Home > Soups & Stews > Creamy Chicken Noodle Soup Creamy Chicken Noodle Soup September 22, 2020 | 14 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Creamy Chicken Noodle Soup is brimming with veggies, chicken, and noodles! This one pot soup is thick, hearty, creamy, and completely slurp-able. Pair this creamy soup with some crusty bread or freshly made dinner rolls and a salad such as this blackberry salad. Creamy Chicken Noodle Soup This isn’t your typical chicken noodle soup! We’re replacing a typical broth base with an ultra-luscious and creamy roux (butter + flour), milk and chicken broth. This creamy base is filled with lots of veggies (onion, carrot, celery, sweet bell pepper, corn, and peas) to give a wealth of textures and flavors. We’ve also got the perfect blend of seasonings, so this soup is anything but bland. And last, but certainly not least, we’re replacing typical chicken noodle soup egg noodles with spaghetti noodles! These noodles make for a fun and flavorful changeup from egg noodles. And the best part of this all? Everything is prepared in one pot! I’m also sharing a few time-saving tips that can ensure you have this soup on the table in 30 minutes or less. So, let’s get started! Creamy Chicken Noodle Soup tips Don’t love one of the veggies? Feel free to leave it out and substitute equal parts of that veggie with another one already in the soup (or get creative with your own additions). I wouldn’t recommend adding potatoes, as they’ll absorb too much of the liquid and change cooking time substantially. Dice veggies small and aim to keep them the same size. This not only ensures even cooking (so there aren’t some crisp and some mushy veggies), but also ensures the veggies will cook down quickly. Sauté the veggies thoroughly. To avoid overly crunchy veggies, make sure to take the time to really soften them at the beginning of the cook time. They don’t soften much more throughout the rest of the cook time. Add fresh herbs. Fresh Italian flat-leaf parsley, thyme, or a combination of both add liveliness to this soup. They also help to cut through the thickness and creaminess of it. For a thinner soup, add more milk or chicken broth. We prefer Creamy Chicken Noodle Soup to be fairly thick. If you decide to thin it out a bit, make sure to also adjust seasonings for the additional volume. Use frozen veggies. I highly recommend frozen peas and frozen corn (as opposed to canned) for the best texture and flavor. Use regular spaghetti. Different noodles cook at different times and absorb different amounts of liquids, so I recommend regular spaghetti for best results. I recommend breaking the spaghetti 4-6 times, so they aren’t overwhelmingly long in this Creamy Chicken Noodle Soup. Change up the seasonings. For more of a creamy lemon soup, add in some lemon pepper seasoning. For more heat, add in some ground cayenne pepper or some red pepper flakes. Rotisserie chicken To save time and effort, try using rotisserie chicken in this soup. Not only does it come together in a flash, but the chicken is also already seasoned! I love using a lemon-herb-garlic roasted rotisserie chicken in this soup; the flavors pair nicely. This soup only calls for 1 cup (which you can increase, if desired), so you’ll have lots of leftover rotisserie chicken to use in another dinner recipe. I’d suggest this amazing Italian pasta salad or this creamy chicken tortellini casserole. If you prefer to use raw chicken breasts or thighs, I recommend cooking them first, in a slow cooker, covered in chicken broth/stock. Cook on high for 2-4 hours or low for 4-6 hours, or until the chicken is tender and easily shredded with two forks. Now that you have that cooked chicken, use it in place of the rotisserie chicken. Make sure to season the soup additionally as needed. Time saving tips Try freshly made mirepoix (a combination of finely chopped onions, celery and carrots) in the produce section of the grocery store. You can even find it in the frozen vegetable section of the store; this is a huge time saver! We want about 2-1/2 cups total mirepoix for Creamy Chicken Noodle Soup. Use room temperature milk. If the milk isn’t straight from the fridge and cold, it will heat much quicker in this soup. Before starting this soup, I measure the milk and then set it aside to come to room temperature. Rotisserie chicken. To save time on preparing the rotisserie chicken, you can often purchase rotisserie chicken meat already pulled from the bones and shredded. Creamy Chicken Noodle Soup storage notes Because this soup is cream-based and has noodles cooked in the soup, it is not a great candidate for storage. As this soup sits in the fridge, the noodles continue to absorb the soup liquid and bloat. This soup is best the same day it is made but can be stored in the fridge for 2-3 days, but note that the noodles will bloat. I don’t recommend freezing this soup because of the dairy in it and because of the spaghetti. The milk solids will separate as the soup thaws, resulting in a grainy texture with a lot of separation. Additionally, the noodles don’t freeze and thaw very well. To reheat leftovers: Add Creamy Chicken Noodle Soup to a pot and slowly increase the heat while stirring frequently. Don’t boil the soup or reheat it at a high temperature; this will likely cause the ingredients to separate. More Delicious Soup Recipes Chicken Vegetable Soup with roasted veggies Lentil Soup reader favorite recipe! Stuffed Pepper Soup with rice Ham and Potato Soup with corn Butternut Squash Soup with pepita seed topping FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Creamy Chicken Noodle Soup 5 from 8 votes - Review this recipe Creamy Chicken Noodle Soup is brimming with veggies, chicken, and noodles! This one pot soup is thick, hearty, creamy, and completely slurp-able. SAVE TO RECIPE BOX Print Recipe Creamy Chicken Noodle Soup 5 from 8 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Creamy Chicken Noodle Soup is brimming with veggies, chicken, and noodles! This one pot soup is thick, hearty, creamy, and completely slurp-able. Course Dinner, Main Course, Soup Cuisine American Keyword Creamy Chicken Noodle Soup Prep Time 20 minutes Cook Time 20 minutes Total Time 40 minutes Servings 6 servings Calories 378kcal Cost $5.24 Ingredients1 tablespoon olive oil5 tablespoons unsalted butter, divided1 small yellow onion, diced (1 cup; 140g)1 large carrot, diced (3/4 cup; 95g)1-2 stalks celery, diced (3/4 cup; 80g)1 red pepper, diced1 and 1/2 teaspoons finely minced garlic (~2 cloves)1/3 cup (40g) white all-purpose flour1 teaspoon EACH: dried thyme, Italian seasoning, chicken bouillon powder1/2 teaspoon EACH: dried basil, dried oreganoFine sea salt and freshly cracked pepper4 and 1/2 cups (970g) chicken broth (or stock)3 cups (715g) milk (1%, 2% or whole; whole will be creamiest and what I use/recommend)1 cup (148g) frozen corn1 cup (143g) frozen sweet peas6 ounces (170g) spaghetti 1 cup (135g) rotisserie chickenOptional: fresh thyme and/or 3 tablespoons finely minced fresh parsley. Serve with some crusty bread or dinner rolls! InstructionsVEGGIES: In a large pot over medium heat, melt 1 tablespoon of the butter and 1 tablespoon olive oil. Add the diced onion, carrots, celery, and bell pepper and sauté 7-9 minutes. Add garlic and sauté 30 seconds more.SEASONINGS: 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. THICKEN: Move the veggies to the sides of the pot. Increase the heat to medium high. Add the remaining 4 tablespoon butter to the pot and stir until melted. Once melted, sprinkle in the flour. Briskly mix to incorporate the flour and then stir for 1 minute to cook off the raw flavor of the flour. Pour in 1 cup of chicken broth and whisk until it starts to thicken (~1 minute); then gradually pour in the remaining broth while mixing constantly. Stir until it thickens (~2-3 minutes) and then gradually add in 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).PASTA: Once soup is boiling, reduce the heat to maintain a gentle simmer. Break the spaghetti in half and then break noodles in half again (so noodles are in 4 smaller pieces). Add all the noodles to the soup. Cook, stirring occasionally for 10 minutes or until noodles are al dente. Add in the frozen corn and rotisserie chicken. Stir to warm through (If the soup has thickened too much for your liking, add in some additional chicken broth).SERVE: Remove from heat. Season soup to taste with additional salt and pepper if needed. Add in optional parsley. Serve. Garnish bowls with fresh thyme and serve with crusty bread if desired. Video Nutrition FactsServing: 6g | Calories: 378kcal | Carbohydrates: 43.9g | Protein: 18g | Fat: 15g | Cholesterol: 49.1mg | Sodium: 810.2mg | Fiber: 3.4g | Sugar: 11.7g DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.