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 isn’t your standard chicken noodle soup — I put a decadent GonnaWantSeconds twist on it with heavy cream and easy homemade stock! 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!
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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!
How to Make Creamy Chicken Noodle Soup Recipe
There are two big parts to this creamy chicken noodle soup recipe: making the stock and making the soup!
We’ll start with the stock since we can’t have soup without this base! Begin by adding all the stock ingredients to your pot. Boil, reduce heat and simmer for up to 1.5 hours. Skim any foam that rises.
Remove the chicken and set aside to cool. Strain the broth and discard any chunks. When the chicken is cool, debone and cut into pieces.
Congratulations — you just made homemade chicken stock!
Now, for the soup: heat oil on the stove. Add your onions and cook until translucent. Add flour, stir, and form a roux (this will thicken your soup). Remove from the heat and whisk in 6 cups of your broth.
Add the Better than Bouillon, celery, carrots, thyme, salt, and pepper. Boil, then reduce to simmer, and let it do its thing until the veggies are tender.
Next, add your pasta, and cook until al dente.
Your last step is adding that cream and heating until just warm!
Best Ingredients To Use & Why
Making this creamy chicken noodle soup recipe is easier than you think! Here are a few more tips to help you out:
- 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 stock. Freeze the extra!
- 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. No curdled cream in this soup!
- Turnip: This is the ingredient I get asked the most about in this creamy chicken noodle 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. Rutabagas are not the same thing, but they will do if no turnips are available
How Long Can You Keep This In The Fridge?
This creamy chicken noodle soup recipe 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 creamy chicken noodle soup recipe!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.
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.
Recipe Variations
This creamy chicken noodle soup recipe is fantastic just the way it is, but if you want to change it up a bit, here are some ideas!
- Use tortilla. Swap your noodles for chopped tortillas to get creamy chicken tortilla soup or chicken tortilla soup for an even more filling meal!
- Swap for dumplings. Go full hearty by tossing that pasta and using dumplings instead! My Southern chicken and dumplings are ready to fill you up.
- Trade for rice. Want the light but don’t have pasta? Go for rice! Try my chicken and rice soup or my creamy chicken wild rice soup
More Chicken Soup Recipes
- Lemon Chicken Soup
- Matzo Ball Soup
- Mexican Chicken Soup
- Chicken Florentine Soup
- Italian Chicken Soup
Creamy Chicken Noodle Soup
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. Add 1 cup onions and saute over medium-low until translucent, about 7-8 minutes. Sprinkle flour over the onions and cook, stirring constantly, for 1 minute. Remove pot from the heat and slowly whisk in 6 cups of chicken stock until smooth.
- Add dissolved Better Than Bouillon, celery, and carrots, thyme, salt, and pepper to the pot. Bring soup to a boil then immediately reduce the heat a simmer until vegetables are tender. Add pasta and cook until pasta is al dente. Stir in the cream and cook just until heated through.
- Ladle into individual bowls, garnish with parsley, and serve.
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