Easy Creamy Chicken Noodle Soup
My family loves this creamy chicken noodle soup recipe! It’s super simple to make, perfectly creamy, not too thick, and delicious! You can make it from scratch in under 45 minutes. This creamy chicken noodle soup recipe results from so many of our readers loving our chicken noodle soup and asking for a creamy version. Now we have this recipe, I’m struggling to choose a favorite! They are both so darn good. This delicious creamy chicken soup is as easy to make as the original recipe. The broth is ever so slightly thickened, making it silky, and we add a generous splash of cream towards the end. It’s mouthwatering. Key Ingredients Chicken Thighs: My secret for the best creamy chicken soup! Chicken thighs have more fat and flavor than chicken breast, making them perfect for this soup. I also prefer the texture of thigh meat in soups since it is impossible to prevent overcooking the chicken as it simmers away on the stove. Chicken Broth: I highly recommend homemade chicken stock or chicken broth, but store-bought works! When shopping for stock, darker broth or bouillon usually means more flavor. I also love boxed bone broths (or you can make bone broth). Flour and Cream: A little bit of flour helps thicken this soup, while a splash of cream makes it super creamy. I’ve made the mistake of using milk instead of cream in this soup, and I’m here to tell you that it isn’t a good idea. Milk has less fat than cream, so it has an increased risk of breaking (or curdling). This happened to me when I ran out of cream and reached for milk instead. I was careful not to boil the milk (which leads to curdled milk), but the milk curdled anyway, ruining my soup. Milk also fails to add the richness of the cream. If you don’t have cream, the next best option is half-and-half (a 50-50 blend of cream and milk). Egg Noodles: I love them, but you can always substitute your favorite pasta. Veggies: I keep it simple with onion, celery, carrots, and garlic. Thyme, Bay Leaves, and Parsley: All three are classic flavors for chicken soup. Chicken Thighs: My secret for the best creamy chicken soup! Chicken thighs have more fat and flavor than chicken breast, making them perfect for this soup. I also prefer the texture of thigh meat in soups since it is impossible to prevent overcooking the chicken as it simmers away on the stove. Chicken Broth: I highly recommend homemade chicken stock or chicken broth, but store-bought works! When shopping for stock, darker broth or bouillon usually means more flavor. I also love boxed bone broths (or you can make bone broth). Flour and Cream: A little bit of flour helps thicken this soup, while a splash of cream makes it super creamy. I’ve made the mistake of using milk instead of cream in this soup, and I’m here to tell you that it isn’t a good idea. Milk has less fat than cream, so it has an increased risk of breaking (or curdling). This happened to me when I ran out of cream and reached for milk instead. I was careful not to boil the milk (which leads to curdled milk), but the milk curdled anyway, ruining my soup. Milk also fails to add the richness of the cream. If you don’t have cream, the next best option is half-and-half (a 50-50 blend of cream and milk). Egg Noodles: I love them, but you can always substitute your favorite pasta. Veggies: I keep it simple with onion, celery, carrots, and garlic. Thyme, Bay Leaves, and Parsley: All three are classic flavors for chicken soup. How to Make Creamy Chicken Noodle Soup I start this creamy chicken soup the same way I make our original chicken noodle soup: by sweating my veggies in butter. I’m not looking to brown them; I want to give them a head start before adding the broth. Next, I stir in some flour, which will help our broth thicken slightly. Finally, I add the broth and taste for seasoning. When I’m happy with my broth, it’s time to add the chicken thighs. We gently poach them in the broth, which adds flavor to the soup and keeps our chicken juicy and tender. After 20 minutes, the chicken is cooked, so we can remove it and shred it. I toss in my noodles, the shredded chicken, some fresh parsley, and the cream. This soup is so simple to make and tastes amazing! Easy Creamy Chicken Noodle Soup PREP 10 mins COOK 35 mins TOTAL 45 mins PREP 10 mins COOK 35 mins TOTAL 45 mins You can make my family’s favorite creamy chicken noodle soup from scratch in under 45 minutes! Some creamy chicken soups are so thick that they remind me of pudding. If that’s the soup you are after, we must agree to disagree. We thicken the broth with butter and flour for this creamy soup until it’s silky and slightly thicker than plain broth. Then, to add richness, we use cream to finish the soup. Makes 4 to 5 servings Watch Us Make the Recipe You Will Need 1 pound (450g) skinless, boneless chicken thighs 3 tablespoons (42g) butter, chicken fat, or olive oil 1 large onion, chopped 2 large carrots, chopped 2 ribs celery, chopped (optional) Heaped tablespoon minced garlic (4 cloves) 3 tablespoons all-purpose flour 2 bay leaves 3 sprigs fresh thyme or use 1/2 teaspoon dried thyme 6 cups chicken stock, try homemade stock 5 ounces egg noodles Salt and pepper, to taste 1/4 cup fresh parsley, finely chopped 1/4 cup (60ml) heavy cream, plus more as needed Pinch or two crushed red chili peppers, optional for heat Directions 1Melt butter in a large pot or Dutch oven over medium heat. Add the onions, carrots, celery, and garlic. Cook, stirring every few minutes, until the vegetables begin to soften, 5 to 6 minutes. 2Stir in the flour and cook while stirring it around the pan for about 2 minutes. 3Add the thyme and bay leaves, then continue to stir while pouring in the chicken stock. 4Bring the soup to a low simmer, taste it, and adjust the seasoning with salt and pepper. Depending on the stock used, you might need to add one or more teaspoons of salt. 5Submerge the chicken thighs into the soup so that the broth covers them. Bring the soup back to a low simmer, then partially cover the pot with a lid and cook, stirring a few times, until the chicken thighs are cooked through and tender, about 20 minutes. (If the broth seems low, add a bit more stock or use water and reduce the heat a little.) 6Transfer the cooked chicken to a plate. Stir the noodles into the soup and cook until done, 6 to 10 minutes, depending on the type of noodles used. 7While the noodles cook, shred the chicken into strips or dice into cubes. 8Slide the chicken back into the pot with the parsley and cream. Taste the soup once more for seasoning. 9Adjust with more salt and pepper, as needed (we enjoy this soup with a generous amount of pepper or a pinch of crushed red peppers stirred in). 1Melt butter in a large pot or Dutch oven over medium heat. Add the onions, carrots, celery, and garlic. Cook, stirring every few minutes, until the vegetables begin to soften, 5 to 6 minutes. 2Stir in the flour and cook while stirring it around the pan for about 2 minutes. 3Add the thyme and bay leaves, then continue to stir while pouring in the chicken stock. 4Bring the soup to a low simmer, taste it, and adjust the seasoning with salt and pepper. Depending on the stock used, you might need to add one or more teaspoons of salt. 5Submerge the chicken thighs into the soup so that the broth covers them. Bring the soup back to a low simmer, then partially cover the pot with a lid and cook, stirring a few times, until the chicken thighs are cooked through and tender, about 20 minutes. (If the broth seems low, add a bit more stock or use water and reduce the heat a little.) 6Transfer the cooked chicken to a plate. Stir the noodles into the soup and cook until done, 6 to 10 minutes, depending on the type of noodles used. 7While the noodles cook, shred the chicken into strips or dice into cubes. 8Slide the chicken back into the pot with the parsley and cream. Taste the soup once more for seasoning. 9Adjust with more salt and pepper, as needed (we enjoy this soup with a generous amount of pepper or a pinch of crushed red peppers stirred in). Adam and Joanne's Tips Leftovers: Store in an airtight container in the fridge for 3 to 4 days. The noodles soak up the soup broth as it sits. When reheating, add a splash of extra chicken stock or water if you don’t have any. Freezing: Freeze for up to 3 months. The noodles don’t fare too well when frozen. If you plan on freezing the soup, remove the portion you plan to freeze before adding the noodles. Freeze the broth, chicken, and vegetables. When you are ready to reheat the soup, add dried noodles to it and simmer until done. Seasoning: If you feel the soup lacks some zing, add more salt. You can add flavor with a dash of fish sauce (we often use this trick for store-bought stocks and broths) or Worcestershire sauce. Gluten-free option: Skip the flour altogether. At the end of the recipe, just before you stir in the chicken, parsley, and cream, whisk 1 tablespoon cornstarch with 2 tablespoons water and then whisk into the soup. Bring the soup to a simmer, and when it has thickened slightly, continue with the recipe as normal and add the chicken, cream, and parsley. The nutrition facts provided below are estimates. Leftovers: Store in an airtight container in the fridge for 3 to 4 days. The noodles soak up the soup broth as it sits. When reheating, add a splash of extra chicken stock or water if you don’t have any. Freezing: Freeze for up to 3 months. The noodles don’t fare too well when frozen. If you plan on freezing the soup, remove the portion you plan to freeze before adding the noodles. Freeze the broth, chicken, and vegetables. When you are ready to reheat the soup, add dried noodles to it and simmer until done. Seasoning: If you feel the soup lacks some zing, add more salt. You can add flavor with a dash of fish sauce (we often use this trick for store-bought stocks and broths) or Worcestershire sauce. Gluten-free option: Skip the flour altogether. At the end of the recipe, just before you stir in the chicken, parsley, and cream, whisk 1 tablespoon cornstarch with 2 tablespoons water and then whisk into the soup. Bring the soup to a simmer, and when it has thickened slightly, continue with the recipe as normal and add the chicken, cream, and parsley. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1/5 of the recipe / Calories 381 / Total Fat 18.8g / Saturated Fat 5.1g / Cholesterol 129.3mg / Sodium 719.3mg / Carbohydrate 22.2g / Dietary Fiber 2.6g / Total Sugars 3.8g / Protein 32.3g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us