Creamy Chicken Noodle Soup

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 like this Blackberry Salad.

Creamy Chicken Noodle Soup

This is no ordinary chicken noodle soup! Instead of the usual broth base, we use a rich, creamy roux made of butter and flour, combined with milk and chicken broth. The creamy base is brimming with a variety of vegetables including onions, carrots, celery, sweet bell peppers, corn, and peas, offering a range of textures and flavors. We’ve carefully selected a blend of seasonings to ensure this soup is far from bland.

Moreover, we’re giving the traditional chicken noodle soup a twist by using spaghetti instead of egg noodles, adding a fun and flavorful change.

The best part? The creamy chicken noodle soup is made in one pot! I’ll also share several time-saving tips to help you get this soup ready in 30 minutes or less. Let’s begin!

Ingredients In Creamy Chicken Noodle Soup

• Olive Oil and Butter: Used for sautéing vegetables and creating a roux for thickness.
• Onion, Carrot, Celery, Red Pepper, Garlic: Provide a flavor base with sweetness and earthiness.
• Flour: Thickens the soup.
• Seasonings (Thyme, Italian Seasoning, Bouillon, Basil, Oregano, Salt, Pepper): Enhance overall flavor.
• Chicken Broth and Milk: Serve as the liquid base, adding savory and creamy notes.
• Spaghetti: Adds texture and makes the soup more filling.
• Corn, Peas, Chicken: Add sweetness, texture, and protein.
• Optional Fresh Herbs: Offer fresh flavors in your creamy chicken noodle soup and garnish.

How To Make Creamy Chicken Noodle Soup

1. Sauté Veggies: In a pot, melt butter with olive oil. Add diced onion, carrot, celery, and bell pepper. Cook for 7-9 minutes, then add garlic and cook for another 30 seconds.
2. Add Seasonings: Stir in thyme, Italian seasoning, chicken bouillon, basil, oregano, salt, and pepper. Cook for 30 seconds.
3. Thicken Soup: Push veggies to the sides, add remaining butter, and melt. Mix in flour to form a roux. Gradually add 1 cup chicken broth, then the rest, whisking until thick. Slowly add milk, stirring until the mixture boils and thickens.
4. Cook Pasta: Add broken spaghetti pieces to the simmering soup. Cook until al dente, about 10 minutes.
5. Add Final Ingredients: Stir in frozen corn, peas, and chicken, heating through. Adjust thickness with more broth if needed.
6. Serve: Season to taste, add optional parsley, and garnish with fresh thyme. Serve creamy chicken noodle soup with bread if desired.

Pro Tips

• Veggie Substitutions: Swap out any disliked veggies with equal amounts of another in the recipe or your own choice, but avoid potatoes due to their liquid absorption and impact on cooking time.
• Dice Veggies Evenly: Keep them small and uniform for consistent cooking and quicker softening in this creamy chicken noodle soup.
• Sauté Veggies Well: Ensure they are thoroughly softened at the start as they won’t soften much later.
• Add Fresh Herbs: Parsley or thyme enhance the soup’s flavor and balance its creaminess.
• Adjust Soup Thickness: Add more milk or broth for a thinner consistency, but remember to tweak seasoning accordingly.
• Use Frozen Vegetables: Frozen peas and corn are preferred over canned for better texture and taste in this creamy chicken noodle soup.
• Soup Storage Tip: Best eaten fresh. If refrigerated (2-3 days max), noodles may bloat. Freezing not recommended due to dairy and spaghetti affecting texture. Reheat gently to avoid separation.

More Delicious Soup Recipes

• Chicken Vegetable Soup
• Lentil Soup
• Stuffed Pepper Soup
• Ham and Potato Soup
• Butternut Squash Soup

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5 from 14 votes

Creamy Chicken Noodle Soup

By Chelsea Lords

Creamy Chicken Noodle Soup is brimming with veggies, chicken, and noodles! This one-pot soup is thick, hearty, creamy, and completely slurp-able.

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 6 servings

Ingredients 

USMetric

 

1x2x3x

• ▢ 1 tablespoon olive oil
• ▢ 5 tablespoons unsalted butter, divided
• ▢ 1 small yellow onion, diced (1 cup)
• ▢ 1 large carrot, diced (3/4 cup)
• ▢ 1-2 stalks celery, diced (3/4 cup)
• ▢ 1 red pepper, diced
• ▢ 1 and 1/2 teaspoons finely minced garlic (~2 cloves)
• ▢ 1/3 cup white all-purpose flour
• ▢ 1 teaspoon EACH: dried thyme, Italian seasoning, chicken bouillon powder
• ▢ 1/2 teaspoon EACH: dried basil, dried oregano
• ▢ Fine sea salt and freshly cracked pepper
• ▢ 4 and 1/2 cups chicken broth (or stock)
• ▢ 3 cups milk (1%, 2% or whole; whole will be creamiest and what I use/recommend)
• ▢ 6 ounces spaghetti
• ▢ 1 cup frozen corn
• ▢ 1 cup frozen sweet peas
• ▢ 1 cup rotisserie chicken
• ▢ Optional: fresh thyme and/or 3 tablespoons finely minced fresh parsley. Serve with some crusty bread or dinner rolls!

Instructions 

• VEGGIES: 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 and increase the heat to medium high. Add the remaining 4 tablespoons 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, frozen peas, 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 and serve. Garnish bowls with fresh thyme and serve with crusty bread if desired.

Video

Nutrition

Serving: 6g | 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.

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