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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.
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 is my favorite soup recipe! My husband requests this all the time. Especially with the homemade egg noodles. It’s delicious!
Thanks so much, Olivia!! Love to hear this soup is always enjoyed, I appreciate you making it so often! Happy New Year! xx
Amazing!
Thanks so much, Beverly!!
Absolutely delicious! I thought the herbs were an interesting combination in chicken soup (because I am always afraid of over spicing). It was amazing! I also used your homemade noodles. So delicious! I will be using this again and again!
Hey Cheryl,
Happy Holidays! Thanks a bunch for making this recipe, I’m so glad to hear it was enjoyed! Have the best day:) xx
Hi there! If I made this in a crockpot, would I complete Step 1 on the stove and then add the broth to the crockpot, followed by the veggies from Step 1? Also, should I add the noodles 10-min before it was done?
Sorry, another q – if I made it in the crockpot the day before: 1) How long should I reheat it on high and when would I add the noodles in?
Thank you!!
Hi Erica,
To be completely honest, if you are going to start this on the stove, I would just do the whole recipe that way:) If you want to make it the day before, store the broth and noodles separately and then combine and heat. I hope this helps! xx
What a delicous soup! I have made this soup several times now. It will always be on repeat. Make it, it is delightful!
Hi Kelly,
Happy Monday! Thanks a lot for making this recipe, I’m so glad to hear it turned out well for you! Have a nice week:) xx
This continues to be a regular in our house! I also add in a pinch of cayenne and a generous dash of smoked paprika for a little kick. So good!
Love to hear this, Alison! Thanks so much for making this recipe often:) Have a nice Sunday! xx
Made it for wife to take into work in crockpot for office “soup” day. Followed recipe exactly day before, stored broth and noodles separately overnight. Added one personal touch, in morning when moved to crock pot first put in a roasted cornish game hen then noodles to hide it then broth to fill. Both a fun surprise when went to ladle out to serve as well as delicious soup! Sleeping on couch that evening was worth it!!!
Hey Bill,
Happy Weekend! Thanks so much for giving this recipe a try, I’m so glad it turned out nicely for you! xxT
This is the best chicken noodles soup I have ever had! Definitely adding this to our rotation! Thank you for the recipe!
Thank you so much, Becky! I’m so glad you enjoyed this soup! Happy Thanksgiving! xx
This is truly a delicious soup! Thank you so much Tieghan!
Hey Sheri,
Fantastic! I am so glad you enjoyed this recipe, thanks a lot for making it! Happy Thanksgiving! xxT
I felt a bit under the weather and was craving my mom’s chicken noodle soup, but this one was much better (sorry mom). I especially loved the addition of the Parmesan (and that the rind is used as well, I usually throw it away). I’m gonna be eating this all winter. Thank you for this lovely recipe!
Hi Lena,
Happy Weekend! Thanks so much for trying this recipe and your comment, love to hear it turned out nicely! xT
12g noodles per serving? Is that really correct? That’s so little!
But it looks delicious!
Hi Alice,
You could add more noodles to your liking:) I hope you love this recipe! xx
Let me start with this…..I dont care for chicken noodle soup. I dont know why, I just wouldnt choose it over another kind of soup THIS though was so flippin good. Followed exactly but added 8 cups of broth and didnt measure the cream just eyeballed to what I wanted and the flavor is delicious. I also found the same noodles on this by accident at winco and they taste homemade! Fiance also love it .
Hey Hali,
Fantastic! I’m so glad to hear this recipe turned out well for you, thanks for making it! XxT
4-6 hours?
Made the creamy chicken noodle soup last night and the family loved it. I used organic fresh thyme and it took forever to take those tiny leaves off the stems. Since it was so fresh I couldn’t easily pull them off. Do you cut them up with stem on?
Hi Gail,
Thank you so much! I’m so glad this recipe turned out nicely for you, thanks for your comment! For thyme, you take your two fingers and run them down the stems of the thyme and the leaves should fall right off. I hope this helps! xT