Introduction

Creamy Chicken Noodle Soup is a comforting classic that combines tender chicken, hearty vegetables, and wide egg noodles in a rich, velvety broth. Perfect for chilly days or whenever you need a warm, satisfying meal. This easy recipe will guide you to homemade soup that tastes even better than store-bought.

A large red pot filled with creamy chicken noodle soup sits on a wooden board over a white marbled surface. The soup has a light yellow broth with pieces of shredded white chicken scattered throughout. Slices of bright orange carrot and curly egg noodles float in the soup, mixed with small green parsley flakes for garnish. Steam rises gently from the hot soup, and a wooden spoon with a dark brown handle rests inside the pot. Fresh green herbs and a bunch of puffed bread pieces are visible blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup butter
2 cups chopped carrots (about 3 large carrots)
1 ½ cups chopped celery (about half a head of celery)
1 cup chopped onion (about one medium onion)
¼ cup all-purpose flour
6 cups low-sodium chicken broth
1 teaspoon chicken bouillon base
½ teaspoon coarse ground black pepper, plus additional for seasoning
1 ½ pounds boneless skinless chicken breasts (about 2 large chicken breasts)
4 ounces wide egg noodles (about 2 ½ cups)
2 (10.5 ounce) cans cream of chicken soup
¼ cup water or milk
Salt, to taste
2 tablespoons fresh chopped parsley (optional garnish)

Instructions

Step 1: Melt the butter in a large pot over medium-low heat. Add the chopped carrots, celery, and onion. Stir occasionally and let the vegetables soften for 7-10 minutes, being careful not to burn the onions.
Step 2: Sprinkle the flour over the softened vegetables and stir well to coat. Cook for 2-3 minutes to create a roux that will thicken the soup.
Step 3: Slowly pour in the chicken broth while stirring to prevent flour clumps. Increase heat to medium-high and bring the mixture to a boil. Add chicken bouillon base and ½ teaspoon black pepper.
Step 4: Add the chicken breasts to the boiling broth, fully submerged. Cover and reduce heat to a simmer. Cook for about 15 minutes or until the chicken reaches an internal temperature of 165°F. Remove the chicken with tongs.
Step 5: Return the broth to a boil and add the egg noodles. Cook for 7-10 minutes until tender. While the noodles cook, shred the cooked chicken into bite-sized pieces.
Step 6: In a small bowl, whisk together the cream of chicken soup with water or milk until smooth. Stir this creamy mixture into the soup, then add the shredded chicken back in.
Step 7: Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley if desired, and serve hot.

Tips & Variations

Use homemade chicken broth or low-sodium broth for better control over flavor and salt content.
For a richer soup, substitute heavy cream for the milk or water in the creamy mixture.
Add a squeeze of lemon juice or a pinch of thyme to brighten the flavors.
Swap egg noodles for gluten-free pasta if needed, adjusting cooking time accordingly.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. The noodles may absorb some broth as it sits, so you can add a splash of broth or water when reheating to loosen the soup.

How to Serve

A red pot filled with creamy chicken noodle soup sits on a white marbled surface with a woman's hand holding a wooden spoon inside the pot. The soup has three main layers: the creamy light yellow broth as the base, spiral egg noodles twisted throughout in a pale yellow color, and shredded white chicken pieces scattered on top. Bright orange circular carrot slices add color, along with small flecks of green parsley and black pepper floating on the surface. In the background, there is a wooden board holding torn pieces of bread and green parsley leaves. The scene is warm and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken instead of cooking chicken breasts?

Yes, using pre-cooked rotisserie chicken can save time. Add the shredded chicken in step 6 after cooking the noodles, and skip the simmering step with raw chicken.

How can I make this soup dairy-free?

To make it dairy-free, replace the butter with olive oil or a dairy-free margarine and use a dairy-free cream soup alternative or coconut milk for the creamy part. Ensure the cream of chicken soup does not contain dairy or substitute with homemade dairy-free cream sauces.