There’s nothing like a big, comforting bowl of creamy chicken noodle soup to make you feel like you’ve got life (and dinner!) under control. This recipe isn’t just good – it’s the BEST, with tender chicken, perfectly cooked veggies, and a rich, creamy broth that feels like a warm hug in a bowl.

overhead view of chicken noodle soup in bowl surrounded by crackers

Trust me, once you try it, you’ll wonder how you ever survived cold nights without it!

Why you’ll love this recipe

Creamy, cozy perfection: The velvety broth is so rich and satisfying, it’s basically a love letter in soup form. Plus, it’s packed with tender chicken, hearty noodles, and veggies that actually taste like something you’d want to eat.
Weeknight magic: Even with three kids running circles around me, I can whip this up without losing my mind – it’s simple, straightforward, and ready in no time.
A family favorite: From picky eaters to hearty appetites, everyone at your table will be asking for seconds (and maybe even thirds!). This soup has the power to turn dinner into your family’s new favorite tradition.

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

overhead view of ingredients to make creamy chicken noodle soup with text labels — Ingredients to make Creamy Chicken Noodle Soup: Butter, yellow onion, carrots, celery, garlic, dried thyme, all-purpose flour, white wine (optional), chicken broth, boneless skinless chicken breast, wide egg noodles, heavy cream, salt, black pepper, fresh parsley and fresh thyme (optional).

Ingredient notes

Butter: I recommend using unsalted butter to have full control over the seasoning. If you only have salted butter, just go easy on the salt until you’ve tasted the finished soup.
Chicken broth: Opt for a low-sodium version if you want to control the saltiness.
Chicken breast: Boneless, skinless chicken breasts keep the soup lean and tender. Prefer dark meat? Swap in boneless, skinless chicken thighs for an even juicier result.
White wine: The wine adds a lovely depth of flavor, but it’s totally optional. If you skip it, just replace it with an equal amount of extra broth.
Heavy cream: This is the secret to that dreamy, creamy texture. If you’re looking for a lighter option, half-and-half works too, but the soup won’t be quite as rich.
Noodles: Wide egg noodles are classic, but any sturdy pasta will work.
Fresh herbs: Parsley and thyme are optional but add a lovely pop of flavor and color. Dried herbs can work in a pinch – use about 1 teaspoon of each in place of fresh.
Vegetables: The carrots, celery, and onion create a flavorful base, but feel free to add your favorite soup veggies, like peas or chopped spinach, for extra nutrition.

How to make chicken noodle soup

Let’s make this Creamy Chicken Noodle Soup together! It’s easier than you think, and I’ll walk you through every step so it turns out perfectly every time. Grab your ingredients, and let’s get started!

1. Cook the vegetables:
Start by melting 4 tablespoons of butter in a large pot or Dutch oven over medium heat.

Once it’s all melty and ready, toss in ½ medium yellow onion (chopped), 3 peeled and sliced carrots, and 2 ribs of celery sliced nice and thick (about 1.5 cups each for the carrots and celery). Let them sauté for about 8–10 minutes until they’re soft and fragrant – your kitchen will smell amazing already.

Now add in 2 cloves of minced garlic and ½ teaspoon of dried thyme. Stir it around for about a minute to release all that wonderful aroma.

overhead view of uncooked carrots, onion and celery in Dutch oven — melt butter, add vegetables

butter melting in a dutch oven with sautéing vegetables — sauté, then add garlic and thyme

2. Add the flour:
Reduce the heat to medium-low, sprinkle 4 tablespoons of all-purpose flour over the veggies, and stir it really well.

You want to coat every little bit of those veggies in the flour – it’ll look a little messy, but trust me, it’s all good (I added a photo from a different recipe to show you what it looks like at this stage, I forgot to take one of the soup!) Cook this mixture for 3–4 minutes, stirring often. You’re building the base for that rich, creamy texture we’re after.

flour sprinkled over vegetables in the dutch oven — sprinkle flour over vegetables

sautéed aromatics and roux in Dutch oven — gently cook while stirring (this is from a different recipe, but same stage with butter, onion and flour)

3. Pour in the liquids:
If you’re using wine, now’s the time! Add ⅓ cup of white wine and stir until it’s nice and smooth.

No wine? No problem – just swap it with a little extra broth. Then, slowly pour in 6 cups of chicken broth, stirring as you go to make sure the flour blends into the liquid. By now, you’ll see the soup base thickening up a bit – so satisfying!

overhead view of broth poured over vegetables in Dutch oven — add wine, then add broth

overhead view of broth with wooden spoon in Dutch oven — stir well

4. Cook the chicken:
Gently nestle 1 pound of boneless, skinless chicken breast into the pot, making sure it’s fully submerged.

Cover the pot and let everything simmer over medium heat for about 15–20 minutes. This gives the chicken plenty of time to cook through while soaking up all those amazing flavors.

Once it’s tender, remove the chicken and set it aside on a cutting board to cool a bit before shredding.

overhead view of uncooked chicken breast in Dutch oven with broth — add chicken, simmer

overhead view of two cooked chicken breasts on wooden cutting board — remove chicken and rest

5. Add the noodles:
Bring the soup back up to a gentle simmer over medium-high heat and toss in 2 heaping cups of wide egg noodles.

Cook them for about 5 minutes, just until they’re halfway done. They’ll finish cooking later, so don’t worry about them being perfect yet.

overhead view of soup with vegetables and noodles in Dutch oven — add noodles, simmer ~5mins

6. Shred the chicken:
While the noodles are doing their thing, grab two forks and shred the chicken into bite-sized pieces.

It should be nice and tender, making this step super easy. Bonus: this is the part where you can sneak a little taste – chef’s privilege, right?

overhead view of shredded chicken on a cutting board with two forks — shred chicken while soup is cooking

7. Finish the soup:
Now for the creamy magic! Stir in 1 cup of heavy cream and add the shredded chicken back to the pot.

Give everything a good stir, and if the soup feels a little too thick, add more broth (up to 2 cups) until it’s just how you like it.

Let it simmer for a few more minutes until the noodles are fully cooked and everything is warmed through. Taste and adjust with salt and freshly ground black pepper as needed.

overhead view of stirring cream and shredded chicken into the soup in the dutch oven — stir in chicken and cream

overhead view of creamy chicken noodle soup in Dutch oven — check for seasoning

8. Serve it up:
Ladle that beautiful, creamy soup into bowls and, if you’re feeling fancy, garnish with a little fresh parsley or thyme. Serve it hot and watch your family light up—this is comfort food at its finest!

overhead view of creamy chicken noodle soup in a ladle — add fresh herbs if you like, serve!

close-up of creamy chicken noodle soup in a ladle

Top tips for recipe success

Don’t rush the veggies: Sauté the onion, carrots, and celery until they’re softened and fragrant. This step builds the base flavor of the soup, so give it the full 8–10 minutes.
Cook the flour properly: When adding the flour, make sure to stir constantly and cook it for a few minutes. This prevents a raw flour taste and ensures your soup thickens smoothly.
Use good-quality broth: The broth is the backbone of the flavor, so choose a brand you love or use homemade if you have it. Low-sodium options let you control the seasoning better.
Don’t overcook the chicken: Simmer the chicken just until it’s tender (about 15–20 minutes). Overcooking can make it dry, even in a creamy soup.
Cook the noodles halfway before adding cream: Let the noodles cook for a few minutes before adding the cream. This keeps the soup from getting too thick or the noodles from becoming mushy.
Adjust consistency with extra broth: If the soup feels too thick, don’t hesitate to add up to 2 extra cups of broth to reach your desired texture. And if your soup isn’t thick enough to your liking once it’s done, combine ½ tablespoon cornstarch with 2-3 tablespoons cold cream to make a slurry. Slowly stir this into the simmering soup, only adding as much as you need to reach your perfect consistency.
Season as you go: Taste the soup at every stage and adjust with salt and pepper to make sure the flavors shine.
Serve immediately: This soup is best enjoyed fresh and hot!

Helpful recipe hints

Recipe variations

Rotisserie chicken shortcut: Swap the chicken breasts for shredded rotisserie chicken. Add it to the soup after the noodles are cooked to save time.
Low-carb option: Skip the noodles and stir in chopped cauliflower or zucchini for a veggie-packed, low-carb version.
Add more veggies: Toss in peas, spinach, kale, or mushrooms for extra color and nutrition. Add leafy greens or peas in the last few minutes of cooking to keep them fresh and vibrant, but sauté mushrooms with the vegetables in the beginning.
Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce for a hint of heat.
Herb lovers’ twist: Boost the flavor with extra fresh herbs like dill, rosemary, or basil to complement the creamy broth.

frontal view of creamy chicken noodle soup in a bowl with a spoon

Storage tips

Make-ahead options: You can prep the vegetables ahead of time by chopping the onion, carrots, and celery and storing them in an airtight container in the fridge for up to 2 days.

You can also cook the chicken separately, shred it, and refrigerate it for up to 2 days to save time when you’re ready to make the soup.

Storing leftovers: Allow the soup to cool, then transfer it to an airtight container. Store in the refrigerator for up to 3 days.

When reheating, warm it gently on the stove over medium heat until it reaches 165°F throughout, adding a splash of broth if the soup has thickened.

Serving ideas

overhead view of creamy chicken noodle soup in a bowl with a spoon

Here are some meal ideas to turn your Creamy Chicken Noodle Soup into a cozy, complete dinner your family will adore. These pairings are straight from my kitchen, tested and approved by my three kids and always-hungry husband!

Classic comfort meal: I serve this soup with homemade dinner rolls that my kids love to pull apart and dunk in the creamy broth, or crusty no knead bread for something heartier. For dessert, we finish with a warm and spiced apple crisp – because nothing says comfort like the smell of baked apples filling the house!
Light and fresh balance: On the nights when I’m craving something lighter, I pair the soup with garlic roasted broccoli (even my kids will eat it when it’s crispy!) and round it out with a winter fruit salad for dessert. It’s just the right mix of cozy and fresh.
Family-friendly dinner: This is my go-to on busy nights. The soup pairs perfectly with fluffy buttermilk biscuits, and my kids love dunking any kind of carbs in the broth. For dessert? Chocolate chip cookies, which disappear faster than I can hide a second serving for myself.
Holiday-style spread: When I want to make things a little fancier, I serve the soup with pumpkin cornbread. Then we go all out with a pumpkin pie cheesecake for dessert. My husband calls it “Thanksgiving on a random Tuesday,” and I’m okay with that!
Simple and satisfying: Some nights, it’s all about easy. I throw together a classic Caesar salad (store-bought dressing totally counts), and for dessert, we whip up a pan of brownies. The kids get excited, and I get a no-fuss dinner that everyone loves.
Comfort to-go: This soup is perfect for delivering to someone under the weather. Pair it with buttermilk biscuits and a small batch of cranberry white chocolate chip cookies for a comforting meal that shows you care. Package it all in disposable containers for easy cleanup and bonus points for including a cheerful note!

These meal ideas have saved my dinner table more times than I can count – and they’ll do the same for you!

overhead view of chicken noodle soup on spoon

More easy soup recipes

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.

Printable recipe

Recipe first published in 2019. Updated with new photos, new text and a much improved recipe on 01/01/2024.

Easy Creamy Chicken Noodle Soup

Why you’ll love this recipe