Creamy Chicken Noodle Soup (2024)

This is, without a doubt, my favorite homemade Creamy Chicken Noodle Soup recipe, blending ease with heartwarming flavors. Packed with wholesome ingredients like tender chicken, aromatic thyme, and oregano, all nestled in a creamy, dreamy broth, it’s the epitome of a comforting home-cooked meal.

Easy Creamy Chicken Noodle Soup

I’ve got to tell you, this Creamy Chicken Noodle Soup recipe is something special. It’s a breeze to whip up, combining tender chicken, delicate egg noodles, and a rich, creamy broth that’s seasoned to perfection with thyme and oregano. Every time I make it, I’m reminded of just how comforting and satisfying a bowl of homemade soup can be – it’s like a warm, delicious hug on a chilly day.

• Olive Oil: Just a little bit to sauté the vegetables in. You can use butter, if you prefer.
• Onion, Carrots, Celery: These veggies form the mirepoix base of the soup, adding sweetness and depth.
• Garlic: I like a bit of fresh garlic in this soup but you can replace it with garlic powder.
• Dried Herbs: I use a blend of dried oregano and thyme. If you don’t have dried, fresh herbs are great too, just use a bit more.
• Chicken Broth: You can use homemade or store-bought, low-sodium if you’re watching salt intake.
• Chicken Bouillon Cube or Vegeta: This boosts the chicken flavor. If you don’t have it, it’s okay, the soup will still be tasty.
• Chicken Breasts: I prefer them with skin and bones for extra flavor. You could use boneless if that’s what you have on hand.
• Heavy Cream: This gives the soup its creamy texture. For a lighter version, use half-and-half or whole milk.
• Egg Noodles: You can swap these for any pasta you like or even gluten-free varieties.
• Salt and Pepper: Adjust according to your taste.
• Fresh Parsley: This adds a fresh touch at the end. You can skip it or use dried parsley or even chives for garnish.

How To Make Creamy Chicken Noodle Soup

Cook The Veggies

Start by heating olive oil in a large pot and sautéing onions, carrots, and celery until they’re soft. Add in minced garlic, thyme, and oregano for that aromatic touch.

Simmer The Soup

Next, pour in the chicken broth, crumble in the chicken bouillon or vegeta, and add the chicken breasts, ensuring they’re well submerged. Let this simmer covered for about 20-25 minutes until the chicken is thoroughly cooked.

Shred The Chicken And Add Noodles

Once done, remove the chicken, shred it, and discard the bones and skin if you’ve used bone-in breasts. Bring the shredded chicken back to the pot, add in the egg noodles, and cook until they’re tender.

Finish The Soup

To finish, stir in the heavy cream for that creamy texture, adjusting the seasoning with salt and pepper. Serve it hot, garnished with fresh parsley for a fresh, herby note.

Frequently Asked Questions

Storage

Stored in an airtight container, this Creamy Chicken Noodle Soup will keep in the refrigerator for up to 3-4 days. It might thicken upon cooling, so add a bit of broth or water when reheating to adjust the consistency. If you need to freeze this soup, I recommend doing it without the noodles as they can become mushy when thawed.

More Soup Recipes To Try

• Pasta fa*gioli
• Instant Pot Creamy Potato Sausage Soup
• Zucchini Soup
• Chicken Noodle Soup
• Chicken Barley Soup