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Easy creamy chicken noodle soup in a bowl with fresh herbs

Easy Creamy Chicken Noodle Soup

This Easy Creamy Chicken Noodle Soup is cozy, comforting, and comes together in just one pot. Perfect for busy nights, it’s a creamy twist on the classic that brings warmth with every spoonful.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 cups cooked, shredded chicken rotisserie chicken works great
  • 1 tbsp olive oil or butter
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 3 large carrots sliced
  • 2 celery stalks sliced
  • 6 cups chicken broth
  • 1 tsp dried thyme
  • 0.5 tsp dried rosemary
  • salt and pepper to taste
  • 1 cup heavy cream or half-and-half for a lighter option
  • 8 ounces egg noodles
  • fresh parsley optional garnish, chopped

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Method
 

  1. In a large pot over medium heat, warm the olive oil or butter. Add the onion and garlic, sautéing until translucent (about 3 minutes).
  2. Add the carrots and celery, and cook for another 4 minutes, stirring occasionally.
  3. Pour in the chicken broth, then stir in the thyme, rosemary, salt, and pepper. Bring the mixture to a gentle boil.
  4. Once bubbling, add the shredded chicken. Reduce heat to a simmer and cook for 10 minutes, letting the flavors meld.
  5. Add the egg noodles and cook for another 7–8 minutes, or until the noodles are tender.
  6. Stir in the heavy cream and cook for an additional 2 minutes just to heat through. Do not boil after adding the cream.
  7. Taste and adjust seasoning if needed. Remove from heat and let rest for a minute. Serve hot, garnished with fresh parsley if desired.

Notes

For a lighter version, use half-and-half or whole milk. Add a splash of broth if it thickens too much when reheating. Add noodles late in crockpot version to avoid mushiness.