Creamy Chicken Noodle Soup Recipe

This Creamy Chicken Noodle Soup is, by far, my favorite homemade soup recipe for those days when you need something both nourishing and comforting.

I still remember the first time I made it during a January snowstorm, how the kitchen windows fogged up as my children pressed their noses against the glass, waiting for dinner.

What makes this soup so special is its perfect balance—creamy yet light, wholesome yet satisfying. The secret hero? A humble potato that thickens the broth naturally while adding heartiness.

My family gathers around this golden comfort at least twice a month, their spoons clinking against bowls as conversation flows and shoulders relax.

If you’re looking for a chicken soup recipe that feels like a warm hug, this one has been tested and perfected over hundreds of winter evenings in my kitchen.

This Creamy Chicken Noodle Soup Will Become Your Family’s Favorite

This soup transforms ordinary ingredients into something magical—it’s comfort food that leaves you feeling satisfied without weighing you down at just about 200 calories per cup!

The creamy broth coats each noodle perfectly while the rotisserie chicken saves precious time on busy weeknights.

My husband calls it “the soup that fixes everything” from cold symptoms to tough days at work.

I love making a double batch on slow weekends and freezing half for future meals. It’s also my go-to recipe for taking to new parents or neighbors going through tough times—the ultimate food hug in a container!

Craving more homemade goodness after this Creamy Chicken Noodle Soup? Don’t miss my Biscuit Vegetable Pot Pie and Easy Double Crust Chicken Pot Pie, they’re absolutely delicious and super easy to make.

Ingredients for Creamy Chicken Noodle Soup

• 1 tablespoon unsalted butter
• 3/4 cup yellow onion, chopped (half of a large onion)
• 1 cup carrots, sliced or diced (1-2 large carrots)
• 1 cup celery, sliced or diced (2-3 stalks)
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour (or 2 tablespoons cornstarch if you prefer)
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1 teaspoon dried thyme (or 2 teaspoons fresh)
• 1/2 teaspoon dried oregano (or 1 teaspoon fresh)
• 8 cups reduced-sodium chicken broth
• 1 medium potato, peeled and diced (about 1 1/2 cups) — don’t skip this magic ingredient!
• 2 cups cooked chicken, shredded or chopped (rotisserie chicken is perfect here)
• 1 cup half-and-half or whole milk
• 3-4 cups wide egg noodles, uncooked
• Optional: fresh thyme leaves for garnish
• Optional: squeeze of fresh lemon juice at the end (trust me on this one!)

Using a rotisserie chicken saves so much time in this recipe!

just grab one while grocery shopping, shred it when I get home, and it’s ready to go. You could also use leftover turkey during the holiday season for a delicious twist.

How to Make Creamy Chicken Noodle Soup

1. In a large Dutch oven or 4-quart pot, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 5 minutes until vegetables have softened.
2. Add the minced garlic, then stir in the flour, salt, pepper, thyme, and oregano. Cook for 2 minutes, stirring frequently. This creates the base that will thicken your soup!
3. Next, add the chicken broth and diced potato. Give everything a quick stir, then increase the heat to medium-high. Bring the soup to a boil and let it boil for 3 minutes without stirring.
4. Reduce the heat to medium-low, partially cover the pot, and allow to simmer for 25 minutes or until the potatoes have softened. As they cook, they’ll help create that wonderful creamy texture.
5. Taste the soup and add more seasonings if desired. This is your soup backbone, so it should taste good even before the remaining ingredients.
6. Add the shredded chicken, half-and-half (or milk), and egg noodles. Cook for another 10 minutes until the noodles are tender and the soup has thickened.
7. If you’d like, add a squeeze of fresh lemon juice at the very end – it brightens all the flavors in a magical way!
8. Taste one final time and adjust seasoning if needed.

For slow cooker option: Complete step 1-2 on the stovetop, then transfer to a slow cooker with the broth and potato.

Cook on low for 2 hours, then add chicken, half-and-half/milk, and noodles. Cook on low for 1 more hour.

Tips for the Best Creamy Chicken Noodle Soup

The potato is truly the secret hero of this recipe—as it cooks, it breaks down slightly and makes the soup incredibly creamy without tons of heavy cream.

Don’t rush the vegetable cooking process at the beginning; those first few minutes with the mirepoix build the foundation of flavor for your entire soup.

When reheating leftovers, you’ll notice the soup thickens considerably in the refrigerator as the noodles and potatoes absorb liquid.

Simply add a splash more chicken broth when reheating to bring it back to your preferred consistency. Always reheat gently over medium-low heat rather than high heat to prevent the milk from separating.

Can I make this soup ahead of time?

Absolutely! I often make this on Sunday for weekday lunches. The soup actually tastes even better the next day as the flavors deepen.

If making ahead, you might want to slightly undercook the noodles since they’ll continue to absorb liquid as the soup sits.

Another option is to make the soup without noodles, refrigerate, and add freshly cooked noodles when reheating.

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Can I freeze this creamy soup?

Yes! Freeze for up to 3 months. I recommend freezing without the noodles if possible, as they can become mushy upon thawing.

Simply thaw the soup in the refrigerator overnight, reheat on the stove, and add fresh noodles to cook directly in the hot soup.

If you’ve already added noodles, no worries—the soup will still be delicious, just with softer noodles.

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Can I use alternatives to half-and-half or whole milk?

For dairy-free options, plain oat milk works wonderfully as it has a creamy consistency. Plain almond milk is the second-best non-dairy option, though the soup won’t be quite as creamy.

If you want to use heavy cream instead, use 1/2 cup cream plus an extra 1/2 cup chicken broth to maintain the right consistency.

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Can I skip the noodles or use something else?

Absolutely! You can skip the noodles entirely with no other changes. Or substitute 1 cup uncooked rice (add it when you would add the noodles).

Some readers have even used tortellini for an extra special twist! If using smaller pasta shapes like elbow macaroni, reduce the amount to 2-3 cups.

Serving Suggestions

In our home, this soup always appears alongside a crusty loaf of artisan bread or soft dinner rolls for dipping.

My absolute favorite way to serve it for special occasions is in homemade bread bowls—there’s something magical about eating the vessel your soup came in!

During fall, I pair it with a simple side salad with sliced apples and walnuts for a perfect seasonal meal.

For gatherings, I set up a little soup bar with toppings like oyster crackers, extra fresh herbs, cracked black pepper, and lemon wedges so everyone can customize their bowl.

At just about 200 calories per cup, this soup satisfies without weighing you down—perfect for those cozy winter evenings when you want comfort food that’s still wholesome.