My Creamy Chicken Noodle Soup is warm and hearty, made with nutritious diced vegetables, chicken, and russet potatoes. It’s just as savory as a classic chicken noodle, plus extra scrumptious with whole milk and fresh parmesan cheese.
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My Favorite Creamy Chicken Soup Recipe
Chicken noodle soup makes the world go ‘round! From sick-day pick-me-ups to an everyday comfort meal, chicken noodle always hits the spot.
I've had much love for my original Homemade Chicken Noodle Soup Recipe, but sometimes, I just want something a little bit richer, the same way I reach for my Creamy Chicken and Wild Rice Soup when I'm craving something extra cozy.
So, I’ve upped the ante with a creamy chicken noodle soup, made with whole milk, diced potatoes, and fresh parmesan cheese; it’s really hearty with diced vegetables, frozen peas, and pasta.
If you're looking for a craveable soup that'll "stick to your bones," my creamy chicken potato soup is for you! And keep the comfort-food theme going with a bowl of my Easy Creamy Tomato Soup with Grilled Cheese or Lemon Chicken Orzo Soup another night this week.
Why You’ll Love This Recipe
- Extra creamy without heavy cream. A simple flour-and-milk base gives this creamy soup its rich texture without needing a ton of heavy cream.
- Packed with veggies. Carrots, celery, onion, and potatoes make this a well-rounded, filling meal in one bowl.
- Great for using up cooked chicken. This is the perfect way to use leftover rotisserie chicken or meal-prepped chicken breast.
- Freezes well. Make a double batch and stock your freezer for busy weeks ahead!
- Ready in under an hour. One pot, minimal prep, and it's on the table in 45 minutes.
Ingredients Needed To Make This Creamy Chicken Noodle Soup
Here’s a little bit about everything that goes into my creamy chicken soup recipe:
Soup Base
- Onion, Carrots & Celery: This is our “Mirepoix” – AKA, the holy trinity of onion, carrot, and celery.
- Flour: A touch of flour helps give this soup a silky, creamy texture. I use ¼ cup to make a quick roux.
- Spices: You just need thyme, oregano, salt and pepper to season up the base.
Broth + Add-Ins
- Russet Potatoes: I include 2 russet potatoes, peeled and diced into small chunks. Russet potatoes have this fantastic, gritty texture that is perfect in a creamy soup.
- Chicken Broth + Milk: Chicken broth is the natural choice, and whole milk makes the soup extra creamy.
- Pasta: I also use pasta in this soup, which adds a good variation in texture and extra satiety. Choose 1 cup of small pasta, like pastina or ditalini.
- Chicken: For protein, this soup calls for 4 cups of cooked, diced chicken.
- Lemon: The juice of one large lemon gives a welcome brightness; its acidity cuts through some of the richer ingredients and keeps it from tasting too heavy.
For the complete list of ingredients, see the full recipe card below.
How to Make Creamy Chicken Noodle Soup
- Step 1: Heat a large dutch oven or soup pot over medium-high heat. Add butter and once melted, add onion, carrots, and celery. Let cook down about 7-8 minutes, stirring often, or until onions are translucent. Add in garlic and cook another minute.
- Step 2: Sprinkle on flour, thyme, oregano, salt, and pepper. Mix together and cook for another minute.
- Step 3: Add in potatoes, then pour in chicken broth and whole milk. Bring to a boil.
- Step 4: Once boiling, add in pasta. Reduce heat to medium. Stir every few minutes so pasta does not stick to the bottom. Cook for 10 minutes.
- Step 5: After 10 minutes, add in cooked chicken, peas, and parmesan cheese. Reduce heat if simmering too rapidly, otherwise keep at a low simmer and cook for 20 minutes or until potatoes and carrots are fork tender.
- Step 6: Turn off heat and add in lemon juice. Serve with more parmesan cheese and parsley.
Erin's Expert Tips
- Dice your veggies small. Small, even pieces of carrot, celery, and potato cook more evenly and make every spoonful easier to eat.
- Stir the pasta often. Small pasta shapes like pastina love to sink and stick to the bottom of the pot, so give the soup a stir every few minutes while it cooks.
- Add the lemon juice last. Stirring it in off the heat keeps the brightness fresh instead of cooking it out.
- Serve it with: This creamy chicken soup is a full meal on its own, but it's even better with a side. Try it with some Garlic Bread Dip and crusty bread for dipping, a light Fall Harvest Salad, or alongside a Classic Chicken Salad sandwich for extra protein.
- To store: Keep leftovers in an airtight container in the fridge for up to 4 days. The pasta will continue to absorb broth as it sits, so add a splash of extra broth or milk when reheating.
- To freeze: This creamy chicken noodle soup can also be frozen for up to 3 months. Just note the pasta's texture will soften slightly after thawing.
Frequently Asked Questions
Below are some common creamy chicken noodle soup questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
The secret is layering flavor at every stage! Sautéing your aromatics (onion, carrots, celery, garlic) until they're soft and fragrant, then building a roux with flour to thicken the base rather than relying on cream alone. Finishing with something acidic, like a splash of lemon juice, and a good salty finish (like parmesan) balances the richness so the soup doesn't taste flat.
Yes! Rotisserie chicken is a great shortcut for this recipe, just shred or dice it small before adding it to the pot.
Sure thing! To make this soup gluten-free, simply swap your pasta noodles for a gluten-free pasta. You can also forgo the noodles completely, adding additional potato to keep the soup hearty.
If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!
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Creamy Chicken Soup
Ingredients
Method
- Heat a large dutch oven or soup pot over medium-high heat. Add butter and once melted, add onion, carrots, and celery. Let cook down about 7-8 minutes, stirring often, or until onions are translucent. Add in garlic and cook another minute.
- Sprinkle on flour, thyme, oregano, salt, and pepper. Mix together and cook for another minute.
- Add in potatoes, then pour in chicken broth and whole milk. Bring to a boil.
- Once boiling, add in pasta. Reduce heat to medium. Stir every few minutes so pasta does not stick to the bottom. Cook for 10 minutes.
- After 10 minutes, add in cooked chicken, peas, and parmesan cheese. Reduce heat if simmering too rapidly, otherwise keep at a low simmer and cook for 20 minutes or until potatoes and carrots are fork tender.
- Turn off heat and add in lemon juice.
- Serve with more parmesan cheese and parsley.
Nutrition
Notes
- Dice everything small. Uniform, small pieces of carrot, celery, and potato cook evenly and make sure every spoonful gets a little bit of everything.
- Whisk the flour in slowly. Sprinkle it evenly over the sautéed veggies and stir constantly for that full minute. This cooks out the raw flour taste and helps prevent lumps once the broth goes in.
- Save the lemon for last. Stirring it in off the heat keeps the broth bright instead of dulling the flavor.
Tried this recipe?
Let us know how it was!All recipes by Erin Morrissey and Photos by Sierra Inn
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