Soul-Soothing Creamy Chicken Noodle Soup

Warm up with a bowl of pure comfort! This **Creamy Chicken Noodle Soup Recipe** is the ultimate cozy meal, brimming with vibrant veggies, tender chicken, and satisfying noodles. It’s a thick, hearty, and irresistibly creamy one-pot soup that’s incredibly easy to make and guaranteed to become a family favorite. Get ready for a truly slurp-able experience!

From the Author

The Easiest Way to Feed Everyone Happy!

There’s nothing quite like a comforting bowl of homemade soup when the weather turns chilly. It’s my go-to for making everyone feel happy and warm. One particular evening, with a rotisserie chicken leftover from dinner and a forgotten box of spaghetti in the pantry, I found myself craving something a little different than my usual, lighter classic chicken noodle soup.

I envisioned a soup that was richer, creamier, and even more indulgent. So, I experimented by starting with a simple, velvety roux made with butter, flour, and milk. To this delightful base, I added the shredded chicken, a colorful medley of fresh vegetables, and, of course, the spaghetti broken into perfect, bite-sized pieces. The aroma that filled the kitchen was instantaneous and utterly captivating, drawing everyone in long before dinner was ready. By the time it was simmering to perfection, bowls were already in hand, eagerly awaiting the first taste. This Creamy Chicken Noodle Soup was an instant hit, and it has been a consistently requested recipe in my home ever since. It truly is the simplest way to bring smiles to the dinner table!

Key Ingredients for the Perfect Creamy Chicken Noodle Soup

Crafting this incredible creamy chicken noodle soup requires a thoughtful selection of fresh and pantry staples. Each ingredient plays a vital role in building the deep, satisfying flavors and rich texture that make this recipe so special. From aromatic vegetables to the creamy broth and tender chicken, here’s a closer look at what you’ll need and how you can customize it.

The combination of these simple ingredients transforms into a complex and comforting soup that’s perfect for any occasion. Don’t be afraid to adjust the seasonings to your preference!

How to Make This Irresistible One-Pot Creamy Chicken Noodle Soup

Making this creamy chicken noodle soup is surprisingly straightforward, especially since it all comes together in one pot! Follow these simple steps for a delicious and comforting meal:

1. Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven, combine 1 tablespoon of butter and the olive oil over medium heat. Once melted and shimmering, add your diced onion, carrots, celery, and red bell pepper. Sauté these vegetables for about 7-9 minutes, stirring occasionally, until they are tender and slightly softened. This step is crucial for building a flavorful base.
2. Infuse with Garlic & Seasonings: Stir in the finely minced garlic and cook for an additional 30 seconds until fragrant. Immediately follow by adding the dried thyme, Italian seasoning, chicken bouillon powder, dried basil, and dried oregano. Season generously to taste with salt and freshly ground black pepper. I typically start with 1 teaspoon of salt and 1/2 teaspoon of pepper, but always adjust based on the saltiness of your broth and bouillon. Stir the seasonings for another 30 seconds to allow their flavors to bloom in the hot pan.
3. Build the Velvety Base: Push the sautéed vegetables to the sides of the pot, creating a clear space in the center. Increase the heat to medium-high. Add the remaining 4 tablespoons of butter to the empty spot and stir until it completely melts. Once melted, sprinkle in the all-purpose flour. Briskly whisk or stir the flour into the melted butter and any pan juices for 1 minute, ensuring it forms a thick paste (a roux). This cooks off the raw flour taste.
4. Whisk in Liquids and Thicken: Slowly pour in 1 cup of chicken broth, whisking constantly to prevent lumps, until the mixture begins to thicken, which should take about 1 minute. Gradually add the remaining chicken broth, continuing to whisk until fully incorporated. Allow the soup to thicken for 2-3 minutes. Next, gradually add the milk, about 1/2 cup at a time, stirring constantly. Reduce the heat slightly and continue to cook, stirring frequently, until the mixture begins to gently boil and noticeably thickens to your desired consistency, typically another 4-6 minutes.
5. Cook the Pasta & Finish: Once the soup is gently boiling, reduce the heat to maintain a steady simmer. Break the spaghetti strands in half, then break them in half again, creating manageable 2-inch pieces. Add all the broken pasta to the simmering soup. Cook, stirring occasionally to prevent sticking, for about 10 minutes, or until the spaghetti is cooked al dente – tender with a slight bite.
6. Add Chicken & Final Veggies: Stir in the cooked chicken, frozen corn, and frozen sweet peas. Continue to stir until everything is warmed through. If the soup has become too thick for your liking during this stage, you can add a splash more chicken broth or milk to reach your preferred consistency.
7. Serve and Garnish: Remove the pot from the heat. Taste the soup and adjust seasonings one last time, adding more salt, pepper, or herbs if needed. For an extra touch of freshness and flavor, stir in optional finely minced fresh parsley and/or fresh thyme. Ladle the hot soup into bowls and garnish with extra fresh thyme if desired. Serve immediately with hearty buttered bread or warm dinner rolls for a truly satisfying meal. Enjoy!

Expert Tips for the Best Creamy Chicken Noodle Soup

Achieving a perfectly creamy, flavorful, and hearty chicken noodle soup is easy with a few key techniques. Here are some expert tips to ensure your soup is a resounding success every time:

• Don’t Rush the Sauté: The initial sauté of the onion, celery, and carrots (your mirepoix) is critical. Cook these vegetables until they are genuinely soft and translucent, about 7-9 minutes. They won’t soften much more once the liquids are added, so this step ensures a tender texture in your finished soup and allows their flavors to properly develop.
• Break the Spaghetti Small: For ease of eating, break your spaghetti strands into roughly 2-inch pieces. This size is ideal for fitting onto a spoon and prevents long, messy strands that can be challenging to manage, especially for children.
• Adjust Consistency as Needed: As the soup cools or sits, the noodles will continue to absorb liquid, making the soup thicker. If your soup becomes too thick for your liking, simply thin it out by adding a bit more chicken broth or milk until it reaches your preferred consistency. Do this slowly, stirring well after each addition.
• Season Well and Taste Often: Seasoning throughout the cooking process and tasting at the end is key. Don’t be shy with salt and pepper. Add a little, stir, taste, and then adjust as needed. Different broths and bouillon powders have varying sodium levels, so tasting as you go is essential to achieve perfect balance.
• Use Frozen Veggies for Freshness: While fresh vegetables are great, frozen corn and peas often taste fresher than canned varieties and hold their shape and texture better in soup. Add them towards the very end of cooking to prevent them from becoming mushy.
• Don’t Overcook the Pasta: Pasta continues to cook even after it’s removed from the heat. Cook it just until al dente (slightly firm to the bite). This prevents it from becoming soggy and mushy in your soup.
• Fresh Herbs Make a Difference: A sprinkle of fresh parsley or thyme as a garnish just before serving can elevate the soup’s flavor and presentation, adding a bright, aromatic finish.
• Serve with the Right Sides: This hearty soup is fantastic on its own, but it pairs wonderfully with crusty bread, warm dinner rolls, or a simple side salad for a complete and satisfying meal.

5 out of 5 stars based on 11 ratings

Creamy Chicken Noodle Soup Recipe

By
Chelsea Lords

This Creamy Chicken Noodle Soup Recipe is a one-pot wonder, packed with vibrant veggies, tender chicken, and slurp-able noodles. Thick, hearty, and pure comfort in a bowl!

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 6 servings

Video Tutorial

Watch how to make this delicious creamy chicken noodle soup:

Equipment

• Large pot or Dutch oven

Ingredients

• 1 tablespoon olive oil
• 5 tablespoons unsalted butter, divided
• 1 small yellow onion, diced (about 1 cup)
• 1 large carrot, diced (about 3/4 cup)
• 1 to 2 stalks celery, diced (about 3/4 cup)
• 1 red pepper, diced
• 1-1/2 teaspoons finely minced garlic (from 2 cloves)
• 1/3 cup all-purpose flour
• 1 teaspoon dried thyme
• 1 teaspoon Italian seasoning
• 1 teaspoon chicken bouillon powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste
• 4-1/2 cups chicken broth or stock
• 3 cups milk (1%, 2%, or whole; whole will yield the creamiest results)
• 6 ounces spaghetti, broken into 2-inch pieces (not the whole box)
• 1 cup frozen corn
• 1 cup frozen sweet peas
• 1 cup cooked chicken, shredded or diced (such as rotisserie chicken)
• Fresh thyme and/or 3 tablespoons finely minced fresh parsley, for garnish (optional)
• Hearty buttered bread or dinner rolls, for serving (optional)

Instructions

1. In a large pot or Dutch oven over medium heat, melt 1 tablespoon of the butter and the olive oil. Add the diced onion, carrots, celery, and bell pepper, and sauté for 7–9 minutes until tender. Stir in the garlic and sauté for 30 seconds more until fragrant.
2. Add the dried thyme, Italian seasoning, chicken bouillon powder, dried basil, and dried oregano. Season to taste with salt and pepper (start with 1 teaspoon salt and 1/2 teaspoon pepper, adjusting based on broth/bouillon saltiness). Stir for 30 seconds to allow the spices to bloom.
3. Move the vegetables to the sides of the pot and increase heat to medium-high. Add the remaining 4 tablespoons butter to the clear spot and stir until melted. Once melted, sprinkle in the flour. Briskly mix to incorporate the flour, then stir for 1 minute to cook off the raw flour taste. Pour in 1 cup of chicken broth and whisk until it begins to thicken (about 1 minute). Gradually pour in the remaining broth while constantly mixing. Stir until it thickens (2–3 minutes), then gradually add the milk, 1/2 cup at a time, stirring constantly. Slightly reduce the heat and cook, stirring constantly, until the mixture begins to gently boil and thicken (another 4–6 minutes).
4. Once the soup is boiling, reduce heat to maintain a gentle simmer. Break the spaghetti in half, then break in half again (into 2-inch pieces). Add all the pasta to the soup. Cook, stirring occasionally, for 10 minutes or until the spaghetti is al dente.
5. Add the cooked chicken, frozen corn, and frozen peas to the soup. Stir to warm through. If the soup has thickened too much for your liking, add some additional chicken broth or milk until desired consistency is reached.
6. Remove from heat. Taste the soup and season with additional salt and pepper if needed. Stir in optional fresh parsley and/or thyme. Serve immediately, garnishing bowls with fresh thyme and hearty bread if desired.

Recipe Notes

Storage: Store any leftover soup in an airtight container in the refrigerator for up to 4 days. The noodles will continue to absorb liquid, so the soup will thicken. When reheating, add a splash of extra broth or milk to restore its creamy consistency. For longer storage, freeze the soup base (without noodles) for up to 3 months. Cook fresh noodles and add them to the defrosted and reheated soup when serving for the best texture.

Nutrition Information (Approximate)

Serving: 1 serving |
Calories: 455 kcal |
Carbohydrates: 47 g |
Protein: 23 g |
Fat: 20 g |
Saturated Fat: 10 g |
Polyunsaturated Fat: 1 g |
Monounsaturated Fat: 5 g |
Trans Fat: 0.4 g |
Cholesterol: 81 mg |
Sodium: 852 mg |
Potassium: 534 mg |
Fiber: 4 g |
Sugar: 11 g |
Vitamin A: 3002 IU |
Vitamin C: 39 mg |
Calcium: 185 mg |
Iron: 2 mg

Nutrition information is automatically calculated and should only be used as an approximation.