Anastasia Rice January 2, 2026

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Creamy Chicken Noodle Soup

Name: Creamy Chicken Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 6 cups chopped cooked chicken; 2 cups uncooked spaghetti noodles; 1 cup grated sharp cheddar cheese; 2 stalks celery (diced); 8 slices turkey bacon (crumbled); 1/2 yellow onion (diced); 2 carrots (diced); 2 tablespoons olive oil; 1 32 oz. package low-sodium chicken broth; 1 10.75 oz. can cream of chicken soup; 1 cup half-and-half; 1 package (1 oz.) dry ranch seasoning mix; Kosher salt and freshly ground black pepper

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A bowl of creamy chicken noodle soup feels like a warm blanket on a blustery day, steam rising and filling the kitchen with the scent of simmered broth, soft noodles, and melted cheese. This version is rich and comforting without being heavy, with tender chicken and crisp bits of turkey bacon to add a playful crunch. If you enjoy cozy, simple meals that come together quickly, this soup will be a weekday favorite and a weekend comfort food staple, and it pairs wonderfully with lighter, crusty bread or a bright green salad for balance. For a different creamy one-pot dinner idea, you might also like a creamy chicken and orzo skillet that uses similar flavors in a faster format.

What Makes This Special

This Creamy Chicken Noodle Soup blends familiar, nostalgic flavors with a silken texture that feels indulgent but still homey. The combination of cream of chicken soup, half-and-half, and sharp cheddar creates a smooth, full-flavored broth that clings to the noodles and chicken, while the vegetables bring structure and a fresh contrast.

Why you will reach for this recipe again

It comes together in one pot, which means less cleanup and more comfort.
The texture is rich and velvety, with pockets of gooey cheddar and tender chicken.
Turkey bacon adds a smoky, salty crunch without overpowering the soup.
Ranch seasoning gives a subtle herby tang that lifts the overall flavor.

Ingredients and Key Notes

The ingredients here work together to build depth quickly, so little prep yields a lot of taste. The chicken gives the soup substance, noodles make it satisfying, and the dairy components create that signature creamy mouthfeel. Before you start, swap in turkey bacon for a lighter, leaner touch, and choose a good-quality chicken broth to form a robust base.

6 cups chopped cooked chicken: Provides a hearty base for the soup.
2 cups uncooked spaghetti noodles: Substitute with egg noodles or fusilli for variety.
1 cup grated sharp cheddar cheese: Adds a creamy (full-flavored profile.)
2 stalks celery (diced: Adds mild bitterness to balance other flavors.)
8 slices turkey bacon (crumbled: Adds a salty, smoky flavor and crunch.)
1/2 yellow onion (diced: Provides foundational sweetness with a slight bite.)
2 carrots (diced: Adds natural sweetness and crunch.)
2 tablespoons olive oil: Used for sautéing the vegetables.
1 32 oz. package low-sodium chicken broth: Forms the base of the soup.
1 10.75 oz. can cream of chicken soup: Adds thickness and creaminess.
1 cup half-and-half: Maintains the creamy texture.
1 package (1 oz.) dry ranch seasoning mix: Adds a tangy, herbaceous flavor.
Kosher salt and freshly ground black pepper: Essential for seasoning.

Optional notes, if you want to lighten things further, use reduced-fat half-and-half and a low-fat cheddar, though the soup will be slightly less indulgent.

Step by Step

Heat 2 tablespoons of olive oil in a large pot over medium-high heat, listen for the oil to shimmer. Add the diced onion, carrots, and celery, sauté for 5 to 7 minutes until the vegetables soften and the onion becomes translucent, a sweet, savory aroma will lift from the pan. Season lightly with salt and pepper as you cook so each layer has flavor.
Sprinkle the dry ranch seasoning mix over the softened vegetables, stir for about 1 minute so the herbs bloom, and you will notice a bright, herby scent. Pour in the chicken broth and add the can of cream of chicken soup, whisking or stirring until the cream soup is fully incorporated and the broth looks smooth.
Stir in the uncooked spaghetti noodles, the chopped cooked chicken, and the crumbled turkey bacon, making sure the noodles are submerged and the bacon pieces are distributed. Bring the pot to a gentle boil, then reduce the heat to a simmer, you should see gentle bubbles around the edges of the pot.
Simmer the soup for 15 minutes, stirring occasionally, until the noodles are tender and the vegetables are just cooked through, watch the noodles swell and the broth thicken slightly. You will notice the steam carries a melty, cheesy scent and the texture of the broth becomes slightly velvety as the cream soup integrates.
Lower the heat to medium-low and stir in the grated cheddar cheese and the cup of half-and-half. Keep stirring as the cheese melts, about 3 to 5 minutes, until the soup becomes uniformly creamy and there are no loose streaks of cheese. Taste and adjust seasoning with salt and pepper, the right balance should be savory and a touch tangy from the ranch.
Serve the soup hot in deep bowls, garnish if desired with crushed crackers or a sprinkle of extra cheddar. The finished soup should be thick enough to coat the back of a spoon, with tender noodles, succulent chicken, and little bursts of crisp turkey bacon.

Prep ~15 minutes, Cook ~30 minutes, Total ~45 minutes, Servings ~8, Kcal ~500 per serving.

Make-Ahead and Prep Tips

You can streamline weeknight dinners by prepping a few components in advance. Cook and chop the chicken a day or two ahead, and store it in an airtight container in the fridge. Chop the vegetables and keep them in a sealed container or zip-top bag for up to 48 hours, that way the sauté step becomes faster and neater.

If you want to fully assemble the soup in advance, combine everything except the half-and-half, cheese, and noodles in a pot and refrigerate for up to 24 hours. When ready to finish, bring the pot to a simmer, add the noodles, then stir in the cheese and half-and-half at the end so the dairy stays bright and creamy. For travel or potluck, the soup reheats beautifully, just avoid overdiluting it when reheating by warming slowly, and stir in a splash of cream or broth if it needs a little loosen.

Storing and Reheating

Cool leftovers to room temperature for no more than two hours, then refrigerate in airtight containers. In the fridge, the soup will keep well for about 3 to 4 days. For longer storage, freeze the soup without the half-and-half and cheese, which can separate when frozen, store in freezer-safe containers for up to 3 months.

To reheat from refrigerated, warm gently in a saucepan over low to medium heat, stirring frequently to prevent scorching, and add a splash of half-and-half or broth if the soup feels too thick. When reheating from frozen, thaw overnight in the refrigerator, then reheat slowly on the stove, finishing with the cheese and half-and-half added toward the end of the reheating process. A freshness cue to look for is the aroma and color, if the soup smells off or shows any mold, discard it.

What Goes Well with Creamy Chicken Noodle Soup

Warm crusty bread or garlic toast to sop up the creamy broth.
A crisp green salad with lemon vinaigrette for brightness and texture.
Buttery dinner rolls or biscuits for extra comfort.
A simple slaw with apple and cabbage to add a sweet crunch.
Oven-roasted Brussels sprouts or roasted broccoli for a savory side.

Make It Your Own

Stir in fresh herbs, such as chopped parsley or chives, right before serving for a pop of color and freshness. The herbs brighten the rich broth without competing with the cheddar.
Swap the spaghetti for wide egg noodles or short pasta like fusilli for better sauce cling, both will change the mouthfeel in satisfying ways.
Make it lighter by using low-fat half-and-half or switching to whole milk and skipping some of the cheese, the soup will be lighter but still cozy.
Add a handful of baby spinach or chopped kale in the last few minutes of simmering, the greens wilt down and add a nutritious lift.
Turn this into a one-pot family meal by stirring in frozen peas and a can of drained white beans, they add texture and bulk without extra prep.
For a smoky depth without added fat, brown the turkey bacon until crisp and reserve some of the rendered fat for sautéing the vegetables, this adds a concentrated flavor.
If you like a touch of heat, add a pinch of red pepper flakes during the simmer step, it wakes up the creamy base without dominating it.
For a Mediterranean spin, swap ranch mix for a tablespoon of herbes de Provence and finish with a squeeze of lemon and grated Parmesan, this shifts the profile while keeping comfort intact, and for a related creamy soup with Italian notes, see this creamy parmesan ditalini soup that explores similar textures.

Pro Tips for Best Results

Use low-sodium chicken broth so you control the saltiness, then season to taste at the end.
Keep the heat moderate when adding dairy, high heat can cause separation, stir gently until smooth.
Cook the noodles directly in the soup for hands-off convenience, but do not overcook them, you want them tender yet intact.
Crisp the turkey bacon well for the best texture contrast, drain on paper towels before crumbling.
If the soup is too thick after resting, thin with warm broth rather than cold water to maintain temperature and texture.
Allow the soup to rest 5 minutes after turning off the heat, this helps the flavors meld and the cheese to settle into the broth.

Creamy Chicken Noodle Soup FAQs

• Can I use leftover rotisserie chicken?
Yes, leftover rotisserie chicken is an excellent choice and saves time, just chop it into bite-sized pieces and stir it in at the step where the cooked chicken is called for. The rich, seasoned meat from a rotisserie can add an extra layer of flavor.

• Is it okay to use a different type of pasta?
Absolutely, feel free to use egg noodles, ditalini, or fusilli. Shorter shapes hold the creamy broth well, while flat noodles give a more classic chicken noodle feeling, adjust the cooking time to ensure the pasta is just tender.

• Can I make this dairy-free or vegan?
This recipe relies on cheese and half-and-half for its signature creaminess, so for a dairy-free version use a creamy plant-based milk like oat milk combined with a dairy-free cream soup alternative, and use nutritional yeast for cheesiness. Swap chicken for a firm plant-based protein and use a vegetable broth.

• How do I prevent the noodles from getting mushy if I plan to store leftovers?
To avoid mushy noodles, cook the pasta al dente or undercook by 1 minute, and if you plan to store leftovers, keep the pasta and broth separate if practical. When reheating, add the pasta to the warmed broth only long enough to heat through.

• Can I reduce the sodium in this recipe?
Yes, start with low-sodium chicken broth and a reduced-sodium cream soup if available, and season gradually with kosher salt, tasting as you go. Fresh herbs, citrus, or a small splash of vinegar can also enhance flavor without more salt.

• Will the soup thicken as it cools?
Yes, the cheese and cream will cause the soup to thicken as it cools. If it becomes too thick after refrigeration, reheat gently and add warm broth or water to reach the desired consistency.

Final Thoughts

This Creamy Chicken Noodle Soup is a comforting, versatile dish that marries simple pantry ingredients into something that feels special. It is forgiving, adaptable, and perfect for nights when you crave warmth and heartiness with minimal fuss. Invite it into your weeknight rotation, tweak it to your tastes, and enjoy the small ceremony of ladling a steaming bowl that comforts from the first spoonful.