Is there anything quite as comforting as a warm, steaming bowl of homemade soup, especially when there’s a chill in the air? We believe it’s the ultimate culinary hug, a dish that both soothes and nourishes. While we adore the classic chicken noodle soup, we’ve elevated it to a new realm of deliciousness. Prepare to be charmed by our definitive Creamy Chicken Noodle Soup recipe, which transforms a beloved classic into a wonderfully rich and satisfying meal.

This is far more than just another soup recipe; it’s a complete one-pot wonder. It artfully combines tender shredded chicken, wholesome vegetables, and soft egg noodles, all swimming in a velvety, flavourful broth. It’s the ideal solution for busy weeknight dinners and a surefire way to gather the family around the table. Move over, tinned soup—this homemade version is worlds apart and remarkably straightforward to prepare.

What Makes This Creamy Chicken Noodle Soup a Must-Try?

A traditional chicken noodle soup is typically a light, brothy dish. It’s delightful in its own right, but there are times when we yearn for something with a little more body. This is where the ‘creamy’ element makes all the difference. We craft a beautifully rich base that lovingly coats every single noodle and piece of vegetable, providing an amazing depth of flavour without ever feeling heavy or cloying. We achieve this glorious texture with a simple blend of milk and double cream, gently thickened using a traditional butter and flour roux. The outcome is a silky, sophisticated soup that feels incredibly luxurious yet is perfectly suited for a casual weeknight meal.

This recipe is a true highlight within our collection of homemade soup recipes. It strikes the perfect chord between comfort and taste, serving as a wonderful example of how simple, honest ingredients can come together to create something truly extraordinary.

Why You’ll Love This Recipe

• A True One-Pot Meal: We’re big fans of keeping things simple, and this recipe certainly does. Everything, from cooking the vegetables to simmering the noodles, is done in one pot, meaning less washing up and more time savouring your delicious creation.
• Unbelievably Flavourful: The depth of flavour here is exceptional. It begins with a classic mirepoix (onion, carrots, and celery), which is then enriched with aromatic herbs and a quality chicken stock. The creamy finish beautifully marries all these wonderful flavours together.

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• Perfectly Balanced Texture: Every spoonful is a delightful medley of textures: succulent pieces of chicken, soft-cooked vegetables, and satisfying noodles, all enveloped in a luscious, smooth broth. It’s the very essence of a classic comfort food experience.
• Family-Friendly and Filling: This hearty chicken soup is a guaranteed hit with everyone, from the youngest to the oldest at the table. It is substantial enough to be a complete meal in itself, making it one of our top family dinner ideas.
• Easily Adaptable: Don’t hesitate to make this recipe your own. It is incredibly flexible and welcomes variations. Feel free to use different vegetables you have on hand or even swap the pasta for another shape you prefer. We’ll even suggest a few ideas below!

Ingredients

• 2 boneless, skinless chicken breasts (about 500g)
• 60g unsalted butter
• 1 large onion, finely chopped
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 60g plain flour
• 1.5 litres good-quality chicken stock
• 250ml whole milk
• 125ml double cream
• 200g dried medium egg noodles
• 1 tsp dried thyme
• 1 bay leaf
• 150g frozen peas
• A small bunch of fresh parsley, chopped
• Salt and freshly ground black pepper, to taste

How to Make Our Delicious Creamy Chicken Noodle Soup

Putting together this glorious soup is a much simpler affair than you might imagine. We’ve outlined the entire process in easy-to-follow steps, guiding you from a selection of fresh ingredients to a perfect pot of creamy comfort.

Step 1: Build Your Flavour Base

First, we need to lay down an aromatic foundation of flavour. In a large, heavy-based pot or a Dutch oven, melt the butter over a medium heat. Add your chopped onion, carrots, and celery (the classic ‘mirepoix’ trio). Sauté them for 8 to 10 minutes, stirring occasionally, until they have softened beautifully and the onion has become translucent. This step is vital for drawing out the vegetables’ natural sweetness. Once they’re soft, stir in the minced garlic and cook for another minute until its wonderful aroma is released.

Step 2: Create the Creamy Roux

Now, it’s time to build that signature creamy texture. Sprinkle the plain flour over your softened vegetables and stir continuously for around two minutes. This process cooks out any raw flour taste and forms a ‘roux’, which is the key thickening agent for our soup. Next, gradually pour in about 250ml of the chicken stock, whisking as you go to form a smooth paste free of any lumps. When it’s perfectly smooth, slowly whisk in the remainder of the chicken stock and the milk until everything is fully incorporated.

Step 3: Simmer and Infuse

Bring the liquid to a gentle simmer. Carefully place the whole chicken breasts into the pot, along with the dried thyme and the bay leaf. Season it generously with salt and pepper. Now, reduce the heat to low, cover the pot with a lid, and allow it all to simmer gently for about 20 to 25 minutes. The chicken is ready once it’s tender and cooked through; its internal temperature should register 74°C (165°F). For more information on safely cooking poultry and its health benefits, we find reputable sources like the British Heart Foundation to be very useful.

Step 4: Shred the Chicken and Cook the Noodles

Once cooked, carefully lift the chicken breasts out of the pot and place them onto a chopping board. Using a couple of forks, pull the chicken apart into bite-sized shreds. If you happen to have leftovers from our Our Easiest Roast Chicken recipe, you can skip the poaching step and simply add the shredded meat now! Turn the heat for the soup up to medium, bring it back to a steady simmer, and then add in the dried egg noodles. Cook them according to the packet instructions, usually for about 8 to 10 minutes, until they are perfectly al dente.

Step 5: The Grand Finale

With the noodles perfectly cooked, turn the heat back down to low. Find and remove the bay leaf, discarding it. Now, stir the shredded chicken back into the soup, followed by the frozen peas and the double cream. Allow it to heat through gently for a couple of minutes—be careful not to let it boil, as this might cause the cream to separate. The final flourish is to stir in the freshly chopped parsley. Have a final taste and adjust the seasoning with more salt and pepper if needed. We recommend serving this immediately, perhaps with a chunk of our Simple Crusty Bread Loaf for dipping.

Top Tips for the Perfect Creamy Chicken Noodle Soup

For a perfect result every single time you make this soup, we suggest keeping these handy tips in mind:

• Control the Noodle Texture: Egg noodles can become overly soft if left to sit in the hot soup for an extended period. If you anticipate having leftovers, we advise cooking the noodles separately and adding them to individual bowls just before ladling the hot soup over the top.
• For an Even Creamier Soup: If you desire an extra-thick and luscious soup, you can make a simple cornflour slurry. Mix one tablespoon of cornflour with two tablespoons of cold water until smooth, then stir it into the simmering soup until it has thickened to your preference.
• Use a Quality Stock: The ultimate flavour of your soup relies heavily on the quality of the chicken stock you use. A good-quality, shop-bought stock, or better yet, a homemade one, will make an incredible difference to the finished dish.

FAQ

A Bowl of Pure Comfort Awaits

So there you have it—a straightforward yet wonderfully elegant recipe for the most comforting Creamy Chicken Noodle Soup you are ever likely to make. This is a dish that truly warms you from the inside out, making it ideal for weeknight dinners, leisurely weekends, or any time you feel in need of a little culinary lift. It’s more than just a meal; it’s a bowl brimming with love and nourishment.

We do hope you’ll be inspired to gather your ingredients, pop into the kitchen, and create this delightful dish for your loved ones. We are certain it will soon become a new family favourite. Have you made it? Do let us know how it went in the comments section below – we always love to hear from you!

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Prep: 10 mins
Cook: 45 mins
Serves: 4

Ingredients

• 2 boneless, skinless chicken breasts (about 500g)
• 60g unsalted butter
• 1 large onion, finely chopped
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 60g plain flour
• 1.5 litres good-quality chicken stock
• 250ml whole milk
• 125ml double cream
• 200g dried medium egg noodles
• 1 tsp dried thyme
• 1 bay leaf
• 150g frozen peas
• A small bunch of fresh parsley, chopped
• Salt and freshly ground black pepper, to taste

Instructions

1. In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery and sauté for 8-10 minutes until softened. Stir in the minced garlic and cook for one more minute until fragrant.
2. Sprinkle the flour over the vegetables and stir continuously for about two minutes to cook out the raw flour taste, forming a roux.
3. Gradually whisk in about 250ml of the chicken stock to form a smooth paste, then slowly whisk in the remaining stock and the milk until fully incorporated.
4. Bring the liquid to a simmer. Add the whole chicken breasts, dried thyme, and bay leaf. Season with salt and pepper. Reduce heat to low, cover, and simmer gently for 20-25 minutes, or until the chicken is cooked through.
5. Carefully remove the cooked chicken breasts and shred the meat using two forks. Set aside.
6. Increase the heat for the soup to medium, bring it back to a simmer, and add the dried egg noodles. Cook according to the package directions (typically 8-10 minutes) until al dente.
7. Reduce the heat to low. Remove and discard the bay leaf. Stir in the shredded chicken, frozen peas, and the double cream. Heat through gently for a couple of minutes, ensuring it does not boil.
8. Stir in the fresh parsley. Taste the soup and adjust seasoning with salt and pepper if needed. Serve hot.

Nutrition (per serving): Calories: 818, Carbs: 63 g, Protein: 57 g, Fat: 33 g