Creamy Chicken Noodle Soup: The Ultimate Homemade Comfort Food
Let me tell you about the soup that changed my life. I’ve never been a big fan of chicken noodle soup. It’s just not something that ever really left me satisfied.
Right after I had one of my babies, a sweet friend dropped off a big pot of this creamy chicken noodle soup. I’m not even being dramatic when I say… it was love at first bite. My husband had two bowls. All my kids devoured it. No one asked, “What’s this green stuff?” They just ate it—and asked for more.
I could not believe how freaking delicious it was.
Naturally, I begged her for the recipe. And now I’m passing it along to you, because this soup deserves to be in every mom’s recipe box.
Why You’ll Love This Creamy Chicken Noodle Soup
This isn’t your average chicken soup. It’s creamy. It’s hearty. It tastes like something your grandma would have made—if your grandma had access to rotisserie chicken and knew the value of not spending 3 hours cooking.
It’s packed with carrots, celery, onions, and tender egg noodles—all swimming in a rich, flavorful broth that hugs you from the inside out. The cream of chicken soup and half and half give it that dreamy, velvety texture that’s just chef’s kiss.
This soup is easy to make, kid-approved, and perfect for cold nights, sick days, or honestly—any day that needs a little comfort in a bowl.
Ingredients You’ll Need
- 5 cups chicken broth
- 3 cups chopped carrots
- 3 cups chopped celery
- ½ cup chopped onions
- 2 cans cream of chicken soup
- 4 cups cooked chicken (I use rotisserie because I am a genius—and also tired)
- 1–2 cups half and half
- 4 cups dry egg noodles
- 2 bay leaves
- 2 tsp thyme
- 2 tsp oregano
- 1 tsp pepper
- 1 tsp salt
How to Make It
- In a large pot, heat your chicken broth.
- Add the spices, bay leaves, carrots, celery, and onions. Let it cook until the veggies are tender.
3. Meanwhile, cook your noodles according to package directions.
4. Stir in the cream of chicken soup, cooked chicken, half and half, and your noodles into the broth mixture.
5. Simmer everything together for about 30 minutes.
6. Remove bay leaves, serve warm, and prepare for compliments.
Creamy Chicken Noodle Soup
Ingredients
- 5 cups chicken broth
- 3 cups chopped carrots
- 3 cups chopped celery
- 1/2 cup chopped onion
- 2 cans cream of chicken soup
- 4 cups cooked chicken, chopped I use rotisserie
- 1-2 cups half and half
- 4 cups dry noodles I use medium egg noodles
- 2 bay leaves
- 2 tsp thyme
- 2 tsp oregano
- 1 tsp pepper
- 1 tsp salt
Instructions
- In a large pot, heat the chicken broth.
- Add bay leaves, thyme, oregano, pepper, salt, carrots, celery and onions.
- Cook over medium heat until veggies are tender.
- In a separate pot, cook the noodles according to package directions.
- To the broth mixture, add the cans of soup, cooked chicken, half and half, and cooked noodles.
- Let everything simmer for 30 minutes.
- Remove the bay leaves, and serve warm!
Tips from One Mom to Another:
- Make it ahead: This soup stores like a dream. Just keep the noodles separate if you’re planning to freeze it or save leftovers—they hold up better that way.
- Make it lighter: Use milk instead of half and half if you want a slightly lighter version (but trust me… the creaminess is so worth it).
- Veggie sneak: I’ve even thrown in a handful of spinach before serving. Nobody noticed. Mom win.
Why Moms Love It
Because it’s filling. Because it reheats like a charm. Because it’s basically a warm hug in a bowl. And most importantly: your kids will actually eat it.
This creamy chicken noodle soup is one of those recipes that brings everyone to the table—without complaints, eye rolls, or negotiations over how many bites to take. It’s a mom-approved, family-favorite comfort food that you’ll come back to again and again.
Frequently Asked Questions
Can I use milk instead of half and half?
You can, but it won’t be quite as rich and creamy. If you’re watching calories or just out of half and half (we’ve all been there), whole milk is your best backup. Just expect a thinner consistency.
Can I make this chicken noodle soup ahead of time?
Yes, and it actually tastes even better the next day! Just store the noodles separately if you can, so they don’t get soggy. Reheat on the stove or microwave and stir in a splash of broth or milk if it thickens too much.
Can I freeze creamy chicken noodle soup?
You can—but again, freeze it without the noodles. Dairy-based soups can separate slightly when thawed, but a good stir while reheating usually fixes that right up.
What kind of chicken should I use?
Rotisserie chicken is my go-to because it’s fast, flavorful, and already cooked (praise be). But any cooked, shredded chicken works—leftovers, baked, boiled, whatever you’ve got.
What type of noodles are best?
I love medium egg noodles in this recipe because they soak up all that creamy broth and give it the classic chicken soup feel. But wide egg noodles, rotini, or even bowties work too. Use what you have!
How can I make this gluten-free?
Swap the egg noodles for a gluten-free noodle (just be sure not to overcook them), and double-check that your cream of chicken soup is gluten-free or make your own version from scratch.
Can I add extra veggies?
Absolutely. Add spinach, peas, corn—whatever your family will eat without launching a protest. It’s a great way to sneak in more goodness.
| ReplyForwardAdd reaction |