A rich, comforting soup with tender chicken, hearty egg noodles, fresh vegetables, and a creamy flavorful broth. This recipe is exactly what I crave on a chilly evening or when I want something cozy and satisfying in a bowl. It’s wholesome, filling, and packed with fresh herbs and savory depth.

Why You’ll Love This Recipe

I love how this creamy chicken noodle soup brings together rustic ingredients in such a warm, nourishing way. The chicken thighs stay juicy and tender, while the egg noodles soak up the broth beautifully. Fresh herbs like thyme and rosemary give the soup an earthy aroma that makes the kitchen smell amazing. I also enjoy how flexible this soup is—easy enough for a weeknight, yet hearty enough to serve to guests. It’s classic comfort food with a creamy twist that doesn’t overpower the freshness of the vegetables.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2‑3 tablespoons extra virgin olive oil
1 large yellow onion, diced
4 celery stalks, diced
4 medium carrots, peeled and diced
1 teaspoon kosher salt
1 teaspoon black pepper
8 cloves garlic, minced
3 tablespoons minced fresh thyme
3 tablespoons minced fresh rosemary
⅓ cup all purpose flour
8 cups low sodium chicken broth or stock
1 pound boneless skinless chicken thighs
12 ounces wide egg noodles
1 cup heavy cream
1 tablespoon lemon zest (optional)
3 tablespoons minced fresh dill (optional)
Garnishes: parsley, rosemary

Directions

I heat the olive oil in a large pot or Dutch oven over medium‑high heat, then add the onion, celery, carrots, salt, and pepper. I sauté everything for about 5 minutes until the vegetables start to soften.
Then I stir in the garlic, rosemary, and thyme, cooking for 1–2 minutes until the aroma fills the kitchen. I mix in the flour and let it cook for another minute to get rid of the raw taste.
While stirring, I slowly pour in the chicken broth. This step helps the flour absorb the liquid smoothly, creating the creamy base.
Once it comes to a simmer, I add the chicken thighs and let them cook for 15–20 minutes until fully done.
I remove the chicken and shred it using two forks, then set it aside.
I add the egg noodles and shredded chicken back to the pot, cooking everything for 7–8 minutes until the noodles are tender.
To finish, I stir in the heavy cream, lemon zest, and dill. Then I taste the soup and adjust the salt and pepper as needed.
I ladle it into bowls and top with a sprinkle of parsley or rosemary when I want it to look extra special.

Servings and timing

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

This recipe is perfect for serving a crowd or storing leftovers. Each bowl is satisfying and filling, making it ideal as a standalone meal.

Variations

I sometimes swap out the chicken thighs for shredded rotisserie chicken to save time.
When I don’t have fresh herbs on hand, I use dried ones—about 1 teaspoon dried for every tablespoon fresh.
For a dairy-free version, I skip the cream or use coconut cream for richness.
I’ve also made this with gluten-free noodles and flour for a gluten-free alternative.
If I want an extra veggie boost, I throw in spinach or kale during the last few minutes of simmering.

Storage/Reheating

I store leftover soup in the fridge for up to 3–4 days. When reheating, I do it gently on the stovetop over medium heat. To avoid soggy noodles, I often freeze just the soup base (without noodles) for up to 3 months. When I reheat it, I add freshly cooked noodles just before serving. If using cream, I make sure to reheat slowly to avoid curdling.

FAQs

How do I keep the cream from curdling in the soup?

I make sure to lower the heat before adding the cream, or I temper it by mixing in a little hot broth first before pouring it into the pot.

Can I use chicken breast instead of thighs?

Yes, I’ve used chicken breast in place of thighs. It’s a bit leaner but still delicious. I just make sure not to overcook it so it stays tender.

What can I use instead of egg noodles?

When I’m out of egg noodles, I like using rotini, bowties, or even broken spaghetti. Rice or orzo also work well for a different texture.

Is this soup freezer-friendly?

It is! But I freeze only the base without the noodles to keep them from getting mushy. I cook fresh noodles when I’m ready to serve.

Can I make this in a slow cooker?

Yes. I sauté the veggies and aromatics first, then transfer everything (except the noodles and cream) to the slow cooker. I add the noodles and cream in the last 30 minutes of cooking on low.

Conclusion

This creamy chicken noodle soup is one of those recipes I come back to time and time again. It’s everything I want in a comfort food meal—rich, hearty, and full of fresh, nourishing ingredients. Whether I’m fighting off a cold or just need a warm hug in a bowl, this soup always hits the spot.

Creamy Chicken Noodle Soup

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Author: Sue
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 8 servings
Category: Entree, Soup
Method: Stovetop, simmer
Cuisine: American
Diet: Halal

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Description

A rich, comforting soup with tender chicken, hearty egg noodles, fresh vegetables, and a creamy flavorful broth.

Instructions

In a large pot or Dutch oven over medium‑high heat, add the olive oil, onion, celery, carrots, salt, and pepper. Stir and sauté for about 5 minutes until the vegetables soften.
Add garlic, rosemary, and thyme; sauté for 1‑2 minutes until fragrant. Then stir in the flour and cook for another minute.
While stirring slowly, pour in the chicken broth, allowing it to be absorbed by the flour; continue until all the broth is added.
Bring the broth to a simmer and add the chicken thighs. Simmer for 15‑20 minutes until chicken is cooked through (no longer pink in the center, about 165°F / 74°C).
Remove the chicken, shred it with two forks, and set aside.
Add in the egg noodles and the shredded chicken; cook for 7‑8 minutes until the noodles are tender.
Stir in the heavy cream, lemon zest, and dill. Adjust salt and pepper to taste.
Serve in bowls, garnished with fresh parsley and rosemary if desired.

Notes

For shorter prep, use shredded rotisserie chicken instead of cooking raw chicken thighs.
If using dried herbs instead of fresh, use about 1 teaspoon dried for every 1 tablespoon fresh.
To avoid curdling the cream, lower the heat before adding, or temper the cream by mixing a little hot broth into it first.
Store in refrigerator for up to 3‑4 days. Freeze the soup base (without noodles) for up to 3 months; add freshly cooked noodles when reheating.