There's something incredibly comforting about a bowl of soup that wraps you up like a warm hug, and this Creamy Chicken Noodle Soup Recipe is exactly that. It’s rich and velvety, loaded with tender chicken and soft noodles, yet still feels fresh thanks to herbs and a hint of potato. Trust me, once you try this, you’ll see why I keep coming back to it on chilly evenings.

A close-up shot of a white-lined pot filled with thick, creamy chicken noodle soup. The soup has several layers including shredded chicken pieces that are beige and tender, soft yellowish noodles, bright orange carrot slices, and small bits of celery in light green. The creamy broth is pale yellow with specks of black pepper and herbs, creating a textured surface. A metal ladle is scooping some soup, showing all these layers mixed together in the ladle. The pot is placed on a white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken Noodle Soup Recipe
Top Tip
How to Serve Creamy Chicken Noodle Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken Noodle Soup Recipe

Why You'll Love This Recipe

I get so excited sharing this recipe because it’s not just your average chicken noodle soup – it’s creamy but not heavy, familiar but with a delicious homemade twist that makes every spoonful feel special. It’s my go-to when I want something easy yet impressive.

Perfect Creaminess: The addition of half-and-half creates a rich broth that’s silky without overpowering the fresh flavors.
Hearty Ingredients: With potatoes, carrots, and plenty of chicken, it's comforting and filling enough for a satisfying meal.
Easy to Customize: Whether you prefer fresh herbs or pantry staples, this recipe easily adapts to what you have on hand.
Make Ahead Friendly: It reheats beautifully, making it a great choice for leftovers or meal prep.

Ingredients & Why They Work

Each ingredient in this creamy chicken noodle soup plays a role in building flavor and texture. From the aromatic vegetables to the herbs and creamy finish, here’s why these staples are my favorites for a soup that’s comforting and delicious.

Flat lay of a small pat of unsalted butter, half of a large yellow onion chopped, a handful of bright orange baby carrots sliced, three fresh celery stalks sliced, two whole garlic cloves unpeeled, a small white ceramic bowl of all-purpose flour, a few sprigs of fresh thyme leaves, a few fresh oregano leaves, one medium peeled and diced potato, a pile of shredded cooked chicken breast, a small white ceramic bowl of half-and-half cream, a nest of wide egg noodles uncooked in natural pale yellow color, fresh ground black peppercorns scattered lightly, and salt crystals in a small white ceramic bowl, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: Adds richness and helps gently soften the vegetables without overpowering flavors.
Yellow onion: Brings a sweet, savory base that deepens as it cooks with the carrots and celery.
Carrots: Provide a subtle natural sweetness and a bit of color.
Celery: Adds that classic chicken soup savory crunch and brightness.
Garlic cloves: Just enough to lend aromatic warmth without taking over.
All-purpose flour: Creates a roux that thickens the soup into that creamy texture everyone craves.
Salt & pepper: Essential for seasoning, enhancing every flavor in the pot.
Dried thyme and oregano: These herbs build a fragrant, earthy undertone that pairs wonderfully with chicken.
Chicken broth: I recommend reduced sodium so you can control the saltiness yourself.
Potato: Adds body and creaminess when it breaks down during cooking.
Cooked chicken: Rotisserie chicken works perfectly for easy shredding and rich flavor.
Half-and-half or whole milk: For that lovely, creamy finish without heaviness.
Wide egg noodles: Their broad surface holds onto the creamy broth, making each bite satisfying.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tinkering with this soup, whether adding a touch of spice or swapping noodles for a gluten-free alternative. There’s room for so much creativity here, which makes it feel like your own cozy signature soup every time.

Variation: A few times, I swapped the dried herbs for fresh rosemary and sage when I had them on hand – it brought a lovely woodsy aroma that made the soup perfect for fall.
Dietary modification: For a lighter version, try using almond milk instead of half-and-half and whole-wheat or gluten-free noodles.
Seasonal adjustment: Toss in some fresh peas or chopped kale towards the end to brighten it up in spring or summer.
Protein swap: Leftover turkey works beautifully if you want to mix things up around the holidays.

Step-by-Step: How I Make Creamy Chicken Noodle Soup Recipe

A white bowl sits on a white plate, filled with a creamy soup that has visible layers: light beige broth, shredded pale chicken meat, bright orange carrot slices, green celery pieces, and pale yellow noodles. Round golden crackers are placed both inside the soup and scattered around the plate. A fresh green thyme twig rests on top, with a silver spoon standing in the bowl. The whole setup sits on a wooden surface with a warm tone. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Veggies to Build Flavor

Start by melting the butter in a large pot over medium heat. When it's melted and shimmering, toss in your onions, carrots, celery, and garlic. Stir occasionally, letting those veggies soften up for about 5 minutes — you want the onions translucent and the carrots just starting to tenderize. This step really unlocks their natural sweetness, so don’t rush it!

Step 2: Create the Roux for Creaminess

Once the vegetables are softened, sprinkle the flour evenly over them along with salt, pepper, thyme, and oregano. Stir constantly for about 2 minutes. This step cooks off the raw flour taste and forms the base for the creamy soup texture we're after.

Step 3: Add Broth and Potatoes, Then Simmer

Pour in the chicken broth and toss in the diced potatoes. Give it a quick stir, then crank the heat to medium-high and bring to a boil — no stirring once it starts boiling, or you might break up the potatoes too much. Let it boil for 3 minutes, then reduce to medium-low, partially cover the pot, and let it simmer gently for 25 minutes until the potatoes are fork-tender.

Step 4: Add Chicken, Dairy, and Noodles

Now the fun part: stir in the shredded chicken and pour in the half-and-half (or milk). Then add your noodles. Let everything cook together for about 10 minutes until the noodles are tender and the soup has thickened beautifully. Don't forget to taste and adjust the seasoning before serving!

Top Tip

After making this creamy chicken noodle soup recipe multiple times, I’ve learned a few secrets to make it even better every time. These tips help you avoid the common pitfalls and maximize flavor and texture.

Don’t Skip the Roux: Cooking the flour with the butter and veggies is what transforms the broth into that luxurious creamy soup, so don’t rush this step.
Use Reduced Sodium Broth: It gives you better control over seasoning without the risk of an overly salty soup.
Add Noodles Last: Adding noodles too early can make them mushy and soak up too much broth – I always add them at the end for perfect texture.
Be Gentle When Boiling The Potatoes: Resist stirring right when the soup boils so the potatoes keep their shape and don’t fall apart.

How to Serve Creamy Chicken Noodle Soup Recipe

Creamy Chicken Noodle Soup - Serving Suggestion

Garnishes

I like to finish this soup with a sprinkle of fresh thyme leaves—just enough to brighten the bowl and add a pop of herbal fragrance. Sometimes I add a dash of cracked black pepper or a pinch of grated Parmesan for an extra savory touch.

Side Dishes

A crispy baguette or garlic bread always pairs wonderfully, perfect for dunking. If you want something lighter, a simple side salad with lemon vinaigrette complements the richness of the soup beautifully.

Creative Ways to Present

For a cozy gathering, I like serving this soup in rustic soup crocks with a swirl of cream and fresh herbs artfully placed on top. It just feels extra special and invites everyone to cozy up and dig in.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to one week. The noodles soak up the broth a bit overnight, so before reheating, I usually add a splash of chicken broth or water to loosen it back up to that perfect creamy texture.

Freezing

Freezing works pretty well too — just leave out the noodles and add them fresh when reheating. I portion the soup into freezer-safe containers, and it reheats perfectly, keeping that fresh homemade flavor alive.

Reheating

I usually warm leftovers gently on the stove over medium heat, stirring occasionally and adding extra broth if it feels too thick. This gentle heat keeps the soup smooth and prevents the cream from separating.

Frequently Asked Questions:

Can I make this Creamy Chicken Noodle Soup Recipe dairy-free?

Absolutely! Swap the half-and-half for canned coconut milk or your favorite dairy-free milk alternative, and use olive oil or a dairy-free butter substitute instead of butter. It will change the flavor slightly but still be delicious and creamy.

What type of noodles work best for this soup?

Wide egg noodles are my go-to because they hold the broth well and cook quickly, but feel free to use other pasta shapes you like. Just be mindful that smaller noodles will soak up more broth and change the texture.

Can I make this soup in a slow cooker?

Yes! After sautéing the veggies and making the roux on the stove, transfer everything except the noodles and dairy to your slow cooker. Cook on low for 4-5 hours or high for 2-3 hours. Add the noodles and half-and-half in the last 20 minutes of cooking to avoid overcooking the pasta.

How do I prevent the noodles from getting mushy?

Add the noodles towards the end of cooking and cook just until tender. If you plan to store leftovers, consider cooking the noodles separately or adding fresh noodles when reheating for the best texture.

Final Thoughts

This Creamy Chicken Noodle Soup Recipe is one of those dishes I always keep in my back pocket when I want something that’s both effortless and special. It’s filling, comforting, and adaptable enough to suit your fridge’s contents or your mood. I hope you enjoy making and savoring it as much as I do—this soup truly feels like a warm bowl of home.