Introduction

This creamy chicken noodle soup is a comforting classic with a rich, velvety broth and tender pieces of chicken. Packed with fresh vegetables and wide egg noodles, it’s perfect for chilly days or whenever you need a warm, satisfying meal.

Creamy Chicken Noodle Soup Recipe - Recipe Image

Ingredients

4 cups shredded chicken (about 1 rotisserie chicken pulled)
2 cups celery, chopped
2 cups carrots, chopped
1 medium-large yellow onion, chopped
3 tablespoons olive oil
2 teaspoons poultry seasoning
10 cups chicken broth (plus up to 2 more cups as needed)
2 cups heavy cream
12 ounces wide egg noodles (1 package, uncooked)
1/3 cup cornstarch
1/4 cup water

Instructions

Step 1: Heat olive oil in a large stock pot over medium to medium-high heat. Once the oil is bubbly and fragrant, add the celery, carrots, onion, poultry seasoning, and salt. Sauté until the vegetables are tender, about 5 to 10 minutes.
Step 2: Pour 8 cups of the chicken broth and the heavy cream into the pot with the vegetables. Add the noodles and shredded chicken, making sure they are fully submerged in the liquid.
Step 3: Bring the soup to a boil, then reduce the heat to low and let it simmer for 8 to 10 minutes, or until the noodles are al dente.
Step 4: While the soup simmers, mix the cornstarch and water in a small bowl until the cornstarch is fully dissolved.
Step 5: Slowly pour the cornstarch mixture into the soup while stirring continuously. Continue to simmer for another 2 to 3 minutes, until the soup thickens slightly. Add additional broth if you prefer a thinner consistency.
Step 6: Garnish with fresh parsley if desired. Serve the soup hot and enjoy!

Tips & Variations

Use leftover or rotisserie chicken for ease and extra flavor.
For a lighter version, substitute half-and-half for the heavy cream.
Add fresh herbs like thyme or rosemary for deeper flavor.
Swap wide egg noodles for any pasta shape you prefer or have on hand.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water if the soup has thickened too much. This soup freezes well too; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken instead of rotisserie chicken?

Yes, you can use cooked frozen chicken. Just thaw and shred it before adding to the soup.

How do I prevent the noodles from getting mushy?

Cook the noodles directly in the soup and keep simmering just until al dente. If you plan to store leftovers, you can cook the noodles separately and add them when serving to keep texture.

Creamy Chicken Noodle Soup Recipe

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★★★★★

4.6 from 58 reviews

This Creamy Chicken Noodle Soup is a comforting and hearty dish made with tender shredded chicken, fresh vegetables, wide egg noodles, and a rich, creamy broth thickened with cornstarch. Perfect for chilly days or whenever you want a satisfying, homemade soup that’s full of flavor and texture.

Author: Lila
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6–8 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American

Ingredients

Scale

Chicken and Broth

4 cups shredded chicken (about 1 rotisserie chicken, pulled)
10 cups chicken broth (plus up to 2 more cups if needed)
2 cups heavy cream

Vegetables

2 cups celery, chopped
2 cups carrots, chopped
1 medium-large yellow onion, chopped

Seasoning and Thickening

3 tablespoons olive oil
2 teaspoons poultry seasoning
1/3 cup cornstarch
1/4 cup water
Salt, to taste

Pasta

12 ounces wide egg noodles (1 package, uncooked)

Instructions

Sauté Vegetables: Heat olive oil in a large stock pot over medium to medium-high heat until bubbly and fragrant. Add chopped celery, carrots, onion, poultry seasoning, and salt. Sauté the mixture until the vegetables become tender, which should take about 5-10 minutes.
Add Broth, Cream, Noodles, and Chicken: Pour 8 cups of the chicken broth and all of the heavy cream into the pot with the sautéed vegetables. Stir in the wide egg noodles and shredded chicken, ensuring everything is submerged in the liquid. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 8-10 minutes, or until the noodles are cooked to al dente texture.
Prepare Cornstarch Slurry: While the soup simmers, combine the cornstarch and water in a small bowl, mixing until the cornstarch is fully dissolved to create a slurry.
Thicken the Soup: Slowly pour the cornstarch slurry into the simmering soup while stirring continuously to prevent lumps. Allow the soup to simmer for an additional 2-3 minutes until it thickens slightly. If you prefer a thinner soup, stir in additional chicken broth to adjust the consistency.
Garnish and Serve: Optionally, garnish the soup with fresh parsley for added color and freshness. Serve the creamy chicken noodle soup hot and enjoy a comforting meal.

Notes

You can adjust the thickness of the soup by adding extra chicken broth after thickening if you prefer it less creamy.
For a richer flavor, use homemade chicken broth or low sodium broth if you want to control salt levels.
Make sure to stir continuously when adding the cornstarch slurry to avoid lumps.
Leftover soup can be stored in the refrigerator for 3-4 days and reheated gently on the stovetop.
Adding fresh parsley as a garnish adds a fresh touch but is optional.

Keywords: Creamy chicken noodle soup, homemade chicken soup, creamy soup, chicken and noodles, comfort food soup, easy chicken noodle soup