Dinner

Creamy Chicken Noodle Soup Recipe

BySophie Carsel March 12, 2026March 12, 2026

Introduction

This creamy chicken noodle soup is a comforting bowl of warmth, packed with tender shredded chicken, fresh vegetables, and rich creaminess. It’s perfect for chilly days or whenever you need a cozy meal that feels homemade.

A close-up view of a black pot filled with a creamy pasta dish. The dish has three visible layers: the bottom layer is light yellow pasta noodles with a twisted shape, the middle layer features shredded cooked chicken and small pieces of orange carrot, and the top layer is a light creamy sauce with green herbs sprinkled evenly on top. A wooden spoon with some sauce on it is partially submerged into the pot, showing a rich and smooth texture. The pot sits on a white marbled texture surface with some blurred green herbs in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups shredded chicken (about 1 rotisserie chicken pulled)
2 cups celery, chopped
2 cups carrots, chopped
1 yellow onion, chopped (medium-large)
3 tablespoons olive oil
2 teaspoons poultry seasoning
10 cups chicken broth (plus up to 2 more cups)
2 cups heavy cream
12 ounces wide egg noodles (1 package, uncooked)
1/3 cup cornstarch
1/4 cup water

Instructions

Step 1: Heat olive oil in a large stock pot over medium to medium-high heat. Once it becomes bubbly and fragrant, add the celery, carrots, onion, poultry seasoning, and salt. Sauté until the vegetables are tender, about 5-10 minutes.
Step 2: Pour 8 cups of the chicken broth and the heavy cream into the pot with the vegetables. Add the noodles and shredded chicken, making sure they are submerged in the liquid. Bring to a boil, then reduce heat to low and simmer for 8-10 minutes or until the noodles are al dente.
Step 3: While the soup simmers, combine the cornstarch and water in a small bowl, stirring until the cornstarch is completely dissolved.
Step 4: Slowly pour the cornstarch mixture into the soup while stirring continuously. Let the soup simmer for an additional 2-3 minutes or until it starts to thicken. If the soup becomes too thick, stir in additional broth to reach your desired consistency.
Step 5: Garnish with fresh parsley if desired and serve hot.

Tips & Variations

For extra flavor, use homemade chicken broth or add a splash of white wine while sautéing the vegetables.
Swap heavy cream for half-and-half to reduce calories, but the soup will be less rich.
Add fresh herbs like thyme or rosemary during cooking for a fragrant twist.
If you prefer a smoother texture, blend a portion of the soup before adding the noodles and chicken.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling. If the soup thickens too much after storing, add a splash of broth or water when reheating to loosen it up.