This homemade creamy chicken noodle soup is a classic comfort food that we all know and love. Tender shredded chicken in a creamy broth, along with onions, carrots, celery, chicken bouillon, and egg noodles makes up this delicious and hearty chicken soup the whole family is going to enjoy.
Chicken noodle soup is such a classic comfort food. The tender chicken, vegetables, and noodles in that rich broth always fill my belly and heart, especially on a cold fall or winter day. While I’ve always loved the classics, I’ve always loved to change them up a bit, as well, which is why I really enjoy making this creamy variation of chicken noodle soup. The added milk gives the broth just a bit more body without making it heavy and a richness that accentuates the classic ingredients in the soup. Oh, and it’s so easy to make. We can’t forget that!
Creamy Chicken Noodle Soup
This delicious soup starts with onions, celery, and carrots that I cook until slightly tender. Then, I add flour to make a simple roux and stir in the chicken broth and bouillon. From there, I cook the mixture until the veggies are tender and add the milk and chicken, cooking again for about 10 minutes. Finally, I add the egg noodles and cook until perfectly al dente. It’s a super easy recipe that comes together in just about 30 minutes, so it’s perfect for any day of the week, even busy weeknights!
Why You’ll Love This Chicken Noodle Soup Recipe
- It’s a classic comfort food made with tender shredded chicken, a creamy broth, onions, carrots and celery, and tender egg noodles.
- It is the perfect soup for a chilly day or a case of the sniffles, and it provides a satisfying richness that warms the body and soul.
- It’s easy to make and only requires a few simple ingredients, and can be customized to your family’s liking.
Creamy Chicken Noodle Soup Ingredients
This classic recipe only takes a few simple ingredients to make. You’ll be in and out of the grocery store in no time flat!
- Shredded chicken
- Butter
- Onion
- Celery
- Carrots
- All purpose flour
- Egg noodles
- Low sodium chicken broth
- Chicken bouillon
- Whole milk
How to Make Creamy Chicken Noodle Soup
Making this soup is just as easy as shopping for the ingredients. It only takes about a half an hour and a handful of steps. It’s a recipe that’s so easy and so good. The perfect combination.
Step 1: Sauté the Vegetables
Sauté the onions, celery, and carrots in butter over medium heat in a large stock pot or Dutch oven until the onions are translucent. Then, sprinkle flour over the vegetables and cook for another minute or two.
Step 2: Add the Broth and Continue Cooking
Add the shredded chicken, chicken broth and chicken bouillon granules and bring to a boil. Reduce the heat and simmer until the celery and carrots are tender.
Step 3: Add the Milk and Chicken
Pour in the milk and add the chicken, then cook on medium heat for 10 minutes.
Step 3: Add the Egg Noodles
Add the egg noodles and cook for another 10 minutes until the noodles are tender. Enjoy!
Recipe Tips
- Be sure you cook your noodles to al dente and no further or they’ll get mushy.
- Keep the heat on medium while sauteing the vegetables so you don’t burn the onions.
- Cook the vegetables for at least a minute or two after adding the flour to avoid a raw flour flavor in your soup.
Variations
- Try adding red pepper flakes to the soup for a spicy kick.
- Add your favorite vegetables to this soup for even more flavor.
- Any short noodle will work. Try different kinds for different textures in the soup.
- For a richer soup, use cream instead of milk.
- Rotisserie chicken works well with this soup recipe.
What to Serve with Chicken Noodle Soup
This creamy version of the classic is delicious with all the things you’d normally pair with chicken soup. Serve this delicious soup alongside:
- Grilled cheese sandwiches (delicious)
- Crusty bread
- Cheesy Garlic Texas Toast
- Breadsticks
- Crackers
- Side salad
Recipe FAQ
Chicken breast is best for chicken noodle soup. It’s lean so your soup won’t be greasy, and its mild flavor melds perfectly with the vegetables and any spices you might add to your soup.
Garlic, onions, and celery are the classic trio for chicken soup for a reason. They add wonderful depth of flavor. In addition, use chicken broth or stock in place of plain water. You can also add a dash of lemon juice for brightness or herbs like rosemary, thyme, or basil for more flavor.
Add your egg noodles to the soup at the very end, and only continue cooking the soup until the noodles are al dente.
You can use a basic roux of butter and flour to thicken soup. You can also use a 1 to 1 slurry of water and flour or water and cornstarch to thicken the soup. Just remember to to add a bit of the soup to the slurry first to thin it out and prevent tiny “dumplings” from forming.
Chicken noodle soup freezes well and will last for up to 3 months when stored correctly.
How to Store and Reheat Leftover Chicken Noodle Soup
Refrigerate this soup in an airtight container for up to 3 days. For longer storage, freeze it for up to 3 months in an airtight, freezer-safe container.
Reheat the soup by placing it in a saucepan and cooking over medium-low heat until heated through. Stir periodically to prevent sticking but not so much that you break up the noodles.
Try This Creamy Chicken Noodle Soup Recipe Today
This creamy chicken noodle soup is as easy as it is delicious, making it the perfect meal for any day of the week. It comes together quickly, and its classic flavors are enhanced by a slightly creamy sauce thanks to the addition of milk. It’s a rich chicken noodle soup recipe that will leave you full and satisfied without being weighed down, and it’s the perfect meal to feed the family. Give it a try, and I know you’ll fall in love!
More Delicious Soup Recipes You’ll Enjoy
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Creamy Chicken Noodle Soup
Ingredients
- 4 cups cooked shredded chicken (rotisserie chicken works great for this recipe)
- 1 tablespoon butter
- 1 onion, diced
- 4 carrots, peeled and sliced
- 3 celery stalks, sliced
- ¼ cup all purpose flour
- 16 ounces egg noodles
- (2) 32 ounce chicken broth
- 2 tablespoons chicken bouillon
- 1 cup whole milk
- Salt and pepper, to taste
Instructions
- In a large stock pot or Dutch oven, melt butter over medium heat.
- Add onions, carrots, and celery. Stir and cook until onions are translucent.
- Sprinkle flour over vegetables, stir to combine and cook for an additional minute or two.
- Add cooked shredded chicken, chicken broth and chicken bouillon granules. Bring to a boil. Reduce heat and continue cooking until carrots and celery are tender.
- Pour in milk and chicken. Stir, and heat over medium heat for 10 minutes.
- Add egg noodles and cook for 10 minutes until noodles are tender.
Notes
- Be sure you cook your noodles to al dente and no further or they’ll get mushy.
- Keep the heat on medium while sauteing the vegetables so you don’t burn the onions.
- Cook the vegetables for at least a minute or two after adding the flour to avoid a raw flour flavor in your soup.
I love the classic chicken noodle flavor with the creamier soup base. It’s really good.
This is so tasty. I love how easy it is to make, too. I had it with some garlic bread. Delicious.
This has been on repeat all week. So comforting and satisfying! We’ve been having the longest winter here on the east coast so I’ll be making another pot soon!
Recipe was incredible! I am a huge fan of chicken soup in love this variation, looking forward to making again!!