Creamy Chicken Noodle Soup with Egg Noodles
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Creamy Chicken Noodle Soup with Egg Noodles combines a mirepoix of veggies, shredded chicken, frozen egg noodles, and a tasty broth enriched with whole milk. This classic soup is comfort food for the body and soul that your whole family will love!
We enjoy soups all through the cooler months and love trying new flavors and textures. For some of our favorites, try our Chicken Tortilla Soup, Turkey Lasagna Soup, or Butternut Squash Soup with Bacon!
Classic Chicken Noodle Soup
We grew up eating a lot of classic chicken noodle soup. Mom made extra large pots of soup and dare I say, I even loved the canned version. EEP…scary, huh? Making your own is 10/10 and I highly recommend giving this creamy soup a go.
This slightly creamy version is quite easy to adapt to the straight classic. Just skip the flour and the dairy – and you’re good to go.
Why This Recipe Works:
- SIMPLE INGREDIENTS – This soup uses simple-to-find ingredients. We love using a rotisserie chicken in soups but making your own roasted chicken is great too.
- INEXPENSIVE – This is a budget-friendly meal and a great way to use up any sad-looking veggies. It even works with leftover turkey from Thanksgiving!
- DELICIOUS (of course!) – The creaminess factor elevates the taste of the classic chicken noodle soup. Plus we LOVE using frozen egg noodles alongside tender chicken. A big pot of soup is just plain easy comfort food.
- GREAT MEAL PREP – My hubby takes his lunches to work and he loves a simple soup on a cold day.
Ingredients Needed for Easy Creamy Chicken Noodle Soup:
The following classic soup ingredients can be found at your local grocery store. The ultimate comfort food for dinner tonight!
- Unsalted Butter – or use olive oil in place
- Mirepoix of Veggies – onion, carrots, celery, yellow potatoes, and garlic
- Seasonings – salt, pepper, onion powder, fresh thyme
- All-Purpose Flour – The thickening agent used to make a creamy broth for the best soup.
- Chicken Broth (or homemade chicken stock is even better) – We use low-sodium chicken broth in most soup recipes.
- Chicken – Use any cooked chicken breasts or chicken thighs (or a combo). We used rotisserie chicken in this recipe for simplicity.
- Whole Milk – or heavy cream
- Frozen Egg Noodles – We like the Reames Brand. You could also use any wide egg noodles
- Optional Ingredients – Add a couple of bay leaves to the pot as it cooks and finish with some fresh herbs.
PRO-TIP: Roast a whole chicken for this easy recipe. Follow my instructions for Baked Lemon Garlic Chicken.
How to make Creamy Chicken Noodle Soup:
Step 1
Sauté veggies. In a large stock pot (or large Dutch oven), melt butter over medium-high heat. Add the onion, carrots, celery, and potato, and cook until slightly softened or about 5-6 minutes. Add garlic and cook for another minute, stirring as you go.
Step 2
Add flour and seasonings. Then add the flour and seasonings (onion powder, fresh thyme, salt, and pepper) and use a spatula to stir it into the veggies. Cook for a couple of minutes, stirring constantly and allowing the flour to fully absorb.
Step 3
Add liquids. Add the chicken broth and the whole milk to the pot. Bring soup to a boil and then reduce heat to a bubbling simmer. Continue to cook until mixture starts to thicken and the veggies are tender.
Step 4
Add chicken and noodles. Then add the shredded, cooked chicken and the egg noodles. Cook at a low boil until the noodles are al dente and the chicken is hot.
Check seasonings and adjust as necessary.
Step 5
Serve. Serve soup with some crackers or crusty bread.
What to Serve with Chicken Noodle Soup with Egg Noodles:
While I normally eat a big bowl of soup for a complete meal, you may want to add a side or two for a delicious dinner.
- BREAD – Garlic Bread, Garlic Sourdough Bread, or Italian Focaccia Bread Recipe
- A FRESH SALAD – Classic Wedge Salad with Blue Cheese Dressing or Kale and Quinoa Salad
- DESSERT – Pumpkin Streusel Cake, Apple Cinnamon Cobbler, Mini Chocolate Bundt Cakes
Storing and Freezing Homemade Chicken Noodle Soup:
- Store leftover soup in an airtight container or individual meal prep containers in your refrigerator for up to four days. Reheat in the microwave or on the stovetop.
- Freeze chicken soup in a container or in a freezer bag. Simply fill the bag, seal it tightly, and lay flat to freeze.
Soup Season
Yup, soup season is my favorite. I enjoy them all – brothy soups, creamy soups, soups packed with protein, vegetarian soups, and so on. Here are more of my favorite soups for a cold winter day.
- CREAMY SOUPS – Creamy Broccoli Cheddar Soup, Creamy Mushroom Wild Rice Soup, and Chunky Potato Soup.
- BROTHY SOUPS – Leftover Ham and White Bean Soup, Beef Barley Vegetable Soup, and Chicken Ginger Soup.
- SPICY SOUPS – Chicken Tortilla Soup, Turkey Taco Soup, or Thai Sweet Potato Soup
Kitchen Tools Used: (affiliate links):
xoxo ~Sue
Creamy Chicken Noodle Soup Recipe
Ingredients
- 1/4 cup unsalted butter
- 1.5 cups diced onion – about 1/2 medium onion
- 2 cups diced carrots – about 2 large carrots
- 1 cup diced celery – about 1 large stalk
- 2 cups yellow potatoes (peeled and diced) – about 2 small potatoes
- 3 cloves garlic – minced
- kosher salt and freshly ground black pepper – to taste
- 1 teaspoon onion powder
- 2 teaspoons fresh thyme leaves – or use one teaspoon of dried
- 1/4 cup all-purpose flour
- 7-8 cups lower-sodium chicken broth
- 3 cups shredded, cooked chicken – rotisserie or make your own
- 1 cup whole milk – or use part heavy cream
- 12 oz. frozen egg noodles
Instructions
- In a large stock pot, melt butter over medium-high heat. Add the onion, carrots, celery, and potato, and cook until slightly softened, about 5-6 minutes.
- Add garlic and cook for another minute, stirring as you go.
- Then add the flour and seasonings (onion powder, fresh thyme, salt, and pepper) and use a spatula to stir it into the veggies. Cook for a couple of minutes, stirring constantly and allowing the flour to fully absorb.
- Add the chicken broth and the whole milk to the pot. Bring soup to a boil and then reduce heat to a bubbling simmer. Continue to cook until mixture starts to thicken and the veggies are tender.
- Then add the shredded, cooked chicken and the egg noodles. Cook until the noodles are soft and the chicken is hot.
- Check seasonings and adjust as necessary. Serve soup with some crackers or crusty bread.
Notes
-
- Store leftover soup in an airtight container or individual meal prep containers in your refrigerator for up to four days. Reheat in the microwave or on the stovetop.
-
- Freeze chicken soup in a container or in a freezer bag. Simply fill the bag, seal tightly, and lay flat to freeze.
Made this for dinner last night and it was delicious! Kids loved it!
Thanks Janelle!
This soup was so warm and comforting and the perfect meal on these terribly cold days.
Agreed! Glad you enjoyed the soup, Julie!
Talk about a bowl of comfort! This was simple to make and all the savory flavors I was looking for!
Yum!!! I was looking for something warm and comforting to eat during the latest arctic blast we’ve had here in Texas. This was perfect! Thank you Sue, for another easy to prepare, delicious meal. I used rotisserie chicken and plenty of diced potatoes, carrots & onions, which made this so flavorful and hearty. I also really enjoyed that the leftovers became even more savory as the flavors further melded together and the pasta absorbed much of the juices. I loved this thicker twist on a better version of a “classic soup”.
I’m so glad to hear this, Lisa! Thank you!
Great flavor – gets even better after sitting in fridge for a day or two. Noodles absorbed much of the broth so helpful to have more broth to add later. Another simple to make, delicious recipe!
I love soup season but I don’t wait around for it in So Cal. If you need a comforting soup at any time of year this is the one. Exactly what you need in a classic chicken and noodle but has a casserole feeling with the creaminess. I love the frozen noodles and all the veggies, especially the addition of potatoes. Using rotisserie chicken makes it an easy soup for any night of the week.
Thanks for letting me know, Shari! Mwah!
Incredible recipe and inexpensive to make when you are trying to maintain a budget!