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Creamy Chicken Noodle Soup

Elowen

Elowen

July 25, 2026

This creamy chicken noodle soup combines tender chicken, vegetables and noodles in a rich broth thickened with a simple flour roux and finished with cream. It is cooked in one pot and takes about 45 minutes from start to finish.

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Warm bowl of creamy chicken noodle soup with egg noodles, shredded chicken, sliced carrots, and fresh parsley in a golden broth.

What Gives This Soup Its Creamy Broth

  • Butter and flour form a simple roux before the stock goes in, giving the broth body without relying on tinned condensed soup.
  • The chicken cooks directly in the seasoned stock, so its flavour stays connected to the broth rather than being added as a separate component.
  • Egg noodles cook in the same pot near the end, keeping the method straightforward while letting them absorb some of the soup's flavour.
  • Double cream is added only after the chicken has cooked, giving the finished broth richness without turning the whole soup into a heavy cream sauce.

What Builds the Broth

Onion, carrot and celery create the savoury base, while stock, a simple butter-and-flour roux and a small amount of cream turn it into a fuller chicken soup. The noodles cook directly in the broth once the chicken is ready.

  • Unsalted butter – Used to soften the vegetables and add richness to the soup.

  • Medium onion, diced – Softens slowly while adding gentle sweetness and depth to the base.

  • Carrots, sliced into rounds – Adds colour, sweetness and texture to the broth.

  • Celery stalks, sliced – Provides savoury flavour and the classic aroma for chicken soup.

  • Garlic cloves, minced – Adds warmth and savoury depth without overpowering the soup.

  • Litres chicken stock – Forms the liquid base of the soup; good-quality or homemade stock gives the best flavour.

  • Boneless, skinless chicken breasts (or approx 400g cooked shredded chicken) – Poached gently in the broth, or replace with ready-cooked roast chicken to save time.

  • Bay leaves – Infuses the broth with gentle herbal flavour while simmering. Discard before serving.

  • Dried thyme – Adds warm, savoury herbal notes that complement the chicken.

  • Plain flour – Forms the roux with the butter and vegetables to give the soup a lightly thickened body.

  • Double cream – double cream (heavy cream) adds richness and a smooth, creamy finish.

  • Approx 225g egg noodles – Cooks directly in the broth, making the soup hearty and satisfying.

  • Salt and black pepper to taste – Season gradually, checking the salt level of your chicken stock first.

  • Fresh parsley, chopped (for garnish) – Adds freshness, colour and a light herbal finish before serving.

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How to Make Creamy Chicken Noodle Soup

Step 1: Sauté the Vegetables

In a large saucepan over medium heat, melt the butter. Add the onion, carrots and celery and cook for 6–8 minutes, stirring occasionally, until softened. Add the garlic and cook for a further minute until fragrant.

Step 2: Create the Roux

Sprinkle the plain flour over the vegetables and cook, stirring continuously for about 1 minute, to coat the vegetables and remove the raw flour taste.

Step 3: Add Stock & Poach Chicken

Slowly pour in the chicken stock while stirring to prevent lumps from forming. Add the raw chicken breasts, bay leaves and dried thyme. Reduce the heat to a gentle simmer and cook for 15–18 minutes until the chicken is fully cooked. Check that the thickest part of the chicken reaches 75°C for at least 30 seconds before shredding.

Step 4: Shred Chicken & Add Cream

Remove the chicken from the pan and shred it once cool enough to handle. Discard the bay leaves. Stir in the double cream and keep the soup at a gentle simmer to help it stay smooth.

Step 5: Add Noodles & Chicken

Stir in the egg noodles and simmer gently for 8–10 minutes until tender. Return the shredded chicken to the pan during the last 2–3 minutes to heat through thoroughly.

Step 6: Season & Serve

Taste the soup and adjust the seasoning with salt and black pepper as needed. Ladle into warm bowls, garnish with fresh chopped parsley and serve hot.

Ways to Adjust the Soup

For a lighter broth, replace the double cream with single cream or whole milk, although the finished soup will be less rich. Frozen peas or sweetcorn can be stirred in during the final few minutes of cooking, and other quick-cooking vegetables can be added in small amounts without changing the basic method. For a gluten-free version, use a suitable gluten-free flour blend for the roux or thicken the broth with a small cornflour slurry instead. If using already-cooked shredded chicken, add it later in the recipe so it only needs enough time to heat through.

Finish the Bowl Just Before Serving

Ladle the soup into warm bowls while the noodles are still tender and the broth is creamy. Finish with chopped parsley and freshly ground black pepper. Crusty bread works well alongside it, but the chicken, vegetables and noodles already make the soup substantial enough to serve on its own.

Build the Roux Before Adding the Stock

Once the vegetables have softened, stir the flour through the butter and cook it briefly before adding any liquid. This removes the raw flour taste and gives the soup a smoother base. Add the stock gradually while stirring so the roux loosens evenly rather than forming floury lumps. Once the cream has been added later in the recipe, keep the soup at a gentle simmer instead of a hard boil; strong heat can make a creamy broth look less smooth.

Storage, Freezing & Reheating

Cool leftovers promptly and refrigerate them within 2 hours. Eat refrigerated leftovers within 48 hours or freeze them. Reheat only once over gentle heat, stirring regularly, and make sure the soup is steaming hot throughout without boiling vigorously. Note that egg noodles soften considerably during storage and freezing; for the best texture when batch-cooking, freeze the soup base without noodles (for up to 2 months) and cook fresh noodles to add when reheating.

Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup

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By Elowen Vance•Medium

This creamy chicken noodle soup combines tender chicken, vegetables and noodles in a rich broth thickened with a simple flour roux and finished with cream!

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Yield / Servings
6 Servings

Equipment Needed

  • Large pot or Dutch oven
  • Wooden spoon
  • Ladle
  • Cutting board
  • Sharp knife
  • Measuring cups

Ingredients

Adjust yield quantities or check items off as you prep.

Scale:

Instructions

  1. Melt the butter in a large saucepan over medium heat. Add the onion, carrots and celery and cook for 6–8 minutes until softened. Add the garlic and cook for a further minute.
  2. Sprinkle the flour over the vegetables and cook, stirring continuously, for 1 minute to remove the raw flour taste.
  3. Slowly pour in the chicken stock while stirring to prevent lumps. Add the chicken breasts, bay leaves and thyme. Reduce to a gentle simmer and cook until the chicken is fully cooked (75°C for 30 seconds).
  4. Remove and shred the chicken once cool enough to handle. Discard bay leaves. Stir in the double cream and keep at a gentle simmer.
  5. Add the egg noodles and simmer gently for 8–10 minutes until tender. Return the shredded chicken to the pan to heat through.
  6. Taste and adjust seasoning with salt and pepper. Ladle into bowls and garnish with chopped parsley.

Nutrition Information

Per ServingServing: ~1.5 cups
Calories
340kcal
Total Fat
16g
Protein
24g
Carbohydrates
26g
Dietary Fiber2g
Total Sugars4g
Sodium620mg
Calcium60mg
Iron2mg

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Frequently Asked Questions

Yes. Ready-cooked roast chicken is a useful shortcut. Skip the chicken-poaching stage and add the shredded cooked chicken near the end, allowing it to heat through thoroughly.
Usually, the flour was either not cooked long enough with the vegetables, or the stock was added too quickly. Be sure to cook the flour for one minute before slowly adding the liquid while stirring to develop thickness.
Yes, but hold back the noodles if you plan to freeze it. Noodles can become very soft after freezing and thawing. The best approach is to freeze the soup base, then add freshly cooked noodles when reheating.

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Creamy Chicken Noodle Soup