A delicious creamy chicken noodle soup made with egg noodles, leftover chicken, and veggies in a tasty broth.
This chicken noodle soup can be ready in less than 30 minutes!
Chicken noodle soup
Soup is one of those foods that just makes us feel good! This bowl of creamy chicken noodle soup warms you and fills you up.
Serve for lunch or dinner and leftovers are great the next day too!
Use leftover chicken and this soup can be ready in less than 30 minutes. Perfect for an easy weeknight dinner. Just serve with some crusty bread and a small salad and you have a meal.
This soup is nice and creamy, but no cream is added! I used whole milk and chicken broth along with some flour to help thicken the broth.
Key ingredients
- Egg Noodles
- Cooked Chicken - use leftover chicken, rotisserie chicken, or cook up some chicken for this soup
- Chicken Broth
- Milk - I used whole milk, but 2% could also be used
- Veggies - carrots, celery, onions, frozen peas
- Seasoning - this recipe uses fresh thyme, but you could also use a homemade poultry seasoning instead of the fresh herb.
Making creamy chicken noodle soup
- Place diced carrots, onions and celery in a hot pot with olive oil
- Sprinkle with ¼ teaspoon of salt and saute for 5-7 minutes until soft
- Add flour and garlic and stir well. Cook for another 1-2 minutes
- Stir in chicken broth. Be certain to scrape up any bits from bottom of pot.
- Add milk and cook over medium heat until it comes to a simmer
- Add egg noodles. Cook for 5 minutes at a simmer.
- Stir in chunked chicken and frozen peas. Continue cooking until the noodles are cooked to your liking and the chicken is heated through
Recipe tips
- Egg noodles vary in the amount of time needed to cook. Read your package for suggested cook times.
- Cook soup at a low simmer to help avoid scorching
- Stir often while cooking
- Soup will continue to thicken slightly the longer it cooks. Add additional milk if soup becomes too thick
- The amount of salt added will vary depending on your chicken broth. Always taste and add a bit more before serving, if needed.
Recipe Faqs
Yes, this soup can be made ahead of time. The noodles will continue to expand once added to the liquid. Consider adding the egg noodles once you've reheated the soup and allow the noodles to fully cook before serving.
Additional milk may be added if the soup has thickened.
This creamy chicken noodle soup does not freeze well.
Leftovers can be refrigerated up to 4 days.
More delicious soup recipes
- Chicken Tortilla Soup
- Creamy Potato Soup
- Enchilada Soup
- Ham and Bean Soup
- Creamy Chicken and Wild Rice Soup
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be certain to check out all my delicious soup recipes!
Creamy Chicken Noodle Soup
Equipment
- Measuring Cups
- Measuring Spoons
- Stainless Steel Pot
Ingredients
- 2 tablespoons olive oil
- 1 cup onion (finely diced)
- 1 cup carrots (diced)
- ¾ cup celery (finely diced)
- 1 teaspoon garlic (minced)
- ¼ cup flour
- 4 cups chicken stock
- 2 cups whole milk
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- 4 ounces egg noodles
- 2 cups cooked chicken (chopped)
- 1 cup frozen peas
- 1 teaspoon salt
- ¼ teaspoon pepper
Instructions
- Place diced carrots, onions and celery in a hot pot with olive oil2 tablespoons olive oil, 1 cup onion, 1 cup carrots, ¾ cup celery
- Sprinkle with ¼ teaspoon of salt and saute for 5-7 minutes until soft
- Add flour and garlic and stir well. Cook for another 1-2 minutes¼ cup flour, 1 teaspoon garlic
- Stir in chicken stock. Be certain to scrape up any bits from bottom of pot.4 cups chicken stock
- Add milk and thyme and cook over medium heat until it comes to a simmer2 cups whole milk, 1 teaspoon fresh thyme
- Add egg noodles. Cook for 5 minutes at a simmer.4 ounces egg noodles
- Stir in chicken and frozen peas. Continue cooking until noodles are cooked to your liking and the chicken is heated through.2 cups cooked chicken, 1 cup frozen peas
- Add salt and pepper to taste1 teaspoon salt, ¼ teaspoon pepper
- Serve hot
Notes
- Egg noodles vary in amount of time needed to cook. Read your package for suggested cook times.
- Cook soup at a low simmer to help avoid scorching
- Stir often while cooking
- Soup will continue to thicken slightly the longer it cooks. Add additional milk if soup becomes too thick
- The amount of salt added will vary depending on your chicken broth. Always taste and add a bit more before serving, if needed.
- ¼-1/2 teaspoon of poultry seasoning can also be used in place of the fresh thyme.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
David @ Spiced says
Oh, soup season is almost here. We eat so much soup during the frigid winter months. This creamy chicken noodle soup sounds amazing, Kathy - it's the exact thing I crave on a cold winter day! Happy Holidays to you and your family!
Valentina says
This is such a dreamy, cozy bowl of soup. Really wishing it was my dinner tonight (which I've yet to sort out). Ha!
I also wanted to tell you that I especially love all of your seasonal cranberry recipes. They are all so festive and delicious. 🙂 ~Valentina