There’s nothing quite like a big bowl of thick creamy chicken noodle soup when you need some serious comfort food. I’ve been making this exact recipe for years, ever since my college roommate taught me how to turn basic ingredients into something magical. What starts as simple chicken and veggies transforms into this velvety, rich soup that hugs you from the inside out. And here’s the best part, it’s packed with immune-boosting goodness from the garlic, herbs, and bone broth. Whether you’re fighting off a cold or just craving cozy flavors, this soup delivers every single time. Trust me, once you try my version, those canned soups will never compare!
Why You’ll Love This Thick Creamy Chicken Noodle Soup
This isn’t just any chicken noodle soup, it’s the kind that wraps you in a warm hug from the first spoonful. Here’s why it’s become my go-to:
- Comfort in Every Bite: That rich, velvety texture from the cream makes it feel indulgent, but with all the cozy nostalgia of classic chicken soup.
- Secretly Nutritious: Packed with garlic, herbs, and veggies, it’s like a flu-fighting powerhouse disguised as comfort food.
- Easier Than You’d Think: One pot, 30 minutes, that’s all you need for this soul-warming magic.
- Endlessly Adaptable: Swap noodles for zoodles, cream for coconut milk, it’s forgiving and flexible for any diet.
Seriously, this soup solves everything, from winter blues to weeknight dinner dilemmas! If you enjoy creamy comfort food, you might also like this creamy garlic chicken noodle soup recipe.
PrintThick Creamy Chicken Noodle Soup Recipe – 30-Minute Comfort Magic
A comforting and nutritious thick creamy chicken noodle soup packed with flavor and health benefits.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup egg noodles
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onions, carrots, celery, and garlic. Cook until softened.
- Pour in chicken broth and bring to a boil.
- Add egg noodles and cook until tender.
- Stir in shredded chicken, heavy cream, thyme, and rosemary.
- Simmer for 10 minutes until thickened.
- Season with salt and pepper.
- 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 more broth if you prefer a thinner soup.
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: 80mg
Ingredients for Thick Creamy Chicken Noodle Soup
This soup comes together with simple ingredients you probably already have! Here’s exactly what you’ll need (and yes, prep matters, I learned that the hard way when I once dumped in whole garlic cloves… not my finest moment):
- 2 cups cooked chicken, Shred it while warm so it blends beautifully into the soup
- 4 cups chicken broth, Homemade if you can, but boxed works too (just get low-sodium)
- 1 cup heavy cream, This is what gives that luxurious, velvety texture!
- 1 cup carrots, Diced small so they cook evenly (I like them about pea-sized)
- 1 cup celery, Same dice as the carrots for perfect bites
- 1 cup egg noodles, The classic choice, though any small pasta works
- 1 onion, Chopped fine (trust me, big chunks ruin the creamy vibe)
- 2 cloves garlic, Minced or pressed, none of that jarred stuff here!
- 1 tbsp olive oil, For sautéing those gorgeous aromatics
- 1 tsp thyme, Fresh if you have it, dried works great too
- 1 tsp rosemary, Crush it between your fingers to release the oils
- Salt and pepper, To taste at the end, go easy, you can always add more!
See? Nothing fancy, just real ingredients prepped right to make magic happen.
How to Make Thick Creamy Chicken Noodle Soup
Okay, let’s get cooking! I swear this process is easier than folding a fitted sheet (why are those so impossible?). Follow these steps, and you’ll have the most comforting bowl of soup ready before your favorite show’s next episode.
Preparing the Vegetables
First, grab your biggest pot, this baby needs room to bubble away. Heat that olive oil over medium heat until it shimmers (about 30 seconds). Now toss in your chopped onions, and here’s my trick: stir them constantly for 2 minutes until they turn slightly translucent. That’s when you add the carrots and celery, they should hit the pan with a happy sizzle!
Cook this veggie trio for 5 minutes, stirring occasionally. You’ll know they’re ready when the carrots soften just enough that you can pierce them with a fork but they still have some crunch. Now smash in that garlic (I use the flat side of my knife, so satisfying!) and stir for just 30 seconds until your kitchen smells amazing. Careful not to burn it, garlic turns bitter if it browns too much.
Cooking the Noodles
Pour in all that glorious chicken broth and crank the heat to high. Once it reaches a rolling boil, those big, enthusiastic bubbles, it’s noodle time! Dump in your egg noodles and give them a quick stir so they don’t clump together.
Set your timer for 7 minutes, that’s usually perfect for al dente noodles in my experience. Test one at 6 minutes though; it should be tender but still have a tiny bit of resistance when you bite it. Remember, they’ll keep cooking slightly in the hot soup, so err on the side of underdone.
Combining Ingredients
Reduce the heat to medium-low, we’re entering the cozy phase. Stir in your shredded chicken (pro tip: warm chicken blends better than cold from the fridge). Now pour in the heavy cream slowly while stirring constantly, this prevents any weird curdling.
Add the thyme and rosemary, then let the whole pot simmer uncovered for 10 minutes. This is when the magic happens! The soup will thicken naturally as the starch from the noodles releases into the broth. You’ll see the transformation, it goes from “soup” to “creamy hug in a bowl.” Give it a taste and adjust salt and pepper until it makes you close your eyes and sigh happily.
Tips for Perfect Thick Creamy Chicken Noodle Soup
After making this soup more times than I can count, I’ve picked up a few tricks that really make a difference! First, if it gets too thick (sometimes those noodles are thirsty!), just splash in a little extra broth or hot water, it’ll loosen right up. Always season at the very end, after the cream is in, because saltiness can change as it reduces. And here’s my favorite storage tip: let it cool completely before popping it in the fridge, but keep the noodles separate if you can. They’ll soak up all the liquid overnight and turn mushy. Trust me, nobody wants soggy noodles!
Variations of Thick Creamy Chicken Noodle Soup
One of my favorite things about this recipe is how easily it adapts to different diets! For my keto friends, swap those egg noodles for zucchini noodles, just toss them in during the last 2 minutes of cooking so they stay crisp. Dairy-free? No problem! Coconut milk gives that same luxurious creaminess (use full-fat from the can for best results). And if you’re watching carbs, cauliflower rice makes a fantastic noodle substitute, it soaks up all that delicious broth flavor. Oh, and don’t be afraid to play with veggies! Sometimes I throw in spinach at the end or swap carrots for butternut squash cubes. The possibilities are endless!
Serving Suggestions for Thick Creamy Chicken Noodle Soup
Oh, let me tell you how I love serving this soup, it’s practically a ritual! A big, crusty loaf of sourdough is my go-to for dunking into that creamy broth (the way it soaks up the flavor? Absolute heaven). If I’m feeling fancy, I’ll add a simple side salad, just some crisp greens with lemon vinaigrette to cut through the richness. And on really cozy nights? Forget plates, we eat straight from big mugs while curled up on the couch. The perfect pairing? A warm blanket and your favorite comfort movie! For more cozy ideas, check out Family Tastes.
Storing and Reheating Thick Creamy Chicken Noodle Soup
Here’s the deal, this soup tastes even better the next day (if you can resist eating it all at once!). Let it cool completely before storing, then pop it in an airtight container in the fridge for up to 4 days. Freezing? Absolutely! Just leave out the noodles and add fresh ones when reheating. When you’re ready to eat, warm it gently on the stove over medium-low heat, stirring often so the cream doesn’t separate. If it thickens too much, splash in a little broth or water until it’s just right again. Easy peasy! If you need another quick dinner idea, try this creamy mushroom herb chicken soup recipe.
Nutritional Information for Thick Creamy Chicken Noodle Soup
Now, I’m no nutritionist, but here’s the scoop, each comforting bowl packs about 320 calories with 22g of protein to keep you full. Remember, these numbers can change based on your exact ingredients (especially if you go wild with extra noodles like I sometimes do!). It’s comfort food that loves you back! For another comforting option, check out this cozy winter chicken chowder recipe.
Frequently Asked Questions About Thick Creamy Chicken Noodle Soup
I get so many questions about this soup, here are the ones that pop up most often! These tips come straight from my own kitchen experiments (and yes, a few happy accidents).
Can I Make This Soup Dairy-Free?
Absolutely! My dairy-free friends swear by full-fat coconut milk, it gives that same velvety richness without the cream. Just shake the can well before opening, and add it at the very end like you would heavy cream. The flavor is slightly tropical, but in the best way possible!
How Do I Adjust the Thickness?
This soup is like Goldilocks, sometimes it needs tweaking to be just right. Too thick? Add warm broth a splash at a time until it reaches your dream consistency. Too thin? Let it simmer uncovered for 5 extra minutes, those noodles release more starch as they cook longer.
Can I freeze this soup? You bet! Just skip the noodles when freezing, they turn mushy when thawed. Add fresh noodles when reheating for perfect texture every time.
What’s the best noodle substitute for keto? Zucchini noodles are my top pick! Spiralize them thick so they hold up, and add them in the last 2 minutes of cooking. For more ideas on adapting recipes, see this Instant Pot creamy chicken soup recipe.
Why does my cream sometimes separate? Always stir constantly when adding cream, and never let the soup boil afterward, gentle simmering keeps it silky smooth!