There is nothing quite like a steaming bowl of homemade soup to soothe the soul, and this Creamy Chicken Noodle Soup takes comfort food to a whole new level. When the weather gets chilly or you are feeling under the weather, this rich and velvety recipe is the ultimate culinary hug. We have elevated the traditional, broth-based classic by incorporating a splash of heavy cream and a touch of butter, creating an incredibly luxurious texture that will have everyone asking for seconds. Packed with juicy shredded chicken, tender egg noodles, and a colorful medley of garden-fresh vegetables, this dish is both deeply satisfying and surprisingly easy to whip up. Best of all, it comes together in just one pot, making cleanup an absolute breeze after a cozy family dinner. Bring your family together around the table tonight with a soup that is guaranteed to warm you from the inside out.
Helpful Tips
- Prevent soggy noodles: If you plan on having leftovers, cook the egg noodles separately and add them directly to individual bowls before ladling the hot soup over them so they do not absorb all the broth.
- Rotisserie chicken shortcut: Use shredded meat from a store-bought rotisserie chicken to cut down on prep time and add extra depth of flavor.
- Dairy alternatives: For a lighter version, swap the heavy cream for half-and-half or whole milk, keeping in mind that the soup will be slightly less thick.
- Vegetable variations: Feel free to customize this soup by adding baby spinach, diced bell peppers, or sliced mushrooms during the vegetable sauté step.
Step-by-Step Instructions
- In a large Dutch oven or soup pot, melt the butter and olive oil over medium heat.
- Add the diced onion, sliced carrots, and sliced celery. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the minced garlic, dried thyme, dried oregano, salt, and black pepper. Cook for about 1 minute until fragrant.
- Pour in the chicken broth and water, scraping up any browned bits from the bottom of the pot. Bring the mixture to a boil.
- Once boiling, reduce the heat to medium-low, cover, and simmer for 10 minutes to allow the vegetables to become tender.
- Stir in the wide egg noodles and shredded chicken. Cook uncovered for about 6 to 8 minutes, or until the noodles are cooked through to al dente.
- Reduce the heat to low. Slowly pour in the heavy cream and stir to combine. If you prefer a thicker soup, stir in the cornstarch slurry and let it simmer for 2 minutes until thickened.
- Stir in the frozen peas and cook for 1 to 2 minutes until they are heated through. Taste and adjust seasoning with additional salt and pepper if needed.
- Remove the pot from the heat, ladle the soup into bowls, garnish with freshly chopped parsley, and serve warm.
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, sliced into rounds
- 3 stalks celery, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups low-sodium chicken broth
- 2 cups water
- 2 cups shredded cooked chicken
- 2 cups wide egg noodles
- 1 cup heavy cream
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water
- 1/2 cup frozen peas
- 2 tablespoons fresh parsley, chopped
Shopping List
- Produce: 1 medium yellow onion, 3 medium carrots, 3 stalks celery, 1 bulb garlic, fresh parsley
- Meat & Poultry: 1 rotisserie chicken or 2 cups cooked shredded chicken breast
- Dairy & Eggs: 1 package unsalted butter, 1 pint heavy cream
- Pantry: 1 bottle olive oil, 1 package wide egg noodles, 1 carton low-sodium chicken broth, cornstarch
- Spices & Herbs: dried thyme, dried oregano, salt, black pepper
- Frozen: 1 bag frozen peas
Equipment Needed
- Large Dutch oven or soup pot
- Chef’s knife
- Cutting board
- Wooden spoon
- Ladle
- Measuring cups and spoons
Variations & Serving Ideas
Serve this comforting soup piping hot alongside a slice of crusty French bread, warm garlic knots, or a crisp green side salad dressed with a light vinaigrette. To present it beautifully, garnish each bowl with a generous sprinkle of freshly chopped parsley and a crack of fresh black pepper. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 to 4 days; when reheating, you may need to add a splash of chicken broth or milk to loosen up the soup, as the noodles will continue to absorb the liquid over time. Freezing is not recommended due to the dairy and noodles, which can separate and become mushy upon thawing.
We hope this cozy, creamy soup brings warmth and comfort to your table! If you try this recipe, please leave a comment and rate it below—we love hearing your feedback and seeing your beautiful kitchen creations.
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