Soups

Creamy Chicken Noodle Soup

Byhamza January 5, 2026

Let’s Talk About Why This Soup Just Works

You know, every time I make this creamy chicken noodle soup, I think of that time my cousin Sarah tried to cook her way through the winter (spoiler: she made it to February). There’s just something about a big, steaming pot of chicken noodle soup that makes the house feel a little cozier and the cold a little less…eh, rude? If a soup could give you a hug, this would be the one. Also, I’ve got to admit, I once set off the smoke alarm trying to ‘multitask’ while making this—so learn from me, don’t try to fold laundry at the same time!

Why You’ll Keep Going Back for Seconds

I make this soup when I’m tired and the idea of takeout just feels… boring. My family goes wild for this; my very picky ten-year-old even asks for seconds (rare event, that). I also lean into this recipe when I want something homemade without babying a pot for hours. Sure, I’ve had my share of gloopy disasters (note: do not forget to stir when adding the cream!) but, all told, this one rarely lets me down. The leftovers—on the off chance there are any—are even tastier the next day, if you ask me.

What You’ll Need (and What You Might Swap)

2 tablespoons olive oil (or honestly, butter if that’s all I’ve got)
1 medium onion, chopped (red onions if that’s what’s on hand—they work!)
3 carrots, peeled and sliced (baby carrots, sure, just chop ’em up)
2 celery stalks, diced (I sometimes skip this if there’s none, but the taste is mellower when it’s included)
3 cups cooked chicken, shredded (rotisserie chicken for speed—my grandmother would disagree, but times change, right?)
4 cups chicken broth (store-bought is fine; carton, can, whatever you like)
2 cups egg noodles (or spaghetti broken by hand for a more rustic mood)
1 cup heavy cream (half-and-half in a pinch, but cream gives the best, well, creaminess)
2 garlic cloves, minced (jarred garlic is alright…I won’t report you)
1 teaspoon dried thyme (fresh if you’re feeling fancy, double the amount)
Salt and pepper to taste (I start light and go wild at the end—easier to fix than overdo)
Handful of chopped fresh parsley (optional, but it does look pretty)

Let’s Make It! (Don’t Panic)

Heat the olive oil in a large pot over medium heat (your Dutch oven, or whatever’s big enough). Toss in the onion, carrots, and celery. Sauté for 5-7 minutes until everything softens up and the onions start turning golden—not brown-brown, you want that gentle sweetness.
Chuck in the garlic and thyme, give it a good stir. Cook for another minute. If it starts to stick, don’t worry, that’s flavor-town, just don’t let it actually burn (I learned that the hard way more than once—scrubbing burnt garlic is no fun).
Pour in the chicken broth and bring everything up to a simmer. Now’s the moment to toss in those egg noodles and cook them right in the pot. Keep the soup bubbling gently; this is usually when I sneak a taste (okay…two).
When the noodles are pretty much there (they’ll keep softening later), add in the shredded chicken. Give everything a nice stir so it starts to look, well, soupy.
Now, lower the heat and pour in the cream. Stir, but don’t let it go wild boiling. I find if you boil after the cream goes in, things get weirdly separated. (Once, I tried to hurry this, and the result was like dishwater—not good.)
Throw in salt and pepper to taste. Finish with fresh parsley if you’ve remembered to buy it!
Let the soup sit for a minute or two—honestly, the flavors cozy up as it rests.

Some Notes That Made My Life Easier

If you ever wondered if you can freeze this with the noodles in—well, you can, but they’re a bit mushy when reheated. Not a disaster, but not quite grandma-level, either.
I find slicing everything before you start makes it a breeze. But, sometimes I just chop as I go and hope for the best.
If it’s too thick, I splash in some more broth or even just some water in a pinch. If it’s too thin, a handful of instant mashed potato flakes works wonders (thanks, Auntie Mo, for that one!).

Things I’ve Tried (For Better or Worse)

Add a squeeze of lemon just before serving—really brightens the whole thing up.
Switch up the herbs—dill is surprisingly tasty, or tarragon for something different.
Once I tried coconut milk instead of cream. Uh, yeah, that was… interesting. Not my favorite, but if you like experimenting, give it a go.

Don’t Sweat the Equipment

You just need a decent-sized pot. If you don’t have a Dutch oven—honestly, any large, deep pan will do. Skillet’s pushing it, but I managed it once while staying in a tiny cabin (lots of spillage, but hey, soup is forgiving).

For Leftovers (If There Are Any…)

Pop the soup into sealed containers and keep it in the fridge—it’s good for about 2-3 days. Though honestly, in my house it never lasts more than a day! If you do have leftovers, it thickens as it sits, just add a splash of broth or water when reheating.

When It’s Time to Serve

I like to serve this with thick, crusty slices of bread (warmed in the oven, if I’m being fancy). My brother dunks cheese toast in, which I was suspicious of at first, but now I’m a convert. Sometimes, I add a wedge of lemon on the side because it’s a habit form my time living up North—no one else in my family does, but I stand by it!

What I Learned the Hard Way (Pro Tips)

Don’t try to rush the veggie sauté—on the rare occasion I’ve tried, they end up crunchy and kind of sad. Take the extra 4 minutes.
If you add the cream too early or the heat’s up too high, the soup can split. Not the end of the world, still edible, just not as pretty.
Egg noodles cook quick—don’t walk away “just to check your phone.” I’ve done it; noodle mush.

FAQ (Because People Always Ask)

Can I make this without cream? Oh, absolutely. You could swap in milk or a dairy-free version, but, for me, cream’s what makes it feel special.
Is this gluten-free? Not as written—but swap in rice noodles or GF pasta and you’re set. Just watch the cook time, those change things up a bit.
Could I use turkey instead of chicken? Yes! After Thanksgiving, that’s exactly what I do. Actually, leftover turkey gives a slightly richer flavor.
How do I keep it from getting too thick? Keep extra broth handy. Sometimes it just… thickens outta nowhere (magic? science?).
What if I don’t have fresh herbs? Dried works, just use about half and taste as you go. Or skip it, I won’t tell.

Oh, before I forget—one time I dropped my favorite soup spoon in the pot and had to fish it out with tongs. So watch your cutlery if you’re as clumsy as I am. And really, enjoy the soup, because even if something goes a bit sideways, it’s still a bowl of comfort at the end.

hamza