Easy Creamy Chicken Noodle Soup Recipe
An elevated version of a classic comfort food, this creamy chicken noodles soup is rich, indulgent, and good for you, too! Loaded with protein and veggies, it’s the perfect make-ahead meal for cold winter days.
Creamy Chicken Noodle Soup
Chicken noodles soup is such a staple recipe for cold days and when you get a case of the sniffles. The ultimate comfort food, there’s just something about it that instantly makes you feel better and warms you up from the inside out. However, we discovered an easy way to make this nostalgic recipe even better!
We didn’t think it was possible, but we’re confident with just one bite of this creamy chicken noodle soup recipe you’ll agree. Featuring all the traditional ingredients included in chicken noodle soup like chicken, noodles, carrots, and celery, it’s every bit as hearty as the original recipe. However, instead of a thin broth-based liquid, it’s given a boost of creamy goodness making it extra comforting and delicious especially when paired with no knead cheesy focaccia bread or homemade garlic bread.
Easy to make, full of flavor and nutrients, and kid-approved, this creamy chicken soup recipe is guaranteed to become your new cold weather go-to!
Ingredients You’ll Need
Made with simple, pantry staple ingredients, recipes don’t get simpler than this creamy chicken noodle soup! Here’s everything you’ll need:
- Olive Oil – Used to sauté the veggies and add a boost of healthy fats.
- Chicken – You could make your own shredded chicken with a recipe like this. However, to keep this recipe super quick and easy, we use pre-made rotisserie chicken and shred it to pieces.
- Vegetables – Onions, carrots, celery, and garlic add vitamins, nutrients, fiber, and flavor to this recipe.
- Flavor Enhancers – Salt, pepper, parsley, oregano, basil, thyme, ground cumin, and bay leaves add a warm, savory taste.
- Broth – We prefer to use low-sodium chicken broth, but vegetable broth would work as well.
- Better Than Bouillon – This is our secret weapon to creating the richest, most flavorful broth!
- Milk – Full-fat milk creates an extra creamy texture. Or, half and half can be used to achieve the same results.
- Cornstarch – This is combined with the milk ot create a sort of roux, thickening the creamy chicken soup.
- Noodles – To make this extra kid-friendly and almost orzo-like, we love to use star noodles, but egg noodles work great, too.
- Cheese – Technically optional, a sprinkle of Parmesan cheese makes everything better!
How to Make the Best Creamy Chicken Noodle Soup
Creating this creamy chicken soup recipe looks pretty identical to standard chicken noodle soup. It just has one extra step that takes it from good to great!
- Sauté the vegetables. Add the olive oil to a large pot along with the onions, carrots, and celery. Once the onions are translucent and the veggies have softened, add the garlic, and sauté for another minute or until it is fragrant.
- Create the soup base. Add the flour to the pot, and mix for 1-2 minutes. Then, add the bouillon, oregano, thyme, salt, pepper, and broth. Cover the pot, and bring the ingredients to a boil over high heat. Reduce the heat to medium-low, and let the mixture simmer for 12-14 minutes.
- Thicken the creamy chicken soup. In a separate bowl, combine the milk and cornstarch until smooth. Add the mixture to the pot of soup along with the pasta. Cook for 6-8 minutes or until the pasta is al dente and the broth is thick.
- Add the Chicken. Stir in the chicken, and continue to heat until your desired temperature is reached.
- Serve. Transfer the soup to individual bowls, garnish with Parmesan cheese, and serve warm!
Serving Suggestions
A complete meal all on its own, this easy creamy chicken noodle soup makes for a comforting lunch or dinner by itself! However, it can also be paired with your favorite sides and appetizers including:
- Green Goddess Salad
- Greek Salad
- Crackers
- Dinner Rolls
- Crusty Bread
How to Store Creamy Chicken Soup
We don’t recommend freezing the recipe as the dairy will split and curdle once it thaws. However, if you want to prepare it in advance, it can be transferred to an airtight container and stored in the fridge for up to 3-4 days!
Note: Be sure to add the noodles just before serving. Otherwise, they’re likely to become mushy. If you plan on saving this soup for later, we recommend cooking them separately in chicken broth and storing them in a separate container until you’re ready to eat. This will prevent them from absorbing extra moisture from the soup.
When you’re ready to eat, transfer the soup back to a pot on the stovetop. Or, heat it in the microwave until your desired temperature is reached!
Creamy Chicken Soup Recipe Common Questions
We found that star noodles hold their shape best, but egg noodles taste great, too!
Yes, replace the milk with full-fat coconut milk to keep this creamy chicken noodle soup dairy-free.
Use fresh herbs, and adjust the herbs and spices to suit your flavor preferences.
More Comforting Soup Recipes
Looking for more family-friendly soup recipes? Take a look at some of our family favorites below!
- Chicken Wild Rice Soup
- Slow Cooker Potato Soup
- Easy Butternut Squash Soup Recipe
- Middle Eastern Orzo Soup
Creamy Chicken Noodle Soup Recipe
Ingredients
- 2 Tablespoons olive oil
- 2 ½ cups rotisserie chicken (shredded)
- Salt to taste
- Pepper to taste
- 1 ½ cups carrots (sliced)
- 1 ½ cups celery (sliced)
- 1 onion (diced)
- 5 cloves garlic (minced)
- ¼ cup all-purpose flour
- 8 cups low-sodium chicken broth
- 1 Tablespoon Better than Bouillon
- 1 Tablespoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon ground cumin
- 2 bay leaves
- 2 cups milk or half and half
- 2 Tablespoons cornstarch
- 8 oz star noodles (uncooked)
- Optional: Parmesan cheese for garnish
Instructions
- In a large pot, add the olive oil, and sauté the onion, carrots, and celery for 4-5 minutes or until fragrant. Add the garlic, and continue to sauté for 1 minute or until fragrant.
- In the pot, stir in the flour for 1-2 minutes. Add the Better than Bouillon, oregano, thyme, salt, pepper, and broth.
- Cover the pot, and bring the ingredients to a boil over high heat. Reduce the heat, and simmer, covered, for 12-14 minutes.
- In a separate bowl, combine the milk and cornstarch until smooth. Stir the mixture into the pot along with the uncooked noodles. Cook for 6-8 minutes or until the noodles are al dente and the broth is thick.
- Stir in the shredded chicken, and simmer until the desired temperature is reached.
- Store in the fridge for up to 3-4 days.
Love the recipe, but just FYI, the herbs and spices in the ingredients list don’t match the ones in the directions. ❤