Is there any meal on earth more comforting, more nostalgic, or more deeply satisfying than a big, steaming bowl of homemade Chicken Noodle Soup? This incredible, from-scratch Creamy Chicken Noodle Soup takes that classic, beloved comfort food to a whole new level of deliciousness. With a rich, velvety broth, tender chunks of chicken, hearty vegetables, and soft, wide egg noodles, this is the ultimate one-pot meal to soothe the soul.
This isn’t just a recipe; it’s a guide to creating the most luxurious and flavorful chicken noodle soup you’ve ever had. We’ll show you the simple secrets to creating a perfectly rich and creamy broth that is never watery, and how to build layers of savory, herbaceous flavor. This is the kind of soul-hugging soup that is perfect for a chilly evening, a sick day, or any time you need a little extra comfort in your life.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Bowl of Comfort
What makes this Creamy Chicken Noodle Soup so spectacularly delicious is its rich, from-scratch broth and its hearty, satisfying ingredients. The secret to the incredible, velvety texture is a classic roux—a simple mixture of butter and flour that thickens the chicken broth into a luscious, creamy gravy. The soup is absolutely packed with a classic, wholesome medley of tender chicken, sweet carrots, savory celery, and hearty potatoes. Finished with soft, wide egg noodles, this is the ultimate one-pot meal that will have your whole family coming back for seconds.
| Metric | Time / Level |
| Total Time | 1 hour |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 6-8 |
The Essential Ingredients for the Best Soup
This recipe uses a handful of classic, wholesome ingredients to create its signature comforting and savory flavor.
- The Aromatic Base (Mirepoix): This is the secret to a truly flavorful soup. A classic, aromatic trio of diced yellow onion, carrots, and celery, along with some fresh garlic, is gently sautéed in butter to build a deep, sweet, and savory flavor foundation.
- The Creamy Broth:
- The Roux: A simple mixture of unsalted butter and all-purpose flour is the classic, foolproof thickener that transforms a thin broth into a rich and creamy soup.
- The Liquids: A good quality, low-sodium chicken broth provides the savory base, while a generous splash of half-and-half or whole milk at the end adds the final, luxurious creamy finish.
- The Hearty Fillings:
- Cooked Chicken: This recipe is the absolute best way to use up leftover cooked chicken or Thanksgiving turkey! A shredded rotisserie chicken is also a fantastic and convenient shortcut.
- Potatoes: Diced potatoes add a wonderful, hearty, and starchy element that helps to thicken the soup and makes it an even more satisfying meal. A Yukon Gold or Russet potato works perfectly.
- Wide Egg Noodles: The classic choice for chicken noodle soup! Their tender, slightly chewy texture and their ability to soak up the creamy broth are a perfect match.
Step-by-Step to the Creamiest Chicken Noodle Soup
This delicious, one-pot soup is incredibly simple to prepare. We’ve also included instructions for making this in a slow cooker or in an Instant Pot!
Method 1: The Classic Stovetop Simmer
Step 1: In a large pot or Dutch oven (at least 4 quarts), melt the 1 tablespoon of unsalted butter over medium heat.
Step 2: Add the 3/4 cup of chopped yellow onion, the 1 cup of sliced carrots, the 1 cup of sliced celery, and the 2 minced garlic cloves. Cook, stirring occasionally, for about 5 minutes, until the vegetables have softened.
Step 3 (Make the Roux): Sprinkle the 1/4 cup of all-purpose flour, the 1/2 teaspoon of salt, the 1/2 teaspoon of pepper, the 1 teaspoon of dried thyme, and the 1/2 teaspoon of dried oregano over the vegetables. Stir and cook for 2 full minutes.
Pro Tip: This step of cooking the flour in the butter is crucial! It toasts the flour, which removes its raw taste and is the secret to a perfectly smooth, lump-free gravy.
Step 4: Slowly and gradually, while stirring constantly, pour in the 8 cups of chicken broth. Add the 1 diced potato.
Step 5: Increase the heat to medium-high and bring the soup to a boil. Let it boil for 3 minutes. Then, reduce the heat to medium-low, partially cover the pot, and let the soup simmer for 25 minutes, or until the potatoes are completely tender.
Step 6: Give the soup a taste and add any more seasonings if you think it needs it.
Step 7: Stir in the 2 cups of cooked chicken, the 1 cup of half-and-half or milk, and the 3-4 cups of uncooked wide egg noodles.
Step 8: Cook for about 10 more minutes, until the noodles are tender and the soup has thickened beautifully. Serve warm.
Method 2: The Slow Cooker (For a Set-It-and-Forget-It Meal)
Step 1: In a large skillet, complete steps 1-3 from the stovetop method above (sautéing the vegetables and making the roux). Slowly whisk in the chicken broth and half-and-half until smooth.
Step 2: Transfer this mixture to a 6-quart or larger slow cooker. Stir in the diced potato and the cooked chicken.
Step 3: Cover and cook on Low for 4-5 hours or on High for 2-3 hours.
Step 4: During the last 20-30 minutes of cooking, stir in the uncooked egg noodles.
Method 3: The Instant Pot (For a Faster Fix)
Step 1: Using the “Sauté” function on your Instant Pot, complete steps 1-3 from the stovetop method directly in the pot.
Step 2: Slowly whisk in the chicken broth. Turn off the “Sauté” function. Add the diced potato and the cooked chicken.
Step 3: Secure the lid and set the Instant Pot to pressure cook on high for 5 minutes. Perform a quick release of the pressure.
Step 4: Open the lid, select the “Sauté” function again, and stir in the half-and-half and the uncooked egg noodles. Let the soup simmer for about 5-8 minutes, until the noodles are tender.
The Best Cozy & Creamy Chicken Noodle Soup (Easy Recipe!)
A from-scratch recipe for a thick, hearty, and creamy chicken noodle soup. This one-pot meal features a rich, savory broth thickened with a butter and flour roux and enriched with half-and-half or milk. The soup is loaded with a classic mirepoix of onion, carrots, and celery, along with diced potatoes and shredded cooked chicken. Wide egg noodles are cooked directly in the finished soup, making it a complete and comforting meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6-8 servings
- Category: Soup
- Method: Sautéing, Simmering
- Cuisine: American
Ingredients
- 1 Tablespoon unsalted butter
- 3/4 cup chopped yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon dried oregano
- 8 cups chicken broth
- 1 medium potato, peeled and diced
- 2 cups shredded or chopped cooked chicken
- 1 cup half-and-half or whole milk
- 3-4 cups uncooked wide egg noodles
- Optional for garnish: fresh thyme leaves
Instructions
- Melt the butter in a large pot or Dutch oven (4-quart or larger) over medium heat.
- Add the onion, carrots, celery, and garlic. Cook, stirring occasionally, for 5 minutes until the vegetables have softened.
- Stir in the flour, salt, pepper, thyme, and oregano, and cook for 2 minutes to create a roux.
- Add the chicken broth and the diced potato. Stir, then increase the heat to medium-high and bring the soup to a boil for 3 minutes.
- Reduce the heat to medium-low, partially cover the pot, and allow the soup to simmer for 25 minutes, or until the potatoes are soft.
- Add the cooked chicken, the half-and-half or milk, and the uncooked egg noodles.
- Cook for 10 more minutes, stirring occasionally, until the noodles are tender and the soup has thickened.
- Taste the soup and add more seasonings if desired. Serve warm.
Notes
- This is a one-pot meal where the noodles are cooked directly in the soup, which helps to thicken the broth.
- The soup will continue to thicken as it cools and is stored in the refrigerator. You may need to add more chicken broth when reheating.
- Using pre-cooked or rotisserie chicken is a great time-saving shortcut for this recipe.
- Leftovers can be stored in an airtight container in the refrigerator for up to one week.
How to Serve Your Creamy Chicken Noodle Soup
This hearty soup is a perfect meal on its own, but a few classic garnishes can make it even better.
- A sprinkle of fresh, chopped parsley or thyme.
- A side of classic, salty oyster crackers or saltine crackers.
- A thick slice of warm, crusty bread for dipping into that incredible creamy broth.
Storage and Make-Ahead Tips
A creamy soup like this one is a fantastic make-ahead meal, as the flavors actually become even deeper and more delicious on the second day!
- Make-Ahead: You can prepare the entire soup (without the noodles) a day or two in advance and store it in the refrigerator. Then, simply reheat it on the stovetop and add the noodles to cook just before serving.
- Storage: Store any leftover soup in an airtight container in the refrigerator for up to 1 week.
- Reheating: As the recipe notes, the soup will thicken considerably in the refrigerator as the noodles and potatoes absorb the broth. When you are reheating it, simply add an extra splash of chicken broth or milk until it has reached your desired consistency.
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Creative Recipe Variations
- Add Different Vegetables: This soup is wonderfully versatile! Feel free to customize it with other classic soup vegetables. You can add 1 cup of chopped mushrooms (sauté them with the onions), and you can substitute the frozen peas with an equal amount of frozen corn or cut green beans.
- Use Different Herbs: For a different but equally delicious flavor, you can add one or two bay leaves to the soup as it simmers (just be sure to remove them before serving). A final sprinkle of fresh, chopped dill at the end is also a fantastic, bright addition.
- Make it Lighter: If you prefer a soup that is a bit less rich, you can use whole milk instead of the half-and-half. For a classic, non-creamy chicken noodle soup, you can omit the flour and the half-and-half entirely and simply use all chicken broth.
Enjoy The Ultimate Bowl of Comfort!
You’ve just created a truly special soup that is a perfect harmony of hearty, wholesome, and delicious flavors. This Creamy Chicken Noodle Soup is a testament to the power of a simple, from-scratch meal to bring comfort and joy. It’s a rewarding and deeply satisfying dish that is sure to become a new family favorite.
We hope you enjoy every last, warm, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, hearty soup!
Frequently Asked Questions (FAQs)
Q1: What is the absolute secret to a creamy, not watery, soup?
The secret is making a proper roux! As the recipe directs, you must sprinkle the flour over your sautéed vegetables and let it cook in the butter for a minute or two. This step not only cooks out the raw taste of the flour but also allows the flour granules to absorb the fat, which is the key that will allow them to thicken your broth beautifully and without any lumps.
Q2: How do I keep my noodles from getting too mushy in the leftovers?
Because the noodles are cooked directly in the soup, they will naturally continue to soften and absorb the delicious broth as the soup sits in the refrigerator. The soup will still be absolutely delicious, just very thick! If you strongly prefer your noodles to be al dente, you can cook them separately and simply add them to each individual bowl as you serve the soup.
Q3: Can I use raw chicken for this recipe instead of cooked chicken?
Yes, you can. Simply cut about 1 to 1 1/2 pounds of boneless, skinless chicken into small, bite-sized pieces. You can either brown them in the pot after you have sautéed your vegetables, or you can add the raw chicken to the soup at the same time as the potatoes and let it simmer and cook through completely.
Q4: Can I freeze this soup?
Because this soup contains dairy (the half-and-half) and cooked pasta, it is not an ideal candidate for freezing, as the cream can sometimes separate and the noodles can become very soft and mushy upon thawing and reheating. If you want to make this as a freezer meal, it is best to prepare and freeze the soup before you add the half-and-half and the noodles.
Q5: What kind of pasta is best for this soup?
Classic, wide egg noodles are the traditional and perfect choice. Their tender, slightly chewy texture is a wonderful match for the creamy broth. However, any small to medium pasta shape will work beautifully. Try it with rotini, ditalini, or small shells