Creamy Chicken Noodle Soup is brimming with veggies, chicken, and noodles! This one-pot soup is thick, hearty, creamy, and completely slurp-able.
Pair this creamy soup with crusty bread, Dinner Rolls, and a Blackberry Salad.
Creamy Chicken Noodle Soup
This isn’t just any chicken noodle soup! Instead of plain broth, it starts with a thick, creamy base made with butter, flour, milk, and chicken broth. The creamy base is loaded with veggies. A mix of seasonings makes every bite full of flavor.
For something different, spaghetti replaces traditional egg noodles, adding a unique touch.
The best part? Everything cooks in one pot! Plus, I’ve got time-saving tips to get this soup on the table in 30 minutes or less. Let’s get started!
Ingredients In Creamy Chicken Noodle Soup
- Olive oil & butter: Use unsalted butter to control the saltiness.
- Veggies: Add everything into a food processor for a quick chop.
- Garlic: Mince finely to spread the flavor throughout.
- Flour: Stir for a full minute to cook off the raw flavor.
- Seasonings: Taste and adjust as you go.
- Chicken broth & milk: Whole milk makes it richer, but any milk works.
- Spaghetti: Break into smaller pieces for easier eating.
- Frozen corn & peas: Stir in at the end so they stay bright and tender.
- Cooked chicken: Rotisserie chicken keeps things easy. Any leftover cooked chicken will work!
How To Make Creamy Chicken Noodle Soup
- Cook veggies: Cut veggies small so they cook evenly.
- Add seasonings: Toasting the spices in oil helps bring out their best flavor.
- Thicken soup: Stir often to keep the flour from sticking to the bottom of the pot.
- Cook spaghetti: Stir every few minutes so the pasta doesn’t clump together.
- Add final ingredients: Let the frozen veggies sit out for a few mins before adding to prevent cooling down the soup too much.
- Finish and serve: Let the soup sit for 5 mins before serving to allow flavors to meld.
Tips For Success
- Veggie Swaps: Swap out veggies you don’t like with equal amounts of another, but avoid potatoes since they absorb liquid.
- Sauté Well: Cook veggies until soft at the start since they won’t soften much later.
- Add Fresh Herbs: Parsley or thyme add flavor and keep the soup from tasting too rich.
- Adjust Thickness: Use more milk or broth to thin the soup, and add more seasoning if needed.
- Use Frozen Veggies: Frozen peas and corn taste better and aren’t mushy like canned ones.
Storage
For longer storage, freeze without noodles for up to 3 months and add fresh-cooked noodles when serving. Reheat on low, stirring often, and add broth or milk if too thick.
More Delicious Soup Recipes
- Chicken Vegetable Soup the perfect soup when you’re sick
- Lentil Soup readers favorite
- Stuffed Pepper Soup with rice
- Ham and Potato Soup perfect for holiday leftovers
- Butternut Squash Soup creamy and delicious
Creamy Chicken Noodle Soup
Creamy Chicken Noodle Soup is a one-pot wonder, packed with veggies, tender chicken, and slurp-able noodles. Thick, hearty, and pure comfort in a bowl!
Equipment
Ingredients
- 1 tablespoon olive oil
- 5 tablespoons unsalted butter divided
- 1 small yellow onion diced, 1 cup
- 1 large carrot diced, 3/4 cup
- 1 to 2 stalks celery diced, 3/4 cup
- 1 red pepper diced
- 1-1/2 teaspoons finely minced garlic 2 cloves
- 1/3 cup all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- 1 teaspoon chicken bouillon powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper
- 4-1/2 cups chicken broth or stock
- 3 cups milk 1%, 2% or whole; whole will be creamiest and is what I use/recommend
- 6 ounces spaghetti not the whole box
- 1 cup frozen corn
- 1 cup frozen sweet peas
- 1 cup cooked chicken like rotisserie
- Fresh thyme and/or 3 tablespoons finely minced fresh parsley
- Hearty buttered bread or dinner rolls, for serving, optional
Instructions
- In a large pot over medium heat, melt 1 tablespoon of the butter and the olive oil. Add the diced onion, carrots, celery, and bell pepper and sauté 7–9 minutes. Add garlic and sauté 30 seconds more.
- Add the seasonings: dried thyme, Italian seasoning, chicken bouillon powder, dried basil, and dried oregano. Season to taste with salt and pepper; I add 1 teaspoon salt and 1/2 teaspoon pepper (adjust depending on saltiness of broth and bouillon powder). Stir seasonings for 30 seconds.
- Move the veggies to the sides of the pot and increase heat to medium-high. Add remaining 4 tablespoons butter and stir until melted. Once melted, sprinkle in the flour. Briskly mix to incorporate the flour, then stir for 1 minute to cook off the raw flour. Pour in 1 cup of chicken broth and whisk until it starts to thicken (about 1 minute); then gradually pour in the remaining broth while mixing constantly. Stir until it thickens (2–3 minutes) and gradually add the milk, 1/2 cup at a time. Slightly reduce the heat, cook stirring constantly, until mixture begins to gently boil and thicken (another 4–6 minutes).
- Once soup is boiling, reduce heat to maintain a gentle simmer. Break the spaghetti in half, then break in half again (4 pieces per spaghetti). Add all the pasta to the soup. Cook, stirring occasionally, for 10 minutes or until spaghetti is al dente. Add in frozen corn, frozen peas, and cooked chicken. Stir to warm through (If the soup has thickened too much for your liking, add some additional chicken broth).
- Remove from heat. Season soup to taste with additional salt and pepper if needed. Add optional parsley and serve. Garnish bowls with fresh thyme and serve with hearty bread if desired.
Video
Recipe Notes
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. The noodles will soak up liquid, so add a splash of broth when reheating. For longer storage, freeze without noodles for up to 3 months, then add fresh-cooked noodles when serving.
Nutrition
Serving: 1serving | Calories: 455kcal | Carbohydrates: 47g | Protein: 23g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 81mg | Sodium: 852mg | Potassium: 534mg | Fiber: 4g | Sugar: 11g | Vitamin A: 3002IU | Vitamin C: 39mg | Calcium: 185mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you so much for your wonderful recipes
You are so welcome! Thank you Cindy! 🙂
I made this soup tonight and it is honestly the best creamy soup I have ever had. I made it exactly how the recipe said and would not change anything. Thank you so much for sharing!
I am so happy to hear this! Thanks so much! 🙂
Great recipe! Looks just like the picture. I followed the recipe exactly and it was excellent. It’s a keeper for me!
So happy you enjoyed this recipe!
the best food.
I’m so happy to hear! 🙂
Saw this luscious soup today, ran to the supermarket to got the ingredients I didn’t have and I made it for dinner. It tastes just as good as it looks. It’s DELICIOUS! Very yummy and it’s pretty too!
I’m so happy to hear you loved this Creamy Chicken Noodle Soup! Thanks for your comment! 🙂
This looks delicious! Has anyone tried it with almond milk, cashew milk or some other non-dairy options (sub’ing for whole milk)?
I used Lactaid milk (whole) and it worked great!
This was AWESOME! We absolutely loved it. I wonder how it would freeze (minus the noodles)? I am always looking for soup recipes – last week we weren’t feeling, and this was the best comfort food I’ve had all winter. Thank you! I think next time I will try to freeze some and see how it goes.
Yum! Looks so creamy and delicious! What a great recipe for winter!
Ahhh so creamy. So perfect.
Hey girl- this looks amazing! Yummy!
Idk if I just didn’t see it but when do you add the peas? I’m guessing same time as the chicken and corn?
Yes, thank you! 🙂