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There’s nothing cozier than a warm bowl of creamy chicken noodle soup on a chilly day. Made with love and a few simple shortcuts (like rotisserie chicken), a hearty and flavorful pot of homemade soup is ready for the table in about 45 minutes. Serve the comfort food classic with a side of flaky 3-ingredient buttermilk biscuits, a basket of cornbread muffins, or a loaf of crusty bread!
Southern Style Creamy Chicken Noodle Soup
Old-fashioned comfort food at its finest! This southern style creamy chicken noodle soup is the perfect cross between classic chicken noodle soup and my creamy chicken and wild rice soup. With meat, egg noodles, and veggies, it’s a nourishing one-pot meal to keep your weeknights stress-free. Serve a warm bowl with a skillet of cornbread or a bowl of biscuits for dinner tonight and watch your kids smile!
Chicken noodle soup was always the dish that my mom prepared for us when we were sick, so it’s no surprise that I feel compelled to do the same for my own family. But there’s no reason to wait for the next common cold to enjoy a pot of this goodness! The easy old-fashioned favorite comes together in minutes for a rich and flavorful weeknight meal. Just like Grandma’s kitchen!
How to Make Chicken Noodle Soup Creamy
This chicken soup recipe gets its creamy texture and flavor from both whole milk and heavy cream (or half-and-half).
How to Thicken Chicken and Noodles
The best creamy soups also have a slightly thicker mouthfeel. To thicken the chicken and noodles, you’ll essentially create a roux with butter and flour. It’s not as thick as New England clam chowder, but it’s rich, flavorful, and totally satisfying…while still tasting like a soup instead of a stew or chowder!
How to add cream to soup without curdling
There are a few ways that we avoid curdled milk or cream in this soup:
- First, start with room temperature milk and cream. Don’t add cold dairy straight from the fridge into the hot pot.
- Next, don’t let the pot get too hot too quickly. Gradually bring the mixture to a low boil, and then reduce the heat so the liquid is just at a gentle simmer. You’ll also wait to add the heavy cream until the very end.
- Finally, the starches in the flour-based roux help to stabilize the milk emulsion and prevent it from separating.
Ingredients
This is just a quick overview of the ingredients that you’ll need for a pot of grandmas creamy chicken noodle soup. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.
- Salted butter: to sauté the vegetables and add richness to the creamy soup.
- Carrots, onion, celery, and garlic: savory aromatics that add classic flavor to the base of the soup. You can use yellow onion, white onion, sweet onion…whatever you like.
- All-purpose flour: combines with the butter to make the roux that thickens the broth.
- Bay leaf: makes the soup taste like it’s been simmering on the stovetop all day long!
- Thyme and parsley: fresh herbs add a bright touch and a fresh, earthy flavor.
- Chicken broth: the base of the soup. Use homemade stock or homemade broth if available, or a high-quality store-bought brand. Start with a low-sodium variety if you don’t want your soup too salty.
- Whole milk and heavy cream: give the soup its creamy taste and texture.
- Egg noodles: cook right in the broth so you don’t need to boil them separately!
- Chicken: I like the convenience of a store-bought rotisserie chicken for this recipe, but you have other options as well. See my notes below for those suggestions.
- Kosher salt and ground black pepper: use these sparingly, as you might not need any extra salt (depending on how salty your broth is).
The Best Chicken to Use
You’ll need a total of 4 cups of cooked, shredded (or diced) chicken for this soup — more or less. There’s some flexibility there, so if you have more chicken on hand, feel free to toss it into the pot! I prefer the convenience of a store-bought rotisserie chicken when I need a meal on the table quickly, but you have some other options, too. Pick whichever works best for you and your schedule:
- Rotisserie Chicken: one large store-bought rotisserie chicken should yield approximately 3-4 cups of shredded meat — a perfect amount for this recipe. You might need two chickens if they’re small.
- Whole Chicken and Homemade Broth from Scratch: make a homemade creamy chicken noodle soup from scratch by cooking your own whole chicken (as I show you in this recipe). Use the meat and the broth from the whole chicken for this soup. You’ll need to allow plenty of extra time for that prep work.
- Boneless, Skinless Chicken Breast or Chicken Thighs: Instead of cooking a whole chicken or buying a rotisserie chicken, you can boil boneless skinless chicken breasts or boneless skinless chicken thighs to use in this recipe. You’ll need about 2 lbs. of raw boneless, skinless chicken breasts or thighs to equal approximately 4 cups of cooked, shredded meat. Boil the chicken in water until cooked through (about 15-18 minutes), then shred with two forks or dice before using in the soup.
How to Make Creamy Chicken Noodle Soup
Starting with cooked chicken and store-bought broth makes grandma’s creamy chicken noodle soup quick and easy!
- Cook the veggies in butter over medium heat.
- Add the flour, bay leaf, thyme, salt, and pepper. Cook for 1 minute.
- Gradually add the broth and milk.
- Stir the noodles into the simmering liquid. Cook until tender, about 5 minutes.
- Add the chicken, cream, and parsley, and warm over low heat.
- Taste and season with salt and pepper, if necessary.
What to Serve with Homemade Creamy Chicken Noodle Soup
A warm bowl of this cozy, old-fashioned soup goes well with any of these sides:
- House Salad with Candied Pecans, Green Salad with Red Wine Vinaigrette, a Classic Caesar Salad, Mixed Greens with Dijon Vinaigrette, or a Wedge Salad
- Flaky Buttermilk Biscuits, 3-Ingredient Buttermilk Biscuits, 4-Ingredient Butter Swim Biscuits, 7UP Biscuits, Sweet Potato Biscuits, Cheese Biscuits, Pumpkin Spice Biscuits, or Drop Biscuits
- Fluffy Bakery-Style Corn Muffins, Southern Cornbread, Jiffy Cornbread with Creamed Corn, Sweet Cornbread, Pumpkin Cornbread, Cake Mix Cornbread, Skillet Cornbread, Corn Sticks, or Honey Cornbread
- Pumpkin Bread or Pumpkin Muffins
- 3-Ingredient Sour Cream Muffins
- Cranberry Orange Bread or Cranberry Muffins
- Cheddar Chive Beer Bread (No Yeast, No Knead) or Honey Beer Bread
- Homemade Crescent Rolls or Soft Dinner Rolls
- A loaf of crusty Dutch Oven Bread, No-Knead Cranberry Walnut Bread, or French Baguette (just like you get with your soup at Panera!)
Storage
The leftover soup will stay fresh in an airtight container in the refrigerator for 3-4 days.
How to Reheat
Place the soup in a saucepan over low heat. Warm just until heated through — be careful not to let the soup boil or the cream may curdle.
Can you freeze creamy chicken noodle soup?
I do not recommend freezing this soup. When thawed, the cream in the broth may “break,” giving the soup an odd texture. Dairy-based soups just aren’t very freezer friendly!
Recipe Variations
- I use medium egg noodles in this recipe. If you prefer thicker noodles (like “wide” or “broad” egg noodles), you’ll need to increase the cooking time according to the package directions.
- Egg noodles are a classic ingredient in chicken noodle soup; however, you can substitute with other pasta shapes. Try cut spaghetti, rotini, bowties, or ditalini. Just make sure that you follow the cooking instructions on your package of noodles so that they’re cooked al dente.
- Add sliced mushrooms to the pot with the other vegetables.
- Mix up the herbs and use your favorites. In addition to the thyme and parsley, good options include rosemary, sage, and chives.
- Use leftover turkey in this recipe instead of the chicken. It’s a great way to take advantage of Thanksgiving leftovers.
- Cooking for a smaller family? This recipe yields about 9-10 cups of soup. To serve a smaller group, cut all of the ingredients in half. The rest of the instructions remain the same.
tips for the best creamy chicken noodle soup recipe
- Allow plenty of time for your milk and cream to come to room temperature before adding it to the pot of soup. Stirring cold dairy into a hot pot could cause the milk or cream to curdle.
- Gradually add the liquid to the pot, whisking constantly. Similar to making a gravy, this gives the flour time to absorb the liquid and helps to prevent lumps in your broth.
- Bring the liquid just to a low boil, and then reduce the heat immediately so that it’s at a gentle simmer. Do not let the pot vigorously boil, or the dairy could curdle.
- Don’t overcook the noodles or they will become mushy in your soup. Add them to the pot just before you’re ready to serve.
- Taste and season as you go. The total amount of salt necessary will vary depending on the saltiness of your broth, and on personal preference. Add extra salt for more flavor, and feel free to increase the other herbs and seasonings as well.
More Chicken Soup Recipes to Try
Creamy Chicken Noodle Soup
Ingredients
- ¼ cup (½ of a stick) salted butter
- 2 medium carrots, peeled and chopped (about 1 cup)
- 1 medium onion, diced
- 2 large stalks celery, diced (about 1 cup)
- 2 garlic cloves, minced or pressed
- 2 tablespoons all-purpose flour
- 1 bay leaf
- ½ teaspoon dried thyme or 2 sprigs fresh thyme
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
- 4 cups chicken broth
- 2 ¼ cups whole milk, at room temperature
- 2 cups uncooked medium egg noodles
- ¾ cup half-and-half or heavy cream, at room temperature
- 4 cups cooked, diced chicken
- 2 tablespoons chopped fresh parsley
Instructions
- In a large Dutch oven, melt butter over medium heat.
- Add the carrots, onion, celery, and garlic. Sauté the vegetables until the onions are translucent, about 5-7 minutes.
- Stir in the flour, bay leaf, thyme, salt, and pepper. Cook for 1 minute, stirring constantly.
- Gradually add the broth and milk, stirring constantly. Gradually bring the liquid to a low boil, stirring regularly. Once the liquid boils, reduce the heat so that it’s just simmering. Discard the bay leaf and thyme sprigs (if using fresh thyme).
- Add the noodles to the pot, and simmer, stirring regularly, until the noodles are tender, about 5 minutes.
- Reduce the heat to low. Add the cooked chicken, half-and-half or heavy cream, and parsley. Stir over low heat, just until warmed through. Discard bay leaf. Taste and season with additional salt and pepper, if necessary.
Notes
- Allow plenty of time for your milk and cream to come to room temperature before adding it to the pot of soup. Stirring cold dairy into a hot pot could cause the milk or cream to curdle.
- Gradually add the liquid to the pot, whisking constantly. Similar to making a gravy, this gives the flour time to absorb the liquid and helps to prevent lumps in your broth.
- Bring the liquid just to a low boil, and then reduce the heat immediately so that it’s at a gentle simmer. Do not let the pot vigorously boil, or the dairy could curdle.
- Don’t overcook the noodles or they will become mushy in your soup. Add them to the pot just before you’re ready to serve.
- Taste and season as you go. The total amount of salt necessary will vary depending on the saltiness of your broth, and on personal preference. Add extra salt for more flavor, and feel free to increase the other herbs and seasonings as well.
- I use medium egg noodles in this recipe. If you prefer thicker noodles (like “wide” or “broad” egg noodles), you’ll need to increase the cooking time according to the package directions.
- Egg noodles are a classic ingredient in chicken noodle soup; however, you can substitute with other pasta shapes. Try cut spaghetti, rotini, bowties, or ditalini. Just make sure that you follow the cooking instructions on your package of noodles so that they’re cooked al dente.
- Add sliced mushrooms to the pot with the other vegetables.
- Mix up the herbs and use your favorites. In addition to the thyme and parsley, good options include rosemary, sage, and chives.
- Use leftover turkey in this recipe instead of the chicken. It’s a great way to take advantage of Thanksgiving leftovers.
- Cooking for a smaller family? This recipe yields about 9-10 cups of soup. To serve a smaller group, cut all of the ingredients in half. The rest of the instructions remain the same.
I am trying to make some of your recipes and just put the crockpot on for the chicken stew,will see in about 4hrs! Would like to know how to make chicken,tuna and egg salads. I am a 78 year young man with no experience in the kitchen but am giving it a go. Thank you so much
Hi, Allan! I’m so glad that you’re trying some new recipes. With a little bit of practice, I’m sure you’ll pick up on it quickly!
Here are the links to the salads that you requested:
Egg salad: https://www.theseasonedmom.com/egg-salad-sandwich/
Tuna salad: https://www.theseasonedmom.com/tuna-melt-recipe/
Chicken salad #1: https://www.theseasonedmom.com/best-chicken-salad-recipe/
Chicken salad #2: https://www.theseasonedmom.com/southern-chicken-salad-recipe/
Hope you find some new favorites!