Ben Kenwood January 2, 2026

This post may contain affiliate links, please see our Disclosure for details.

Creamy Chicken Noodle Soup

Name: Creamy Chicken Noodle Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups cooked chicken, shredded; 4 cups chicken broth; 1 cup heavy cream; 2 cups egg noodles; 1 cup carrots, diced; 1 cup celery, diced; 1 onion, chopped; 2 cloves garlic, minced; Salt and pepper to taste; Fresh parsley for garnish

Jump to Recipe·Print Recipe

There is nothing quite like a steaming bowl of creamy chicken noodle soup to fold you into comfort, the way its warm aroma curls through the kitchen and the first spoonful soothes with tender chicken, silky broth, and pillowy noodles. This version turns a classic into something a little richer, perfect for chilly evenings, slow weekends, or whenever you want a restorative, homey meal. If you enjoy hearty soups with a velvet finish, try pairing this recipe’s smooth, savory base with a creamy twist from other comforting dishes like creamy chicken sausage orzo for inspiration on texture and depth.

What Makes This Special

This creamy chicken noodle soup finds the sweet spot between familiar and indulgent, keeping the soul of a classic yet adding enough creaminess to feel like a hug in a bowl. The balance of onion, garlic, carrot, and celery builds a bright vegetable backbone, while shredded chicken brings hearty substance and egg noodles add a comforting chew.

Why you will reach for this again and again

It is quick to assemble, comforting without being heavy
The cream rounds out the broth, making it luscious without masking flavor
Uses simple pantry staples so you can make it any night of the week

The soup layers flavors in a gentle way, so every spoonful offers aromatic warmth from the herbs, sweetness from the carrots, and savory notes from the chicken. It works beautifully for sick days, family dinners, or when you want to feed a crowd without fuss.

What You’ll Need

Before you begin, think about what each ingredient brings. The broth sets the savory tone, aromatics like onion and garlic add depth, vegetables give texture and sweetness, and the cream delivers a silky mouthfeel. If you prefer a lighter dish, use half-and-half instead of heavy cream, though heavy cream gives the richest finish.

2 cups cooked chicken, shredded
4 cups chicken broth
1 cup heavy cream
2 cups egg noodles
1 cup carrots, diced
1 cup celery, diced
1 onion, chopped
2 cloves garlic, minced
Salt and pepper to taste
Fresh parsley for garnish

Notes, briefly: use store-bought rotisserie or leftover roasted chicken to save time, and choose good quality chicken broth for the clearest, most flavorful base. If you like a heartier noodle, use large egg noodles or wide ribbon-style pasta.

How to Cook Creamy Chicken Noodle Soup

In a large pot, sauté onions, garlic, carrots, and celery over medium heat until soft. Cook for 6 to 8 minutes, stirring occasionally, until the onion is translucent and the vegetables begin to smell sweet and aromatic, with a slight golden edge on the carrots.
Add the chicken broth and bring to a simmer. As the broth warms, you will see little steam curls rise, and the aromas of the vegetables will infuse the liquid. Let it simmer gently for 5 minutes so the flavors meld.
Stir in the egg noodles and cook until they are al dente. Depending on the noodle size this takes about 6 to 9 minutes, look for tender, slightly chewy noodles rather than mushy ones. Taste a noodle to judge doneness.
Add the shredded chicken and heavy cream, and heat through. Stir gently until the chicken is warmed and the cream turns the broth a pale, silky color, with soft steam lifting from the pot. Do not boil vigorously now, a gentle heat is best to prevent the cream from separating.
Season with salt and pepper to taste. Start with a light hand, then taste and adjust, because the broth and chicken can vary in saltiness. Freshly cracked pepper adds a bright, peppery finish.
Serve hot, garnished with fresh parsley. Scatter chopped parsley over the bowls for a touch of color and a fresh herbal lift, and ladle the soup while it is warm so the textures and aromas remain vibrant.

Prep ~ 15 minutes, Cook ~ 25 minutes, Total ~ 40 minutes, Servings ~ 4 to 6, Kcal ~ 350 per serving (estimate)

Plan Ahead

You can make several parts of this soup ahead without losing quality. Poach, roast, or shred chicken up to three days in advance and store it in an airtight container in the refrigerator. Chop the onion, carrots, and celery and keep them covered in the fridge for up to two days so you can start cooking faster.

If you want to assemble but not cook, combine the vegetables and broth in a sealed container and refrigerate for 24 hours, then finish the soup by adding noodles, cooked chicken, and cream, heating gently. For an even quicker weeknight finish, keep cooked noodles separate and add them to bowls when serving to avoid them soaking up too much liquid.

How to Store Leftovers

Refrigerate the soup in airtight containers for up to 3 to 4 days. If you plan to freeze, leave out the heavy cream and the noodles, and freeze the broth and shredded chicken only for up to 3 months. When thawing, do so overnight in the fridge and reheat gently.

To reheat, warm the soup over low heat in a saucepan, stirring occasionally so the cream reincorporates and the soup thickens evenly. If the broth seems too thick after refrigeration, add a splash of chicken broth or water while reheating. A freshness cue is bright herb aroma and slightly springy, not mushy, noodle texture, which tells you the soup is still good.

Perfect Pairings

Crusty sourdough bread or a warm baguette with salted butter
A simple green salad with lemon vinaigrette for brightness
Garlic toast or cheesy crostini for extra comfort
Steamed green beans or roasted Brussels sprouts for a vegetable side
A light fruit salad for a refreshing contrast

Make It Your Own

Try one of these variations to suit your mood or pantry, all without adding alcohol or pork.

Turkey bacon and thyme swap, use chopped turkey bacon crisped in the pan before sautéing the vegetables, stir it back in at the end for a smoky, savory note that stays lean.
Mushroom and thyme, add sliced cremini or shiitake mushrooms with the onions, cook until golden, this creates an earthy, umami-rich base that pairs beautifully with cream.
Lemon and dill finish, stir in a teaspoon of lemon zest and a tablespoon of chopped dill right before serving, to brighten the cream and give a fresh finish.
Dairy-free version, replace heavy cream with full-fat coconut milk for a creamy texture without dairy, and reduce the amount slightly to avoid coconut forward flavors.
Rustic root vegetable add-in, cube and roast parsnip or turnip and add with the shredded chicken for a heartier, farmers market feel.
Cheesy boost, stir in 1/2 cup grated Parmesan at the very end for an extra savory depth, whisking to melt smoothly.
Swap the noodles for orzo or ditalini for a different mouthfeel, inspired by related creamy soups like a creamy parmesan Italian sausage ditalini soup that showcases small pasta shapes beautifully.
Spicy kick, add a pinch of red pepper flakes with the broth if you like a gentle warmth throughout.

Cook’s Notes and Secrets

Use medium heat when sautéing vegetables, this extracts sweetness without burning.
Simmer broth gently, keep it below a full boil after adding cream so it stays silky.
Taste and season in stages, salt after the broth is added and again just before serving.
If using leftover chicken, warm it through only briefly to avoid drying the meat.
For perfect noodles, cook them directly in the broth rather than separately, so they absorb flavor, but serve sooner to avoid sogginess.
If you want a thicker soup, make a quick slurry with 1 tablespoon flour and 2 tablespoons cold water, whisk into a small amount of warm broth, then stir into the pot and simmer until slightly thickened.

Your Questions, Answered

Can I use rotisserie chicken instead of cooking my own
Yes, rotisserie chicken is a great shortcut and adds rich roasted flavor. Shred it and add it at the end just long enough to heat through, so it stays tender.
Will the noodles get soggy if I store leftovers
Noodles can absorb liquid and become soft over time, so store the soup without noodles if you plan to keep it for more than a day. Add freshly cooked noodles when serving for best texture.
Can I make this soup in a slow cooker or Instant Pot
You can adapt this to a slow cooker by cooking vegetables and broth on low for 4 to 6 hours, then stirring in cream and noodles near the end. In an Instant Pot, sauté then pressure cook for a few minutes, and add noodles later using the sauté function, keeping the heat gentle.
What is a good substitute for heavy cream
Half-and-half is a good lighter option, though the soup will be less rich. For a dairy-free option, full-fat coconut milk works, but expect a subtle coconut note, so use sparingly.
How can I make the soup more protein-rich
Increase the amount of shredded chicken to 3 cups or mix in cooked white beans for a boost in protein and fiber that complements the creamy texture.
Can I freeze this soup with noodles and cream already in it
Freezing with cream and noodles is not recommended, the texture can change becoming grainy or mushy after thawing. Freeze the broth and chicken only, and add cream and freshly cooked noodles after thawing.
What herbs work best with this soup
Parsley is classic and bright, thyme pairs wonderfully with the chicken, and dill adds a fresh lift. Add delicate herbs like parsley at the end to preserve their color and flavor.
Is this soup suitable for meal prep lunches
Yes, if you store the components separately, it reheats and serves well, especially if you keep noodles aside and reheat the soup base gently on the stove before combining.

Final Thoughts

Creamy chicken noodle soup is a timeless supper that comforts and nourishes, easy enough for weeknights yet comforting enough for when you want something indulgent but homey. With simple ingredients and small, thoughtful steps you end up with a bowl that is warm, creamy, and balanced, ready to restore or simply satisfy. Make a pot this week, invite someone over, or tuck a portion into the freezer for a rainy day, and enjoy the way a good soup can slow the world down for a moment.

Creamy Chicken Noodle Soup

Author: anastasia-rice
Total Time: 40 minutes
Yield: 4 to 6 servings 1x
Diet: Poultry

Print Recipe

Description

A comforting and creamy chicken noodle soup that combines tender chicken, aromatic vegetables, and silky broth for a warm, indulgent meal.

Instructions

In a large pot, sauté onions, garlic, carrots, and celery over medium heat until soft, about 6 to 8 minutes.
Add the chicken broth and bring to a simmer. Let it simmer gently for 5 minutes.
Stir in the egg noodles and cook until al dente, approximately 6 to 9 minutes.
Add the shredded chicken and heavy cream, and heat through gently without boiling.
Season with salt and pepper to taste and serve hot, garnished with fresh parsley.

Notes

Use rotisserie or leftover roasted chicken for convenience. A good-quality chicken broth enhances flavor. For a lighter option, substitute half-and-half for heavy cream.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American