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This creamy chicken noodle soup tastes exactly how it sounds! It’s classic chicken noodle soup but creamy, rich and filling! Loaded with hearty chicken, tender carrots, supple noodles, and lots of delicious flavors, it’s perfect for winter!
Reasons You’ll Love This Recipe
- Family Friendly: I am telling you, everyone in your family will absolutely love this creamy soup!
- Comfort Food: You will love feeling all cozy and comforted by this creamy soup. It’s perfect to cozy up to on a cold winter night in.
- Easy to Make: This soup comes together in just 45 minutes. While it simmers, bake some Lion House rolls, make a Christmas salad and dinner is served.
Creamy Chicken Noodle Soup Ingredients
This creamy chicken noodle soup recipe is similar to my classic chicken noodle soup with some cream and thickening items. It comes together quickly and easily and is perfect for those cold winter months. Scroll to the bottom of the post for exact measurements.
- Cooked Shredded Chicken: You can use rotisserie chicken or leftover chicken from a previous recipe.
- Unsalted Butter: Adds a rich flavor and is used to thicken the soup by making a roux.
- Vegetables: Chopped Carrots, add a vibrant color and the perfect tender bite. Celery and Onions give the soup that classic savory flavor and slight texture.
- Minced Garlic: Gives the soup the best savory flavor!
- Seasonings: When you combine fresh herbs like Fresh Thyme and Parsley with Salt and Black Pepper, you get a winning combo of classic aromatic flavors that are comforting to the soul.
- All-Purpose Flour: In combination with the butter, the flour makes the roux that thickens the soup.
- Chicken Broth: The base of the soup that adds flavor. Use store bought or my homemade chicken broth.
- Wide Egg Noodles: Provides the perfect pasta, giving the soup a nice texture and absorbing all the delicious flavor.
- Heavy Cream: The star of the dish that makes everything luscious and creamy.
How to Make Creamy Chicken Noodle Soup
The nice thing about this soup, other than it being incredibly delicious, is that it all cooks in one pot, making clean-up a snap! Your family will beg you to make this yummy soup over and over during the winter months.
- Cook: Melt the butter in a large stock pot over medium-high heat, then add the carrots, celery, and onion. Cook the veggies, stirring occasionally, until they are tender, about 5 minutes.
- Whisk: Add the garlic, thyme, and parsley, and cook another minute. Whisk the flour and butter into the vegetables to create a paste.
- Stir: Slowly whisk the chicken broth and heavy whipping cream to create a smooth, creamy soup base.
- Boil: Add the noodles, then salt and pepper to taste. Stir everything together, then bring to a boil. Reduce the heat to low, cover, and let simmer until the noodles are al dente.
- Serve: When the noodles are almost done, add the shredded chicken and cook until the noodles are done. Serve fresh with additional seasoning for garnish.
Creamy Noodle Soup Tips and Variations
I want you to absolutely love this soup. Here are a few ideas to make sure it turns out exactly how you like.
- Noodles: You can use any type of noodles you prefer in this soup. I like the wide egg noodles, but linguine, fettuccine, spaghetti, or angel hair work great! The cooking time will vary depending on the noodles you use.
- Cream: You can use half and half or whole milk in place of the heavy cream, it won’t be as thick or rich but they work just as well depending on your preference.
How to Store Leftovers
- Refrigerator: Store leftovers in the fridge in an airtight container for up to 3 days.
- Freeze: Store in the freezer in a freezer-safe container for up to 2 months. You may notice some separation of the cream if you freeze the soup but it is still good to eat.
- Reheating: I recommend heating leftovers on the stove over medium heat for best results.
More Creamy Soup Recipes to Try
If you love making soup in the winter as much as I do, then I know you will love these creamy, delicious soups! Try them out and let me know which is your favorite.
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In a large stock pot over medium-high heat, melt the butter and add the carrots, celery, and onion. Cook the vegetables, stirring occasionally until they are tender, about 5 minutes.
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Add in the garlic, thyme, and parsley, and cook another minute. Whisk the flour into the vegetables and butter to create a paste.
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Slowly whisk in the chicken broth and heavy whipping cream to create a smooth creamy soup base.
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Add the noodles then salt and pepper to taste. Stir everything together and bring to a boil. Reduce the heat to low, cover, and cook until the noodles are al dente.
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When the noodles are almost done, add in the shredded chicken and cook until the noodles are done.
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Serve fresh with additional seasoning for garnish.
Calories: 603kcalCarbohydrates: 40gProtein: 23gFat: 40gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 178mgSodium: 1271mgPotassium: 548mgFiber: 3gSugar: 7gVitamin A: 6961IUVitamin C: 8mgCalcium: 119mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
