As a child, my mama made a big pot of creamy chicken noodle soup during the winters and whenever I was sick. It was just straight up comfort. I would take a bowl of that any day of the week and twice on Sundays. She would flavor up the broth and thicken it so it was so rich and creamy before adding in egg noodles, lots of chicken and veggies.
This post may contain affiliate links. Read our disclosure policy.
How to Make Creamy Chicken Noodle Soup
- Melt 4 tablespoons of butter in a large pot over medium heat.
- Toss in diced onions, celery, and carrots. Season with salt and pepper. Let those veggies cook until they’re somewhat tender, roughly 5-6 minutes. Scoot them to the side and prep for the next step.
- Add in the remaining butter on medium-low heat. Next, sprinkle in that flour and whisk. Aim for a golden brown shade, which should take you about 8-12 minutes.
- Now whisk in the chicken stock. Make sure to grab those bits of roux sticking at the bottom. Crank the heat back to medium until smooth, then let it roll to a boil.
- Add the shredded chicken and veggies to the pot. Let the sauce thicken up a bit.
- Add the whole package of the egg noodles, stirring to make sure they don’t cling to each other. Cook uncovered for about 20 minutes, giving it a stir every now and then.
- Once those noodles are tender but still firm, ladle that beauty into bowls. Finish off with a sprinkle of parsley and enjoy.
Creamy Chicken Noodle Soup Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
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 Go up to 7 cups (depending on thickness you prefer/ noodles will thicken soup as well)
- 1 rotisserie chicken shredded
- 24 oz egg noodles frozen or dried pasta
- 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 vegetables back in the pot and allow sauce to somewhat thicken.
- Add entire package of egg noodles to pot and stir to separate.
- Cook uncovered for 20 minutes stirring occasionally.
- Once noodles are tender yet still firm, scoop soup into bowls, sprinkle with parsley and serve.
Notes
Nutrition
Recipe Help
For maximum flavor and body in your soup, I grab chicken stock but if you only have chicken broth, it will work out fine.
Yep absolutely. First, let your soup completely cool then pour it into a zip-top plastic freezer bag. Lay the bag flat in the freezer and you’re all set. It should be all good for about 2-3 months. Be sure to reheat your soup properly. Stove-top or even microwave works great for this recipe.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
pinterest 
facebook 
twitter 
email
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 !