As a child, my mama made a big pot of chicken noodle soup during the winters and whenever I was sick. It was just straight up comfort, boos. I would take a bowl of it any day of the week and twice on Sundays. She would flavor up the broth and thicken it so it had body before adding in egg noodles, lots of chicken, and veggies. This is her chicken noodle soup recipe, just the way she made it.
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How to Make Chicken Noodle Soup
These step-by-step photos show how to make chicken noodle soup with egg noodles, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Chicken Noodle Soup Recipe
1. Melt butter in a large pot over medium heat and add the veggies
Season with salt and pepper, and cook until the vegetables begin to soften. Remove and set aside.
2. Add the remaining butter and sprinkle in the flour
Whisk continuously until the roux turns a light golden color and smells nutty.
3. Slowly whisk in the chicken stock, then bring to a boil
Add the shredded chicken and cooked vegetables back to the pot, reduce to a gentle simmer, and let the soup thicken slightly.
4. Stir in the egg noodles, cooking uncovered until tender but not mushy
Ladle your creamy chicken noodle soup into bowls, garnish with parsley, and serve warm!
PRO TIP: For maximum flavor use homemade chicken stock. But if you only have chicken broth (or store-bought stock), it will work out fine.
Full Chicken Noodle Soup Recipe
Chicken Noodle Soup Recipe
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Equipment
Ingredients
- 1/2 cup butter divided
- 1 large onion finely diced
- 3 celery stalks finely diced
- 5 medium carrots peeled and finely chopped
- salt and pepper to taste
- 1/4 cup all-purpose flour
- 6 cups chicken stock
- 1 rotisserie chicken shredded
- 24 oz egg noodles
- 1/3 cup chopped parsley optional for garnish
Instructions
- Add 4 tablespoons (¼ cup) of the butter to large pot over medium heat until melted.
- Add diced onions, celery and carrots and season with salt and pepper. Cook until veggies get somewhat tender and soft, about 5-6 minutes then place to the side.
- Add remaining ¼ cup of butter over medium low heat. Sprinkle in flour and whisk together allowing it to brown somewhat until it becomes the color of golden brown (about 8-12 minutes)
- Whisk in chicken stock, (make sure you are getting the bits of roux stuck to the bottom of the pan too), turn heat back up to medium and allow it to get smooth then bring to a boil.
- Add the shredded chicken and cooked vegetables back to the pot. Reduce the heat to a low simmer and cook for 8–10 minutes, allowing the broth to slightly thicken and the flavors to come together.
- Add entire package of egg noodles to pot and stir to separate.
- Cook uncovered for 8–10 minutes, stirring occasionally.
- Once noodles are tender yet still firm, scoop soup into bowls, sprinkle with parsley and serve.
Notes
How to Store
- Fridge: Let the soup cool completely, then store it in an airtight container in the fridge for up to 4 days. Just know the noodles will keep soaking up broth and get softer the longer it sits, so it will thicken up.
- Freezer: If you know you’re freezing, make the soup without the noodles. Freeze the creamy soup base for up to 3 months, then cook the noodles fresh and add them when you’re ready to serve. If you freeze it with noodles, they will be much softer once thawed.
- Reheating: Reheat gently on the stovetop over medium-low heat, stirring often. Add a splash of chicken stock or water to loosen it up if it’s too thick. You can also reheat in the microwave in short bursts, stirring in between so it heats evenly.
Nutrition
Recipe Tips
- This soup is real forgiving y’all, so add in whatever you have in the fridge. I sometimes toss in broccoli or peas.
- Give your chicken noodle soup a good taste before serving. If it’s bland, it needs more salt. Different chicken stocks have different salt levels, so trust your taste buds.
- You don’t have to babysit the noodles if you don’t want to, boos. Cook the egg noodles in a separate pot until al dente, drain, and then add them straight to your bowl. Then top with the chicken soup. When noodles cook in the soup, they need some attention so they don’t overcook.
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Serving Suggestions
- Fresh Salads: I like to pair this easy creamy chicken noodle soup with a simple cucumber and onion salad or a Caesar salad.
- Breads for Dipping: Crusty roasted garlic bread, classic garlic bread, or even plain toast are perfect for soaking up the broth.
- Dinner Rolls: Soft cheddar rolls, potato rolls or yeast rolls on the side make this soup feel extra cozy and filling during cold days.
- Biscuits on the Side: Flaky buttermilk biscuits or drop biscuits are always a win with a warm bowl of soup! Especially when you split them open and add a lil butter.
Recipe Help
Sure thing boos! I have a separate slow cooker chicken noodle soup recipe that’s better suited for it, so check that one out.
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Hello! Just wanted to say I hate you! Lol My husband is not much of a “soup “person and our daughter isn’t either. One I told them it wasn’t so much as soup but more creamy, they wanted to try it. After I made them this recipe, they request it all the time now! They love it. It is very fresh and delicious. Only thing I changed was the noodles. I used fresh noodles instead of frozen. The noodles soaked up the flavor great! I’ve made this 4 times in the past 2 weeks. Thank you for creating something mi daughter enjoys! (She’s a picky eater)
I brine and smoke extra chicken and sausage for Cajun/Creole gumbos, so I used one brined and smoked chicken on this recipe and it was delicious. I shared it with neighbors/friends and all raved about it. I will do this again soon. A great dish on a chilly day!
I made the creamy chicken noodle soup yesterday it was delicious I added mixed vegetables. Whenever I am in need of recipes this is where I look first grandbaby-cakes.com never disappoint.
IT’S A TRIPLE DELICIOUS CREAMY CHICKEN NOODLE SOUL, FULL OF FLAVOR, FULL OF YUMMY, CREAMY CHICKEN NOODLE SOUP IS A PIECE OF HEAVEN ON EARTH, CREAMY CHICKEN NOODLE SOUP IS A HEALER, A WAY
Good Morning Jocelyn,
First, I want to thank you for your expertise! I love your recipes and have tried several of them. Since the covid lockdown, I have perfected my cooking skills and gratefully look forward to your emails packed with great recipes! I will be trying your sour cream pound cake soon! Keep them coming, your family is fortunate that you paid attention to your mother, grandmother, and other family members as they created in the kitchen! Love you for your clear and concise instructions!
I really like this recipe and have made it several times. The first time I made this was the first time I used the Reames noodles but now I’m a fan. I also wanted to thank you for the Jump to Recipe link. I actually like to read your stories around the recipes the first time, but once I have the recipe pinned and am making it again, I love being able to jump right to the instructions.
Yum!! Super simple and the directions were good easy to follow. I strained the liquid out and it was a great finger food dinner for the baby!
Delicious! Very easy! Thank you !