This Creamy Chicken Noodle Soup has a savory broth with tender vegetables, seasoned chicken, and perfectly cooked egg noodles. It’s the definition of cozy!

Creamy Chicken Noodle Soup in a soup pot with a soup ladle on the side.

Creamy Chicken Noodle Soup

It doesn’t get any cozier than a warm bowl of this Creamy Chicken Noodle Soup. The way we build layers of flavor in this simple soup fills it with so much homemade flavor, it’ll taste like it’s straight from grandma’s house! 

The broth itself is 5 parts chicken broth and 1 part heavy cream, which ensures that it’s not too heavy. My biggest tip: Cook the noodles separately and add them directly to serving bowls. This ensures they’re perfectly cooked, have the best texture, and don’t absorb all of that broth!

Be sure to check out the rest of my PRO tips  below. I can’t wait for you to try this!

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Season and sear the chicken to develop a light golden crust on the outside. Let rest for 10 minutes, then dice or shred. Deglaze the pot with white wine and reduce by half. 

A soup pot with seared chicken breast next to a pot being deglazed with white wine.

Soften onions, carrots, and celery in butter. Add garlic, soy sauce, hot sauce, and seasonings and stir to combine. Add the flour and cook for 2 minutes. Add the chicken broth and heavy cream in small splashes and stir to combine. Add 1/2 chicken bouillon cube and the bay leaf. Bring to a boil, then reduce to a simmer.

Cooking a mirepoix in a pot next to another pot with broth being made.

Add the chicken back and simmer gently for 15 minutes while you boil noodles separately.

Add the cooked noodles to the soup pot if leftovers are not anticipated. Otherwise, spoon the noodles into serving bowls and ladle the soup on top. Store leftover noodles and soup in separate containers. Serve!

Adding chicken to a pot of creamy chicken noodle soup.

Pro Tips

  • Noodles: The noodles in this soup are boiled separately and added directly to serving bowls, this is key. Otherwise the noodles absorb all of the broth and become a bit mushy as they continue to sit in the broth.
  • Chicken: Bone-in/skinless chicken breast or chicken thighs will add the most flavor to the broth, boneless also works well and is usually what I have on hand. 
  • 2 cups of leftover/rotisserie chicken can be used instead if needed, add it when the chicken is added back to the soup at the end. The wine can still be added and reduced or it can be omitted.
  • Wine: Pinot Grigio, Chardonnay, or Sauvignon Blanc are great in this recipe. Chicken broth can be used if you don’t cook with wine.
  • Noodles: I use Pennsylvania Dutch Hearty Homestyle Egg Noodles for this recipe.
  • Mushrooms make a great addition to the soup. I sauté them in butter and sprinkle with salt on the side and then add them to the soup at the end. Peas are great too and can be added during the last 15 minutes.
  • You can’t taste the hot sauce, soy sauce, or mustard powder in this recipe, they are used as flavor enhancers. I usually use Frank’s Hot Sauce. 
  • Pairing options: Creamy Chicken Noodle Soup pairs really well with Cheddar Bay Biscuits, Buttermilk Biscuits, No Knead Bread, and Ranch Oyster Crackers!
  • For a non-creamy version: Try my other Chicken and Rice Soup recipe!

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
  • This soup freezes fairly well, be sure to freeze the soup without noodles and boil fresh noodles for serving.

Creamy Chicken Noodle Soup in a white bowl with a spoon on the side.

Tools For This Recipe

(Amazon affiliate links*)- Check out all of my kitchen essentials here.

  • 4.5 quart Dutch oven– This is a great size for this recipe.
  • Food Storage Containers– These are what I use to freeze soup, they are leak proof, microwave safe, stackable, and BPA free.
  • Silicone Spatulas– I have these, they’re so gentle on your cookware and are the perfect tool for making the roux and stirring the stew throughout this recipe.
  • Spice Rack–This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.)
  • Pinch Bowls– For measuring out seasonings ahead of time.
  • Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
  • Better Than Bouillon– This is what I always use for broth and bouillon. 

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Creamy Chicken Noodle Soup in a soup pot with a serving ladle on the side.

Creamy Chicken Noodle Soup

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
5 from 3 ratings
Servings: 6 people
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This Creamy Chicken Noodle Soup has a savory broth with tender vegetables, seasoned chicken, and perfectly cooked egg noodles. It's the definition of cozy!

Ingredients

US Customary - Metric

Soup

  • 1 ¼ lb. boneless skinless chicken breasts, see notes
  • Salt/Pepper, to taste
  • 1 ½ teaspoons Italian seasoning
  • 2 tablespoons olive oil
  • ½ cup dry white wine, see notes
  • 3 tablespoons butter
  • 1 yellow onion, diced
  • ¾ cup carrots, sliced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 1 teaspoon soy sauce
  • 1 teaspoon hot sauce
  • 1/3 cup flour
  • 5 cups chicken broth
  • 1 cup heavy cream
  • ½ chicken bouillon cube
  • 1 bay leaf
  • 2 cups wide homestyle egg noodles, uncooked

Seasonings

  • ¾ teaspoon EACH: dried basil, oregano, parsley, mustard powder
  • ¼ teaspoon EACH: dried thyme, paprika, celery salt, pepper

Instructions

  • Pro Tip: Measure out ingredients before beginning.
  • Pat the chicken dry and season each side with salt, pepper, and Italian seasoning.
  • Heat olive oil in a large soup pot over medium-high heat. Add the chicken and sear for 3-4 minutes per side, until a light golden crust has developed. (Note: It’s okay if it’s not cooked all the way through yet, it will finish cooking in the soup which will add more flavor to the broth.) Remove and let rest for 10 minutes, then use 2 forks to dice or shred. Turn the heat off.
  • While you continue with the following steps, begin boiling a salted pot of water for the noodles.
  • Add the wine to the soup pot and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the pot, this will give the soup more flavor. Reduce by half, about 4 minutes.
  • Add the butter, onions, carrots, and celery. Soften for 5-6 minutes. Add the garlic, soy sauce, hot sauce, and seasonings and stir to combine. Add the flour and cook for 2 minutes.
  • Add the chicken broth in small splashes, stirring continuously. Add the heavy cream in the same manner. Add the ½ bouillon cube and the bay leaf. Bring to a boil, then reduce to a simmer.
  • Add the chicken back along with any juices from the plate. Cover partially and simmer very gently for 15 minutes, do not let it reach a boil or the chicken will become tough.
  • Meanwhile, add the noodles to the pot of boiling water and cook according to package instructions. Drain once cooked.
  • Remove the bay leaf. Add the noodles to serving bowls and ladle the soup on top. (If you don’t anticipate any leftovers, add the noodles right to the soup pot and stir to combine.) Garnish with parsley and serve!

Notes

Pro Tips:
  • Noodles: The noodles in this soup are boiled separately and added directly to serving bowls, this is key. Otherwise the noodles absorb all of the broth and become a bit mushy as they continue to sit in the broth.
  • Chicken: Bone-in/skinless chicken breast or chicken thighs will add the most flavor to the broth, boneless also works well and is usually what I have on hand.
  • 2 cups of leftover/rotisserie chicken can be used instead if needed, add it when the chicken is added back to the soup at the end. The wine can still be added and reduced or it can be omitted.
  • Wine: Pinot Grigio, Chardonnay, or Sauvignon Blanc are great in this recipe. Chicken broth can be used if you don’t cook with wine.
  • Noodles: I use Pennsylvania Dutch Hearty Homestyle Egg Noodles for this recipe.
  • Mushrooms make a great addition to the soup. I sauté them in butter and sprinkle with salt on the side and then add them to the soup at the end. Peas are great too and can be added during the last 15 minutes.
  • You can’t taste the hot sauce, soy sauce, or mustard powder in this recipe, they are used as flavor enhancers. I usually use Frank’s Hot Sauce. 
  • Pairing options: Creamy Chicken Noodle Soup pairs really well with Cheddar Bay Biscuits, Buttermilk Biscuits, No Knead Bread, and Ranch Oyster Crackers!
  • For a non-creamy version: Try my other Chicken and Rice Soup recipe!
Storage
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
  • This soup freezes fairly well, be sure to freeze the soup without noodles and boil fresh noodles for serving.
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition

Calories: 481kcal, Carbohydrates: 26g, Protein: 26g, Fat: 29g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.3g, Cholesterol: 140mg, Sodium: 1062mg, Potassium: 569mg, Fiber: 2g, Sugar: 4g, Vitamin A: 3534IU, Vitamin C: 5mg, Calcium: 74mg, Iron: 2mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Soup
Cuisine: American
Author: Stephanie