There’s nothing quite like a steaming bowl of creamy garlic chicken noodle soup to wrap you in warmth when you need it most. This soup became my go-to comfort food during those long winters when my kids were little, one spoonful, and suddenly, sniffles turned into smiles. Packed with garlic’s immune-boosting magic, tender chicken, and silky noodles swimming in a rich, velvety broth, it’s a hug in a bowl. Whether you’re fighting off a cold, craving something cozy, or just need a quick, nourishing meal, this recipe delivers every time. Plus, it’s endlessly adaptable, swap in veggies, tweak the creaminess, or even make it keto-friendly. Trust me, once you try it, you’ll understand why it’s a staple in my kitchen.
Why You’ll Love This Creamy Garlic Chicken Noodle Soup
Oh, where do I start? This soup isn’t just dinner, it’s a warm, garlicky hug that hits all the right spots. Here’s why it’s my forever favorite:
- Comfort in a bowl: Creamy, savory, and packed with tender noodles, it’s the ultimate pick-me-up on chilly nights (or any night, really).
- Immunity booster: Garlic’s natural goodness helps fend off sniffles, making it my go-to when cold season hits.
- Quick fix: Ready in 35 minutes flat, perfect for those “I need dinner NOW” moments.
- Crazy customizable: Swap noodles for zucchini, use coconut milk, or load up on kale. It’s forgiving and flexible, just like your mood cravings.
Seriously, one taste and you’ll be hooked. It’s the kind of recipe that feels like a secret weapon, simple, satisfying, and always delicious. If you enjoy this kind of comfort food, you might also like our creamy garlic parmesan chicken soup recipe.
Print35-Minute Creamy Garlic Chicken Noodle Soup That Heals
A comforting and creamy garlic chicken noodle soup packed with flavor and health benefits. Perfect for cold days, boosting immunity, or a quick meal.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Ingredients
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 lb chicken breast, diced
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 6 cups chicken broth
- 1 cup heavy cream
- 2 cups egg noodles
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add garlic and sauté for 1 minute until fragrant.
- Add chicken and cook until browned, about 5 minutes.
- Stir in onion, carrots, and celery. Cook for 5 minutes.
- Pour in chicken broth and bring to a boil.
- Add egg noodles and cook for 8 minutes.
- Reduce heat, stir in heavy cream and thyme.
- Season with salt and pepper. Simmer for 5 minutes.
- Serve hot.
Notes
- For a keto version, replace noodles with zucchini noodles.
- Use coconut milk instead of heavy cream for a dairy-free option.
- Add spinach or kale for extra nutrients.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 90mg
Ingredients for Creamy Garlic Chicken Noodle Soup
Here’s everything you’ll need to make this cozy masterpiece, and trust me, every ingredient plays a starring role. I’ve learned through trial and error that quality matters here, especially with the basics. Let’s dive in!
- 2 tbsp olive oil: My go-to for sautéing, extra virgin adds lovely fruity notes.
- 4 cloves garlic, minced: Fresh is best! The pre-minced jar stuff just doesn’t pack the same punch.
- 1 lb chicken breast, diced: About bite-sized pieces, they cook evenly and fit perfectly on your spoon.
- 1 onion, chopped: Yellow onions work great, but sweet Vidalias make a nice twist.
- 2 carrots, sliced: About 1/4-inch thick so they soften just right.
- 2 celery stalks, chopped: Don’t skip these, they add such depth!
- 6 cups chicken broth: Homemade if you’ve got it, but low-sodium store-bought works too.
- 1 cup heavy cream: The magic behind that velvety texture. For dairy-free, coconut milk works beautifully.
- 2 cups egg noodles: The classic choice, but see my variations for low-carb swaps.
- 1 tsp dried thyme: Or fresh if you’ve got it, triple the amount.
- Salt and pepper: Season to taste, I always start with 1/2 tsp salt and adjust from there.
That’s it! Simple, wholesome ingredients that come together into something magical. Now let’s get cooking!
How to Make Creamy Garlic Chicken Noodle Soup
Alright, let’s get to the fun part, making this dreamy soup! I’ve made this so many times I could do it in my sleep, but I’ll walk you through each step carefully. The key is taking your time with each layer of flavor. Don’t rush, good soup is a labor of love!
Step 1: Sauté the Aromatics
First, heat that olive oil in your biggest pot over medium heat. You’ll know it’s ready when a tiny piece of onion sizzles on contact. Add the onion and garlic together, this way, the garlic won’t burn before the onion softens. Stir constantly for about 1 minute until that gorgeous garlic smell hits you. It should be fragrant but not browned! Burnt garlic tastes bitter, and we want sweet, mellow flavors here.
Step 2: Cook the Chicken
Now add your diced chicken. Spread it out in one layer, don’t overcrowd the pan, or it’ll steam instead of brown. Let it sit undisturbed for a good minute to develop that golden crust, then stir occasionally for about 5 minutes total. The chicken doesn’t need to be fully cooked through yet, it’ll finish in the broth. What we want here are those tasty browned bits stuck to the pot, they’re flavor gold! For more chicken inspiration, check out Family Tastes.
Step 3: Simmer the Soup
Time for the carrots and celery! Stir them in and let them soften slightly for about 5 minutes. Then pour in all that glorious chicken broth and scrape up any browned bits from the bottom. Bring it to a lively boil, this is when you add the egg noodles. Set your timer for exactly 8 minutes (check package directions though, some noodles cook faster). The noodles should be al dente because they’ll keep softening in the hot broth.
Step 4: Add Cream and Season
Here’s where patience pays off: reduce the heat to low before adding the cream. Sudden high heat can make dairy separate, we want silky, not curdled! Stir gently as you pour in the cream, then sprinkle in the thyme. Let it all mingle together for about 5 minutes, just enough to heat through without boiling. Now taste! I always add pepper at the end, its flavor brightens when it’s not cooked too long. Adjust salt if needed, broths vary in saltiness.
And that’s it! Simple steps, but each one builds that deep, comforting flavor. Now ladle it into bowls and watch those happy faces light up!
Tips for the Best Creamy Garlic Chicken Noodle Soup
After making this soup more times than I can count, I’ve picked up some tricks that take it from good to “oh wow!” Here are my can’t-live-without tips:
- Garlic timing is everything: Add it with the onions so it cooks gently, never brown it alone or it’ll turn bitter.
- Low and slow with cream: Always reduce heat before adding dairy. If it does split, whisk in a spoonful of broth to bring it back.
- Undercook noodles slightly: They’ll keep cooking in the hot broth, aim for al dente when you turn off the heat.
- Thickening trick: Love it extra creamy? Mix 1 tbsp cornstarch with 2 tbsp cold water, then stir in during the last 2 minutes.
- Fresh herb finish: Stir in chopped parsley or dill right before serving, their brightness cuts through the richness beautifully.
Trust me, these little touches make all the difference between “nice soup” and “please pass me another bowl!” If you are looking for other comforting chicken dishes, try our creamy sun-dried tomato chicken soup recipe.
Variations of Creamy Garlic Chicken Noodle Soup
One of my favorite things about this soup? It’s like a culinary chameleon, it adapts to whatever you’re craving or need that day. Whether you’re cutting carbs, avoiding dairy, or just want to pack in more greens, I’ve got you covered with these easy swaps:
- Keto dream: Swap egg noodles for zucchini noodles (about 3 medium zucchinis, spiralized). Add them in the last 2 minutes of cooking, they stay perfectly al dente!
- Dairy-free delight: Coconut milk is my go-to instead of cream, it adds a subtle tropical note that pairs surprisingly well with garlic. Just shake the can well before using.
- Veggie overload: Toss in a handful of spinach or kale during the last minute of cooking, or add diced mushrooms with the carrots for extra umami.
- Protein power: Use leftover turkey or rotisserie chicken, just stir it in with the broth to heat through.
The best part? Every version still gives you that same comforting, garlicky goodness at its core. Soup shouldn’t have rules, make it yours! For a different take on comfort, check out this creamy chicken alfredo soup recipe.
Serving Suggestions for Creamy Garlic Chicken Noodle Soup
Oh, the joy of ladling this soup into bowls! Here’s how I love to serve it for maximum comfort and flavor:
- Crusty bread is a must: Nothing beats tearing into warm, buttered sourdough to dunk in that creamy broth, it’s practically therapy.
- Fresh garnishes: A sprinkle of chopped parsley or chives adds color and freshness. Sometimes I’ll zest a little lemon over the top for brightness.
- Simple sides: When I want balance, a crisp green salad with vinaigrette cuts through the richness perfectly.
- Extra toppings bar: Set out grated Parmesan, red pepper flakes, and extra thyme so everyone can customize their bowl.
Pro tip: Preheat your bowls with hot water while the soup simmers, it keeps everything warm longer for those slow, savoring meals.
Storage and Reheating Instructions
Here’s the scoop on keeping your creamy garlic chicken noodle soup tasting fresh, because let’s be honest, leftovers might be even better the next day! Store cooled soup in airtight containers in the fridge for 3-4 days. The noodles will soften (they kinda soak up the broth like flavor sponges), but that’s part of the charm! For freezing, leave out the noodles, they turn mushy when thawed. Just freeze the broth with chicken and veggies, then cook fresh noodles when reheating. To warm it up, go low and slow on the stovetop, microwaving can make the cream separate. Stir frequently and add a splash of broth if it thickens too much. Easy peasy!
Nutritional Information for Creamy Garlic Chicken Noodle Soup
Let’s talk numbers, but don’t worry, this soup packs nutrition along with all that comfort! Here’s the breakdown per generous bowl (about 1/4 of the recipe):
- Calories: 320, just right for a satisfying meal
- Protein: 22g, thank you, chicken!
- Carbs: 20g (3g fiber), mostly from those wholesome noodles and veggies
- Fat: 18g (8g saturated), hello, creamy goodness
- Sodium: 800mg, use low-sodium broth if watching salt
Now, here’s my chef’s note: these numbers dance around depending on your tweaks. Swap coconut milk for cream? Fat drops to about 12g. Use zucchini noodles? Carbs plummet to 8g. That’s the beauty, you control the nutrition while keeping all the flavor! If you’re interested in other healthy options, check out the healthy healing chicken vegetable soup recipe.
FAQs About Creamy Garlic Chicken Noodle Soup
I get asked these questions all the time, here are the answers straight from my soup-stained recipe notebook!
Can I Make This Soup Ahead?
Absolutely! The flavors actually deepen overnight. Just hold off on adding the noodles until you’re ready to serve, cook them fresh and stir into reheated broth. The prepped soup (without noodles) keeps beautifully in the fridge for 3 days. When life gets busy, this trick saves me!
Is This Soup Freezer-Friendly?
Yes, but with one big “but”, freeze it without the noodles. Cream-based soups can sometimes separate when thawed, but a good whisk fixes that. The noodles? They turn into sad, mushy blobs. Instead, freeze the broth with chicken and veggies, then cook fresh noodles when you reheat. Works like a charm! For more freezer-friendly ideas, look at our slow cooker cream of chicken soup recipe.
How Can I Make It Keto?
Easy peasy! Swap regular noodles for zucchini noodles (spiralize 2-3 medium zucchinis) and add them in the last 2 minutes of cooking. Use full-fat coconut milk instead of cream if you’re avoiding dairy. You’ll still get all that garlicky goodness with just 8g net carbs per bowl!
Can I Use Milk Instead of Cream?
You can, but the texture won’t be as luxe. Whole milk works in a pinch, just mix 1 tbsp cornstarch with it first to prevent curdling. For richness without heavy cream, half-and-half is my favorite compromise. But honestly? That silky mouthfeel from cream is worth the splurge!
Now that you’re armed with all my soup secrets, what are you waiting for? Grab that pot and let’s get cooking!