Creamy Chicken Noodle Soup

This creamy chicken noodle soup tastes exactly how it sounds! It’s classic chicken noodle soup but creamy, rich and filling! Loaded with hearty chicken, tender carrots, supple noodles, and lots of delicious flavors, it’s perfect for winter!

Creamy Chicken Noodle Soup Ingredients

This creamy chicken noodle soup recipe is similar to my classic chicken noodle soup with some cream and thickening items. It comes together quickly and easily and is perfect for those cold winter months. Scroll to the bottom of the post for exact measurements.

• Cooked Shredded Chicken: You can use rotisserie chicken or leftover chicken from a previous recipe.
• Unsalted Butter: Adds a rich flavor and is used to thicken the soup by making a roux.
• Vegetables: Chopped Carrots, add a vibrant color and the perfect tender bite. Celery and Onions give the soup that classic savory flavor and slight texture.
• Minced Garlic: Gives the soup the best savory flavor!
• Seasonings: When you combine fresh herbs like  Fresh Thyme and Parsley with Salt and Black Pepper, you get a winning combo of classic aromatic flavors that are comforting to the soul.
• All-Purpose Flour: In combination with the butter, the flour makes the roux that thickens the soup.
• Chicken Broth: The base of the soup that adds flavor. Use store bought or my homemade chicken broth.
• Wide Egg Noodles: Provides the perfect pasta, giving the soup a nice texture and absorbing all the delicious flavor.
• Heavy Cream: The star of the dish that makes everything luscious and creamy.

Instructions to Make Creamy Chicken Noodle Soup

The nice thing about this soup, other than it being incredibly delicious, is that it all cooks in one pot, making clean-up a snap! Your family will beg you to make this yummy soup over and over during the winter months.

1. Cook: Melt the butter in a large stock pot over medium-high heat, then add the carrots, celery, and onion. Cook the veggies, stirring occasionally, until they are tender, about 5 minutes.
2. Whisk: Add the garlic, thyme, and parsley, and cook another minute. Whisk the flour and butter into the vegetables to create a paste.
3. Stir: Slowly whisk the chicken broth and heavy whipping cream to create a smooth, creamy soup base.
4. Boil: Add the noodles, then salt and pepper to taste. Stir everything together, then bring to a boil. Reduce the heat to low, cover, and let simmer until the noodles are al dente.
5. Serve: When the noodles are almost done, add the shredded chicken and cook until the noodles are done. Serve fresh with additional seasoning for garnish.