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a small white bowl of creamy chicken noodle soup on a cutting board with another bowl behind, both garnished with fresh parsley
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5 from 23 votes

Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup is the ultimate comfort food! Your favorite soup recipe, but creamy and delicious. This soup recipe is a perfect side, but hearty enough to be dinner!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Soup
Cuisine: American
Keyword: homemade soup
Servings: 6 bowls
Calories: 429kcal
Author: Lisa Longley


  • 3 tablespoons unsalted butter
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 2 medium carrots peeled and diced
  • 3 celery stalks trimed and diced
  • 1/2 tablespoon dried oregano
  • 1/2 tablespoon dried basil
  • 1 teaspoon salt plus more to taste (see note)
  • 1/2 teaspoon black pepper plus more to taste
  • 1/3 cup all purpose flour
  • 8 cups chicken stock
  • 1 pound boneless skinless chicken breasts
  • 2 cups dry rotini
  • 1 1/4 cup heavy cream


  • In a large stock pot over medium heat, melt 3 tablespoons butter.
  • Add in the diced celery, carrots, onions, and garlic. Then season with salt, pepper, oregano, and basil. Stir regularly, sautéing until the vegetables are tender, about 5 to 7 minutes.add the flour
  • Stir in 1/3 cup of all purpose flour, allowing it to fully coat the vegetables.
  • Very slowly stir in the chicken stock. Start with just a little at a time, about two tablespoons, only adding more once the last bit is absorbed. It should take at least a minute to stir in all of the stock.
  • Once all of the stock is added, bring it to a boil. Then add in the chicken (cutting very big breasts in half to reduce their thickeness). Reduce it to a simmer and cook for 25 to 30 minutes. Pull a chicken breast out after about 20 minutes and cut it in half to check it's doneness, being careful not to cook the chicken too long.
  • Remove the fully cooked chicken and turn up the heat, bringing the liquid to a boil. Once boiling, add the noodles and cook for the length of time indictated on the noodle box.
  • While the noodles are cooking, shred the chicken.
  • Once the noodles are done cooking, remove the soup from the heat. Stir in the chicken and the heavy cream. Taste and add more salt and/or pepper to taste.



Because chicken stock varies so greatly in salt content from brand to brand, this recipe is purposefully under salted.  Add more salt at the end of the recipe (you may need up to 1 teaspoon more) until you reach the taste that you desire.
Make a note of how much more you add (if you use the same brand of chicken stock regularly) so next time you can add the amount you like up front.


Serving: 1.5cups | Calories: 429kcal | Carbohydrates: 28g | Protein: 23g | Fat: 26g | Saturated Fat: 13g | Monounsaturated Fat: 1g | Cholesterol: 134mg | Sodium: 1523mg | Potassium: 145mg | Fiber: 2g | Sugar: 4g | Vitamin A: 192IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 4mg