This creamy chicken noodle soup is a comfort food classic and one the whole family will love! It’s made with egg noodles, shredded chicken, and the most flavorful and creamy broth. It’s the perfect soup to make on a cold day!
Why you’ll love it
- Lightened up soup that still tastes creamy and decadent without being over the top. Instead of cream, whole milk is used.
- One pot meal that’s made on the stovetop.
- Tastes better than any store-bought soup.
- Great way to use leftover chicken.
- A dinner the whole family will love.
- Butter – Butter gives this soup a luscious flavor, but if you prefer to use something with less saturated fat, go with olive oil.
- Yellow onion, carrots, celery – In culinary terms, this combination is referred to as a mirepoix.
- Garlic – Try grating garlic with a microplane zester. Doing so helps the garlic melt into whatever you’re cooking so you don’t end up biting into a chunk of it.
- Sage, thyme, rosemary – Fresh herbs add so much flavor to the soup.
- Low sodium chicken broth – I like to stick to low sodium broths so I can control how salty the soup is. You can always add additional salt as needed.
- Whole milk – Gives the soup a creamy rich flavor without all the additional fat and calories of heavy cream.
- Flour – Thickens the soup.
- Egg noodles – The classic type of noodle used in chicken noodle soup.
- Cooked chicken – Chicken breasts or thighs can be used.
How to make creamy chicken noodle soup
Sauté the onion, celery and carrots in the melted butter until they’ve softened. Add in the garlic and fresh herbs and cook until fragrant.
Whisk the flour in with the milk making sure there are no lumps. Pour the chicken broth and milk mixture into the pot and stir everything together.
Bring the soup to a gentle boil and then add in the shredded chicken and uncooked egg noodles. Cook for 10 minutes or until the noodles are soft. Taste for seasoning and add additional salt and pepper as needed.
Can I make this soup without the noodles or with rice?
Yes. You can skip the noodles all together if you prefer. The soup may not be quite as thick, but will still taste delicious.
You can also substitute the noodles with 1 cup uncooked long grain white or Jasmine rice. If you’re looking for a chicken and rice soup, try my southwest chicken and rice soup.
What to serve with chicken noodle soup
I always like to have some kind of salad with chicken noodle soup. This Autumn apple pear salad would be especially tasty with it if you’re making it in the fall or winter.
Crusty bread is always a good option to have with soup. You can dip it into the soup or take it a step further and serve the soup in bread bowls.
Leftovers and storage
The soup will keep in the refrigerator for up to 4 days. You will notice that the noodles will get softer and may fall apart the longer the soup sits.
To reheat the soup, warm individual servings in the microwave heating them for 30 seconds at a time. You can also reheat the soup in a saucepan on the stove over medium-low heat until it’s hot.
I don’t recommend freezing this soup as the noodles will get mushy and fall apart once the soup has defrosted. Soups with dairy in them also tend to not freeze well. The texture of the dairy can change once frozen and can have a grainy when defrosted.
More chicken soup recipes
- Slow Cooker Creamy Green Chile Chicken Enchilada Soup
- Thai Chicken Soup
- Chicken Gnocchi Soup
- Chicken and Wild Rice Soup
- Slow Cooker Chicken Tortilla Soup
Did you make this creamy chicken noodle soup? I’d love if you’d leave a recipe rating and review below.
- 2 tablespoons unsalted butter
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 3 stalks of celery, diced
- 2 cloves of garlic, grated or minced
- Salt and freshly ground black pepper to taste
- 2 teaspoons chopped fresh sage
- 2 teaspoons chopped fresh thyme
- 2 teaspoon chopped fresh rosemary
- 4 cups low sodium chicken broth
- 2 cups whole milk
- 3 tablespoons flour
- 2 cups uncooked egg noodles
- 3 cups shredded cooked boneless skinless chicken breasts
- In a large pot, melt the butter over medium high heat. Add in the onion, celery and carrots and sauté until they've softened, about 5 minutes. Add in the garlic and fresh herbs and cook another minute. Season with salt and pepper.
- In a measuring cup or small bowl, whisk the flour in with the milk making sure there are no lumps. Pour the chicken broth and milk mixture into the pot and stir everything together.
- Bring the soup to a gentle boil then add in the egg noodles and shredded chicken. Cook for 10 minutes or until the noodles are soft. Season with additional salt and pepper as needed then serve.
Amount Per Serving: Calories: 331Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 93mgSodium: 215mgCarbohydrates: 26gFiber: 2gSugar: 6gProtein: 31g
Nutritional information is an estimate. Please consult a registered dietician for the most accurate nutritional information.