If you love a classic bowl of chicken noodle soup, this creamy version takes comfort food to the next level. It’s rich, hearty, and packed with tender chicken, vegetables, and perfectly cooked noodles in a silky broth. Start with our traditional Chicken Noodle Soup for a lighter option.
The Best Creamy Chicken Noodle Soup
This creamy chicken noodle soup combines everything you love about the traditional recipe with a smooth, velvety texture from heavy cream. The broth thickens slightly thanks to a bit of flour, giving it that comforting, homemade feel without being overly rich. Take things up a notch by making your own egg noodles. It’s the perfect way to warm up on a cold night or soothe a seasonal cold.
Can I Use Rotisserie Chicken?
Yes! If you have leftover cooked chicken or rotisserie chicken, stir it in after the noodles are cooked. Just let it heat through for a few minutes before adding the cream. It’s a great way to save time and still get all the flavor.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles will continue to absorb some broth as it sits, so when reheating, add a splash of chicken broth or milk to thin it out to your desired consistency.
Creamy Chicken Noodle Soup
Ingredients
- 3 tablespoons unsalted butter
- ½ medium yellow onion, chopped (about 1/2 cup)
- 2 ribs celery, chopped (about ½ cup)
- 2 medium carrots, sliced (about 1/2 cup)
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
- 2 teaspoons garlic, minced
- ½ pound boneless skinless chicken breasts, cut into bite sized pieces
- ¼ cup all purpose flour
- 7½ cups chicken broth
- 3 cups dry egg noodles, or 2½ cups homemade
- 1 cup heavy cream
Instructions
- In a large pot over medium heat, melt the butter.
- Add the onion, celery, and carrots. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
- Stir in the thyme, salt, and pepper. Add the garlic and cook for 1 minute.
- Sprinkle the flour over the vegetables. Stir until everything is coated and cook for 1 minute to remove any raw flour taste.
- Push the vegetables to the edges of the pot. Add the chicken pieces to the center and cook for 3 to 4 minutes, stirring occasionally, until the outside of the chicken is no longer pink.
- Slowly pour in the chicken broth while stirring to dissolve the roux. Increase the heat to high and bring to a boil.
- Reduce to low and simmer for 15 minutes.
- Add the egg noodles. Store bought noodles cook about 8 minutes. Homemade noodles cook about 3 minutes.
- Stir in the heavy cream and let the soup simmer for 2 to 3 minutes until slightly thickened.
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