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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
Ooh, this is SO delicious! I cannot wait to make it again! It’s creamy, flavorful and easy to prepare. Was a bit hit at dinner tonight!
Hey Rebecca,
Fantastic! I appreciate you trying this recipe, love to hear it turned out well for you! Enjoy your day:)
Doubled the recipe and made this for a crowd for Super Bowl, it was AMAZING! Served it with toasted garlic butter ciabatta rolls. Will definitely be making again. Thank you for another fantastic recipe!
Hey Amber,
Happy Monday! So glad to hear this recipe was a hit, I appreciate you making it and your comment! xx
My fourth time making this recipe in the last few months. So easy and delicious! It’s my BILs birthday and he specifically requested it after the last time I made it!
Hey Christian,
Amazing!! Love to hear this recipe was enjoyed, I appreciate you making it! Have the best weekend:) xx
Is this good frozen then reheated?
Hi Meredith,
Totally! Just keep your noodles separate for freezing. I hope you love this recipe! xT
Could you sub out the egg noodles for orzo?
Hi Ashley,
Sure, that would work nicely for you. Please let me know if you give this recipe a try, I hope you love it! xT
Made this for a group gathering and I had no leftovers to bring home. Everyone loved it!
Hey Hannah,
Amazing! So glad to hear this recipe was a hit, I appreciate you making it! Have the best week:) xT
Love this soup! I’ve made it multiple times and it turns out delicious every time! I was wondering how you would adjust this recipe for a potluck where it would need to sit in a crockpot? I’m worried about the noodles!
Hey Emily,
So glad to hear you have been enjoying this recipe! I would just keep the broth on low in the crockpot and have the noodles for serving on the side. I hope this helps! xT
Is the measurement of egg noodles when they are dry or cooked? Also, you say 1 onion. Onions vary in size. Same with garlic cloves…
Hi Claire,
The measurement for eggs noodles is when they are dry. I used about a medium onion and I do not know the size of the garlic cloves. This recipe is very forgiving so you can measure those with your heart:) I hope you love this soup! xx
This soup is incredible! I made for my mom and she shared with all her neighbors who said it was the best they’d had! Just wondering though, how would you go about removing the noodles if there are leftovers? Is there a trick to doing that or just manually scooping them out?
Hi Caitlin,
Awesome! So glad to hear this recipe turned out well for you, thanks for making it! I just scoop them out with a spoon or sometimes I will cook them separately. Have a great rest of the week:) Xxx
Oh my gosh!!! I just finished cooking this and took a taste. This is soooo good! I will never make plain old chicken soup when I can make this. Thank you for creating this. You’re the best!
Hi Fran,
Awesome! So glad to hear this recipe turned out well for you, thanks for making it! Have a great rest of the week:) Xxx
Great flavors and easy to make. I just needed a lot more broth with it.
Hi Robert,
Thanks so much for making this recipe and your comment, so glad to hear it was enjoyed! Have the best week! xxT
I am about to make this recipe and so excited! Can I sub dried parsley? That’s the only fresh herb I don’t have?
Hi Megan,
Sure, that would be just fine for you to do. I hope you love this recipe! xx
This is the perfect cold weather soup! You’ll definitely want to finish all of the leftovers if you’re lucky enough to have some🫠. This is 100% going into my rotation! Thanks for another great recipe!
Hi Holly,
Fantastic! I’m so glad you enjoyed this recipe and appreciate you making it! Have a great week! xxT
This is DELICIOUS!!!! Don’t skip out on making homemade egg noodles, it makes all the difference to us. We don’t have fresh herbs, but opted for herbs de provence and it worked wonderfully. It’s filling and also fairly low calorie for such a substantial meal. We serve homemade sourdough on the side.
Hi Stephanie,
Thanks so much!! So glad to hear you enjoyed this soup, thanks for sharing what worked well for you! xT
This is by far my favorite soup recipe! I’ve made it 3 times and it turns out perfect each time!
Thanks so much, Bridget:) So glad you have been enjoying this recipe, I appreciate you making it! xT