Creamy Chicken Noodle Soup
October 31, 2023 · Published August 28, 2014
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Homemade Creamy Chicken Noodle Soup – It’s a tasty upgrade on classic chicken noodle soup with a creamy base, browned chicken, lots of veggies and tender curly noodles. Such a cozy favorite!
Creamy Chicken Noodle Soup
Aren’t most things better when they have the addition of cream? This chicken noodle soup is no exception.
It’s very similar to the traditional homestyle chicken noodle soup just richer and creamier. And it’s perfectly soul warming and satisfying.
This soup is so over-the-top delicious that it’s easily worthy of the dinner rotation.
You’ll find it’s also a versatile soup. You can switch up the pasta, try different vegetables, or use a rotisserie chicken if that’s what you’ve got on hand.
We love it served with beautifully browned, artisanal style fresh bread for dipping and a seasonal side salad.
Creamy Chicken Noodle Soup Recipe Ingredients
- Boneless skinless chicken breasts: Chicken thighs will work as well.
- Onion, carrots, celery and garlic: This mirepoix blend is traditional to chicken noodle soup to build up a base flavor.
- Low-sodium chicken broth: Homemade chicken stock is an excellent option if you want to build up more flavor.
- Thyme, parsley, bay leaves: These herbs are a delicious blend. Fresh are best but dried will work as well. Use 1/3 the amounts.
- Egg noodles: Cook time will vary per brand of pasta, check the package label for cook time.
- Salt and pepper: Season soup to taste with both.
- Butter and olive oil: These fats are used to brown the meat and veggies and make a roux for the soup.
- Flour: Flour thickens the soup.
- Milk and cream: These are the ingredients that make the soup creamy.
How to Make Creamy Chicken Noodle Soup
- Prepare chicken: Heat 1 Tbsp olive oil in a large pot over medium-high heat. Pound chicken to an even thickness using a meat mallet then dab chicken dry with paper towels and season both sides with salt and pepper.
- Brown chicken: Sear chicken in pot until browned on both sides, about 4 minutes per side. Transfer to a plate.
- Saute vegetables: Heat remaining 1/2 Tbsp olive oil in pot, Add onion, carrot and celery and saute 5 minutes, then add garlic and saute 1 minute longer.
- Add broth and seasonings: Add chicken broth, thyme, bay leaves and season with salt and pepper to taste. Add chicken breasts and bring soup to a boil over medium-high heat.
- Simmer soup: Reduce heat to low, cover with lid and allow soup to cook until chicken has cooked through, about 5 to 10 minutes longer.
- Make bechamel sauce: Meanwhile in a medium saucepan melt butter over medium heat, add flour and cook, stirring constantly, 2 to 3 minutes. While whisking slowly add in milk and whisk vigorously to smooth lumps.
- Whisk in cream and bring mixture to a simmer, stirring constantly (scrape bottom edges as well).
- Shred chicken: Remove cooked chicken from soup and allow to rest for 5 minutes, then shred into small bite size pieces.
- Cook noodles: Meanwhile add noodles to soup, cover and cook until tender, about 6 to 10 minutes (or according to time on package).
- Add white sauce and shredded chicken to soup: Off heat pour milk into soup and return shredded chicken. Stir in parsley.
Helpful Tips and Possible Variations
Helpful Tips and Possible Variations- Use another type of pasta in the recipe. Something like rotini noodles, campanelle, or bowtie pasta will work well.
- Cook noodles just to al dente, or evenly slightly shy. They’ll continue to cook off heat from the hot broth.
- Try other vegetables. Parsnips, turnips, leeks, mushrooms, kale, Swiss chard or spinach are all good options.
- Swap pasta: You could try quick cooking rice or leftover diced baked potatoes.
- Use cooked rotisserie chicken to save a step. Add it when listed at the end.
- Thin soup as desired. You can add more broth or milk as needed.
- For even creamier soup add more heavy cream to taste.
FAQ
How can I make gluten free creamy chicken noodle soup?
- To make this gluten free use a gluten free flour blend in place of all purpose flour.
- Also use gluten free noodles.
Can the soup be made in advance?
- It can be made ahead and stored in the fridge.
- If you do choose to make in advance I recommend making and storing the pasta separately if you don’t want it to soften and become mushy.
- Unfortunately this soup won’t freeze well because it contains dairy which tends to split and curdle when frozen.
How to make dairy free?
- Unsweetened extra creamy oat milk is a good option for the milk.
- Canned coconut cream is a good replacement for heavy cream, can add more to taste.
More Comforting Soups To Try;
- Instant Pot Creamy Potato Soup
- Roasted Tomato Basil Soup
- Creamy Chicken and Wild Rice Soup
- Slow Cooker Chicken Noodle Soup
Follow Cooking Classy
Creamy Chicken Noodle Soup
It's a tasty upgrade on classic chicken noodle soup with a creamy base, browned chicken, lots of veggies and tender curly noodles. Such a cozy favorite!
Servings: 5 (about 10 cups)
Ingredients
- 1 lb. boneless skinless chicken breasts, about 2 large
- 1 1/2 Tbsp olive oil, divided
- 1 1/2 cups chopped yellow onion (1 medium)
- 1 1/2 cups chopped carrots (3 carrots)
- 1 1/2 cups chopped celery (3 stalks)
- 1 Tbsp minced garlic, (3 cloves)
- 4 cups low-sodium chicken broth, can add more to thin near end if desired
- 1 Tbsp chopped fresh thyme leaves, or 1 tsp dried
- 2 bay leaves
- Salt and black pepper
- 1/3 cup butter
- 6 Tbsp all-purpose flour
- 2 1/2 cups whole milk
- 1/4 cup heavy cream
- 2 cups dry medium egg noodles
- 3 Tbsp chopped fresh parsley
Instructions
- Heat 1 Tbsp olive oil in a large pot over medium-high heat. Pound chicken to an even thickness using a meat mallet then dab chicken dry with paper towels and season both sides with salt and pepper.
- Sear chicken in pot until browned on both sides, about 4 minutes per side (it won't be fully cooked through at this point). Transfer to a plate.
- Heat remaining 1/2 Tbsp olive oil in pot. Add onion, carrot and celery and saute 5 minutes, then add garlic and saute 1 minute longer.
- Add chicken broth, thyme, bay leaves and season with salt and pepper to taste. Add chicken breasts and bring soup to a simmer.
- Reduce heat to low, cover with lid and allow soup to cook until chicken has cooked through, about 5 to 10 minutes longer (cook time will vary depending on thickness of chicken breasts).
- Meanwhile in a medium saucepan melt butter over medium heat, add flour and cook, stirring constantly, 2 to 3 minutes until it's a deeper golden. While whisking slowly add in milk and whisk vigorously to smooth lumps.
- Whisk in cream to milk mixture then bring mixture to a simmer, stirring constantly (scrape bottom edges as well).
- Remove cooked chicken from soup and allow to rest for 5 minutes, then shred into small bite size pieces. Meanwhile add noodles to soup, cover and cook until tender, about 6 to 12 minutes (or according to time on package).
- Turn heat off soup. Pour milk mixture into soup mixture and return shredded chicken to soup. Stir in parsley. Let soup cool slightly before serving.
Notes
Making This Soup In Advance?
- This soup won't freeze well because it contains dairy which tends to split and curdle when frozen but you can prepare this in advance and store it in the fridge.
- Important tips to remember when making this soup in advance are to not add the noodles until you are serving it. If you add them to the soup prior to serving the noodles will swell up and become mushy.
Nutrition Facts
Creamy Chicken Noodle Soup
Amount Per Serving
Calories 516
Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 14g88%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 131mg44%
Sodium 714mg31%
Potassium 1093mg31%
Carbohydrates 35g12%
Fiber 4g17%
Sugar 11g12%
Protein 30g60%
Vitamin A 8227IU165%
Vitamin C 25mg30%
Calcium 238mg24%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.