Sometimes I want my dinner to give me a hug without asking questions. That’s when I make a pot of healthy Creamy Chicken Noodle Soup.
And sometimes I need my dinner to be ridiculously easy and ready in less than 45 minutes from now.
That’s also when I make this thick, creamy chicken noodle soup.
This recipe embraces without explanation.
It won’t ask questions, and the only problem it will try to solve is what to make for dinner tonight.
I first made this recipe for creamy chicken noodle soup while being dominated by the worst stomach bug I’ve had in years.
Nothing tasted appealing to me, and the last thing my body was prepared to tolerate was standing at the stove for a sustained interval.
Perhaps you’ve been there too.
This easy creamy chicken noodle soup recipe saved the day.
5 Star Review
“This was perfect. My family devoured it and said they definitely want it again.”
— Marie —
How to Make Creamy Chicken Noodle Soup from Scratch
The ironic thing about chicken noodle soup is that the time when you most need it—when you are sick, weak, and generally feel as if the world is rejecting you—is also the time when you’re least equipped to cook for yourself.
Fortunately, this easy chicken noodle recipe requires only about 10 minutes of sustained effort.
- Once the veggies are chopped, the rest of the recipe consists of throwing things into the pot and sitting immobile as they simmer.
- Rather than fuss with a making a cream sauce, the method used to thicken most creamy chicken soup recipes, I simply stirred in a can of evaporated milk during the last 10 minutes of cooking. I use the same method in my Chicken Gnocchi Soup too!
Evaporated milk thickens the chicken noodle soup, keeps the prep minimal, and limits the dishes to a single pot.
Plus, it makes this skinny creamy chicken noodle soup lean, mean, and New Year’s resolution-friendly.
- Chicken. Tender, shredded chicken breast gives this soup its classic taste. Rich in lean protein, the chicken also makes the soup more satisfying. I have a wide variety of easy chicken cooking methods below, or you can purchase a rotisserie chicken from the grocery store.
Cut this recipe time even further by swapping in precooked chicken, made with one of these easy methods (or even store bought rotisserie chicken):
- Egg Noodles. I stuck with tradition for this recipe and made this a creamy chicken soup with egg noodles. I love using egg noodles here because they take on the flavor of the soup but don’t get mushy. Opt for whole wheat noodles for extra fiber and nutrition.
- Mirepoix. Celery, carrots, onion, and garlic make up the mirepoix for this recipe. These simple ingredients make chicken noodle soup taste like, well, chicken noodle soup! They also boost soup’s nutrition content.
- Chicken Stock. The flavorful liquid base for this creamy soup.
- Flour + Evaporated Milk. The answer for those of us thick soup-lovers who are wondering, “how do you thicken up chicken noodle soup?” All-purpose flour and evaporated milk is how I make my soup thick and creamy. The combination creates a delicious consistency and rich flavor, and it’s super easy to do.
- Spices. Salt, pepper, and oregano elevate the overall flavor of the soup without distracting from the other ingredients.
Creamy Chicken Soup Toppings
While you can certainly keep this soup classic and enjoy it as it is, I love using toppings to create a southern style creamy chicken noodle soup: add cilantro, crushed tortilla chips, and pepper jack cheese.
Or, for more traditional toppings, use chopped fresh parsley and enjoy with simple crackers.
- Sauté the carrots, celery, and onion. Add the garlic. Stir in the flour.
- Add the broth, then bring to a boil. Let simmer for 10 minutes.
- Stir in the chicken, noodles, and remaining ingredients. Cook for 10 minutes. Add desired toppings and ENJOY!
- To Store. Refrigerate soup in an airtight storage container for up to 4 days.
- To Reheat. Rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave.
- To Freeze. Freeze soup in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Meal Prep Tip
Up to 1 day in advance, cook and shred the chicken and chop the mirepoix ingredients (carrots, celery, and onion). Refrigerate each separately in airtight storage containers.
Recommended Tools to Make this Recipe
My Go-To Dutch Oven
With an endless amount of uses and high-quality design, this Dutch oven is worthy of the investment. It will last a lifetime!
The only thing you really need for this easy creamy chicken noodle soup is a spoon.
Make it a big spoon.
Frequently Asked Questions
For gluten free chicken noodle soup, swap the all-purpose flour for a 1:1 gluten free flour like this one and make sure your egg noodles are gluten free. Be sure to watch the cooking time as gluten free noodles may cook more quickly than regular noodles.
For ultra decadent soup, you could try making this into a creamy chicken noodle soup with cream cheese. While I haven’t tested it myself, I think it would turn out fine and would make the soup SUPER rich and creamy. Let the cream cheese come to room temperature and dice it into small pieces before adding it so that it melts evenly.
Yes, you can swap cooked, shredded chicken thighs instead of chicken breasts for this creamy chicken noodle soup.
Creamy Chicken Noodle Soup Video
If you enjoy this video, please subscribe to our YouTube channel. Be sure to click the BELL icon so you can be the first to know when we post a new video (and thank you for subscribing!).
- 1 tablespoon extra-virgin olive oil
- 3 carrots peeled and chopped
- 3 celery stalks diced
- 1/2 yellow onion chopped
- 1 teaspoon minced garlic
- 1/3 cup all-purpose flour
- 8 cups low-sodium chicken stock
- 3 cups cooked shredded chicken*
- 2 1/2 cups uncooked egg dumpling noodles
- 1 can evaporated skim milk (12 ounces)
- 1 teaspoon kosher salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- Crushed tortilla chips, or shredded pepper jack cheese, and cilantro, optional for serving
Heat oil over medium-high heat in a large stockpot or Dutch oven. Sauté the carrots, celery, and onion until beginning to soften, about 7 minutes. Add the garlic and cook for 1 minute. Sprinkle the flour over the vegetables and cook for 1 minute, stirring continually.
Slowly stir in the broth and bring to boil. Reduce heat and simmer, partially covered, for 10 minutes.
Add the chicken, noodles, evaporated milk, salt, oregano, and pepper. Stir to combine. Cook the soup for 10 minutes, until the noodles are al dente.
Serve warm, garnished with crushed tortilla chips, shredded cheese, and cilantro.
- *To cook the chicken in the Instant Pot instead, see this post for Instant Pot Chicken. To cook the chicken in the oven, see this post for Baked Chicken Breast.
- TO STORE: Refrigerate soup in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Freeze soup in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving: 1(of 8)Calories: 243kcalCarbohydrates: 23gProtein: 28gFat: 4gSaturated Fat: 1gCholesterol: 48mgFiber: 2gSugar: 8g
Join today and start saving your favorite recipes
Create an account to easily save your favorite projects and tutorials.