How do I prevent the noodles from getting mushy in chicken noodle soup?

To keep noodles from overcooking, add them toward the end of the simmering time and cook just until al dente. If you're planning to store leftovers, consider cooking noodles separately and adding them to individual bowls when serving.

Can I make creamy chicken noodle soup ahead of time?

Yes, you can make it ahead, but for the best texture, cook the noodles separately and store them apart from the soup. Add the noodles just before serving to prevent them from soaking up too much broth.

What can I use instead of heavy cream in this soup?

While heavy cream creates the richest texture, you can substitute it with full-fat coconut milk for a dairy-free option. Be cautious with lower-fat alternatives like milk or half-and-half, as they may curdle when simmered.

Chicken Noodle Soup – Best Creamy Recipe You’ll Love

Name: Chicken Noodle Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 sticks celery, chopped finely; 2 medium carrots, peeled and chopped finely; 1/2 medium onion, chopped; 1 tablespoon olive oil; 1 tablespoon butter; 3 cloves garlic, minced; 1/4 cup all-purpose flour; 4 cups chicken broth; 1.5 pounds boneless skinless chicken breasts (about 2-3 pieces); 1/4 teaspoon Italian seasoning; 1 cup heavy/whipping cream; 2 generous cups uncooked egg noodles; Salt & pepper to taste; 1 tablespoon chopped fresh parsley

Description

This creamy chicken noodle soup is the ultimate comfort food, combining tender chicken, egg noodles, and a rich, velvety broth made with real cream. Perfect for chilly nights or when you’re craving a wholesome and hearty bowl of soup, it’s an easy, family-friendly recipe made with simple ingredients.

Ingredients

Scale

2 sticks celery, chopped finely
2 medium carrots, peeled and chopped finely
1/2 medium onion, chopped
1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken broth
1.5 pounds boneless skinless chicken breasts (about 2-3 pieces)
1/4 teaspoon Italian seasoning
1 cup heavy/whipping cream
2 generous cups uncooked egg noodles
Salt & pepper to taste
1 tablespoon chopped fresh parsley

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Instructions

Heat olive oil and butter in a large soup pot over medium-high heat.
Add chopped celery, carrots, and onion. Sauté for 5–7 minutes until softened.
Add minced garlic and cook for about 30 seconds.
Stir in the flour and cook for 1 minute, stirring constantly.
Gradually pour in the chicken broth, stirring to dissolve the flour.
Add chicken breasts, Italian seasoning, and heavy cream. Bring to a gentle boil with the lid slightly ajar.
Reduce heat and simmer for 10 minutes.
Add the egg noodles, cover partially again, and cook for another 8–10 minutes until noodles are al dente.
Remove the chicken, shred or dice it, then return it to the pot.
Season with salt and pepper to taste, stir in chopped parsley, and serve hot.

Notes

Use a meat thermometer to ensure chicken reaches 165°F internally.
Noodles will absorb broth over time — add extra broth or cream when reheating.
For best results, do not freeze due to cream and noodle texture changes.
Chicken thighs or rotisserie chicken can be used as alternatives.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 2 cups)
Calories: 420
Sugar: 4g
Sodium: 730mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 28g
Cholesterol: 105mg