No soup is as heartwarming as a creamy chicken noodle soup made from scratch!
This recipe turns the most simple ingredients into the ultimate hug in a bowl. Tender chicken and noodles in a creamy broth with fresh veggies. The perfect remedy for cold, blustery days or when the kids get the sniffles!
Easy to Make
Why buy canned soup when you can whip up this easy, stovetop version in no time at all!
- Uses fresh ingredients (you likely have most on hand already).
- Use cooked chicken to make this recipe extra fast (great for leftovers or rotisserie chicken).
- Raw chicken works great in this recipe, see the recipe notes for extended cook time.
- Quick to make in just one pot.
Best Chicken Soup Ingredients
VEGETABLES Our recipe has all the traditional ingredients found in chicken noodle soup like onions, carrots, and celery.
CHICKEN Rotisserie chicken or leftover chicken make this soup extra fast but raw chicken can be used too (or even start with a whole chicken and boil it if desired).
If using raw chicken breasts, see the notes for the extended cook time.
PASTA Use any kind of pasta you’d like. Cook the pasta on the side and add it to each bowl. This keeps it from getting mushy and is better if you plan to have leftovers.
I love using fresh linguine (or even making it into a tortellini soup) because they cook so quickly.
Great Toppings
Why not top with bacon bits, sliced green onions, or our own homemade garlic and herb croutons.
Serve up hot bowls of creamy chicken soup with air fryer grilled cheese sandwiches, or some cheesy garlic breadsticks.
How to Make Creamy Chicken Noodle Soup
Creamy delicious homemade soup is so easy to make, especially with pre-cooked chicken!
- Sauté veggies until tender (per the recipe below).
- Add broth & seasonings and simmer until veggies are tender.
- Whisk cream & corn starch and add to the simmering with chicken.
- Stir in pasta, season & serve immediately.
Tips for Creamy Soups
- If adding extra vegetables, increase the amount of the broth so the pot doesn’t get overcrowded.
- To use raw chicken, increase the broth by 2 cups and add two chicken breasts. Simmer the uncooked boneless chicken 20 minutes and 30 minutes if bone-in. Remove chicken, shred and add back to the pot.
- Cook pasta on the side if you plan to keep leftovers.
To Thicken Soups
To thicken creamy soups stir in some potato flakes or combine cornstarch with an equal amount of water and stir into the simmering soup a little bit at a time.
Flavor Booster
If using a rotisserie chicken and you have lots of time, remove all the meat and set aside for the recipe. Then simmer the bones (with low sodium broth & some onion) for at least 2-3 hours or all day in the slow cooker on low to make a delicious broth that tastes like homemade.
Storing and Reheating
- Reheat on the stovetop or in single servings in the microwave. Chicken soup will keep in the refrigerator about 4 days as long as it’s covered.
- If freezing, cook pasta separately and do not add to the soup. Add fresh cooked pasta once thawed.
- To freeze creamy chicken soup, ladle portions in quart or gallon-sized zippered bags and write the date on the outside and freeze up to 3 months. It may need to be thickened with cornstarch once thawed.
More Creamy Soups
- Creamy Tortellini Soup
- Quick Potato Corn Chowder
- Broccoli Cheddar Soup
- Zuppa Toscana
- Homemade Cream of Chicken Soup
- Potato Leek Soup
- Potato Broccoli Soup
- Easy Alphabet Soup
Did you love this Creamy Chicken Noodle Soup? Be sure to leave a rating and a comment below!
Creamy Chicken Noodle Soup
Equipment
Ingredients
- 1 tablespoon salted butter
- 1 onion diced
- 2 large carrots sliced
- 2 ribs celery sliced
- 4 cups chicken broth
- 1 teaspoon poultry seasoning
- 1 bay leaf
- 4 ounces spaghetti or linguine
- 1 cup heavy whipping cream
- 1 ½ tablespoons cornstarch
- 2 cups cooked chopped chicken
- fresh parsley for garnish, optional
Instructions
-
In a saucepan, melt butter over medium heat. Add onion, carrots, and celery and cook 3-4 minutes or until onion is softened.
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Add broth, poultry seasoning, and bay leaf and cover. Simmer 10 minutes.
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While the soup is simmering, cook pasta al dente according to package directions. Drain well.
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In a small bowl, whisk cream and corn starch. Add to the soup along with chicken and let simmer 5 minutes more.
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Remove bay leaf, stir in pasta, season with salt and pepper to taste.
Notes
- If extra vegetables are being added, increase the amount of chicken broth to avoid overcrowding the pot.
- To use raw chicken: Increase the broth by 2 cups and add two chicken breasts in step 2. Simmer the uncooked boneless chicken for 20 minutes and 30 minutes if bone-in. Remove chicken, shred or chop and add back to the pot.
- Keep cooked pasta on the side if you plan to keep leftovers. Then add as you reheat.
- For a thicker soup, stir in some potato flakes or extra corn starch in Step 4.
- If time permits, make a rich homemade stock with a rotisserie chicken. Remove all the meat and set aside. Then simmer the bones for at least 2-3 hours on the stove top, or all day in a Crock Pot or slow cooker on low.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Chicken, Dinner, Lunch, Main Course, Side Dish, Soup
Cuisine American
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Best chicken noodle soup I’ve ever had!! Hubby loved it too & he’s a little picky
I am so glad to hear this recipe was a hit Jaime!
This soup was so good! Made a few changes to accommodate what I had on hand and to finish up Turkey leftovers (Turkey instead of chicken, approx. 1 cup onion gravy and 1 tbsp dried onion flakes instead of 1 onion, and the last of your “Crockpot Stuffing” spooned in for dumplings). I also used your “Turkey Stock” recipe (utilizing carrot/celery pulp from juicing). Used egg noodles because I always have them on hand now for favourite recipes on your site.
My bf works a later shift and likes to have something different for supper than from what he had for lunch…but today he looked up from his bowl and asked excitedly, “Is there enough of this leftover for me to take to work?!” LOL! Thank you for sharing all your wonderful recipes. It is my go-to site when I’m looking for inspiration :)
That sounds delicious, Lori! Thanks for sharing your substitutions!
Delicious! I am not/was not the primary dinner cook…everyone loved it! It will be part of my dinner swap outs.
Fabulous and everyone munched it up! I didn’t have poultry seasoning so ground up: Sage, thyme, rosemary, pepper and a touch of nutmeg (based on a diy recipe I found). So good! I’ll make with cashew milk to be DF next time. Serving the pasta on the side was brilliant. GF pasta always turns to mush and this made it perfect. It also helped cool down the kids’ bowls just right as I rinsed the pasta in cold. Thank you for a winner!!
You’re welcome. Sounds perfect Jess!