Creamy Chicken Noodle Soup

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This creamy chicken noodle soup is loaded 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.

Overhead image of the creamy chicken noodle soup

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 base consisting of a 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 myriad 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 change-up 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 about 30 minutes or less. So let’s get started!

Process shots-- images of the veggies being sautéed, seasonings being added, and butter and flour being added

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. 
  • Thoroughly sauté the veggies. 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 additional milk or chicken broth. We prefer this creamy chicken noodle soup to be fairly thick. If you do opt 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 optimal texture and flavor.
  • Use regular spaghetti noodles. Different noodles will cook at different times and absorb different amount of liquids, so I recommend regular spaghetti noodles for best results. I recommend breaking the spaghetti noodles 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.

Process shots-- images of the chicken broth, spaghetti noodles, chicken, peas, and corn being added and cooked

Rotisserie chicken

To save time and effort, I love 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 very 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’d prefer to use raw chicken breasts or thighs, I recommend cooking them first covered in chicken broth/stock in a crockpot. 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

  • Grab freshly made mirepoix (a combination of finely chopped onions, celery and carrots) in the produce section of the grocery store. You could even find it in the freezer vegetable section of the store; this is a huge time saver! We want about 2-1/2 cups total mirepoix for this creamy chicken noodle soup.
  • Allow milk to come to room temperature. If the milk isn’t straight from the fridge and cold, it will heat much quicker in this soup. Before beginning the preparation for this soup, I typically grab and measure it out 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. 

Overhead image of the creamy chicken noodle soup with a spoon in it ready to be eaten

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 noodles. The milk solids will separate as the soup thaws, resulting in a grainy texture with a lot of separation. Additionally, the spaghetti noodles don’t freeze and thaw very well.
  • To reheat leftovers: add the 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.

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Creamy Chicken Noodle Soup

5 from 2 votes
This creamy chicken noodle soup is loaded with veggies, chicken, and noodles! This one pot soup is thick, hearty, creamy, and completely slurp-able.
Print Recipe

Creamy Chicken Noodle Soup

5 from 2 votes
This creamy chicken noodle soup is loaded with veggies, chicken, and noodles! This one pot soup is thick, hearty, creamy, and completely slurp-able.
Course Dinner
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

Ingredients

  • 1 tablespoon olive oil
  • 5 tablespoons unsalted butter, separated
  • 1 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, diced
  • 1 and 1/2 teaspoons finely minced garlic (~2 cloves)
  • 1/3 cup (40g) 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 (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 corn
  • 1 cup (143g) frozen sweet peas
  • 6 ounces (170g) spaghetti noodles
  • 1 cup (135g) 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 add 1 tablespoon olive oil. Add the diced onion, carrots, celery, and bell pepper and saute 7-9 minutes. Add garlic and saute 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 & bouillon powder). Stir seasonings for 30 seconds.
  • THICKEN: Press 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 noodles 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 any additional salt and pepper. Add in parsley (if using). Serve. Garnish bowls with fresh thyme and serve with crusty bread if desired.

Video

Nutrition Facts

Serving: 6g | Calories: 378kcal | Carbohydrates: 43.9g | Protein: 18g | Fat: 15g | Cholesterol: 49.1mg | Sodium: 810.2mg | Fiber: 3.4g | Sugar: 11.7g

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6 Comments

  1. 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)?

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