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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
Would canned coconut milk work for a dairy free option?
Hi Casey,
Yes, that will work nicely for you. Please let me know if you give this recipe a try, I hope you love it!
Oh my. Im not a *huge* chicken noodle fan unless Im sick but this was the BEST chicken noodz I’ve ever made or tasted! Modifications:: i omitted the flour & cream because sick husband wanted straight brothy – added rosemary & thyme in with the sage – squeeze of lemon at the end. Amazing start to the fall/winter soup season – thanks AGAIN Teighan for another winner!
Hey Erin,
Amazing! Thank you so much for making this recipe, I’m so glad it was enjoyed!
Have the best fall weekend!
I’ve probably made this 20 times at this point. It’s my go-to. I even chose it as my meal train meal for a friend with a new baby. It’s just soooo cozy and delicious.
Hey Erica,
Thanks so much! I love to hear this recipe always turns out for you, thanks for making it so often! Happy Wednesday!
So easy and so delicious and comforting!
Yay! Love to hear this, Melissa! Thanks so much for making this recipe and your feedback. Happy Sunday!
Could I make this with orzo?
Hi Jessica,
Totally, orzo would be a great option here, you may need to increase your cook time for the orzo. I hope you love this recipe! xx
This has been a fall and winter staple in our household for years! As soon as the temps start to drop my family begins requesting it for weekend dinners. It’s so quick and easy and FULL of flavor. Do not forget the sage and parm rind. Delish! xx
Hey Meg, So glad to hear this recipe is always enjoyed! Thanks for making it so often and your comment. Happy Sunday! xx
Hi! We love your chicken noodle soup but just recently found out my son has an egg intolerance. What kind of noodles would you suggest as a replacement?
Hi Shara! So glad you love the soup! For an egg free option, you can use any dried pasta made with just wheat and water, like spaghetti, penne, or rotini. Asian noodles such as ramen, udon, or lo mein also work great, and rice noodles do too! Just check the label to be sure they’re egg free! 🙂 xT
One of my husband’s favorite meals!
Hey Meagan,
Happy Friday!! Love to hear this recipe is always enjoyed, thanks so much for making it:) xx
We absolutely LOVE this soup! It’s become a staple in our home! I have a friend who is expecting her first baby so was hoping to make a batch for her and freeze it. Do you think it would freeze/defrost well??
Hey Gabby,
Amazing! So glad to hear this recipe always turns out nicely for you, I appreciate you making it so often! Totally, I would just keep the noodles separate. I hope this helps! xx
I could live on this soup. It’s just soooo good. I love the sage and always add a bit more. It has caused a little rift between my husband and be because he wants me to make it with rice instead of the noodles and I just love the noodles. I experiment with different noodles. Rice just makes it a different soup. He always has to be different. I just make two pots–one for him and one for me. I make it every week and bring it to my friends when they need some loving.
Hey Lisa,
Happy Thursday! Thanks a bunch for making this recipe so often and your feedback, love to hear it is always a winner! x
This was great. I used a parmesan rind, and added a 1/2 cup of white wine while it simmered just to add that little bit of wine flavour to it. Super amazing comfort food for lunch today. Thank you! This one will definitely be on repeat.
Hey Julie,
Thanks so much:) Love to hear this recipe was a hit, I appreciate you making it! Have a great weekend! xT
I have made this soup 5+ times! This morning I forgot to add the flour, anyway to fix this?
Hey Marly,
Thanks for making this recipe so often:) I would just skip the flour, if you want more of a creamy texture at the end, you could do a cornstarch slurry. I hope this helps! xx
My husband can’t get enough of this soup. This is the second time I’ve made it in 2 weeks!
Hey Carol,
Yay! Love to hear this dish turned out well for you, thanks so much for making it! Have the best week:)
I have made this soup in some variation every week this winter. It is so easy and my kids love it! We love it with some super thin egg noodles or the small ancini de pepe.
Hey Aly,
Happy Sunday! Thanks a bunch for making this recipe, love to hear it turned out nicely for you! xx
Such good soup! Wonderful flavor
Hey Cyndi,
Fantastic! So glad to hear this recipe turned out nicely for you, thanks for making it! Happy Friday:)