This easy creamy chicken noodle soup recipe is ready in just 40 minutes, incredibly delicious, and turns out perfectly creamy!

This is the creamy version of our popular chicken noodle soup, and it walks the line of being super silky without being too thick.

Just like our classic, the secret to this ridiculously flavorful broth is chicken thighs, which guarantee a delicious result in under 40 minutes, with most of that time being hands-off. I usually make a double batch of this homemade creamy chicken noodle soup because it’s that good!

Key Ingredients

• Chicken Thighs: These are my secret for the best creamy chicken noodle soup. They have more fat and flavor than chicken breast and are almost impossible to overcook as they simmer, guaranteeing a tender texture.
• Chicken Broth: While I recommend homemade chicken stock, store-bought chicken broth works great too. When shopping, look for darker broths or bouillon, as they typically have a richer flavor. Bone broth is a great option as well!
• Flour and Cream: A bit of flour helps thicken the soup, while a splash of cream adds richness and creaminess. Don’t substitute milk for the cream. I learned the hard way that milk can curdle and won’t give you the same richness. Half-and-half is the next best option if you’re out of cream.
• Egg Noodles: I love them, but feel free to substitute your favorite pasta.
• Veggies: I keep it simple and classic with onion, celery, carrots, and garlic. The same combination we use when making chicken pot pie.
• Herbs: Thyme, bay leaves, and parsley are all classic flavors for chicken soup.

Find the full recipe with measurements below.

How to Make the Best Creamy Chicken Noodle Soup

Tip 1: Start your veggies in butter. I always sweat my veggies in butter before adding any broth. I’m not looking to brown them. I want to give them a head start before adding the broth, so they are sweet in the soup.

Tip 2: Use flour to thicken the soup. I don’t really enjoy thick soup, but I love using a little bit of flour (just 3 tablespoons) to make the broth more silky. It works like a charm!

Tip 3: Poach the chicken in the broth. Instead of starting with a whole chicken, we use chicken thighs, which flavor our soup and turn out soft and tender when cooked. When you are happy with the broth, add the chicken thighs. Then, gently poach them in the broth. It takes about 20 minutes! This is the same method I use when making shredded chicken.

Tip 4: Finish with the noodles and cream. To prevent your noodles from overcooking, add them towards the end of the cooking process. Then finish with a generous splash of cream and plenty of fresh parsley.

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Our easy homemade chicken noodle soup recipe has tender chicken, fresh veggies, and the most delicious broth that tastes like it’s been cooking for hours.

This homemade chicken noodle soup makes me smile just thinking about it! Our family has been making this for years! Not to mention it’s my go-to soup whenever it’s chilly or someone is sick.

It tastes way better than store-bought and it’s fast! The secret is chicken thighs! They guarantee a ridiculously flavorful broth that’s ready in under 40 minutes, with most of the time being hands-off. For a creamier soup, I highly recommend this incredible creamy chicken noodle soup. For another classic chicken recipe, see this chicken pot pie.

Key Ingredients

• Chicken Thighs: My secret for the best soup! Chicken thighs get super soft and delicious. You can make this soup with a whole chicken, but usually I don’t have time for that, so chicken thighs are my answer. They have a little fat, add lots of flavor, and stay tender.
• Chicken Stock: I highly recommend homemade chicken stock or chicken broth, but store-bought works! When shopping for stock, darker broth or bouillon usually means more flavor. I also love boxed bone broths (or you can make bone broth).
• Egg Noodles: I love them, but you can always substitute your favorite pasta. I’ve even swapped the noodles for tortellini like in our veggie tortellini soup!
• Veggies: I keep this soup simple with onion, celery, carrots, and garlic. Feel free to add more, but these four will get you to that classic chicken soup flavor. When I have them in the fridge, I often stir in a few handfuls of fresh spinach or kale leaves.
• Thyme, Bay Leaves, and Parsley: These add a little backbone to the broth. I love fresh thyme and parsley, and then use dried bay leaves. For more of a herby soup, stir in chopped mint, basil, cilantro, or a combination just before serving.

Find the full recipe with measurements below.

How to Make the Best Chicken Noodle Soup

Tip 1: Start your vegetables in butter. For the best flavor, I always sauté my vegetables in butter before adding any broth. You’re not really looking to brown them, just soften them a bit and cook off that raw onion and garlic flavor. If you have rendered chicken fat (schmaltz) on hand, use it instead of butter for even more flavor.

Tip 2: Taste your broth early. Once you add the broth to your softened vegetables, taste it. Store-bought broths can be light on flavor, so seasoning early helps you build a more flavorful broth. Add a little salt now, then continue adjusting as the soup cooks. This simple step separates an okay soup from one that tastes truly great.

Tip 3: Gently poach the chicken thighs. Here’s why I love using chicken thighs for this soup. They fit nicely in the pot, cook through in about 20 minutes, and release lots of flavor into the broth as they simmer. They are easy to shred, too, which is why I also use them to make our favorite shredded chicken.

Tip 4: Add the noodles last. To keep your noodles from turning mushy, add them about 10 minutes before serving. I like cooking them directly in the soup so they soak up all that delicious chicken flavor. They also release just a little starch into the broth, giving the soup a lovely, silky texture.

Tip 5: Don’t be shy with seasoning. Before serving, taste your chicken soup one last time. If it doesn’t make you smile, it probably needs a touch more salt, or a little something extra. A few dashes of fish sauce (my secret weapon) work wonders in this soup. Or brighten things up with a squeeze of lemon juice or a dash of hot sauce.

Recipe Variations

Use rotisserie chicken: For an even faster chicken soup, skip poaching and stir in shredded rotisserie chicken or leftover roast chicken toward the end of cooking. It’s a great shortcut for busy nights and still adds plenty of flavor.

Add extra vegetables: Make this soup even more nutritious and hearty by adding extra veggies. Mushrooms, spinach, kale, peas, and corn all work beautifully. Cook heartier vegetables like mushrooms with the onions and garlic, then add the quicker-cooking ones toward the end so they stay bright and tender.

Make it creamy: Stir in a splash of cream or half-and-half at the end, just like we do in our creamy chicken noodle soup. It gives the broth a silky texture and makes it more luxurious.

Substitute the noodles: Try swapping them for another pasta shape, or even broken spaghetti. For a lighter, low-carb option, use spiralized zucchini or spaghetti squash strands. Or make it more filling with cooked rice, quinoa, or barley instead of noodles.

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We love this fresh zucchini noodle salad recipe! Raw zucchini makes delicious salads, especially when tossed with our unbelievably good Greek yogurt dressing!

Zucchini doesn’t get enough credit for salads! I love raw zucchini salads, so I’m obsessed with this zoodles salad with a spicy Greek yogurt dressing, feta, and tomatoes. Since the zucchini goes in raw, it holds a bit better than cooked zucchini noodles, which are better enjoyed right away. Once dressed, this salad is good for a couple of days.

If you’ve not made noodles out of zucchini before, I’ve got you covered with a quick tutorial below (with and without a spiralizer). For another salad like this, see our lemon herb zucchini salad.

Key Ingredients

• Zucchini: You can use store-bought zoodles or make them (noodles made from zucchini). Use fresh, firm zucchini for the best results. I have shared how to make them below.
• Cucumber, Tomatoes, Red Onion, and Olives: The extra veggies we add to this zucchini salad are inspired by a classic Greek salad. For the olives, I use Kalamata, but green Castelvetrano olives are also really delicious.
• Feta Cheese: Like a classic Greek salad, we add lots of feta. You can crumble it onto the salad or do what I did in our photos and add larger cubes.
• Greek Yogurt Dressing: My dressing starts with plain Greek yogurt, then I mix in a garlic clove, crumbled feta, lemon zest and juice, olive oil, honey, and to add a tiny bit of spice, some Sriracha.

Find the full recipe with measurements below.

How to Make a Zucchini Noodle Salad

Tip 1: Turn zucchini into noodles. I highly recommend using a spiralizer for this recipe. If you don’t have one, I’ve included tips below for making zoodles without (a mandoline or peeler work in a pinch). A spiralizer creates long, curly noodles in minutes. My model is from Paderno (it was around $30). To make zoodles:

1. Secure the spiralizer to your countertop (mine has suction cups). Trim the ends of the zucchini and press it firmly into the spiralizer.
2. Turn the handle until all the zucchini turns into noodles. Since your noodles will be long, use scissors to cut the noodles around 12 inches long.
3. Use the zoodles immediately in the salad, or store them in the fridge or freezer. I have included storing tips below the recipe. I also like making a double batch and saving them for my garlic parmesan zucchini noodles recipe.

Tip 2: Use our Greek yogurt dressing. Once you have your noodles ready, you can toss them with the dressing (which is as simple as stirring everything together) and the extra veggies, then top with feta cheese. Easy, fresh, and so delicious!

Serving Suggestions

This salad is tasty served by itself, or you can add some protein with poached shrimp, lemon dill baked salmon, or sliced juicy chicken breasts.

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