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creamy chicken noodle soup with a spoon on the side

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!
Course Chicken Dinner, Soup
Cuisine American
Keyword Creamy Chicken Noodle Soup, Creamy Chicken Noodle Soup Recipe, How Do I Make Creamy Chicken Noodle Soup, How To Make Creamy Chicken Noodle Soup
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 10 servings
Calories 388kcal
Author Kathleen



  • 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


  • 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


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.


The pasta will absorb the broth in any leftover soup. Thin as needed with more chicken stock.


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