Dinner

Easy Creamy Chicken Noodle Soup Recipe

ByLily Monroe October 20, 2025October 20, 2025

Introduction

This easy creamy chicken noodle soup is a comforting classic perfect for any day you need a warm, hearty meal. Rich and flavorful with tender chicken and fresh vegetables, it’s a simple recipe that home cooks will love. Ready in under an hour, it’s ideal for cozy dinners or sharing with family.

A white bowl filled with creamy chicken noodle soup shows wide, flat egg noodles that are pale yellow and slightly curled, spread across the bowl’s surface and partially submerged in thick, white broth. Small chunks of white chicken pieces and diced orange carrots are scattered evenly throughout, with tiny green herb bits peppered in, adding color contrast. The surface has a light sprinkle of black pepper for texture. A silver spoon rests on the right side of the bowl, partially covered by the soup, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 sticks celery, chopped finely
2 medium carrots, peeled and chopped finely
1/2 medium onion, chopped
1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic, minced
1/4 cup flour
4 cups chicken broth
1.5 pounds uncooked chicken breasts
1/4 teaspoon Italian seasoning
1 cup heavy or whipping cream
2 generous cups uncooked egg noodles
Salt and pepper to taste
1 tablespoon fresh parsley, chopped

Instructions

Step 1: In a large soup pot over medium-high heat, sauté the celery, carrots, and onion with the butter and olive oil for 5-7 minutes until softened.
Step 2: Stir in the minced garlic and cook for about 30 seconds until fragrant.
Step 3: Add the flour and cook for about one minute, stirring constantly to make a roux.
Step 4: Pour in the chicken broth, stirring until the flour is fully dissolved. Add the chicken breasts, Italian seasoning, and heavy cream.
Step 5: Increase the heat to high and bring the soup to a gentle boil. Cover the pot with the lid slightly open.
Step 6: Reduce the heat to a gentle simmer and cook for 10 minutes until the chicken is cooked through.
Step 7: Stir in the egg noodles, cover the pot again with the lid slightly open, and cook for a further 8-10 minutes. Stir halfway through to prevent sticking.
Step 8: Remove the chicken breasts, chop or shred them, and return the pieces to the pot. Season the soup with salt and pepper to taste and stir in the chopped fresh parsley. Serve immediately.

Tips & Variations

For extra flavor, use homemade chicken broth or add a splash of white wine with the chicken broth.
Substitute the chicken breasts with cooked rotisserie chicken to save time.
Use other pasta shapes like small shells or ditalini if egg noodles aren’t available.
Add a handful of spinach or kale in the last few minutes for extra greens.
Adjust the thickness by adding more broth if you prefer a lighter soup or less for a thicker texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove or in the microwave to prevent the cream from curdling. If the soup thickens too much upon cooling, add a splash of chicken broth or water to loosen it before warming.

How to Serve

The image shows a close-up of a creamy chicken noodle soup in a large round pot with a light beige inside. The soup has a thick white cream base mixed with tender pieces of white chicken meat, short wide yellow egg noodles, small orange carrot cubes, and green parsley bits scattered throughout. A black ladle lifts a scoop full of the soup, showing the mix of smooth creamy sauce, noodles curled and layered, and fresh diced vegetables. The soup looks warm and hearty, with some black pepper seasoning visible on top. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this soup?

Yes, but it’s best to thaw them completely before cooking to ensure even cooking. Adjust the simmer time if needed to make sure the chicken is fully cooked through.

Can I make this soup dairy-free?

To make a dairy-free version, substitute the butter with olive oil and use canned coconut milk or a dairy-free cream alternative instead of heavy cream. The soup will still be creamy and flavorful.

Lily Monroe