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This simple, creamy homestyle chicken noodle soup is the perfect comfort food. It’s great for nights when you’re craving something warm and cozy. It’s a mix of shredded chicken and vegetables simmered with warming seasonings, a splash of cream, and classic egg noodles. Finish each bowl off with an extra sprinkle of cheese and serve with crusty bread. It’s hearty, full of herbs and veggies, and so delicious.
I returned home from New York and Palm Springs on Friday night and woke up to chilly temps, grey skies, and what felt like a November day. Not unusual for this time of year up in the mountains. I was cold all day, but I wasn’t mad about the weather either. It excited me to get back into my cozy mode, back into the kitchen, and back to creating recipes!
The first thing on my list was this creamy chicken noodle soup. I’ve wanted to make it ever since I shared my classic chicken soup recipe with you all a few years back.
I knew a creamy soup had the potential to be even yummier. While I won’t say it is yummier (everyone has their own preferences), it is delicious and perfect for these late October days!
The soup reminds me almost of creamy broccoli cheddar soup, just with different flavors. I grew up enjoying chicken soup from the box, so this is a major upgrade.
I made a huge pot and froze a batch for the months when I’ll be traveling for the new cookbook! My family will love having this ready to go.
Here are the Details
Ingredients
- salted butter
- yellow onions,
- garlic
- carrots
- celery
- all-purpose flour
- fresh or dry thyme
- fresh or dry sage
- a dry bay leaf
- broth
- boneless chicken breast or thighs
- egg noodles
- whole milk or cream
- parmesan cheese
- fresh parsley, sage, or thyme
Special Tools
None! Just a soup pot (this one is currently on sale) is all you need!
Step 1: make the soup base
Cook the butter with the onions, garlic, carrots, and celery. Get the vegetables soft, then add the flour. We’re using flour to help create a creamy soup!
Add the thyme and sage. I use fresh herbs when I have them, but I only had dry thyme and then some fresh sage. If you only have dry herbs, that’s ok, use those!
Step 2: add the broth and simmer the chicken
Now add the broth. I like to use chicken bone broth.
Mix in the chicken. I use chicken breasts and thighs, but don’t tell my mom that! She hates thighs. Allow the chicken to simmer in the broth until it’s fully cooked throughout, which will take about 15 to 20 minutes.
If you have a parmesan rind on hand, adding it in with the chicken really does add nice flavor. It complements this homemade chicken noodle soup recipe so deliciously.
Step 3: shred the chicken and cook the noodles
Shred the chicken, I usually leave the chicken in the broth.
Then, add the noodles to the boiling broth and allow them to cook, usually 2 to 3 minutes. You’ll know the noodles are ready when they float to the top.
I love to use thick, homestyle egg noodles. Whole Foods and Trader Joe’s usually have nice options, or you can make your own!
It’s an extra step, but if you want to make your own, here is how I make them: Mix 2 cups flour with 2 teaspoons salt, 3 egg yolks, 1 whole egg, and then 1/4 cup hot water. Simply mix with a spatula, adding more water until you have a dough ball. Roll the dough out like a pie crust, then cut into strips, then squares/rectangles. Boil them just as directed!
Step 4: mix in the cream and finish the soup
When ready, mix in a cup of whole milk or cream. Then add some parmesan and finish the soup with fresh parsley or whatever herb you have. I used sage!
Then season with salt and pepper to make sure it’s just perfect!
Step 5: serve
I recommend serving this soup with a side of crusty bread. It’s the best accompaniment to a bowl of chicken noodle soup.
One last tip: If you’re planning to enjoy this soup leftover, be sure to remove the noodles before refrigerating. Removing the noodles from the broth prevents them from soaking up all the broth. Then, just add them back in before serving.
Looking for other soup recipes? Here are my favorites:
Brie and Cheddar Apple Beer Soup
Creamy Gnocchi Soup with Rosemary Bacon
Slow Cooker Chipotle Chicken Tortilla Soup
Creamy French Onion and Mushroom Soup
Healthier Slow Cooker Creamy Tortellini Vegetable Soup
Pumpkin Beer Broccoli Cheddar Soup
Lastly, if you make this Creamy Homestyle Chicken Noodle Soup, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Creamy Homestyle Chicken Noodle Soup
Servings: 6
Calories Per Serving: 351 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 6 tablespoons salted butter
- 1 yellow onion, chopped
- 6 cloves garlic, chopped
- 1 cup chopped celery
- 1 cup chopped carrots
- 1/3 cup flour
- 2 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh sage
- 1 bay leaf
- 8 cups broth
- 1 pound boneless chicken breasts or thighs
- 2-3 cups egg noodles
- 1 cup whole milk or cream
- 1/3 cup shaved parmesan cheese
- 1/4 cup chopped parsley
Instructions
- 1. Melt the butter In a large Dutch oven over medium heat. Add the onions, garlic, celery, and carrots. Season with salt and pepper. Cook for 5 minutes. Stir in the flour, thyme, and sage. Cook another 5 minutes.2. Pour in the broth and bring to a boil over high heat. Stir in the chicken, bay leaf, and if you have one – a parmesan rind. Cover and cook for 20 minutes, until the chicken is cooked through. At this point, the soup can also simmer on low for up to 4-6 hours.3. Shred the chicken, remove the bay leaf. taste, and season with salt and pepper. Bring the soup back to a boil, then add the noodles and cook for 6-8 minutes, until soft. Stir in the milk, parmesan, and parsley.4. Serve the soup topped with additional parmesan, if desired.
This post was originally published on October 21, 2024
My two 3 year olds both said, “mmm, mmm, yummy!” It’s a rare win when they both approve! Needless to say, this recipe will be added to our cozy recipe rotation. Thank you!
Hey Carolyn,
That’s awesome! Thank you so much for trying this recipe, I’m so glad it turned out nicely for you! Xx
This soup was AMAZING!! Thank you for the recipe! It’s delicious!
Hey Laura,
That’s awesome! Thank you so much for trying this recipe, I’m so glad it turned out nicely for you! Xx
Do you have a recipe for the noodles as well?
Hi there,
I sure do!
It’s an extra step, but if you want to make your own, here is how I make them: Mix 2 cups flour with 2 teaspoons salt, 3 egg yolks, 1 whole egg, and then 1/4 cup hot water. Simply mix with a spatula, adding more water until you have a dough ball. Roll the dough out like a pie crust, then cut into strips, then squares/rectangles. Boil them just as directed!
Please let me know if you have any other questions! xT
Removing the noodles seems very fiddley. If I think there will be leftovers, I cook the noodles separately, then add them to the individual bowls of soup. I do this with rice soups, too. It is an extra pot, but worth it to me.
Also, leave the cream out! The flavor won’t be affected for the worse.
“Leave the cream out” comment is for those who are complaining about the cream.
Thanks so much for sharing, Denise! I hope you love this recipe! xT
Hi Tieghan – this looks amazing! Do you think it could be done in a crockpot? Thank you!
Thanks so much, Kelly! Totally, I think the crockpot would work nicely for you! Let me know if you give this soup a try! xT
Made it tonight. Delicious! I just read the comments about the disappointment that the recipe calls for cream. I used 2% milk and it was fine. My family loved it and they are picky eaters.
Hey Melissa,
Perfect! Thanks a lot for trying this recipe and your comment, so glad it was enjoyed! xT
Made it tonight. Delicious!
Hey Melissa,
Awesome! Thanks so much for trying this soup and your feedback! So glad it was enjoyed! xT
Hi HBH Team! I wanted to preface this by saying I love all things HBH. I have all the cookbooks and one on preorder. I have all the candles and can’t wait for more scents in the future! I don’t want readers to think I’m a hater lol. All this to say, it seems in the last year, everything is cheesy, creamy, buttery, and overall heavy. Yes, cheese makes things better, I’m from Wisconsin after all lol, but less is sometimes more. Yes, even butter. I realize I can edit recipes to better suit me, but I come to the site to follow them, not make my own. I do hope the new cookbook isn’t following this trend and offers up some lighter recipes. I know folks tend to think cozy = creamy and I hope this isn’t the case.
Thanks for reading, T!
Seems like every savory HBH recipe these days has cream and cheese. Yes, I know I am not obligated to make it. Your recipes used to be much more balanced. Why the change?
Hi! Do you think a DF cream would work?
Hi Kia,
Sure, that should work nicely for you. Let me know if you give this recipe a try, I hope you love it! xT
Would coconut milk work instead of dairy in this recipe?
Hey Donna,
You bet, that will work nicely for you! Please let me know if you give this recipe a try. Happy Monday! xT
I’m confused about the chicken. Do I remove it just to shred it and then put back in to simmer for 4-6 hours? Would you please clarify (for me!) what to do after the 20 minutes? Thanks so much. Looks so yummy!!
Hi Ferne,
You are going to cook the chicken for 4-6 hours in step 2 and then you will take it out in step 3 and shred it. I hope this helps! xT
Looks very good. Did you use ltalian Parsley or the curly parsley?
Thanks so much, Heather!! I used Italian parsley, but either will work! I hope you love this recipe! xT
Your noodles look homemade (and so yummy!) – can you share the recipe?
In the article she says “I love to use thick, homestyle egg noodles. Whole Foods and Trader Joe’s usually have nice options, or you can make your own” If that helps you:)
They are the frozen egg noodles you can buy in any grocery store or Walmart freezer.
The instructions for making her homemade noodles are given in her introduction above the recipe- step #3 under details
Hey Emily,
You bet! Here you go:
It’s an extra step, but if you want to make your own, here is how I make them: Mix 2 cups flour with 2 teaspoons salt, 3 egg yolks, 1 whole egg, and then 1/4 cup hot water. Simply mix with a spatula, adding more water until you have a dough ball. Roll the dough out like a pie crust, then cut into strips, then squares/rectangles. Boil them just as directed!
Please let me know if you have any other questions! xT
Yum!! Thank you!!
Yummy! The recipe states to remove noodles if you are storing leftovers in the refrigerator. In your step by step you note that you made a big batch and froze for your family’s use later on. Did you freeze without the noodles as well?
Thanks so much, Barbara! I did, yes, you will want to remove the noodles for freezing or for leftovers in the fridge. I hope you love this recipe! xT