Name: Creamy Chicken Noodle Soup
Yield: 6

This Creamy Chicken Noodle Soup Recipe is brimming with veggies, chicken, and noodles! This one-pot soup is thick, hearty, creamy, and completely slurp-able.

author’s note

The Easiest Way to Feed Everyone Happy!

Every time the weather cools down, I want a big pot of soup simmering on the stove. One night, with leftover rotisserie chicken in the fridge and half a box of spaghetti in the pantry, I decided to try something a little creamier than my usual chicken noodle.

I made a simple base with butter, flour, and milk, then added the chicken, veggies, and noodles. The smell brought everyone into the kitchen, and by the time it was done, we were all ready with bowls in hand. This soup has been a regular request ever since.

Prepped ingredients for creamy chicken noodle soup including onion, carrot, celery, pasta, peas, chicken, oil, butter, flour, garlic, seasonings, broth, milk, corn, and peppers.

Ingredients In Creamy Chicken Noodle Soup Recipe

Ingredient	Swaps/Tips
Butter & Olive Oil	Use unsalted butter. Swap olive oil for avocado oil.
Veggies (onion, celery, carrots)	Chop in a food processor to save time. Sub parsnips or zucchini if preferred.
Garlic	Use pre-minced garlic cubes to save time.
Flour	For gluten-free, use a GF all-purpose blend.
Chicken Broth & Milk	Whole milk = richer, skim = lighter. Half-and-half for extra indulgence.
Spaghetti	Break into pieces for easier eating. Swap for egg noodles, penne, or orzo.
Frozen Corn & Peas	mix in at the end to keep them tender. Fresh or canned corn works too.
Cooked Chicken	Rotisserie chicken saves time, or use leftover roasted/baked chicken.

Sautéed veggies with cream base, pasta, and peas for creamy chicken noodle soup recipe.

The soup in the pot ready to be served and enjoyed.

How To Make Creamy Chicken Noodle Soup Recipe

Cook veggies: Sauté onion, celery, and carrots in butter and olive oil until tender.
Add garlic & seasonings: mix in garlic and spices, letting them bloom in the hot pan.
Base: Sprinkle flour over veggies, stir for a minute, then slowly whisk in broth and milk.
Cook pasta: Add broken spaghetti pieces and cook until tender, stirring occasionally.
Finish with chicken & veggies: mix in the cooked chicken, frozen peas, and corn. Let everything warm through, then rest for 5 minutes before serving.

Featured Comment

“I made this soup tonight and it is honestly the best creamy soup I have ever had. I made it exactly how the recipe said and would not change anything. Thank you so much for sharing!”
– Heidi

Tips For Success

Don’t rush the sauté: Cook the veggies until soft since they won’t soften much later.
Break the spaghetti small: About 2-inch pieces are easiest for scooping.
Thin if needed: Add extra broth or milk if the soup gets too thick.
Season well: Taste at the end and adjust salt, pepper, or herbs.
Use frozen veggies: They taste fresher than canned and hold their shape better.

Storage

Refrigerate in an airtight container for up to 4 days, adding broth when reheating.

For longer storage, freeze without noodles for up to 3 months and add fresh-cooked noodles when serving. Reheat on low, stirring often, and add broth or milk if too thick.