I made a Cream Chicken Noodle Soup that tastes like it belongs in a restaurant and you need to see how simple it is.

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I’m obsessed with this soup because it hits every dumb craving I have. It’s rich, sloppy, and honest, the kind that sticks to your spoon and demands a second bowl.

I love how heavy cream makes the broth silkier and how cooked shredded chicken gives it real substance, not just broth and sad noodles. This isn’t some fussed-over recipe.

It’s a straight-up Cream Chicken Noodle Soup that reminds me why Chicken And Noodle Soup Recipes are worth hoarding. I make it when I want dinner that feels like someone actually cared about flavor.

Simple, messy, totally addictive. No shame allowed.

Ingredients

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Unsalted butter: adds silky richness and cozy mouthfeel.
Olive oil: helps brown veggies and warms the aromatics.
Yellow onion: sweet base that makes everything taste homey.
Carrots: slight sweetness and satisfying little bites.
Celery: bright crunch that cuts the richness.
Garlic: punchy depth—keeps the soup from being flat.
All purpose flour: thickens gently so it’s creamy, not gluey.
Chicken broth: the savory backbone that ties it all together.
Cooked shredded chicken: protein and hearty, real comfort in each spoonful.
Wide egg noodles: pillowy, fun to slurp and chew.
Heavy cream: makes it luxuriously smooth and velvety.
Whole milk: lightens cream without watering down the taste.
Fresh thyme: herbaceous pop that’s subtle but noticeable.
Bay leaf: quiet background warmth—remove before serving.
Fresh parsley: bright green freshness, not just garnish.
Lemon juice: Basically a zing that wakes the whole bowl.
Kosher salt: seasons everything so flavors actually sing.
Black pepper: lightly spicy kick and aromatic bite.
Red pepper flakes: Plus tiny heat if you want daring.
Cornstarch slurry: optional boost for thicker, clingier broth.

Ingredient Quantities

2 tablespoons unsalted butter

1 tablespoon olive oil

1 medium yellow onion, finely chopped

3 medium carrots, peeled and diced

2 stalks celery, diced

3 cloves garlic, minced

3 tablespoons all purpose flour

8 cups low sodium chicken broth

2 cups cooked shredded chicken (rotisserie or poached breasts or thighs)

8 ounces wide egg noodles

1 cup heavy cream

1/2 cup whole milk

2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme

1 bay leaf

1/4 cup chopped fresh parsley, plus extra for garnish

1 tablespoon fresh lemon juice (optional, brightens the flavor)

1 1/2 teaspoons kosher salt, or to taste

3/4 teaspoon freshly ground black pepper, or to taste

Pinch of crushed red pepper flakes (optional, if you like a little heat)

2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional for extra thickening)

How to Make this

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1. In a large pot melt 2 tablespoons unsalted butter with 1 tablespoon olive oil over medium heat until the butter foams and smells nutty, then add 1 medium finely chopped yellow onion, 3 peeled and diced carrots and 2 diced celery stalks; cook, stirring occasionally, until the veggies soften, about 6 to 8 minutes.

2. Stir in 3 minced garlic cloves and 3 tablespoons all purpose flour and cook for 1 to 2 minutes more to get rid of the raw flour taste, using a wooden spoon to scrape the bottom so nothing sticks.

3. Slowly whisk in 8 cups low sodium chicken broth so the flour mixtures smooth out, then add 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme and 1 bay leaf; bring to a gentle simmer.

4. Add 8 ounces wide egg noodles and simmer until the noodles are just tender, usually 7 to 9 minutes depending on the brand; taste a noodle to check doneness, you want them cooked but not mushy.

5. While the noodles cook, shred 2 cups cooked chicken (rotisserie or poached breasts or thighs work great) and have it ready to go in the pot.

6. Reduce heat to low and stir in 1 cup heavy cream, 1/2 cup whole milk and the shredded chicken; warm through but do not boil hard once the cream is added or it can separate.

7. Season with 1 1/2 teaspoons kosher salt, 3/4 teaspoon freshly ground black pepper, a pinch of crushed red pepper flakes if you like heat, and 1 tablespoon fresh lemon juice if you want a bright lift; taste and adjust seasoning.

8. If you prefer an extra thick soup, whisk together 2 tablespoons cornstarch with 2 tablespoons cold water until smooth, then stir it into the simmering soup and cook for 1 to 2 minutes until slightly thickened.

9. Remove and discard the bay leaf, stir in 1/4 cup chopped fresh parsley, and let the soup rest off the heat for a few minutes so flavors meld.

10. Ladle into bowls, garnish with more parsley and cracked black pepper, and serve warm with crusty bread; leftovers keep well in the fridge for 3 days and reheat gently so the cream stays silky.

Equipment Needed

1. Large heavy pot or Dutch oven
2. Chef’s knife
3. Cutting board
4. Wooden spoon or heatproof spatula
5. Whisk (for broth and cornstarch slurry)
6. Measuring cups and spoons
7. Ladle for serving
8. Colander or slotted spoon (to drain or test noodles)

FAQ

Q: Can I make this soup ahead of time and how do I store it?

A: Yes. Cool it to room temp, then refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months. If freezing, leave out the noodles and add fresh ones when you reheat, otherwise they get soggy.

Q: How do I reheat without breaking the cream or making it grainy?

A: Warm slowly over low heat, stir often. If it looks like it might separate, whisk a little extra cream or milk in a separate bowl then stir in. Avoid boiling once dairy is added.

Q: My soup is not thick enough. What can I do?

A: Simmer a bit longer to reduce, or stir in the cornstarch slurry (the 2 tbsp cornstarch mixed with cold water) and simmer 2 to 3 minutes until it thickens. You can also mash some cooked carrots in the pot for a natural thickener.

Q: Can I use different noodles or make it gluten free?

A: Yes. Use any short pasta like shells, rotini, or wide egg noodles. For gluten free, use GF pasta and check the flour in the roux. Substitute gluten free all purpose flour or make a slurry with cornstarch instead of using flour.

Q: What can I swap for heavy cream if I don't have it?

A: Use equal parts whole milk mixed with 2 to 3 tablespoons of melted butter for richer body, or use half and half. For a lighter option, use just milk but the soup will be thinner and less creamy.

Q: How do I keep the chicken from drying out and make it super tender?

A: Use rotisserie or poached chicken and shred it. If you poach, simmer gently in broth until just cooked, then cool and shred. Add the shredded chicken near the end of cooking so it warms through but doesn’t overcook.

Master The Art Of Creamy Chicken Noodle Soup Recipe Substitutions and Variations

Unsalted butter: swap with 2 tablespoons ghee for a nuttier taste, or use 2 tablespoons olive oil for a lighter, dairy free option. Ghee gives more depth, olive oil keeps it simple.
Heavy cream: use 1 cup half and half plus 1 tablespoon melted butter to mimic richness, or 1 cup full fat coconut milk for a dairy free creamy soup (it will add a slight coconut flavor).
Wide egg noodles: replace with 8 ounces of short pasta like rotini or shells, or use 2 cups cooked rice for a gluten free-ish switch; if you need gluten free, pick certified GF pasta.
Low sodium chicken broth: use vegetable broth to keep it meatless, or dilute 1 quart regular chicken stock with 1 cup water if you only have full strength stock on hand. Taste and adjust salt.

Pro Tips

1. Sweat the veggies low and slow so they get sweet, not brown. Keep the heat medium low, stir every few minutes, and if the onion starts to brown a little turn it down. Browning changes the flavor and can make the soup taste a bit bitter.

2. Cook the flour long enough that it loses the raw taste. After you stir in the flour, let it cook 1 to 2 minutes while stirring and scraping the bottom, or you might taste chalky bits later. If it gets too dry, add a splash of broth to loosen it before whisking the rest in.

3. Don’t overcook the noodles. Start checking after 6 minutes and pull them just shy of perfect because they’ll keep softening in the hot soup. If you plan to store leftovers, cook the noodles slightly underdone so they don’t turn to mush when reheated.

4. Add the cream gently and keep the heat low. Bring the soup back up slowly and avoid a hard boil or the dairy can break and look grainy. If you want extra body without risking separation, use the cornstarch slurry instead of adding more cream.

Master The Art Of Creamy Chicken Noodle Soup Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I made a Cream Chicken Noodle Soup that tastes like it belongs in a restaurant and you need to see how simple it is.

Servings

servings

Calories

487

kcal

Equipment: 1. Large heavy pot or Dutch oven
2. Chef’s knife
3. Cutting board
4. Wooden spoon or heatproof spatula
5. Whisk (for broth and cornstarch slurry)
6. Measuring cups and spoons
7. Ladle for serving
8. Colander or slotted spoon (to drain or test noodles)

Ingredients

2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium yellow onion, finely chopped
3 medium carrots, peeled and diced
2 stalks celery, diced
3 cloves garlic, minced
3 tablespoons all purpose flour
8 cups low sodium chicken broth
2 cups cooked shredded chicken (rotisserie or poached breasts or thighs)
8 ounces wide egg noodles
1 cup heavy cream
1/2 cup whole milk
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
1 bay leaf
1/4 cup chopped fresh parsley, plus extra for garnish
1 tablespoon fresh lemon juice (optional, brightens the flavor)
1 1/2 teaspoons kosher salt, or to taste
3/4 teaspoon freshly ground black pepper, or to taste
Pinch of crushed red pepper flakes (optional, if you like a little heat)
2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional for extra thickening)

Directions

In a large pot melt 2 tablespoons unsalted butter with 1 tablespoon olive oil over medium heat until the butter foams and smells nutty, then add 1 medium finely chopped yellow onion, 3 peeled and diced carrots and 2 diced celery stalks; cook, stirring occasionally, until the veggies soften, about 6 to 8 minutes.
Stir in 3 minced garlic cloves and 3 tablespoons all purpose flour and cook for 1 to 2 minutes more to get rid of the raw flour taste, using a wooden spoon to scrape the bottom so nothing sticks.
Slowly whisk in 8 cups low sodium chicken broth so the flour mixtures smooth out, then add 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme and 1 bay leaf; bring to a gentle simmer.
Add 8 ounces wide egg noodles and simmer until the noodles are just tender, usually 7 to 9 minutes depending on the brand; taste a noodle to check doneness, you want them cooked but not mushy.
While the noodles cook, shred 2 cups cooked chicken (rotisserie or poached breasts or thighs work great) and have it ready to go in the pot.
Reduce heat to low and stir in 1 cup heavy cream, 1/2 cup whole milk and the shredded chicken; warm through but do not boil hard once the cream is added or it can separate.
Season with 1 1/2 teaspoons kosher salt, 3/4 teaspoon freshly ground black pepper, a pinch of crushed red pepper flakes if you like heat, and 1 tablespoon fresh lemon juice if you want a bright lift; taste and adjust seasoning.
If you prefer an extra thick soup, whisk together 2 tablespoons cornstarch with 2 tablespoons cold water until smooth, then stir it into the simmering soup and cook for 1 to 2 minutes until slightly thickened.
Remove and discard the bay leaf, stir in 1/4 cup chopped fresh parsley, and let the soup rest off the heat for a few minutes so flavors meld.
Ladle into bowls, garnish with more parsley and cracked black pepper, and serve warm with crusty bread; leftovers keep well in the fridge for 3 days and reheat gently so the cream stays silky.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.