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Creamy Chicken Noodle Soup with egg noodles. This homemade soup recipe is a comforting twist on classic Chicken Noodle Soup!
Nothing warms me up during Midwest winters like a bowl of soup. Filling and full of flavor, this creamy chicken noodle soup recipe is easy to make and easy to eat. It comes together in one pot and is made with simple ingredients. Kids and adults alike will love this soup and have no problem eating leftovers!
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Pin It NowWith all the fixings of the classic chicken noodle soup: chicken, vegetables, and noodles, this soup also contains a creamy base that is so hearty and savory. It is so cozy and will really treat your taste buds!
Chicken Noodle Soup
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How to Make Creamy Chicken Noodle Soup
Here is a brief overview of how this cozy soup comes together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
- Sear the chicken. Add seasoned raw chicken breasts to the skillet and cook for about 2 minutes on each side. They will finish cooking later in the soup so don’t need to be fully cooked at this point. Remove from the pan and set aside.
- Cook the vegetables. Add the diced carrots, celery, and onion to the pan and sauté until they begin to soften, about five minutes. Add in the garlic and cook until fragrant.
- Make the roux. Add the flour to the pan and whisk to thoroughly coat the vegetables. Slowly whisk in the chicken broth, letting it combine before adding more.
- Add the seasonings. Stir in the seasonings and return the chicken to the pan. Bring the mixture to a boil.
- Finish cooking the chicken. Once the soup is at a boil, reduce the heat and cook until the chicken is cooked through. Remove the chicken from the pan and dice or shred it.
- Add the noodles to the soup. Cook according to the pasta package directions.
- Finish the soup. Stir in heavy cream and remove the bay leaf. Stir in the shredded chicken and enjoy!
Options For Chicken
The cooking time for this chicken noodle soup recipe includes cooking the chicken while making the soup. If you want to save some time and use chicken that is already cooked, using a rotisserie chicken is a great option. This is also a great way to use up leftover chicken. You will need 2-3 cups of cooked chicken for this soup.
If you use cooked chicken, melt the butter in the pan and skip to step 4 of the recipe: adding the vegetables. Add the shredded cooked chicken to the soup when you add the noodles.
Tips and Tricks
- Dice the veggies up small. This allows them to cook evenly and not get big pieces when you are eating the soup.
- Make a roux. The creamy base of this soup is made by creating a roux. A roux is when you combine flour with a fat (in this case, butter) to create a creamy base that doesn’t separate. To make a successful roux, make sure to fully whisk the flour into the vegetables. When you are adding the broth, be sure to go slowly, adding just a few tablespoons at a time and whisking constantly so that it combines.
- Set a timer for the pasta. One thing that can ruin a chicken noodle soup quickly is mushy noodles. To avoid that, make sure to follow the package directions of the pasta and set a timer when you add it to the soup.
Because of the creamy base and noodles, this wouldn’t be my favorite soup to freeze.
Yes! Follow the recipe through step 9. Add the soup mixture to your crockpot along with the seared chicken breasts. Cook on low for 3-4 hours, or until the chicken is fully cooked. Remove it from the crockpot and shred it using two forks. Return it to the crockpot along with the noodles and cook for another 30 minutes. Stir in the heavy cream, remove the bay leaf, and enjoy.
Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the microwave or over low heat on the stovetop. Be sure to stir often.
Other Delicious Soup Recipes
If you make this creamy chicken noodle soup recipe or any of my other recipes, please leave a comment and let me know what you think! I love hearing from you and how you enjoy my recipes.
Creamy Chicken Noodle Soup
Ingredients
- 4 tbsp butter
- 1.5 lbs chicken breasts (boneless skinless)
- poultry rub / seasoning
- 1 cup onion, diced
- 1 cup carrots, thinly sliced
- 1 cup celery, diced
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 1 tsp dried thyme or 1 tablespoon fresh thyme
- 1 bay leaf
- ¼ cup chopped parsley, fresh
- 1 tsp dried oregano
- ½ tsp red pepper flake
- 1 tsp black pepper
- 8 cups chicken broth
- 1 lemon
- 1 tbsp Better than Bouillon
- 3 cups medium egg noodles
- 1 cup heavy cream
Instructions
- In a large stockpot over medium high heat, melt 4 tablespoons butter.
- Season chicken breasts liberally with poultry rub/seasoning of choice (I like Traeger Poultry Rub)
- Add chicken to the pot and sear for 2-3 minutes per side. When all sides are browned (not cooked through, you are just browning the chicken in this step), remove the chicken from the pan and set aside.
- To the pot add in onion, carrots ,and celery and sauté the veggies for about 5 minutes or until they begin to soften.
- Add in the garlic and cook until fragrant, about 30 seconds to 1 minute.
- Sprinkle flour over the veggies and stir to combine. Cook for 1-2 minutes.
- Gradually pour in the chicken broth, stirring to combine.
- Add in seasonings: thyme, parsley, salt, black pepper,oregano, red pepper flake and juice from one lemon.
- Stir in 1 tablespoon Better Than Bouillon.
- Return the chicken to the pan.
- Bring the broth to a boil. Once the soup is at a boil, reduce the heat to medium and cook for 8-15 minutes, or until the chicken is cooked through and has reached 165℉.
- Remove the chicken from the pan and dice or shred.
- Add in the egg noodles and cook according to package directions – typically 12-15 minutes.
- Stir in heavy cream and remove the bay leaf.
- Return the diced or shredded chicken back to the pot and stir to combine.
- Serve.
