My creamy chicken noodle soup recipe is the ultimate in comfort food! With the homemade stock, flavorful chicken, and plenty of veggies and pasta, this is eats-like-a-meal chicken soup. This soup is hearty and comforting making it the perfect meal to warm you to your bones.
This isn’t your standard chicken noodle soup — It’s velvety broth made with heavy cream and easy homemade stock! It’s lusciously creamy and layered with flavor.
If you’ve made and loved my time-saving Instant Pot chicken noodle soup or my hearty crockpot chicken and dumplings, I promise, you’ll swoon over the chicken and veggie flavors in this creamy noodle soup!
Grab your best soup pot and let’s cook!
What I Love About This Recipe
This creamy chicken noodle soup recipe takes the classic soul-warming soup one step further! Here are some of the best parts:
- Easy homemade stock!
- Velvety and creamy
- Hearty enough for a stand-alone meal
- Makes enough to feed everyone — twice!
Ingredients
- Stock: You’re going to be removing all the veggies and herbs from the stock once it is cooked. Don’t spend lots of time cutting stuff. Just give it a rough chop. This recipe makes plenty of rich stock.
- Adding the cream: Thanks to its high-fat content, heavy cream can split if you boil it aggressively. That’s why we wait until the very end to add the cream, and we only heat it until just warm.
- Turnip: This is the ingredient I get asked the most about in this soup recipe. Turnips bring a little sweetness and earthiness to your stock. Smaller turnips are sweeter and more tender. I usually try to find ones no bigger than a baseball.
Storing + Freezing Tips + Make-Ahead
- How Long Can You Keep This In The Fridge? This soup stores best in a well-sealed container to maintain flavor and freshness. Be sure that the soup has cooled completely before putting it in the fridge. Once properly stored, your soup will last in the fridge for up to four days!
- Can You Freeze This? Freezing is a fantastic way to store this soup. If you’re freezing as a make-ahead option, I suggest freezing the base without the pasta or the cream. Both pasta and high-fat things like cream don’t always freeze well and will change the texture of your reheated soup.
- You can freeze your chicken soup base for up to six months.
- To reheat, let it sit in the fridge overnight to thaw, or heat it slowly on the stove and bring to a boil. Add the pasta and cook until tender. Stir in the cream and serve.
- Make-Ahead Tips: The stock can be made well in advance. You can freeze it for months or keep it in the fridge for about a week.
- Food Safety: If you’d like more info on food safety check out this link.
Serving Recommendations
The best way to gobble down any soup is with lots of crusty bread for dipping! My favorite is to whip up my fluffy Bisquick Biscuit recipe — these hearty, air-light biscuits are perfect for slathering with butter and dipping in your creamy chicken noodle soup recipe!
Another great pairing is the filling sandwich treat known as hye rollers! These twisted takes on classic sandwiches give you a boost of protein with some fun.
How to Make Creamy Chicken Noodle Soup Recipe
- Make the chicken stock. Add all stock ingredients to a large pot. Bring to a boil.
- Make the soup. Saute the onions and sprinkle it with flour.
- Add chicken stock.
- Add veggies and seasoning. Boil and simmer until it’s tender. Add pasta.
- Stir in the cream.
- Serve.
See full instructions below.
More Wonderful Chicken Soup Recipes
- Chicken Tortilla Soup
- Lemon Chicken Soup
- Matzo Ball Soup
- Mexican Chicken Soup
- Chicken Florentine Soup
- Crack Chicken Noodle Soup
Creamy Chicken Noodle Soup
My Creamy Chicken Noodle Soup will have you feeling like you ate at Grandma’s house! Hearty, warm, and so comforting, this is a fall soup you HAVE to try!
Servings: 10 servings
Ingredients
Stock:
- 1 (2-3 pounds) whole chicken
- 3 1/2 quarts water
- 1 tablespoon chicken flavor Better Than Bouillon
- 1 large onion, chopped
- 1/2 turnip
- 1 head garlic, cut in half
- 6-8 sprigs fresh thyme
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 bay leaves
Soup:
- 2 tablespoons vegetable oil
- 1 cup onion, diced
- 2 tablespoons all-purpose flour
- 1 tablespoon chicken flavor Better Than Bouillon, dissolved in 1/4 cup hot water
- 1 cup celery, diced into 1/4 inch pieces
- 2 cups carrots, diced into 1/2 inch pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups dry egg noodles
- 2 1/2 cups heavy cream
- 1 teaspoon fresh thyme, chopped
Instructions
Make Stock:
- Add all stock ingredients to a large pot. Bring to a boil, then immediately reduce heat and gently simmer for 1 to 1½ hours, uncovered, until the chicken is very tender and falling off the bone. As it cooks, skim any foam that rise to the surface.
- Remove chicken from stock and set aside to cool. Strain broth through a sieve. Discard the solids. When chicken is cool enough. Remove and discard skin and bones. Cut into 1/2 pieces. This recipe will make approximately 14 cups of stock.
Make Soup:
- In a large pot, heat oil (2 tablespoons). Add 1 cup onion and saute over medium-low until translucent, about 7-8 minutes. Sprinkle flour (2 tablespoons) over the onions and cook, stirring constantly, for 1 minute. Remove the pot from the heat and slowly whisk in 6 cups of chicken stock until smooth.
- Add dissolved Better Than Bouillon (1 tablespoon), celery (1 cup), carrots (2 cups), thyme (1 teaspoon), salt (1 teaspoon), and pepper (1/2 teaspoon) to the pot. Bring soup to a boil then immediately reduce the heat to a simmer until vegetables are tender. Add pasta (2 cups) and cook until pasta is al dente. Stir in the cream (2 1/2 cups) and cook just until heated through.
- Ladle into individual bowls, garnish with parsley, and serve.
Fans Also Made:
Notes
- The pasta will absorb the broth in any leftover soup. Thin as needed with more chicken stock.
- Stock: You’re going to be removing all the veggies and herbs from the stock once it is cooked. Don’t spend lots of time cutting stuff. Just give it a rough chop. This recipe makes plenty of rich stock.
- Adding the cream: Thanks to its high-fat content, heavy cream can split if you boil it aggressively. That’s why we wait until the very end to add the cream, and we only heat it until just warm.
- Turnip: This is the ingredient I get asked the most about in this soup recipe. Turnips bring a little sweetness and earthiness to your stock. Smaller turnips are sweeter and more tender. I usually try to find ones no bigger than a baseball.
Nutrition
Serving: 1/10 of the recipe | Calories: 388kcal | Carbohydrates: 15g | Protein: 11g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 121mg | Sodium: 812mg | Potassium: 320mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5296IU | Vitamin C: 8mg | Calcium: 84mg | Iron: 1mg
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