When it comes to comfort food, nothing quite compares to a steaming bowl of Creamy Chicken Noodle Soup. This easy soup recipe is rich, hearty, and loaded with tender shredded chicken, egg noodles, vegetables, and a luscious cream base that makes every bite unforgettable.
Why You Will Love This Creamy Chicken Noodle Soup Recipe
- Creamy and Comforting: The addition of heavy whipping cream transforms a classic chicken noodle soup into a creamy and indulgent bowl of comfort.
- Loaded with Flavor: Searing the seasoned chicken breasts adds depth while fresh garlic, Italian seasoning, paprika, and bay leaves infuse rich, layered flavor.
- Easy One-Pot Meal: Aside from cooking the noodles separately, everything simmers in one pot, making cleanup simple and quick.
- Family Friendly Dinner: Creamy chicken noodle soup is a dish everyone loves, from kids to adults.
- Perfect Make Ahead Option: This chicken soup reheats beautifully, making it ideal for meal prep or storing for busy weeknights.
Ingredient Substitutions
- Chicken: Use boneless chicken thighs instead of breasts for a richer flavor. Rotisserie chicken works in a pinch (add after the soup has simmered).
- Heavy Whipping Cream: Swap for half-and-half or whole milk for a lighter version. For dairy-free, use coconut cream.
- Chicken Stock: Vegetable broth or bone broth can be used as alternatives.
- Egg Noodles: Any short pasta such as rotini, fusilli, or shells will work. Gluten-free pasta is also an option.
- Vegetables: Add extra carrots, peas, or even mushrooms for more variety.
- Butter: Replace with olive oil, if you prefer a dairy-free option.
How to Prepare Creamy Chicken Noodle Soup
- Season the chicken. Sear, until golden brown on both sides. Remove and reserve.
- Add the remaining olive oil and butter to the pot. Stir in celery, onion, carrot, and garlic. Sauté for 3–4 minutes.
- Dust vegetables with flour, stirring and cooking for 2 minutes to eliminate raw flour taste.
- Slowly pour in chicken stock, whisking to break up flour.
- Add the chicken back to the pot.
- Stir in Italian seasoning, paprika, crushed red pepper, and bay leaves.
- Bring close to a boil, then reduce to a simmer. Cover and cook for 15 minutes, or until chicken is cooked through.
- Remove chicken, shred with two forks, then return to the pot.
- Stir in heavy cream. Simmer another 5–8 minutes. Taste for salt and adjust if needed.
- While the soup simmers, cook the egg noodles to al dente, according to package directions. Drain.
- Remove bay leaves. Stir the noodles and parsley into the soup. Warm through for 1–2 minutes.
- Ladle into bowls and garnish with more parsley before serving.
How to Serve and Store
- Serve this creamy chicken noodle soup with crusty bread, garlic toast, or a side salad to make it a complete meal. For extra richness, top with a sprinkle of Parmesan cheese, or a squeeze of lemon juice just before serving.
- Store the soup after it has cooled completely in airtight containers. The soup will last up to 3–4 days. Keep noodles separate if possible, as they can absorb too much broth and become soft.
- Reheat gently on the stovetop over medium-low heat, stirring occasionally until heated through. Add a splash of cream or stock to revive the creamy texture if needed.
- To freeze, make the soup up to the point of adding the cream. Cool and store in freezer-safe containers for up to 2 months. When reheating, stir in the cream after thawing and warming.
Frequently Asked Questions
- Can I make this ahead of time? Yes! Prepare the soup, but keep noodles separate until serving to prevent them from becoming mushy.
- How can I thicken the soup more? Let it simmer uncovered for a few extra minutes or add an additional teaspoon of flour when sautéing vegetables.
- What if I don’t want spice? Simply omit the crushed red pepper flakes. The soup will still be flavorful.
- Can I make this gluten-free? Yes, substitute gluten-free pasta and use cornstarch instead of flour to thicken.
- Can I use rotisserie chicken instead of raw chicken breasts? Yes, rotisserie chicken is a quick shortcut. Shred the chicken and add it after the soup has simmered. Just note you’ll lose the extra flavor that comes from searing the chicken at the start, but it will still be delicious and creamy.
- Can I cook the noodles in the soup instead of separately?
Yes, you can cook the noodles directly in the soup after the chicken is shredded and the cream has been added. Keep in mind, the noodles will absorb some of the broth, so the soup may become thicker. If needed, add a little extra chicken stock to balance it out.
More Chicken Soup Recipes to Love
- Creamy Buffalo Chicken Soup
- White Bean Chicken Soup
- Chicken Orzo Soup
- Creamy Chicken Enchilada Soup
- Creole Chicken and Rice Soup
- Creamy Chicken Wild Rice Soup
Creamy Chicken Noodle Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
When it comes to comfort food, nothing quite compares to a steaming bowl of Creamy Chicken Noodle Soup. This easy soup recipe is rich, hearty, and loaded with tender shredded chicken, egg noodles, vegetables, and a luscious cream base that makes every bite unforgettable.
Ingredients
- 2 boneless chicken breasts (10–12 ounces total)
- 10–12 ounces egg noodles
- 1 cup heavy whipping cream
- 2 tablespoons olive oil, divided
- 1 tablespoon butter
- 1/2 yellow onion, minced
- 1 celery stalk, minced
- 1 carrot, minced
- 3 garlic cloves, minced
- 1 1/2 tablespoons flour
- 4 1/2 cups chicken stock
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 bay leaves
- 2 tablespoons fresh chopped parsley, plus more for garnish
Seasoning for Chicken:
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
Instructions
- Combine the seasoning for the chicken in a small bowl. Pat chicken breasts dry and season on both sides.
- Heat 1 tablespoon of olive oil in a deep pot over medium-high heat. Sear chicken, until golden brown on both sides. Remove and reserve.
- Add the remaining olive oil and butter to the pot. Stir in celery, onion, carrot, and garlic. Sauté for 3–4 minutes.
- Dust vegetables with flour, stirring and cooking for 2 minutes to eliminate raw flour taste.
- Slowly pour in chicken stock, whisking to break up flour.
- Add the chicken back to the pot.
- Stir in Italian seasoning, paprika, crushed red pepper, and bay leaves.
- Bring close to a boil, then reduce to a simmer. Cover and cook for 15 minutes, or until chicken is cooked through.
- Remove chicken, shred with two forks, then return to the pot.
- Stir in heavy cream. Simmer another 5–8 minutes. Taste for salt and adjust if needed.
- While the soup simmers, cook the egg noodles to al dente, according to package directions. Drain.
- Remove bay leaves. Stir the noodles and parsley into the soup. Warm through for 1–2 minutes.
- Ladle into bowls and garnish with more parsley before serving.
- ENJOY!
Equipment
Notes
- Don’t overcook the noodles; al dente works best since they will continue to soften in the hot soup.
- You can substitute with rotisserie chicken, just add in after the soup has simmered. However, you will lose some of the flavor the seared and seasoned chicken gave to the soup.
- Taste before adding extra salt, especially if using a salty stock.
- A squeeze of lemon before serving can brighten the flavors.
- For meal prep, store noodles separately and combine before reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Easy
- Cuisine: American
GET TO KNOW ME!
WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!
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