This Creamy Chicken Noodle Soup Recipe is brimming with veggies, chicken, and noodles! This one-pot soup is thick, hearty, creamy, and completely slurp-able.
author’s note
The Easiest Way to Feed Everyone Happy!
Every time the weather cools down, I want a big pot of soup simmering on the stove. One night, with leftover rotisserie chicken in the fridge and half a box of spaghetti in the pantry, I decided to try something a little creamier than my usual chicken noodle.
I made a simple base with butter, flour, and milk, then added the chicken, veggies, and noodles. The smell brought everyone into the kitchen, and by the time it was done, we were all ready with bowls in hand. This soup has been a regular request ever since.
Ingredients In Creamy Chicken Noodle Soup Recipe
| Ingredient | Swaps/Tips |
|---|---|
| Butter & Olive Oil | Use unsalted butter. Swap olive oil for avocado oil. |
| Veggies (onion, celery, carrots) | Chop in a food processor to save time. Sub parsnips or zucchini if preferred. |
| Garlic | Use pre-minced garlic cubes to save time. |
| Flour | For gluten-free, use a GF all-purpose blend. |
| Chicken Broth & Milk | Whole milk = richer, skim = lighter. Half-and-half for extra indulgence. |
| Spaghetti | Break into pieces for easier eating. Swap for egg noodles, penne, or orzo. |
| Frozen Corn & Peas | Stir in at the end to keep them tender. Fresh or canned corn works too. |
| Cooked Chicken | Rotisserie chicken saves time, or use leftover roasted/baked chicken. |
How To Make Creamy Chicken Noodle Soup Recipe
- Cook veggies: Sauté onion, celery, and carrots in butter and olive oil until tender.
- Add garlic & seasonings: Stir in garlic and spices, letting them bloom in the hot pan.
- Base: Sprinkle flour over veggies, stir for a minute, then slowly whisk in broth and milk.
- Cook pasta: Add broken spaghetti pieces and cook until tender, stirring occasionally.
- Finish with chicken & veggies: Stir in the cooked chicken, frozen peas, and corn. Let everything warm through, then rest for 5 minutes before serving.
Featured Comment
“I made this soup tonight and it is honestly the best creamy soup I have ever had. I made it exactly how the recipe said and would not change anything. Thank you so much for sharing!”
– Heidi
Tips For Success
- Don’t rush the sauté: Cook the veggies until soft since they won’t soften much later.
- Break the spaghetti small: About 2-inch pieces are easiest for scooping.
- Thin if needed: Add extra broth or milk if the soup gets too thick.
- Season well: Taste at the end and adjust salt, pepper, or herbs.
- Use frozen veggies: They taste fresher than canned and hold their shape better.
Storage
For longer storage, freeze without noodles for up to 3 months and add fresh-cooked noodles when serving. Reheat on low, stirring often, and add broth or milk if too thick.
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Creamy Chicken Noodle Soup Recipe
This Creamy Chicken Noodle Soup Recipe is a one-pot wonder, packed with veggies, tender chicken, and slurp-able noodles. Thick, hearty, and pure comfort in a bowl!
Video
Equipment
Ingredients
- 1 tablespoon olive oil
- 5 tablespoons unsalted butter divided
- 1 small yellow onion diced, 1 cup
- 1 large carrot diced, 3/4 cup
- 1 to 2 stalks celery diced, 3/4 cup
- 1 red pepper diced
- 1-1/2 teaspoons finely minced garlic 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
- 4-1/2 cups chicken broth or stock
- 3 cups milk 1%, 2% or whole; whole will be creamiest and is what I use/recommend
- 6 ounces spaghetti not the whole box
- 1 cup frozen corn
- 1 cup frozen sweet peas
- 1 cup cooked chicken like rotisserie
- fresh thyme and/or 3 tablespoons finely minced fresh parsley
- Hearty buttered bread or dinner rolls, for serving, optional
Instructions
- In a large pot over medium heat, melt 1 tablespoon of the butter and the olive oil. Add the diced onion, carrots, celery, and bell pepper and sauté 7–9 minutes. Add garlic and sauté 30 seconds more.
- Add the seasonings: dried thyme, Italian seasoning, chicken bouillon powder, dried basil, and dried oregano. Season to taste with salt and pepper; I add 1 teaspoon salt and 1/2 teaspoon pepper (adjust depending on saltiness of broth and bouillon powder). Stir seasonings for 30 seconds.
- Move the veggies to the sides of the pot and increase heat to medium-high. Add remaining 4 tablespoons butter 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. Pour in 1 cup of chicken broth and whisk until it starts to thicken (about 1 minute); then gradually pour in the remaining broth while mixing constantly. Stir until it thickens (2–3 minutes) and gradually add the milk, 1/2 cup at a time. Slightly reduce the heat, cook stirring constantly, until mixture begins to gently boil and thicken (another 4–6 minutes).
- Once soup is boiling, reduce heat to maintain a gentle simmer. Break the spaghetti in half, then break in half again (4 pieces per spaghetti). Add all the pasta to the soup. Cook, stirring occasionally, for 10 minutes or until spaghetti is al dente. Add in frozen corn, frozen peas, and cooked chicken. Stir to warm through (If the soup has thickened too much for your liking, add some additional chicken broth).
- Remove from heat. Season soup to taste with additional salt and pepper if needed. Add optional parsley and serve. Garnish bowls with fresh thyme and serve with hearty bread if desired.
Recipe Notes
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. The noodles will soak up liquid, so add a splash of broth when reheating. For longer storage, freeze without noodles for up to 3 months, then add fresh-cooked noodles when serving.
Nutrition
Serving: 1serving | Calories: 455kcal | Carbohydrates: 47g | Protein: 23g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 81mg | Sodium: 852mg | Potassium: 534mg | Fiber: 4g | Sugar: 11g | Vitamin A: 3002IU | Vitamin C: 39mg | Calcium: 185mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks delish but how many servings in one batch?
There are 6 servings, so if you divide the soup into 6 equal bowls, each bowl counts as one serving. Hope this helps, thanks Tim!
Can this be done in the crockpot and how many hour’s.
Sorry not this recipe
This dish was extremely wholesome and warming. I found it very yummy. Thank you so much!
I am so happy to hear this! Thanks Aaron! 🙂
I used egg noodles instead of spaghetti. This was delicious! I’m not a good cook so it took me longer to prep than 20 minutes. Still this was so good I will definitely make it again.
I am so happy to hear this! Sounds delish! Thanks Connie! 🙂
Just made this soup for lunch. It’s was absolutely delicious.
Only change was I used a boneless chicken breast that was roasted that I had in freezer. Will be adding this to my favorite recipes.
Have cowboy chili in crackpot for supper. Great comfort food on this cold minus 16 C day. Thank you for great recipes!
Yum! So glad you enjoyed! Thanks and try to stay warm! 🙂
Made it. Loved it. Adding to my “favorites” cookbook
I’m thrilled to hear this! Thanks Megan! 🙂