Creamy Chicken Noodle Soup (2024)

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This thick and creamy chicken noodle soup is the perfect cozy meal for a cold winter day! It’s simple, delicious and filling!

Perfect for Soup Season

With Christmas right around the corner, we’ve been busy preparing for holiday parties, cookie exchanges, and making the big day magical for our kiddos. Life is busy, it always is, which means dinner is often an afterthought or a rushed meal. We’ve been trying really hard to resist the urge to eat out and instead, make a simple meal that gets all of us around the dinner table.

Soup has been my go-to. The kids will eat it, leftovers are enjoyed for days, and I can always sneak in lots of veggies. Today I’m sharing a twist on a classic: creamy chicken noodle soup.

It’s hard not to love chicken noodle soup! It’s the classic “when you’re sick” recipe, and today’s version is just as good – but more creamy than broth-y.

I made this soup a few weeks ago and our four year old insisted we make it again, so I did! It’s hearty without being overly rich, full of veggies and protein, and loaded with thick, homestyle egg noodles. What’s not to love?

Egg Noodles

We’re no strangers to chicken and noodles or chicken noodle soup. My kids love it when I use homemade egg noodles, but like I mentioned above, I just don’t have the time during the holidays.

That’s where Reames Frozen Egg Noodles save the day! They’re hearty with a thick, chewy taste and texture. Totally superior to the thin, dried egg noodles you find on the shelves at the grocery store.

Reames uses three simple, natural ingredients: eggs, flour and water. Just like you’d make from scratch, only these noodlesgetfrozen for freshness. You’ll need to grab a 12 ounce bag of homestyle egg noodles for this recipe. As soon as the broth is boiling, toss them in and let them go until they’re nice and tender.

How to Make Creamy Chicken Noodle Soup

Everything comes together in just under 45minutes, especially if you use rotisserie chicken or a pressure cooker (on the side) to cook the chicken. This recipe is great for those times when you need to make dinner in a hurry, or when you need a warm bowl of comfort after a long chaotic day.

SOUP. In a large stock pot or Dutch oven set over medium heat, melt 1 tablespoon of butter. Add carrots, celery and onion, saute until tender, about 5 minutes. Pour in broth and water, bring mixture to a boil. Add seasonings, then the egg noodles. Boil for 15 minutes.

ROUX. Meanwhile, in a medium skillet set over medium heat, add 3 tablespoons of butter. Whisk in flour and cook, whisking constantly for 1-2 minutes or until it turns a pale golden brown. Slowly pour in the milk and cream, whisking until a smooth paste forms. This creates a roux and acts as a thickening agent which makes it nice and creamy. Carefully whisk mixture into the large pot.

CHICKEN. Add shredded chicken and continue cooking for 5 minutes. Remove from heat once egg noodles are tender.

A Few Things to Note…

If you want to bulk it up a bit, you can always add MORE VEGGIES. Corn, peas and mushrooms are all great options! Or keep it simple and classic by adding extra carrots, celery and onion. You can’t go wrong!

To STORE this soup, place it in an air-tight container in the fridge for up to 3 days. Reheat on the stove or in the microwave until heated through.

We don’t recommend FREEZING this soup if the noodles are in it (the tend to get mushy). If you want to freeze it, cook as directed (without adding the noodles) and when reheating add the noodles to cook them.

We love to serve this soup with: garlic bread, garlic artisan bread or even one of our favorite salad recipes.

If you love chicken noodle soup, you’ll love this creamy, hearty version! It’s comfort food at its finest.

For more soup recipes, check out:

Chicken Gnocchi Soup
Cheesy Cauliflower Soup
Italian Chicken Noodle Soup
Thai Chicken Noodle Soup
Chicken Pot Pie Noodles

Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook and Pinterest!

Creamy Chicken Noodle Soup Recipe

Get ready for a delightful twist on a classic food experience with Reames Frozen Egg Noodles in this scrumptious Creamy Chicken Noodle Soup. It's a collaboration that elevates your soup experience to a whole new level!

Ingredients

▢ 1 tbsp unsalted butter
▢ 3 carrots - cut into cubes
▢ 3 stalks celery - cut in half lengthwise and sliced
▢ 1 small onion - diced
▢ 8 cup low-sodium chicken broth
▢ 2 cup water
▢ 1/2 tsp kosher sea salt
▢ 1/2 tsp garlic powder
▢ 1/4 tsp ground black pepper
▢ 1/4 tsp paprika
▢ 1/4 tsp dried parsley
▢ 1/4 tsp thyme
▢ 1 (12 oz) bag Reames Frozen Egg Noodles
▢ 3 tbsp unsalted butter
▢ 1/4 cup all-purpose flour
▢ 1 cup whole milk
▢ 1/2 cup heavy cream
▢ 4 boneless skinless chicken thighs - cooked and shredded, r4OR 2 cups rotisserie chicken, shredded

Instructions

In a large stockpot or Dutch oven set over medium heat, melt 1 tablespoon of butter. Add the carrots, celery, and onion, and sauté until tender, about 5 minutes. Pour in the broth and water, and bring the mixture to a boil. Add the seasonings, then the egg noodles. Boil for 15 minutes.
Meanwhile, in a medium skillet set over medium heat, add 3 tablespoons of butter. Whisk in the flour and cook, whisking constantly for 1-2 minutes or until it turns a pale golden brown. Slowly pour in the milk and cream, whisking until a smooth paste forms. Carefully whisk the mixture into the large pot.
Add the shredded chicken and continue cooking for 5 minutes. Remove from heat once the egg noodles are tender. Sprinkle with freshly chopped parsley, if desired.

VIDEO

NOTES

- You can substitute 12 oz. of your favorite pasta for frozen egg noodles. Reduce cook time by 10 minutes.

- Corn, peas, and mushrooms are all excellent additions to this soup.

STORE the leftover Chicken Noodle Soup in an airtight container in the refrigerator; it will stay good for up to 3-4 days. Freezing is possible, but the cream and noodles may change texture upon thawing.

To REHEAT, gently warm the soup in a saucepan over medium heat, stirring occasionally to ensure even heating. If frozen, thaw in the refrigerator overnight before reheating.

Nutrition

See the real difference between dry and frozen noodles HERE! Make sure to check out Reameson Facebook for delicious recipes and more!

This is a sponsored conversation written by me on behalf of Reames®. The opinions and text are all mine.

FAQs

Can you add milk to soup to make it creamy? ›

You can definitely add milk or other dairy as well, though it will taste gradually less creamy as you go down in percent. 2. Puree a Few Cups: Blend just a cup or two of your soup with a stick blender or in a food processor — not the whole batch, though.

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How to make canned creamy soup better? ›

Dried herbs and spices are the easiest and most budget-friendly way to add flavor to your canned soup. They'll last forever in your pantry, and you don't need to add much to get a good kick.

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How many calories are in a bowl of creamy chicken noodle soup? ›

Creamy Chicken Noodle Soup

Nutrition Facts
About 2 Servings Per Container
Serving size	1 Cup (240mL)
	PER SERVING	PER CONTAINER
Calories	210	460

16 more rows

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How do you thicken creamy chicken soup? ›

Add Flour Or Cornstarch

Instead, ladle a small amount of broth into a separate bowl and let it cool. Add a few tablespoons of flour or cornstarch to the bowl and whisk until it's blended smooth. Next, bring the soup to a simmer and add the mixture back to the pot. Pro tip: Don't dump in the entire mixture at once.

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How to make soup more creamy? ›

Milk or Half-and-Half: This is the other magical ingredient that turns your homemade chicken noodle soup into the creamiest soup ever. Use 1 cup of whole milk or 1 cup of half-and-half. If you want to make regular (non-creamy) chicken noodle soup, replace the milk with more chicken broth.

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Can I use regular milk instead of heavy cream in soup? ›

You can use milk instead of heavy cream, but you won't get quite the same flavor or consistency.

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How to doctor up canned chicken noodle soup? ›

The good news is all of the most popular canned soups in America can be made to taste better with a few simple hacks. That starts with adding aromatics like garlic, ginger, or onions, to the mix, along with an extra helping of spices from basic salt and pepper to curry powders from different regions.

When should I add cream to soup? ›

If you started the soup with broth, stock or water, I would wait until the end to add the cream. You can warm the cream, or “temper” it, which is what I do. Take about half a cup of the hot broth and slowly add your cream to that, stirring constantly.

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What to add to chicken soup for more flavor? ›

Enhance the flavor by using aromatic herbs like thyme or rosemary, adding a splash of lemon juice for brightness, and seasoning with salt and pepper to taste. Additionally, a quality chicken broth and allowing the soup to simmer to let flavors meld can elevate the overall taste.

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How to make soup creamy without dairy? ›

Stir in Coconut Milk

I suggest adding it to taste so it does not overwhelm the flavor of the soup. And if you're not a fan of coconut, try almond milk—both will give you a creamier soup.

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How do you thin out thick creamy soup? ›

Like a sauce that is too thin, a dish that is too thick is a simple fix! All you need to do is add more of the recipe's cooking liquid — such as wine, broth or cream.

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How many eggs to thicken soup? ›

For every 6 cups of soup, you need 2 whole eggs, or 4 egg yolks. They have the same thickening result. Egg yolks are a little silkier and richer.

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Will adding cream to soup thicken it? ›

Adding extra cream can thicken a creamy or blended soup like this wild mushroom-soup, but stirring in a spoonful of thick yogurt can be more effective. Be careful not to boil the soup once you've added the cream or yogurt or it may split.

How to add milk to soup without curdling? ›

Stabilize with a Starch

Starches like flour or cornstarch help stabilize the milk emulsion. This will prevent it from separating. A common technique is to thicken your sauce or soup with roux before adding the milk. This changes the makeup of the liquid and prevents curdling.

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Will milk curdle when added to soup? ›

The proteins in milk coagulate and separate from the water, creating curds. This result isn't ideal when making soups or sauces, but it works for other dishes, like cheese or yogurt. Other things that can cause milk to curdle include natural phenomena (like spoilage) and incompatible combinations.

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Does adding milk thicken soup? ›

Thicken with Dairy

If you're not a fan of slurries or roux, dairy is your next best method. Dairy adds a velvety texture that results in rich and creamy soups. Dairy can curdle your soup, so make sure to stick to higher-fat content products (coconut milk, heavy cream, sour cream) instead of milks.

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