There’s nothing quite as comforting as a bowl of homemade soup that hugs you from the inside out. This Creamy Chicken Noodle Soup Recipe hits that spot perfectly — creamy, loaded with tender chicken and noodles, and bursting with cozy herbs that just make your kitchen smell irresistible.

A large white pot is filled with a thick, creamy soup that has several layers of ingredients. The base is a smooth, light beige broth with a rich texture speckled with black pepper. Floating in the soup are thin, soft strips of pale chicken, orange carrot slices, and small, pale yellow noodles, all mixed evenly throughout. A metal ladle lifts some soup, showing a close-up of the same mix with visible pieces of chicken, noodles, and carrots in the creamy base. The pot sits 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

This soup is a game-changer when you want something that’s hearty but not heavy, creamy without being too rich, and really easy to pull together any day of the week. I’ve made it on busy weeknights and lazy Sundays, and it feels like the perfect warm-up with every spoonful.

Perfect Creamy Texture: Thanks to the blend of half-and-half and flour, it’s velvety smooth without being too thick or heavy.
Simple, Fresh Ingredients: Carrots, celery, thyme, and oregano create a flavor base that tastes homemade and fresh every time.
Easy to Customize: You can swap noodles or add extra veggies without losing that comforting vibe.
Great for Leftovers: It stores beautifully in the fridge or freezer, so you always have a meal ready to go.

Ingredients & Why They Work

Every ingredient in this creamy chicken noodle soup has a role, whether it’s adding flavor, texture, or that cozy comfort factor. Here’s a quick breakdown to help you shop smart and prep with confidence.

Flat lay of unsalted butter pat, chopped yellow onion half in small white ceramic bowl, sliced bright orange carrots in simple white bowl, sliced celery stalks arranged neatly on white plate, two whole uncracked garlic cloves, all-purpose flour in a small white ceramic bowl, coarse salt and fresh ground pepper grains side by side on white plates, fresh thyme and oregano sprigs, peeled and diced potato pieces on a white plate, shredded cooked chicken piled on white dish, wide egg noodles fanned out on white plate, half-and-half in a small white ceramic bowl, all ingredients fresh and natural, perfectly balanced symmetry, placed 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: A gentle base to sweat the veggies without overpowering flavor; unsalted lets you control the salt better.
Yellow onion: Gives sweetness and a mellow savoriness once softened — half a large one is just right here.
Carrots: They add natural sweetness and that satisfying bite we all expect in chicken soup.
Celery: Provides that classic aromatic crunch that rounds out the vegetable mix beautifully.
Garlic cloves: Minced fresh for a subtle kick that blends perfectly with the herbs.
All-purpose flour: This is the secret for thickening the broth into that luscious creaminess without clumps.
Salt & fresh ground pepper: Essential for seasoning — always best to adjust to taste as you go.
Dried thyme leaves & oregano: These herbs bring that earthy, comforting aroma you want in a chicken noodle soup.
Chicken broth: Use reduced sodium if possible, so you can better control the saltiness of the final dish.
Potato: Adds subtle starch that helps thicken and enrich the soup naturally while boosting the heartiness.
Cooked chicken: Shredded rotisserie chicken works wonders here — saves time and tastes delicious.
Half-and-half or whole milk: Creams the soup up nicely; half-and-half gives a richer feel without too much heaviness.
Wide egg noodles: Classic choice for chicken noodle soup, but you can swap for your favorite dry pasta — just check cooking times.

📝

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 making this soup flexible depending on what I have on hand and the mood I’m in. Don’t hesitate to tweak it — that’s half the fun! Whether adding veggies or picking your favorite noodle, it’s easy to make this recipe truly your own.

Variation: I sometimes swap the wide egg noodles for a gluten-free pasta or even spiralized zucchini for a lighter touch — just adjust cooking time so the noodles stay tender, not mushy.
Extra Veggies: Adding mushrooms or peas near the end adds a fresh twist that my family enjoys.
Spicy Kick: A pinch of red pepper flakes or a dash of hot sauce stirred in gives the soup a nice warming bite if you’re feeling adventurous.
Slow Cooker Option: You can cook the veggies and broth low and slow in a crockpot, then add noodles and dairy near the end, perfect for a hands-off approach.

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

A white bowl filled with creamy chicken soup showing visible layers of shredded white chicken pieces, orange carrot slices, pale green celery chunks, and small yellow potato cubes all mixed in a thick white broth. On top, there is a small green herb sprig as garnish. Around the bowl on a white plate, many round, golden oyster crackers are spread out. The bowl is placed on a dark wooden surface and a silver spoon is inside the soup. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Veggies to Release Their Flavor

Start by melting butter over medium heat in a large pot or Dutch oven. Toss in the chopped onion, carrots, celery, and minced garlic, then cook, stirring occasionally, for about 5 minutes until everything softens up nicely. This step builds the flavor foundation of your soup—don’t rush it or skip this.

Step 2: Make the Roux and Season

Sprinkle in the flour, salt, pepper, thyme, and oregano. Stir everything together and cook for 2 minutes—not more, or the flour might brown and affect the soup’s color and taste. This small roux will thicken the broth later on, so be sure to mix it well.

Step 3: Add Broth and Potato, Then Simmer

Pour in the chicken broth and add the diced potato. Give it a quick stir to combine, then crank the heat to medium-high and let the soup come to a boil without stirring. Let it boil for 3 minutes, then reduce to medium-low. Partially cover and simmer for about 25 minutes until the potatoes are soft — this step is crucial for the perfect creamy texture.

Step 4: Add Chicken, Dairy & Noodles

Time to add your shredded cooked chicken, half-and-half (or milk), and the noodles. Cook everything together for about 10 minutes, or until the noodles are tender and the soup has thickened to that ideal creamy consistency. Remember to taste and adjust the seasoning before serving.

Top Tip

From my experience making this creamy chicken noodle soup recipe multiple times, these little tweaks make a world of difference and help you avoid common pitfalls.

Slow and Gentle Simmer: Keeping the heat medium-low during the simmer ensures potatoes cook evenly without the broth reducing too fast — I’ve learned that rushing this step makes the soup less creamy.
Consistent Stirring with Roux: Stirring the flour into the veggies thoroughly before adding broth prevents clumps and guarantees a smooth finish.
Don’t Overcook Noodles: The noodles keep soaking up liquid while the soup cools, so aim for al dente to avoid mushy noodles later — I always check one noodle before turning off the heat.
Season Last and Taste Often: The flavor builds in layers, so wait until near the end for final salt and pepper adjustments — way fewer chances of oversalting this way.

How to Serve Creamy Chicken Noodle Soup Recipe

creamy chicken noodle - Serving Suggestion

Garnishes

I love sprinkling fresh thyme leaves on top right before serving — it adds a subtle herbaceous pop. Sometimes I toss on a little cracked black pepper or a drizzle of good olive oil for a bit of richness. A few freshly grated Parmesan shreds are also a delicious upgrade.

Side Dishes

This soup pairs perfectly with crusty bread or warm garlic toast for dipping. A simple green salad or steamed green beans make for a light, balanced meal that appeals any time of year.

Creative Ways to Present

For special occasions, I like serving the soup in mini bread bowls or rustic ceramic mugs — it makes your guests feel cozy and cared for. Garnishing with edible flowers or a sprig of fresh thyme adds a charming, restaurant-quality touch without extra effort.

Make Ahead and Storage

Storing Leftovers

When storing leftover soup, I transfer it to an airtight container and keep it in the fridge for up to a week. Be mindful that the noodles and potatoes will soak up liquid and thicken the soup quite a bit during storage.

Freezing

I’ve frozen this soup successfully, just be sure to undercook the noodles slightly if you plan to freeze, so they don’t turn mushy when reheated. Freeze in portions, leaving space at the top of containers to allow expansion.

Reheating

Reheat gently on the stove over medium heat, stirring frequently. If the soup has thickened too much, add a splash of chicken broth or water to loosen it back up. Heating slowly keeps the chicken tender and the noodles intact.

Frequently Asked Questions:

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

Absolutely! Swap the half-and-half or whole milk for coconut milk or a creamy plant-based milk like cashew or oat. You might want to add a cornstarch slurry to help thicken since dairy acts as a natural thickener here.

What’s the best chicken to use in this soup?

I recommend rotisserie chicken for convenience and great flavor, but you can also use poached or leftover cooked chicken breast or thighs. Just shred or chop it before adding.

Can I substitute the noodles for gluten-free options?

Yes! I’ve used gluten-free pasta or even rice noodles as a substitute. Just keep an eye on cooking times since these can vary.

Why does the soup thicken after storing and how do I fix it?

The starch in noodles and potatoes absorbs the broth when chilled, thickening the soup. To fix it, simply add a bit of extra chicken broth or water and warm gently while stirring before serving.

Final Thoughts

This Creamy Chicken Noodle Soup Recipe is one of those treasured dishes I happily come back to because it feels like a genuine homemade hug in a bowl — simple ingredients, straightforward steps, and a result that tastes like love. Give it a try, and I’m sure you’ll have a new go-to comfort recipe for chilly days and anytime you want to treat yourself and your loved ones.