Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup

When I was sick, my Mom would always make me some version of a hearty chicken soup. Whether it be chicken noodle, chicken and dumpling, or chicken vegetable. This Creamy Chicken Noodle soup is an ode to my childhood and my moms comforting soups.

Creamy Chicken Noodle Soup

Now that fall is approaching, it’s finally time to break out some soup recipes. Although I love summer, fall is my favorite time of year for foods, because I really appreciate a good bowl of chicken noodle.

If you want this recipe to be less creamy or if you don’t eat dairy, you can omit the cream and just add a bit more chicken broth. It’s still delicious this way!

When we made this recipe today, we used skinless, bone-in chicken thighs. You can do the same, or you can use boneless skinless, or even bone in skin on. If you use a skin on chicken thigh, I would suggest removing the skin after boiling and discarding it. I will say, that using a bone in thigh really brought some added flavor and richness to the broth.

Creamy Chicken Noodle Soup

If you’d like a lighter version of this, you can also use chicken breast. We just like chicken thighs in soups as they tend to stay moister. You can also alter it to add vegetables that you enjoy. We’ve made this recipe with added cauliflower, spinach, kale, or broccoli. It’s a delicious way to get in some veggies!

Let’s get started on our Creamy Chicken Noodle Soup!


Creamy Chicken Noodle Soup

This creamy chicken noodle soup is so delicious and full of flavor. It's one of my favorite recipes to make in the fall!

Course Main Course


  • 2 cups pasta or noodles of choice
  • 3 chicken thighs
  • 2 tbsp olive oil
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 4 cloves of garlic, chopped
  • 32 ounces chicken broth
  • 3/4 cup heavy cream
  • 2 tbsp fresh parsley, chopped
  • salt and pepper
  • 2 tbsp butter
  • 1/4 cup flour
  • 2 potatoes, chopped


  1. Chop onions, carrots, celery, garlic, parsley, and parsley. Set aside.

  2. Heat olive oil in large pot on medium heat.

  3. Add onions, carrots, and celery. Cook for 4 minutes, or until softened.

  4. Add garlic and parsley. Cook for two more minutes.

  5. Add butter.

  6. Once melted, add flour and stir in well. Once slightly browned, add chicken broth.

  7. Bring to a simmer and add potatoes and chicken.

  8. Simmer for 20 minutes or until chicken is at 165 degrees.

  9. Remove chicken and shred it. Add back to pot.

  10. Stir in heavy cream.

  11. Add salt and pepper to taste.

  12. Add noodles and simmer for 5-7 minutes, or until done to your liking.

  13. Serve and enjoy.


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