There’s nothing like a warm, comforting bowl of soup to make a dreary winter day a little brighter. I found this creamy chicken noodle soup recipe years ago and adapted it to include extra ingredients I thought would “perk up” the taste while deleting a few I thought distracted from it. The result was this hearty soup that everyone I’ve served it to enjoys.
Classic Creamy Chicken Noodle Soup Recipe
This classic creamy chicken noodle soup is a great way to use leftover chicken and leftover noodles. Serve it with crusty french bread, rolls, or cornbread and a salad for a complete meal.
Cooking Tips
- Make it Gluten-free by using gluten-free noodles and gluten-free one-to-one baking flour. Remember that gluten-free noodles break down faster than regular noodles and don’t do as well frozen.
- Always add noodles in the last few minutes of cooking time or immediately after removing the dish from heat as the noodles will soak up the broth.
- Undercook the noodles for one to two minutes before adding them to the soup. Noodles continue to cook when placed in the hot soup. Undercooking prevents them from becoming mushy.
- You can use cream or whole milk to replace the half-and-half. The cream will make a slightly thicker soup, while whole milk will make a slightly thinner soup.
- Don’t like noodles? Replace them with 2 cups of cooked rice. Long grain white or wild rice are both delicious in the recipe.
- Use your favorite type of noodles; farfalle, bow-ties, rotini, elbow macaroni, and egg noodles are all good choices.
- The chicken doesn’t have to be diced. Use shredded or chopped chicken if you prefer.
To create a smooth roux for the soup
- Melt the butter in a large saucepan over medium-high heat.
- Add the flour and stir constantly until it is the butter/flour mixture is smooth. This should take around 1 to 2 minutes.
- Gradually stir in the broth mixture, stirring well after each addition.
The Easiest Way to Shred Chicken:
I usually purchase boneless, skinless chicken breast when it is on sale. I chop the breasts into 3 pieces and boil them in chicken broth to use in casseroles, soups, stews, tacos, and more. Here’s the secret of how to shred chicken fast:
Use a hand mixer! Place the cooked boneless, skinless chicken breast pieces in a large bowl. Beat the chicken on low speed for several minutes and it should break into shreds!
Good toppings for the soup:
Try the soup with any of the following toppings for a deliciously different taste:
- shredded cheddar cheese
- shredded Parmesan cheese
- homemade croutons (see our easy recipe for croutons in our Copycat Panera Bread French Onion Soup recipe)
Can you freeze the soup?
Unfortunately, soups with a cream base tend to separate and become grainy when frozen. Instead, enjoy the soup by storing in an airtight container in the refrigerator for up to four days.
Printable Recipe:
Classic Creamy Chicken Noodle Soup Recipe
A delicious creamy chicken soup with noodles.
Ingredients
6 cups chicken broth
1 cup whole milk
1 cup half-and-half cream
1 stick butter, divided into 5 tablespoons and 3 tablespoons
1 medium yellow onion, diced
1 1/2 teaspoons minced garlic
3/4 cup all-purpose flour
1 1/2 teaspoons Italian Seasoning
1 teaspoon salt
1 teaspoon pepper
2 cups diced or shredded cooked chicken
1 1/2 cups (12-ounce package) frozen peas and carrots
2 cups noodles, cooked al dente
Directions
- In a large bowl, mix together the chicken broth, whole milk, and half-and-half. Set aside.
- In a large saucepan, over medium-high heat, melt 3 tablespoons butter. Add the onion and garlic. Cook, stirring often, until onion is tender and translucent, about 5 to 7 minutes. Remove mixture from pan and set aside.
- Melt the remaining 5 tablespoons butter. Add flour, stirring constantly, until mixture is smooth, 1 to 2 minutes.
- Gradually add the broth mixture, stirring well after each addition.
- Add salt, pepper, Italian seasoning, chicken, and peas and carrots. Stir until blended.
- Reduce heat to simmer. Cook for 15 minutes, stirring occasionally. Add the cooked noodles and cook for 5 minutes longer.
I hope your family enjoys this Creamy Chicken Noodle Soup as much as my family does. If you’ve tried the soup, let us know! We’d love to hear your thoughts. What is your favorite soup?
The soup looks so creamy! I love chicken noodle soup, it’s my go-to winter meal.
This chicken noodle soup looks yum. perfect comfort food.
This looks really similar to my Mom’s chicken soup recipe. It looks really creamy I am so craving right now.
This is the right seasont for the chicken noodle soup. I love how cream your soup looks!
I don’t know why we never make our own Chicken Noodle Soup. I will have to give your recipe a try – sounds like the perfect winter staple!
I love chicken noodle soup. I’m always up for trying out a new recipe for it too. I can’t wait to try yours.
I love a good soup especially during the cold months. Your chicken noodle soup looks so creamy and delicious.
This looks like a really delicious take on chicken noodle soup. I will have to try this recipe.
I’m feeling hungry now! I wish I could have this in front of me right at this moment.
Yum! This Classic Creamy Chicken Noodle Soup Recipe is very satisfying! My wife is asking for more bowls.
Thanks for the rotisserie chicken tip. It’s a really great idea.
Yum, this soup looks so comforting. Can’t wait to make this for my family.
This looks really flavorful, I can’t wait to give this a try.
REMINDS ME OF CHILDHOOD 🙂 My mom would make me chicken soup whenever I didn’t feel well!
Sounds gorgeous! Soups are great this time of year.
This looks incredible. I love to make soup when it’s cold out, so this is perfect.
A large hearty bowl of soup on a cold day is a great thing. This recipe is a perfect way to warm up for the whole family.
That looks and sounds delicious. I love soups!
Yum! Looks a lot like the basics for the ones I make. Only I’ve never tried lemon in mine. Sounds like a great addition! Can you hear my belly growl? :O)