This Creamy Chicken Noodle Soup is the ultimate comfort food combining tender chicken, hearty egg noodles, and a rich, velvety broth. It’s a family favorite that beats any store-bought version!

Is there anything more comforting than a warm bowl of soup on a chilly day? This Creamy Chicken Noodle Soup takes everything you love about the classic and elevates it with a rich, velvety broth, tender chicken, and hearty egg noodles.

Whether you’re battling a cold, craving something cozy, or simply looking for an easy homemade meal, this recipe has you covered. Plus, it’s a perfect way to use up leftover chicken or that rotisserie chicken sitting in your fridge!

Making soup at home isn’t just about creating something delicious — it’s about filling your kitchen with the irresistible aroma of simmering broth and herbs. Unlike store-bought options, you control every ingredient, ensuring each spoonful is packed with wholesome goodness.

This creamy version is hearty enough to be a meal on its own but still pairs beautifully with a side of crusty bread or crackers. So, grab a pot and get ready to turn simple ingredients into a soul-warming dish your family will request again and again.

What You’ll Need to Make Creamy Chicken Noodle Soup

Ingredients

unsalted butter
olive oil
diced onion
diced carrots
diced celery
minced garlic
all-purpose flour
chicken broth
heavy cream
half-and-half
cooked shredded chicken
Reames frozen egg noodles
dried thyme
dried rosemary
poultry seasoning
salt
black pepper

How to Make Creamy Chicken Noodle Soup

Heat butter and olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes, or until the vegetables are softened.

Stir in minced garlic and cook for 1 minute, until fragrant.

Sprinkle the flour over the vegetables and stir until evenly coated. Cook for 1–2 minutes to remove the raw flour taste.

Gradually whisk in the chicken broth, making sure there are no lumps.

Bring the mixture to a simmer over medium-high heat.

Stir in Reames frozen egg noodles and let simmer for 15–20 minutes, or until the noodles are tender.

Stir in shredded chicken, milk, and half-and-half. Add thyme, rosemary, poultry seasoning, salt, and pepper. Reduce heat to low and simmer for another 5 minutes, allowing the flavors to meld. Do not let it boil.

Adjust seasonings by tasting and adding more salt and pepper as needed.

Serve warm with crusty bread or crackers.

Recipe Notes for Creamy Chicken Noodle Soup

For thicker soup, increase the flour to 1/3 cup or let the soup simmer longer to reduce. The soup will also thicken as it stands and cools.
If you prefer a richer flavor, substitute chicken broth with chicken stock.
To save time, use rotisserie chicken or leftover roasted chicken.
You can also substitute leftover turkey for the chicken if desired.

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