Easy Creamy Chicken Noodle Soup – Family Favorite Dinner

Easy Creamy Chicken Noodle Soup is the kind of recipe that feels like a warm hug in a bowl. Whether you’re under the weather, snowed in, or just need a meal that practically cooks itself while you wrangle the kids or binge-watch your comfort series—this soup gets it. With tender noodles, hearty veggies, juicy chicken, and a dreamy, creamy broth, it’s comfort food that hits different. And let’s be honest, nothing beats a pot of soup simmering on the stove while the house smells like something out of a Hallmark holiday movie.

Plus, this Easy Creamy Chicken Noodle Soup recipe comes together in just over an hour and uses pantry staples you probably already have. It’s a no-fuss, foolproof favorite—even picky eaters will slurp it up.

Table of Contents

What is Easy Creamy Chicken Noodle Soup?

Easy Creamy Chicken Noodle Soup is a classic chicken noodle soup but with a cozy twist—creamy broth. Instead of a plain broth base, this recipe blends chicken stock with milk or half-and-half to create a richer, more satisfying texture. Imagine everything you love about traditional chicken noodle soup—savory veggies, shredded chicken, and egg noodles—now imagine them swimming in a silky, flavorful broth that clings to your spoon.

It’s like the soup version of your favorite cozy sweater. And the best part? You don’t need fancy ingredients or a culinary degree to make it. Whether you’re using leftover rotisserie chicken or cooking from scratch, it adapts beautifully. It’s the soup you make when you want to feed both bellies and souls—especially during cold snaps or when life just calls for something soothing.

Reasons to Try Easy Creamy Chicken Noodle Soup

Let’s be real—there are a million soup recipes out there, but Easy Creamy Chicken Noodle Soup stands out like a casserole at a salad bar. First off, it’s ridiculously comforting. That creamy broth wraps around every bite like a snuggly blanket on a rainy day. It’s also weeknight-friendly—you can get everything chopped, stirred, and simmered in just over an hour. If you’ve got leftover chicken, you’re halfway there already.

Plus, this soup is versatile. Swap the milk for a dairy-free option, bulk it up with extra veggies, or throw in frozen peas if your kids won’t touch carrots. Oh, and did we mention it’s basically a guaranteed hit with everyone at the table? Even that one person who claims they “don’t like soup.” This is the kind of recipe that becomes part of your cold-weather rotation, your go-to “I need comfort now” dish.

Ingredients Needed to Make Easy Creamy Chicken Noodle Soup

• 1 tablespoon unsalted butter
• ¾ cup chopped yellow onion
• 1 cup diced carrots
• 1 cup diced celery
• 2 garlic cloves, minced
• ¼ cup all-purpose flour
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon dried thyme
• ½ teaspoon dried oregano
• 8 cups chicken broth
• 1 medium potato, peeled and diced
• 2 cups cooked shredded or chopped chicken
• 1 cup half-and-half or whole milk
• 3–4 cups uncooked wide egg noodles
• Optional garnish: fresh thyme leaves

Instructions to Make Easy Creamy Chicken Noodle Soup

Making Easy Creamy Chicken Noodle Soup isn’t just about tossing ingredients into a pot and hoping for the best. It’s about layering flavors, getting that rich creamy texture just right, and pulling off a cozy meal with minimal stress. Below is your complete step by step guide—from chopping your veggies to ladling that final spoonful into your bowl. Each move is broken down so you can feel confident, even if this is your first time making soup from scratch. Let’s get into it!

Step 1: Sauté the Aromatics

Start by grabbing your favorite large soup pot or Dutch oven and placing it over medium heat. Add 1 tablespoon of unsalted butter—once melted and slightly bubbly, toss in your ¾ cup chopped yellow onion, 1 cup diced carrots, and 1 cup diced celery. These three are the base of most soups and stews (hello, flavor!). Let them cook for about 5 minutes, stirring occasionally, until they soften and the onions start to turn translucent.

At this point, add 2 cloves of minced garlic and stir for another minute. You don’t want the garlic to brown—it gets bitter—but you do want to release that delicious aroma. Pro tip: if you’re not a garlic fan or need a substitute, check out our guide to cooking with garlic alternatives.

Step 2: Build the Flavor Base with Seasoned Flour

Once your veggies are softened, sprinkle in ¼ cup of all-purpose flour. This is the start of your roux—the secret to that creamy, thick broth. Stir constantly to coat the veggies and cook the flour for about 2 minutes. This step ensures you don’t get a raw flour taste in the final soup.

Now add ½ teaspoon of salt, ½ teaspoon black pepper, 1 teaspoon dried thyme, and ½ teaspoon oregano. These herbs bring that comforting, familiar taste that turns a simple soup into something you crave. Want to mix it up? You could try adding a pinch of rosemary or swap thyme with Italian seasoning—check out our soup seasoning swap guide for more flavor inspiration.

Step 3: Add the Broth and Potatoes

Slowly pour in 8 cups of chicken broth, stirring continuously to prevent lumps from forming. This step is crucial—if you add the broth too fast, you’ll get clumps of flour. Once all the broth is in and your mixture is smooth, toss in 1 peeled and diced potato. The starch from the potato will naturally help thicken the soup even more as it simmers.

Turn up the heat to medium-high and bring the pot to a gentle boil. Let it boil, uncovered, for about 3 minutes. This helps the potatoes start to soften and allows flavors to begin mingling.

Step 4: Simmer Until Potatoes Are Tender

Now reduce the heat to low or medium-low, depending on your stove. Partially cover the pot with a lid and let it simmer for 25 minutes, or until the potatoes are fork-tender. You want them soft but not falling apart. This is your downtime—grab a snack, prep a salad, or peek at other comfort meals like our Easy One-Pot Hamburger Stew for tomorrow night’s dinner.

During this step, feel free to taste the broth and adjust the seasoning if needed. Sometimes a tiny bit more salt or an extra shake of pepper is all it takes to level up the flavor.

Step 5: Stir in the Chicken, Milk, and Noodles

Once your soup base is simmered and smelling amazing, stir in the 2 cups of cooked shredded chicken (rotisserie chicken works like a charm), 1 cup of whole milk or half-and-half, and 3–4 cups of uncooked wide egg noodles.

Let everything simmer gently for about 10 more minutes, or until the noodles are soft but not mushy. Stir every couple of minutes to prevent them from sticking. The noodles soak up that creamy broth like little flavor sponges, so you don’t want to walk away from the pot just yet.

Using dairy? Keep the heat on low to prevent curdling. If you’re dairy-free, swap in unsweetened almond milk or oat milk—our readers also love using coconut milk for a richer twist. For more on dairy swaps, head to our creamy dairy-free soup ideas.

Step 6: Serve and Garnish

Once the noodles are tender and the soup has thickened to your liking, it’s showtime! Ladle the soup into bowls while hot, and sprinkle with fresh thyme if you’ve got it. Serve alongside crackers, crusty bread, or even a slice of Southern Maple Sweet Potato Casserole for an ultra-cozy meal.

If you like a thinner soup, stir in a little extra broth or milk at the end. For a thicker one, just simmer uncovered for a few more minutes until it reaches your desired consistency.

What to Serve with Easy Creamy Chicken Noodle Soup

Soup this good deserves a little something on the side. For starters, a hunk of crusty sourdough or buttery biscuits will do wonders. Feeling southern? A slice of Southern Sweet Potato Casserole adds a sweet-savory balance that’s holiday-worthy. If you’re aiming for a cozy dinner spread, toss together a simple side salad with a lemony vinaigrette to cut through the richness. Or go the nostalgic route with grilled cheese triangles for dunking—because who says that’s just for kids? And if you’re feeding a crowd, serve this soup alongside Coconut Chicken and Rice or a hearty Vegetable Beef Soup for a full-on comfort food buffet.

Key Tips for Making Easy Creamy Chicken Noodle Soup

Want soup success every time? Here are a few life-saving tricks. First, don’t overcook the noodles—they keep soaking up liquid and can get mushy if you’re planning leftovers. Use wide egg noodles for the perfect balance of chew and slurp. If you’re tight on time, grab a rotisserie chicken—it cuts prep time in half. And always taste before serving; sometimes a dash of salt or squeeze of lemon juice is the magic touch.

Prefer a thicker soup? Simmer uncovered a bit longer. Need to stretch it? Add more broth and a handful of frozen veggies. The key is flexibility. This soup plays nice with substitutions. Whether you’re dairy-free, low-sodium, or just winging it with what’s in the fridge, Easy Creamy Chicken Noodle Soup still delivers.

Storage and Reheating Tips Easy Creamy Chicken Noodle Soup

Let’s talk leftovers—because this soup is just as good (if not better) the next day. Store it in an airtight container in the fridge for up to a week. The noodles will soak up some broth, so when reheating, add a splash of milk or broth to bring it back to life. Reheat gently over medium heat on the stovetop until warmed through—don’t boil it or the dairy might separate.

Planning to freeze? Do it before adding the noodles. Just make the soup base with chicken, veggies, and broth, and freeze in batches. When you’re ready to eat, thaw, reheat, and add fresh-cooked noodles. That way, you skip the soggy noodle drama and still get that just-made texture. Meal prep win.

FAQs

Can I use leftover turkey instead of chicken?
Absolutely. It’s a great post-holiday fridge clean-out option.

Can I make this in a slow cooker?
Yes! Sauté the veggies first, then dump everything except the milk and noodles into the slow cooker. Cook on low for 6–7 hours. Stir in milk and noodles during the last 30 minutes.

Is this soup gluten-free?
Not as written, but swap the flour for gluten-free all-purpose and use GF noodles.

Can I use heavy cream instead of milk?
Totally. It’ll be extra rich—go for it if you’re feeling indulgent.

What can I use instead of half-and-half?
Whole milk works well, or go dairy-free with canned coconut milk or unsweetened almond milk (just know it’ll change the flavor slightly).

Final Thoughts

There’s just something magical about a bowl of Easy Creamy Chicken Noodle Soup—it’s the culinary equivalent of flannel pajamas and fuzzy socks. Whether you’re battling sniffles, chasing toddlers, or hosting a cozy fall dinner, this recipe’s got your back. It’s flexible, foolproof, and full of the kind of flavor that makes you close your eyes and say “mmm.” Don’t be surprised if it becomes a new staple in your rotation. And hey—if you’re looking to build a full comfort menu, check out our Easy Crock Pot Chicken Pot Pie or Creamy Chicken Meatball Soup. You’re just one pot away from soup bliss.

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