Creamy, hearty Chicken Noodle Soup loaded with celery, carrots, chicken, egg noodles, and half-and-half. The chicken cooks right in the broth, so you get one pot, easy cleanup, and a soup that tastes like it simmered all day.
Ingredient Substitutions & Notes
- Carrots - I use fresh carrots, but frozen work too. Just add them after removing the cooked chicken (between steps 5 and 6), then bring the soup back to a boil before adding the noodles.
- Flour - This thickens the soup a bit and helps the broth cling to the noodles and chicken. Skip it if you prefer a thinner, brothier soup. The noodles will still thicken things slightly as they cook.
- Bouillon - I like using Better Than Bouillon chicken base for this recipe. Two chicken bouillon cubes work too. It's not required, but it makes the broth taste as if it had simmered all day.
- Chicken Breast - You can also use chicken thighs. Cook them for about 15-18 minutes instead of 20-25. Either way, pull them out at 165°F.
- Egg Noodles - Egg noodles are my go-to for chicken soup, but a short pasta like ditalini, rotini, or orzo is a good swap. Just start checking for doneness a couple of minutes early since cook times vary.
Full ingredient list with quantities in the recipe card below
How to Make Creamy Chicken Noodle Soup
1. Sauté the Vegetables
Cook celery, carrots, and garlic in butter until softened, then stir in the flour and spices.
2. Build the Broth & Cook the Chicken
Add the broth and bouillon, bring to a simmer, then add the chicken breasts and cook until cooked through.
3. Shred & Add Noodles
Remove the cooked chicken and shred. Add the egg noodles and cook in the soup until tender.
4. Finish
Return the chicken to the pot, stir in the half-and-half, and season to taste.
Tips
Don't Overcook the Chicken: Pull it the moment it hits 165F. A few extra minutes in the simmer, and it goes from tender to stringy.
Let the Chicken Rest Before Shredding: Cutting into it right away lets the juices run out. Let it cool a little before shredding it.
Salt at the End: The broth reduces as it simmers and the bouillon adds its own salt, so seasoning early risks an oversalted soup.
Common Questions
How to keep the noodles from getting too soggy?
Don't overcook the noodles, and serve the soup right away if you can. If you're not serving it right away, cook the noodles separately and store them apart from the broth. When ready to eat, reheat the broth, then add the noodles.
Can I use rotisserie chicken?
Yes, skip step 4 and stir in about 3 cups of shredded rotisserie chicken along with the dry noodles in step 6.
Making Ahead of Time
- Cook as directed, but skip step 6 (don't cook the noodles). Store the soup in the fridge for up to 3-4 days. Cook the egg noodles separately and store them apart from the soup.
- When you're ready to eat, add the soup base and noodles to a pot over medium-low heat (don't let it boil, since the dairy can separate) and heat until warm.
Freezing
- Freeze the broth, chicken, and vegetables without the noodles or dairy (both change texture after freezing).
- Add the frozen soup to a pot with a splash of extra broth or water, cover, and heat over medium-low, breaking it up and stirring occasionally as it thaws.
- Then stir in the half-and-half and freshly cooked noodles right before serving.
Sides for recipe
- Crusty bread or Texas Toast - Perfect for soaking up the broth. Garlic bread works too if you want extra flavor.
- Crackers - an easy, no-effort option if you want something simple on the side.
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Creamy Chicken Noodle Soup
Ingredients
- 2 tablespoons butter
- 1 cup diced celery about 2 stalks
- 1½ cups diced carrots about 3-4 large carrots
- 2 cloves garlic minced
- ¼ cup all-purpose flour
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- 8 cups low-sodium chicken broth or stock
- 2 teaspoons Better Than Bouillon Chicken Base or 2 bouillon cubes
- 1 ½ pounds boneless skinless chicken breasts
- 3 cups dry egg noodles or another bite-size pasta
- 1 cup half-and-half or whole milk
- salt and pepper to taste
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the celery, carrots, and garlic. Cook, stirring occasionally, until the vegetables begin to soften.
- Sprinkle in the flour, thyme, black pepper, and oregano. Stir continuously and cook for 1 minute.
- Slowly pour in 8 cups low-sodium chicken broth or stock, stirring constantly so the flour dissolves without clumping. Whisk in the Better Than Bouillon Chicken Base. Turn the heat to high and bring to a boil, then reduce to a gentle simmer.
- Add the chicken breasts to the pot in a single layer. Cover, and cook for 20-25 minutes (depending on thickness), until the chicken reaches 165F internally.
- Transfer the chicken to a cutting board and let it rest for a few minutes so it's cool enough to handle, then shred it with two forks or dice it into bite-size pieces.
- Meanwhile, bring the soup back to a gentle boil. Add the egg noodles and cook for 8-10 minutes, or until just tender. Stir occasionally to prevent sticking.
- Return the shredded chicken to the pot. Remove the soup from the heat and stir in the half-and-half or milk. Taste and season with additional salt and pepper if needed. Serve warm.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Did you make this recipe? Let me know!