Creamy Chicken Noodle Soup

The coziest, creamiest bowl of comfort

When cold weather rolls in or you simply need a warm, soothing meal, this creamy chicken noodle soup wraps you in pure comfort. The velvety broth, tender chicken, soft vegetables, and hearty noodles create a one-pot classic that feels like a warm hug. With rich flavor, simple ingredients, and a texture both thick and luxurious, it’s perfect for family dinners, weeknight meals, or anytime you crave something nostalgic and satisfying. This recipe comes together with ease and fills the house with the best homemade aroma. 🍲💛

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Preparation Time

Preparation: 15 minutes
Cooking: 40 minutes
Total Time: 55 minutes
Servings: 6 people

Ingredients

½ cup butter
2 cups chopped carrots
1 ½ cups chopped celery
1 cup chopped onion
¼ cup all-purpose flour
6 cups low-sodium chicken broth
1 teaspoon chicken bouillon base
½ teaspoon coarse black pepper
1 ½ pounds boneless skinless chicken breasts
4 ounces wide egg noodles
2 cans cream of chicken soup (10.5 oz each)
¼ cup water or milk
Salt to taste
2 tablespoons fresh chopped parsley (optional)

Required Utensils

This recipe doesn’t require any fancy equipment — just a few basic utensils for easy, stress-free cooking.

Dutch oven or large pot
Sharp knife
Cutting board
Whisk
Tongs
Meat thermometer
Wooden spoon

Preparation Steps (Beginner-Friendly)

1. Melt the butter in a large pot over medium heat. Add carrots, celery, and onion. Sauté for 7–10 minutes until the vegetables turn tender and the onion becomes translucent. The aroma should smell warm and buttery.
2. Sprinkle flour over the vegetables and stir constantly for 2–3 minutes. The mixture will thicken slightly and coat the veggies evenly.
3. Slowly pour in the chicken broth, whisking to avoid lumps. Add the bouillon and black pepper. Increase heat to medium-high and bring to a gentle boil.
4. Lower the heat to medium-low and place the chicken breasts into the pot, ensuring they’re fully submerged. Cover and simmer for about 15 minutes or until the chicken reaches 165°F. Remove chicken and set aside.
5. Add the egg noodles to the pot. Stir, cover, and cook for 7–10 minutes until noodles are tender. While they cook, shred the chicken into bite-sized pieces. 🍜
6. Return the shredded chicken to the pot. Stir the soup and enjoy the rich, creamy texture forming.
7. In a small bowl, whisk the cream of chicken soup with ¼ cup water or milk. Pour into the pot and stir until the broth turns silky and smooth. Taste and adjust seasoning with salt and pepper.
8. Ladle into bowls, garnish with chopped parsley, and serve warm. Perfect for cozy evenings or feel-better days. 🌿✨

Chef’s Tips

Let the soup cool fully before storing; refrigerate up to 4 days.
For thicker soup, simmer a few extra minutes after adding the cream mixture.
Boil noodles separately if you prefer them firmer when reheated.
Serve with warm bread, buttery biscuits, or a light salad.

Nutrition Information

Serving: 1 bowl
Calories: 473 kcal
Protein: 34 g
Carbs: 26 g
Fat: 26 g
Fiber: 3 g
Sugar: 5 g