This Creamy Chicken Noodle Soup has everything you love about traditional chicken noodle soup but the broth is deliciously thick and creamy. It’s a wonderfully comforting recipe that’s so easy to toss together in one pot.
Keep things cozy with more of my favorite chicken soup recipes like Chicken Gnocchi Soup, Crockpot Chicken Taco Soup and Chicken Barley Soup.
Table of Contents
- Why we love this Creamy Chicken Noodle Soup:
- Creamy Chicken Noodle Soup Ingredients Needed:
- How to make Creamy Chicken Noodle Soup
- Creamy Chicken Soup Variations and Substitutions
- How to store Creamy Chicken Noodle Soup
- Make Ahead Tip
- Can I freeze Creamy Chicken Noodle Soup?
- Can I make it in the Crockpot?
- Serving suggestions:
- More Creamy Soup Recipes You’ll Love!
- Creamy Chicken Noodle Soup Recipe Recipe
Creamy Chicken Noodle Soup does wonders for the body and soul! When I need a bowl of something comforting as can be, this is a recipe I always love turning to.
Essentially, it’s just like your tried and true Chicken Noodle Soup, but with a thick and creamy broth. It’s still got all of the other classic elements – chicken, noodles, veggies and simple seasonings.
This one pot chicken soup recipe comes together in just about half an hour with simple ingredients and hassle-free steps. Perfect for those crazy weeknights when you need something delicious on the table that the whole family will love!
Why we love this Creamy Chicken Noodle Soup:
- One Pot – Easy to make and even easier to clean up? Yes, please!
- Creamy Broth – The heavy cream (or half and half) and cornstarch thicken the broth in the most luxurious way.
- Filling – Tender bites of chicken, pasta and veggies keep you full for a long time.
Creamy Chicken Noodle Soup Ingredients Needed:
- Broth – Low sodium broth is always my preference! That way, I can add salt as I like to control the amount of sodium in the soup.
- Chicken – Boneless, skinless chicken breasts are best because they’re great for shredding. With that being said, you can use boneless chicken thighs instead. If you choose to use a cut of chicken on the bone, note that it will take a little longer to cook. You can also use Instant Pot Shredded Chicken or Crockpot Shredded Chicken if you have some on hand!
- Pasta – Ditalini is our choice but feel free to sub it with any short pasta you already have or prefer.
- Cream – Heavy cream or half and half will both work! Just note that half and half isn’t quite as thick or rich in flavor.
- Vegetables – Carrots, onions and celery are the classic trio that chicken noodle soup needs. Feel free to add really any other veggies that sound good to you! It’s a great recipe to clean out your fridge with.
- Garlic – You can swap this with garlic powder if you need to.
- Cornstarch – This is used to help thicken the cream broth slightly.
- Seasonings – To make this creamy chicken soup sing, all you really need is some parsley, thyme, salt and pepper!
How to make Creamy Chicken Noodle Soup
Take a quick look at how easy it is to make creamy chicken noodle soup from scratch! For more info about the process and ingredients needed, scroll down to the recipe card.
- Add oil to a dutch oven over medium-high heat. Stir in the carrots, celery, and onion. Cook until the onions are translucent.
- Mix in the salt, garlic, parsley, thyme and pepper.
- Pour in the chicken broth. Scrape the bottom of the pot just to remove any brown bits that might be there.
- Add the chicken breasts. Bring everything to a simmer, then reduce the heat to medium. Cover and cook for about 10 minutes, or until the chicken is fully cooked through.
- Shred the chicken with two forks.
- Stir in pasta, cover and simmer until al dente. Whisk together the cream and cornstarch. Stir it into the soup with the shredded chicken and cook until thickened.
Creamy Chicken Soup Variations and Substitutions
- Add more veggies: Feel free to add anything you have in the fridge like kale, spinach, peas, broccoli or whatever else sounds good to you. Keep in mind that softer veggies are added at the end, and firmer veggies with the onion and carrot.
- Use already cooked chicken: If you’re in a major time crunch, just grab a rotisserie chicken from the store! Shred it and mix it into the soup right at the end. You can also use leftover Perfect Roast Chicken or Baked Chicken Breast.
- Make it lighter: If you want the creamy element to remain without being too rich, use half and half instead of heavy cream.
How to store Creamy Chicken Noodle Soup
In an airtight container in the fridge, any leftover creamy chicken noodle soup you have will stay fresh for about 2-3 days. Reheat it in the microwave for 30 seconds at a time, stirring each time it stops, until warmed all the way through.
Make Ahead Tip
If you know you’re going to be making ahead or storing for later, I recommend cooking the pasta separately and adding just before serving it. This way it won’t become bloated as it soaks up the broth.
Can I freeze Creamy Chicken Noodle Soup?
Absolutely! Keeping in mind that the pasta will be softer when it thaws. If you prefer your pasta al dente, make without the noodles and cook some to stir in before serving.
Maximize your freezer storage space by first pouring the soup into a large zip-top bag. Then, lay the bag flat on a baking sheet. Freeze for 1 hour so it freezes in a flat shape.
In the freezer, this creamy chicken soup recipe will last for up to 3 months. Let it slowly thaw in the fridge prior to reheating.
Can I make it in the Crockpot?
Yes! In fact, I have a whole recipe dedicated just to that – Slow Cooker Creamy Chicken Noodle Soup.
Serving suggestions:
I love pairing this chicken soup with a crusty piece of No Knead Artisan Bread or Garlic Bread to help soak up all of that delicious broth!
If you love softer breads, check out my Homemade Dinner Rolls Recipe or Mom’s Homemade Buns (don’t forget the Garlic Butter!).
Serve it with this Easy Broccoli Salad for an extra dose of veggies.
More Creamy Soup Recipes You’ll Love!
- Crockpot Zuppa Toscana — if you love the spicy kick!
- Creamy Nacho Potato Soup — luscious and cheesy.
- White Bean Soup with Bacon — hearty and nourishing!
- Slow Cooker Cheeseburger Soup — the kids will love this one!
Creamy Chicken Noodle Soup Recipe
written by Ashley Fehr
Ingredients
- 1 tablespoon oil
- 2 large carrots (peeled and chopped)
- 2 ribs celery (chopped)
- ½ medium onion (finely diced)
- 2 teaspoons salt
- 2 cloves garlic (minced)
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 5 cups low sodium chicken broth
- 2 boneless skinless chicken breasts (about 1 lb or 450g)
- 1½ cups uncooked ditalini pasta (or egg noodles or another small pasta shape)
- 1 cup half and half or cream
- 2 tablespoons corn starch
- salt and pepper to taste
Instructions
- Add oil to a 4 quart dutch oven or soup pot and heat over medium-high heat.
- Add carrots, celery and onion and cook, stirring occasionally, until onions are translucent, about 3-4 minutes.
- Add salt, garlic, parsley, thyme, and pepper. Cook and stir 1 minute.
- Add broth, scraping the bottom of the pot to remove any bits that might be stuck on.
- Add the chicken breasts and bring back to a simmer over medium-high heat. Reduce heat to medium, cover, and cook for 10 minutes until chicken is cooked through. Remove chicken breasts to shred.
- Stir in pasta, cover and simmer 10 minutes or until al dente.
- Whisk together cream and corn starch. When pasta is cooked, stir cream into the soup with shredded chicken and cook a couple of minutes until thickened. Adjust salt and pepper to taste before serving.
Notes
- Vegetables: I recommend keeping the classic mirepoix trio in this recipe (carrots, onion and celery), but feel free to add in whatever you have in the fridge that needs to be cleaned out! Harder vegetables will be added with the carrots, and softer vegetables will be stirred in at the end.
- Broth: I always start with low sodium or no salt added salt so I can control the salt content. If you are starting with salted broth, reduce the added salt and add seasoning as needed after cooking.
- Chicken: I use boneless, skinless chicken breasts because they are convenient and easy to shred! You can swap for boneless chicken thighs if you prefer dark meat, or use bone-in, skin removed chicken. Keep in mind that bone-in meat will need to be cooked quite a bit longer, so I recommend adding at least 10 minutes to the cook time.
- Pasta: Ditalini may not be the most traditional soup noodle but it’s one of our favorites! You can sub in any short variety of pasta you like.
- Cream: use whichever cream you have on hand — higher fat will yield a richer flavor.
Nutrition Information
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MB says
Came out perfect! Thank you!
The Recipe Rebel says
Thank you MB!