots and light green celery pieces, and the top layer with shredded white chicken and flat yellow noodles scattered throughout, all sprinkled with fresh green chopped parsley. A woman's hand holds a black ladle that gathers a mix of noodles, chicken, and carrot slices above the soup. The pot sits on a white marbled surface with a striped cloth nearby and green parsley in the corner. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Creamy Chicken Noodle Soup with Fresh Vegetables Recipe has a role to play, creating layers of comfort and nutrition. I recommend fresh carrots and celery for crunch, and fresh ginger adds a subtle zing that lifts the whole soup. Plus, the egg noodles soak up that creamy broth perfectly!

Flat lay of two whole boneless skinless chicken breasts, a small pile of dried egg noodles, three medium carrots sliced, four medium celery ribs sliced, one medium diced white onion, a small knob of grated fresh ginger, a few cloves of minced garlic, a small pat of butter, a drizzle of olive oil in a shallow dish, a small heap of dried thyme and oregano, some coarse salt and black pepper sprinkled nearby, fresh parsley sprigs scattered, all placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Chicken breast: Lean protein that’s easy to shred, giving you tender bites throughout the soup.
Salted butter: Adds richness and helps soften veggies, building flavor right from the start.
Carrots: Natural sweetness and color, plus they don’t lose their bite during cooking.
Celery: Offers a mild, earthy note and crunch that complements the soup’s creaminess.
White onion: The flavor base for that classic comforting soup taste.
Ginger: Fresh or dried, it adds subtle warmth and depth — a secret ingredient I love.
Garlic: For aroma and a little punch of flavor that makes you want seconds.
Chicken broth: The heart of the soup—using a good quality broth really pays off.
Dried thyme and oregano: Herbs that bring aromatic earthiness and a hint of Mediterranean sunshine.
Egg noodles: Traditional, tender, and perfect for soaking up every drop of that creamy broth.

📝

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 tweak this recipe depending on the season or what’s in my fridge. Sometimes I add frozen peas for a pop of color and extra protein, or swap the noodles for rice noodles to keep it gluten-free. The best part? This soup welcomes all kinds of creative spins!

Variation: On hectic days, I use pre-cooked shredded rotisserie chicken instead of cooking chicken breasts from scratch—it saves time and still tastes incredible.

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

Step 1: Prep your fresh veggies and chicken

Start by slicing up your carrots and celery, dicing the onion, and grating or measuring out your ginger. Don’t rush this part; chopping evenly helps everything cook uniformly. Season the chicken breasts with half the salt and pepper—this initial seasoning builds flavor from the get-go.

Step 2: Sear the chicken for golden flavor

Heat olive oil in a large pot over medium-high heat, then add your chicken breasts. I like to sear them for 3 to 4 minutes per side until they’re golden brown—this not only locks in juices but adds a lovely depth to the broth later. Once done, set the chicken aside.

Step 3: Cook veggies in butter till fragrant and soft

Without cleaning the pot (hello, flavor!), melt your butter and toss in carrots, celery, and onion. Stir occasionally and cook about 5 to 7 minutes until they begin to soften. Then add ginger and garlic, cooking for an additional 2 minutes until your kitchen smells incredible.

Step 4: Simmer with broth, herbs, and chicken

Return the chicken breasts to the pot, nestling them on top of your veggies. Pour in the chicken broth and stir in the remaining salt, pepper, thyme, and oregano. Bring everything to a boil, then lower the heat and simmer for 10 minutes to meld the flavors and cook the chicken through.

Step 5: Cook noodles and finish soup

Add your egg noodles to the pot and let them cook according to the package instructions—usually about 8 to 10 minutes for dried noodles, though frozen ones might take a bit longer. Once the noodles are tender, remove the chicken and shred it with two forks right in your kitchen; it’s so satisfying! Return the shredded chicken to the pot, stir everything up, and taste to adjust salt and pepper.

Step 6: Add the creamy twist (optional but worth it!)

For that luscious creamy finish, stir in about 2 cups of heavy cream during the last few minutes of cooking. It instantly transforms this soup into something indulgently smooth and rich—I always get compliments when I add this step.

Top Tip

From my experience making this Creamy Chicken Noodle Soup with Fresh Vegetables Recipe, a few tweaks make all the difference between “good” and “wow!” Here are my favorite secrets to getting bowl after bowl perfect every time.

Don’t skip searing the chicken: It adds so much flavor to the broth, and the golden crust improves the texture after shredding.
Use fresh ginger: It brightens up the soup and balances the creaminess; dried works, but fresh takes it to the next level.
Add cream last: If you add it too early, it might curdle or separate. Stir it in gently near the end to keep that velvety texture.
Adjust seasoning at the end: Noodles absorb salt, so the soup needs a taste check after cooking to make sure it’s perfectly seasoned.

How to Serve Creamy Chicken Noodle Soup with Fresh Vegetables Recipe

chicken noodle soup - Serving Suggestion

Garnishes

I always sprinkle fresh chopped parsley on top right before serving — it adds a beautiful burst of green and a little fresh flavor that cuts right through the creaminess. Sometimes I throw on a little cracked black pepper or even a pinch of red pepper flakes for a mild kick.

Side Dishes

Pair this soup with crusty bread or soft dinner rolls to soak up every luxurious drop. A simple side salad with a tangy vinaigrette is great too — it brightens the whole meal without stealing the spotlight.

Creative Ways to Present

For special occasions, serving the soup in hollowed-out bread bowls makes it an instant conversation starter. I’ve also layered in some kale or spinach leaves towards the end for a pop of color and extra nutrients that look lovely nestled in the creamy broth.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in airtight containers in the fridge for up to 3 days. I find that the noodles soak up quite a bit of broth, so before reheating, I add a splash of broth or water to loosen it up and keep the soup silky.

Freezing

This soup freezes surprisingly well if you omit the cream before freezing. Freeze in portions, and when you’re ready to eat, thaw overnight in the fridge and add cream fresh at reheating time for best results.

Reheating

Reheat gently on the stovetop over low heat, stirring often. This keeps the noodles tender and the soup smooth. If it thickens too much, just add a bit of chicken broth or water to bring it back to the perfect consistency.

Frequently Asked Questions:

Can I use rotisserie chicken instead of cooking chicken breasts?

Absolutely! Using rotisserie chicken is a great time-saver. Just add shredded chicken during the last 5 minutes of simmering to heat through. It won’t affect flavor one bit.

How do I make this soup creamy without heavy cream?

You can use milk or a mixture of milk and a little flour or cornstarch to thicken the soup, but keep in mind it won’t be as rich. Another option is adding a dollop of sour cream or cream cheese just before serving.

Can I freeze this soup with noodles included?

Noodles tend to get mushy after freezing, so for the best texture, I recommend freezing the soup without noodles and adding fresh ones when reheating.

What vegetables can I add or substitute?

You can add peas, zucchini, spinach, or kale to boost nutrition and color. Just add softer greens like spinach towards the end to prevent overcooking.

Final Thoughts

This Creamy Chicken Noodle Soup with Fresh Vegetables Recipe is a true staple in my kitchen for good reason. It’s comforting, nourishing, and so adaptable to what you have on hand — plus, adding that creamy finish at the end feels like a little homemade luxury every time. I hope you enjoy making and savoring this soup as much as I do. Grab your pot, prep those fresh veggies, and get ready to warm up your soul one spoonful at a time!