Packed full of hearty vegetables, egg noodles, and chicken in a rich and creamy broth, this creamy chicken noodle soup will quickly become a soup go-to in your house!
Comfort food is in the HOUSE today, lemme tell ya! Absolutely nothing beats a big pot of chicken noodle soup and we’re doing it up the right way today.
No fancy frills or ingredients needed, we’re keeping it classic and just letting all the chicken noodle goodness speak for itself.
In THIRTY minutes, mind you! It’s gotta be illegal for comfort food like this to come together so easily.
Not only that but this soup also comes together entirely in one pot! Even the pasta is cooked directly in the soup eliminating the extra dishes and just taking you to cozy land much faster.
The wins just don’t stop coming…
This Chicken Noodle Soup features…
- Tender egg noodles and lots of chicken
- Sliced carrots and celery
- A rich and creamy soup base
Making the Chicken Noodle Soup
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Unsalted butter
- Sweet onion
- Carrots
- Celery
- Garlic
- Thyme
- All-purpose flour
- Chicken broth
- Cooked chicken
- Egg noodles
- Heavy whipping cream
Choosing Your Chicken
This recipe works great with leftover cooked chicken and you will need about 2 cups of shredded or diced.
I love using a rotisserie chicken in this soup, but you can also cook up your own chicken as well if you don’t have pre-cooked on hand. You will need about 2 medium breasts or thighs worth of chicken.
Tips for Perfect Chicken Noodle Soup
- Cut vegetables in uniform size – aim for 1/4-inch slices of carrot and celery so everything cooks evenly.
- Sauté vegetables – this builds the flavor base for the soup.
- Bring soup to a simmer and add noodles – cooking the noodles directly in the soup is easy and they will only take a few minutes to become tender.
- Add heavy cream at end of cooking – this makes the soup perfectly creamy and reduces the risk of the broth separating.
Recipe Variations
Try these ideas for a different twist on this soup.
- Add more veggies – try sweet pepper, broccoli, squash, or mushrooms.
- Use turkey – cooked turkey works great in place of the chicken.
- Try a different herb – try adding rosemary or sage in place of the thyme.
Storing and Freezing Soup
This soup stores well in refrigerator up to 6 days. You can reheat individual servings in the microwave or larger quantities on the stovetop.
To freeze soup, I recommend freezing without the noodles to avoid them becoming mushy once thawed and reheated. Soup may be frozen up to 2 months.
Thaw soup completely in refrigerator, reheat on stovetop to 165F, and add cooked noodles before serving.
Every component of this chicken noodle soup is absolutely heaven! The tender vegetables and pasta, all that juicy chicken, the savory + creamy broth base, it’s all just one big comfort food party.
Big soup bowls only allowed here!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Try these other hearty soups next!
Creamy Chicken Noodle Soup
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Ingredients
- 2 tablespoons unsalted butter
- 1 medium sweet onion, finely diced
- 2 medium carrots, trimmed and sliced into 1/4-inch slices
- 2 stalks celery, cut into 1/4-inch cubes
- 3 medium cloves garlic, minced
- 2 tablespoons minced fresh thyme
- 3 tablespoons all-purpose flour
- 6 cups chicken broth
- 2 cups shredded or diced cooked chicken
- 8 oz dry egg noodles
- 1/2 cup heavy whipping cream
- Salt and pepper to taste
Instructions
- In a medium pot or Dutch oven over medium-high heat, melt butter and swirl to coat pan. Add onion, carrot, and celery and and saute 3-5 minutes until onion is translucent.
- Add garlic, thyme, and flour to vegetables and cook 1-2 minutes until fragrant. Gradually, stir in 1 cup chicken broth until combined and add remaining chicken broth and chicken.
- Bring soup to a simmer over medium-high heat and add pasta. Reduce heat to medium and cook 4-6 minutes until pasta is tender. Remove soup from heat and stir in heavy cream and season with salt and pepper to taste. Enjoy!
Notes
Nutrition
This post was updated with new recipe adjustments and photos on 10/24/24.
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