When chilly days call for cozy comfort food, nothing hits the spot like a Creamy Chicken Noodle Soup Recipe packed with tender chicken, fresh veggies, and egg noodles swimming in a bright, flavorful broth. Trust me, this soup warms both your belly and soul!
Jump to:
Why You'll Love This Recipe
I’ve made this creamy chicken noodle soup so many times—it’s become my go-to when I need something nourishing and quick. The combination of juicy chicken thighs and that bright lemon finish just makes it unbeatable.
- Loaded with Flavor: Simmered chicken thighs infuse the broth with rich, savory goodness you can taste in every spoonful.
- Simple Ingredients: Everything you need is fresh, whole, and easy to find—no mystery components here.
- Comfort in Every Bite: Soft egg noodles and tender vegetables make it a soothing classic for any day.
- Quick & Easy: Ready in just 45 minutes, it’s perfect for busy weeknights or lazy weekends.
Ingredients & Why They Work
Before you start chopping, let's chat about the ingredients. Picking fresh veggies and good-quality chicken thighs really elevates this soup. And I love using egg noodles—they hold up perfectly without getting mushy.
- Butter: Adds richness and helps soften the veggies while creating a flavorful base.
- Yellow Onion: Brings sweetness and depth to the broth once sautéed.
- Carrots: Provide natural sweetness and vibrant color, balancing the savory elements.
- Celery: Offers a subtle aromatic crunch that rounds out the veggie base.
- Salt: Essential for seasoning and bringing all flavors together harmoniously.
- Black Pepper: Adds just a hint of warmth and spiciness, used at different stages for complexity.
- Garlic: Infuses the soup with inviting aroma and a gentle kick of flavor.
- Oregano: Gives a lovely herbal note that elevates the classic chicken noodle profile.
- Boneless Skinless Chicken Thighs: Juicy and tender, they make the soup hearty and flavorful.
- Dried Bay Leaves: Softly scent the broth with subtle, earthy flavors during simmering.
- Water: The neutral liquid base that allows flavors from ingredients to shine through.
- Egg Noodles: Classic choice for chicken noodle soup, tender with just the right bite.
- Fresh Parsley: Brightens the soup with a fresh, herbal finish just before serving.
- Lemon Juice: Adds a refreshing tang that balances the creamy richness perfectly.
Make It Your Way
The beauty of this Creamy Chicken Noodle Soup Recipe is how easy it is to make it truly your own. Whether you like it extra rich, a little zestier, or with a twist on the noodles, there’s plenty of room to customize and keep things cozy and comforting.
- Swap the chicken: I often switch chicken thighs for chicken breasts when I want a leaner meal, and it works beautifully—just watch the cooking time as breasts tend to cook a bit faster.
- Boost the broth flavor: Using low-sodium chicken broth instead of water adds a wonderful depth to the soup without overpowering the fresh veggies and herbs.
- Noodle options: Feeling adventurous? Try replacing egg noodles with whole wheat pasta, or even gluten-free options. Just keep an eye on the cooking time so your pasta doesn’t get mushy.
- Spice it up: For a comforting twist, sprinkle in a pinch of turmeric or ginger—it adds warmth and a subtle health boost that brightens up each spoonful.
- Seasonal veggies: Swap in some diced parsnips or sweet potatoes during cooler months for added sweetness and color.
- Make it extra creamy: Stir in a dollop of sour cream or a splash of cream at the end for a luscious finish without compromising that classic soup feel.
Step-by-Step: How I Make Creamy Chicken Noodle Soup Recipe
Step 1: Sauté the Base Veggies
Start by heating 2 tablespoons of butter in a large stockpot over medium heat. Once melted, add your diced yellow onion, carrots, celery, along with 1 ½ teaspoons salt and half of the black pepper (¼ teaspoon). Stir occasionally as you cook the veggies until they're softened and fragrant—this usually takes about 10 minutes. This step builds a savory foundation you'll notice in every comforting spoonful.
Step 2: Add Garlic, Oregano, and Chicken
Next, stir in 3 minced garlic cloves and 1 teaspoon oregano, cooking for about 1 minute until the aroma fills your kitchen. Then nestle in 1 ¼ pounds of boneless, skinless chicken thighs along with 2 dried bay leaves. This layering of flavors is what makes the soup taste so rich and wholesome.
Step 3: Simmer to Perfection
Pour in 8 cups of water and bring everything to a boil over medium-high heat. Once boiling, reduce to medium-low, cover the pot, and let it simmer gently for about 25 minutes until the chicken is cooked through and tender. This slow simmer lets all those flavors meld beautifully.
Step 4: Shred the Chicken, Add the Noodles
Remove the bay leaves and transfer the chicken to a cutting board. Using two forks, shred the chicken into bite-sized pieces—it’s easier than it sounds and perfect for soaking up that delicious broth. Return the shredded chicken to the pot along with 3 ounces of egg noodles (about 2 cups). Cook over medium-low heat for about 10 minutes, or until the noodles are just tender but not mushy.
Step 5: Finish with Freshness
Once the noodles are cooked, remove the pot from heat. Stir in 2 tablespoons of chopped fresh parsley, the remaining ¼ teaspoon black pepper, and 2 tablespoons lemon juice. Give it a quick taste and adjust salt or seasoning if needed—this bright lemon finish really lifts the whole bowl.
Top Tip
Getting the most flavor and perfect texture from your Creamy Chicken Noodle Soup recipe is easier than you think. These tips come from hands-on kitchen experience and will help you make this soup truly shine every time.
- Use Bone-In Thighs First: While the recipe calls for boneless skinless chicken thighs, cooking bone-in thighs first for simmering enhances the broth’s richness before shredding the meat.
- Don’t Overcook the Noodles: Adding egg noodles towards the end and cooking just until tender keeps them from turning mushy, giving you that perfect bite.
- Fresh Herbs Are Key: Stir in fresh parsley right at the end to keep the bright, herbal flavor alive and the soup looking fresh and vibrant.
- Adjust Salt at the End: Since chicken thighs and broth lend natural flavor, fine-tuning salt just before serving helps prevent over-seasoning.
How to Serve Creamy Chicken Noodle Soup Recipe
Garnishes
Add a little extra flair with garnishes like a sprinkle of freshly cracked black pepper, a few more chopped parsley leaves, or even a light drizzle of good olive oil. For a pop of freshness, serve lemon wedges on the side so everyone can brighten their bowl with a squeeze of lemon juice.
Side Dishes
This creamy soup pairs beautifully with crusty artisan bread or soft dinner rolls to soak up every last bit of broth. For a light contrast, serve alongside a crisp green salad dressed with a simple vinaigrette or roasted Brussels sprouts for a cozy, balanced meal.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Chicken Noodle Soup in an airtight container in the refrigerator for up to 3 days. This makes for a quick and comforting meal ready to reheat on busy days.
Freezing
Freeze your soup in portion-sized containers or heavy-duty freezer bags for up to 2 months. To preserve the best texture, you might consider freezing the broth and chicken separately from the noodles and adding fresh noodles when reheating.
Reheating
Reheat your soup gently on the stovetop over medium-low heat, stirring occasionally until warmed through. If the noodles have absorbed too much liquid, add a splash of water or chicken broth to adjust consistency before serving.
Frequently Asked Questions:
Yes, you can substitute chicken breasts for thighs if you prefer leaner meat. Just keep in mind thighs offer juicier and richer flavor, so the broth may be a bit less robust.
Absolutely! This Creamy Chicken Noodle Soup recipe doesn’t include any dairy ingredients—its creamy texture comes from the butter and aromatic vegetables, so it’s naturally low lactose and perfect for dairy-free diets.
Definitely. The soup stores well in the refrigerator for up to 3 days and freezes up to 2 months. Just be mindful to add noodles fresh or reheat gently to keep the perfect texture.
Add the egg noodles only during the last 10 minutes of cooking, and avoid overcooking. If reheating leftovers, consider adding freshly cooked noodles just before serving for the best texture.
Final Thoughts
I hope this Creamy Chicken Noodle Soup recipe brings warmth and comfort to your table, just like it has in mine over countless chilly evenings. It’s a simple, nourishing dish that feels like a cozy hug in a bowl — perfect for sharing with family or savoring solo. So grab your butter, fresh veggies, and those tender chicken thighs, and treat yourself to a homemade bowl of goodness that’s ready in just 45 minutes. Happy cooking and stay cozy!
Print
Creamy Chicken Noodle Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
A comforting and classic Chicken Noodle Soup made with tender chicken thighs, fresh vegetables, and egg noodles simmered in a flavorful broth. Perfect for warming up during cold days with a bright touch of lemon and fresh parsley.
Ingredients
Main Ingredients
- 2 tablespoons butter
- 1 yellow onion, diced
- 3 large carrots, diced
- 3 celery stalks, diced
- 1 ½ teaspoon salt
- ½ teaspoon black pepper, divided
- 3 garlic cloves, minced
- 1 teaspoon oregano
- 1 ¼ pounds boneless skinless chicken thighs
- 2 dried bay leaves
- 8 cups water
- 3 ounces egg noodles (about 2 cups)
- 2 tablespoons chopped fresh parsley
- 2 tablespoons lemon juice
Instructions
- Heat the butter and vegetables: Heat the butter in a large stockpot over medium heat. Add the diced onion, carrots, celery, salt, and half of the black pepper. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes.
- Add garlic and oregano: Stir in the minced garlic and oregano. Cook, stirring constantly, until fragrant, about 1 minute. Add the chicken thighs and bay leaves to the pot.
- Add water and simmer chicken: Pour in the 8 cups of water and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover, and let it simmer until the chicken is cooked through, approximately 25 minutes.
- Shred the chicken: Remove and discard the bay leaves. Transfer the cooked chicken to a cutting board and shred it into bite-size pieces using two forks. Return the shredded chicken to the soup.
- Cook egg noodles: Add the egg noodles to the soup and continue cooking over medium-low heat until the pasta is tender, about 10 minutes.
- Finish and season: Remove the soup from heat. Stir in the chopped fresh parsley, the remaining black pepper, and lemon juice. Adjust salt and seasoning as needed before serving.
Notes
- This easy chicken noodle soup is perfect for cold weather and packed with nutrients.
- You can substitute chicken thighs with chicken breasts for a leaner option, but thighs yield juicier meat.
- For a richer flavor, use low-sodium chicken broth instead of water.
- Egg noodles can be replaced with any pasta of your choice, adjust cooking times accordingly.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- Add a pinch of turmeric or ginger for a health boost and extra warmth.
Nutrition
- Serving Size: 1 serving
- Calories: 283 kcal
- Sugar: 3 g
- Sodium: 746 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 124 mg

Leave a Reply