Homemade creamy chicken noodle soup is a rich and comforting classic, filled with juicy chicken, hearty vegetables, and tender noodles in a a velvety broth that will be warm you from the inside out.

From the recipe collection of Tara Ippolito

Homemade creamy chicken noodle soup is the ultimate fall and winter comfort food. It’s warm, rich, and full of flavor in every bite. The chicken, noodles, vegetables and creamy broth come together to create a meal that feels like a nostalgic hug in a bowl. It’s nourishing, satisfying, and far better than anything from any can. Perfect for those chilly days or when you need something cozy, this dish never disappoints.

This recipe takes a timeless comfort food and makes it even better. It’s rich, creamy, and bursting with homemade flavor. It’s simple to make, yet tastes like something that took all day to prepare. This will become an instant family favorite!

Why You’ll Love It

This soup requires simple, familiar ingredients most of which you probably already have in your pantry right now. It’s a classic comfort food thats sure to be a big hit with the whole family. Even the pickiest of eaters can’t resist a big warm bowl of this delicious soup.

Plus, it’s a great way to use up some leftover chicken. It’s also made right in one pot which means less clean up for me! You’ll never go back to canned soup again after trying this one.

What To Serve This With

This recipe is a whole meal in itself. So, you really don’t need to serve this with anything if you’d rather not. But, some Homemade Garlic Bread or a small side salad would go great with this do you’d like.

Storage

Let the soup cool completely and place it in an air tight container for up to 3 days. It can also be frozen. Just let the soup cool and place it into a freezer safe air tight container for up to 3 months.

Ingredients

Butter- Salted or unsalted. This add lot of rich flavor to the vegetables.
Carrot, Celery And Onions- The classic mirepoix! Be sure to cut the vegetables in relatively the same size so they cook evenly together.
Garlic- Jarred, fresh or garlic paste would all be ok to use.
Four- The perfect amount to thicken the soup up to just the right consistency.
Chicken Broth- Use regular or low sodium if you prefer.
Heavy Cream- Adds richness and makes this soup really stand out with its silky broth.
Wide Egg Noodles- Wide or Extra Wide Egg Noodles are best to use.
Chicken- I used shredded rotisserie chicken to make my life easier but and cooked and cubed chicken would be great here.
Seasonings- Salt, Pepper, Garlic Powder and Thyme all come together to add lots of flavor to this soup.

How To Make It

First, in a large pot (with a lid) melt the butter and add the chopped carrots, celery and onion. Season it with salt and pepper and sauté the vegetables until soft. Then, add the chopped garlic and whisk in the flour for about 3 minutes. It will look like the vegetables are coated in a paste.

Now, slowly whisk in the chicken broth and heavy cream. I like to warm the cream in the microwave for about 15 seconds before adding it to the soup so it easily incorporates.

Then, season the soup with salt, pepper, garlic powder and thyme. Raise the heat and bring it to a boil then add the egg noodles. Stir the egg noodles into the broth and turn the heat down to a simmer. Place the lid on top and let the noodles cook at the way through.

Finally, stir in the shredded rotisserie chicken and re-season the soup if needed. Serve warm and enjoy!