Creamy Chicken Noodle Soup

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 like this Blackberry Salad.

Creamy chicken noodle soup, full of delicious vegetables and seasonings.

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!

Vegetables being sautéed, seasonings added, and butter and flour combined to create a roux for soup.

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.

Adding chicken broth, spaghetti, chicken, peas, and corn to the pot, cooking for the creamy chicken noodle soup recipe.

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.

Finished dish in a bowl, warm, flavorful, and hearty for a comforting meal.

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

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 16 votes
Creamy Chicken Noodle Soup is brimming with veggies, chicken, and noodles! This one-pot soup is thick, hearty, creamy, and completely slurp-able.
Finished dish in a bowl, warm, flavorful, and hearty for a comforting meal.
Print Recipe

Creamy Chicken Noodle Soup

Finished dish in a bowl, warm, flavorful, and hearty for a comforting meal.
5 from 16 votes
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
Chelsea Lords
Calories 455kcal
Cost $5.24


  • 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!


  • 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.


Nutrition Facts

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

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


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.


More Recipes You'll Love

Creamy Chicken Tortellini Soup

30 mins

Creamy Chicken Tortellini Soup

Click the Bookmark Icon to Add to Your Favories

Creamy Vegetable Soup

53 mins

Creamy Vegetable Soup

Click the Bookmark Icon to Add to Your Favories

Chicken Gnocchi Soup

30 mins

Chicken Gnocchi Soup

Click the Bookmark Icon to Add to Your Favories

Broccoli Cheddar Soup

55 mins

Broccoli Cheddar Soup

Click the Bookmark Icon to Add to Your Favories



How to Make Mealtime Hassle Free!

5 secrets to easy, fast and delicious dinners.

[gravityform id="2" title="false" description="false"]

Leave a Comment:

Your email address will not be published. Required fields are marked *

Recipe Rating


    1. Idk if I just didn’t see it but when do you add the peas? I’m guessing same time as the chicken and corn?

  1. 5 stars
    This was AWESOME! We absolutely loved it. I wonder how it would freeze (minus the noodles)? I am always looking for soup recipes – last week we weren’t feeling, and this was the best comfort food I’ve had all winter. Thank you! I think next time I will try to freeze some and see how it goes.

  2. 5 stars
    This looks delicious! Has anyone tried it with almond milk, cashew milk or some other non-dairy options (sub’ing for whole milk)?

  3. 5 stars
    Saw this luscious soup today, ran to the supermarket to got the ingredients I didn’t have and I made it for dinner. It tastes just as good as it looks. It’s DELICIOUS! Very yummy and it’s pretty too!

  4. 5 stars
    Great recipe! Looks just like the picture. I followed the recipe exactly and it was excellent. It’s a keeper for me!

  5. 5 stars
    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!

  6. 5 stars
    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!

  7. 5 stars
    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.

Never Miss a Recipe

[gravityform id="3" title="false" description="false"]