The Ultimate Creamy Chicken Noodle Soup Recipe

There are nights when only a steaming bowl of velvety, creamy chicken noodle soup will do, the kind that smells like comfort the second it hits the stove. In my kitchen, this is the soup I reach for when the day has been long and everyone wants something hearty and savory that feels like a hug.

This version is classic yet elevated, with tender chicken, soft egg noodles, and a broth that tastes richer than most restaurant bowls. The secret is a simple aromatic infused cream that transforms humble pantry ingredients into the ultimate comfort food you will crave all winter long.

Why You’ll Love This Recipe

Aromatic Infused Cream: Instead of just splashing in cold heavy cream, we gently warm it with a crushed garlic clove, a sprig of thyme, and a strip of lemon peel so the fat absorbs their flavor, then strain and add it for a deeply layered, fragrant broth.

Flavor Science That Works: Fat is a powerful carrier for aromatics, so infusing the cream first gives your homemade soup a fuller, more complex taste than simply tossing herbs into chicken broth and hoping they shine through.

One Pot, Big Payoff: The soup itself simmers in a single Dutch oven for easy cleanup, so you get a satisfying one pot meal that still feels special enough for company or a cozy night in.

Ultimate Comfort Food: This creamy chicken noodle soup is rich, velvety, and hearty, perfect for cold nights, sick days, or whenever you might otherwise turn to takeout, and if you love comforting bowls, you will also adore our cozy white chicken chili for another warming option.

Foolproof Creaminess: Using a flour based roux plus high fat heavy cream gives you a thick, silky texture without lumps or curdling, even if you are new to making creamy soups from scratch.

Tried And Tweaked: I discovered this infused cream tweak after testing many batches, and it consistently turned a good pot of creamy chicken noodle soup into one that everyone asks for seconds of.

Ingredients and Substitutions

These simple ingredients build a richly flavored, velvety broth with tender chicken and perfectly comforting noodles. Prep everything before you start so the soup comes together smoothly.

Ingredients

• 2 sticks celery chopped finely
• 2 medium carrots peeled & chopped finely
• 1/2 medium onion chopped
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 cloves garlic minced
• 1/4 cup flour
• 4 cups chicken broth
• 1.5 pounds uncooked chicken breasts boneless skinless
• 1/4 teaspoon Italian seasoning
• 1 cup heavy/whipping cream
• 2 generous cups uncooked egg noodles
• Salt & pepper to taste
• 1 tablespoon chopped fresh parsley

Ingredient Notes & Substitutions

Chicken: This recipe uses chicken breasts for a lean, classic flavor, but boneless, skinless chicken thighs will give you a richer, more succulent result thanks to their extra fat and collagen, and if you prefer breasts, use my tips for perfectly juicy chicken breast to keep them tender.

Rotisserie Chicken: For a shortcut, you can stir in shredded rotisserie chicken during the final step, and for even deeper flavor, simmer the stripped carcass in the broth for about 30 minutes first, then remove it before adding the cream and noodles.

Heavy Cream: Heavy or whipping cream is important here because the high fat content creates that velvety mouthfeel and is less likely to curdle, while using milk will make a thinner broth and is more prone to separating if it gets too hot.

Gluten Free Option: To make a gluten free creamy chicken noodle soup, skip the flour and instead whisk a cornstarch slurry into the hot broth, then use gluten free egg noodles so you still get body and creaminess without wheat.

Herbs: Italian seasoning brings a gentle herbal backbone with minimal effort, and you can finish with extra fresh parsley or even fresh thyme for brightness, while dried herbs offer convenience, fresh herbs give a more vibrant, aromatic finish.

How to Make creamy chicken noodle soup

Infuse the Cream

1. Add the 1 cup heavy/whipping cream to a small saucepan with one lightly crushed garlic clove, a large sprig of fresh thyme, and a strip of lemon peel, then warm over very low heat for about 15 minutes until steaming but not simmering, so the cream slowly absorbs the aromatics, then strain and set aside while you start the soup.

Build the Flavor Base

2. In a large soup pot or Dutch oven, heat the olive oil and butter over medium high heat, then add the celery, carrots, and onion, cooking for 5 to 7 minutes while stirring occasionally until the vegetables soften, smell sweet, and the onions turn translucent around the edges.
3. Stir in the minced garlic and cook for about 30 seconds, just until it becomes very fragrant, watching closely so it does not brown or burn.
4. Sprinkle the flour over the vegetables and stir constantly, cooking for about 1 minute so the flour coats everything and turns slightly golden, which removes the raw, pasty taste and forms the base of your roux.

Add Liquids and Chicken

5. Slowly pour in the chicken broth while stirring or whisking to dissolve the flour into a smooth, slightly thickened liquid, then add the uncooked chicken breasts, Italian seasoning, and the strained aromatic infused cream, increase the heat to high and bring the soup just to a slight boil, then cover with the lid slightly ajar.
6. Reduce the heat so the soup is simmering gently rather than boiling hard and let it cook for 10 minutes, during this time the chicken will begin to turn opaque and the broth will take on a richer, creamier look.

Cook the Noodles

7. Stir in the uncooked egg noodles, making sure they are submerged, then cover the pot again with the lid slightly open and cook for a further 8 to 10 minutes, stirring once halfway through so the noodles do not clump or stick to the bottom.

Finish and Serve

8. Use tongs or a slotted spoon to lift the chicken out of the pot onto a cutting board, cut or shred it into bite sized pieces that feel tender and cooked through, then return the chicken to the soup, season generously with salt and pepper to taste, stir in the chopped fresh parsley, and if you like, a small splash of fresh lemon juice to brighten the savory flavors, then serve immediately while hot.

The Secret to a Perfect Creamy Base: Roux vs. Other Thickeners

A butter and flour style roux is the classic backbone of creamy chicken noodle soup because it builds both flavor and texture in one simple step. As the flour cooks in fat it develops a gentle nuttiness and, once the broth is added, it forms a stable, velvety suspension that clings beautifully to noodles and chicken.

If you enjoy the food science side of things, resources like the science of a classic roux explain how the starch granules swell and thicken the liquid without turning gluey when handled correctly.

A cornstarch slurry is a very useful gluten free alternative, where you mix cornstarch with a little cold water and whisk it into hot soup. It thickens quickly and gives a glossy appearance, but if it is not simmered gently for a minute or two afterward it can leave a faint starchy taste and it does not contribute any extra flavor the way a roux does.

Using cooked, pureed potato as a thickener is another option, and it feels very wholesome because you are using a whole food ingredient that also adds potassium and some fiber. The tradeoff is that it can make the soup slightly grainy if not blended perfectly smooth, and it shifts the flavor toward potato soup rather than a classic creamy chicken broth.

For a traditional, restaurant style creamy chicken noodle soup with a silky texture and rich taste, the roux method used in this recipe remains my favorite, and it is dependable once you know to cook the flour for at least a minute and add the broth gradually.

Pro Tips & Troubleshooting

Pro Tips for the Best Soup

• Use Chicken Thighs: For maximum juiciness and flavor, swap in boneless, skinless chicken thighs, which stay tender even if simmered a little longer.
• Rotisserie Chicken Hack: Remove the meat from a rotisserie chicken and set aside, then simmer the carcass in your chicken broth for about 30 minutes to build a quick, deeply savory base before starting the recipe.
• Cook Noodles Separately: For the best texture and easier storage, cook egg noodles on their own and add them to each bowl before serving so they do not turn mushy.
• Brighten with Lemon: A small squeeze of fresh lemon juice stirred in at the end lifts all the savory flavors without making the soup taste overtly lemony.
• Temper the Roux: For an ultra smooth soup, whisk a ladle of hot broth into your flour mixture until silky, then stir that back into the pot for a lump free finish.
• Hands Off Option: If you love set it and forget it meals, try making a batch of comforting chicken soup with our Crockpot chicken noodle soup recipe for an easy slow cooker variation.

Common Mistakes to Avoid (Troubleshooting)

• Raw Flour Taste: If your soup tastes chalky or pasty, it usually means the flour was not cooked for a full 60 seconds before the liquid was added, so always give the roux that extra minute.
• Mushy Noodles: Overcooking noodles directly in the soup or letting them sit in leftover broth in the fridge makes them soft and swollen, so keep an eye on the cooking time or store noodles separately.
• Weak Flavor Base: Skipping or rushing the sauté time for the mirepoix leaves the soup bland, so wait until the carrots, celery, and onion are fully softened and lightly sweet before moving on.
• Curdled Soup: Boiling the soup after the cream goes in can cause separation, so once the dairy is added keep it at a gentle simmer and reheat leftovers slowly over medium low heat.
• Too Thick or Too Thin: If your soup thickens too much as it stands, whisk in a splash of warm chicken broth to loosen it, if it feels too thin, let it simmer uncovered for a few extra minutes to reduce slightly.
• Lumpy Texture: Lumps often come from adding liquid too fast to the flour, so pour the broth in gradually while whisking and make sure the flour is fully dispersed before you crank up the heat.

Serving & Storage

Serving Ideas

This creamy chicken noodle soup is begging for something warm and golden to dunk into the bowl. Thick slices of crusty bread, tangy sourdough, or buttery cheddar garlic biscuits all soak up the velvety broth beautifully.

For toppings, I love a shower of grated Parmesan cheese and extra fresh parsley for color and savoriness. Homemade garlic croutons scattered over each bowl add a crunchy contrast that makes every spoonful feel a little more special.

Storage, Freezing, and Make-Ahead Instructions

In the fridge, creamy chicken noodle soup keeps well for about 3 to 4 days when stored in airtight containers, and for the best texture, keep the soup and the cooked egg noodles in separate containers so the pasta does not over soften.

Food safety matters, so it helps to follow official guidelines for cooked soup regarding storage times and reheating. Always cool the soup promptly and reheat to a gentle simmer before serving again.

Creamy soups can sometimes separate after freezing, so for the best results, freeze the soup base before adding the cream and noodles, then thaw in the fridge, reheat gently on the stove, and stir in fresh heavy cream and freshly cooked egg noodles right before serving.

For make ahead meal prep, cook the soup exactly as written but either leave the noodles out or cook them separately, cool the soup base completely, refrigerate it, then warm it on the stove and add just cooked noodles when you are ready to eat.

Conclusion

This creamy chicken noodle soup takes everything you love about classic chicken noodle and upgrades it with a velvety, aromatic infused cream that makes every spoonful feel luxurious. With a simple roux, infused heavy cream, and a few smart tricks for noodles and storage, you can have restaurant quality comfort food any night of the week.

Once you have mastered this pot, play with small twists like extra herbs or a splash more lemon to make it your own, and if you are a fan of cozy, creamy soups, be sure to try our creamy chicken gnocchi soup next. Leave a comment below with your favorite toppings or sides to serve with this soup.

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