Cold winter evenings and warm soup are one of my favorite winter combinations.  I especially love it when I can use leftover chicken {or turkey} to make it.  This Creamy Chicken Noodle Soup Recipe is sure to be a hit with your family.  Keep scrolling to see how you can make it in just about 30 minutes.

When I was growing up I didn’t really like soup.  In fact, it wasn’t until I owned the Happy Horse Deli that my love of soup really blossomed.

When you make soup every single day of your life for 4 years then it is bound to become something you either love or loathe.  I happened loved it.

I started making this creamy chicken and noodle soup after I would make a turkey and have leftovers but quickly realized that I was missing out on so many other opportunities to make it.  So I started using roasted chicken and that is what I make it with most of the time now.

Ingredients Needed

• Chicken – I like to use leftover roasted chicken, but leftover turkey works just as well if that’s what you have on hand.
• Frozen Egg Noodles – These cook right in the broth and thicken the soup slightly as they go, no separate pot needed.
• Heavy Cream – 2 1/2 cups gives you the right amount of creaminess, though you can add a splash more if you like it extra creamy.
• Fresh Thyme – If you’re not a thyme fan, rosemary or tarragon both work well in its place.

See recipe card for full information on ingredients and quantities.

How to Make Creamy Chicken Noodle Soup

1. The best way to start most soups is with a variety of vegetables. I like to go traditional with this soup and use carrots and celery, cut into small, bite-sized pieces so they cook quickly.
2. Start by heating olive oil in a heavy bottom pot {or Dutch Oven} over medium heat and add half a medium onion. Cook until soft and translucent, then add the garlic and cook for another 30 seconds.

3. Add the carrots and celery to the pot and cook for a few more minutes. The bottom of the pot may brown a bit, but that’s totally fine, that’s flavor.
4. Pour in the chicken stock and scrape the bottom of the pot to release those browned bits into the soup.

5. Add the cooked chicken {or turkey}, then stir in the frozen egg noodles, breaking them up with your spoon so they distribute evenly.
6. Pour in the heavy cream, add the lid, and simmer for 15-20 minutes, or until the egg noodles are cooked through.

7. Remove the lid, stir in the chopped thyme, salt, and pepper, and you’re ready to serve.

Recently I made this when company came over and we literally ate every last drop. There is just something so comforting and welcoming about a delicious soup!

Pro Tips

• Cook the noodles separately if you know you’ll have leftovers. Frozen egg noodles keep soaking up broth as the soup sits, so cooking them in their own pot and adding them to individual bowls keeps leftovers from turning mushy.
• Stick with heavy cream instead of milk. Milk is more likely to curdle once it hits the hot broth, while heavy cream stays smooth.
• Taste before you add extra salt. Chicken stock brands vary a lot in sodium, so check the flavor before reaching for more salt at the end.

Storage Instructions

Store leftover creamy chicken noodle soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, stirring occasionally and adding a splash of chicken stock or cream if it’s thickened up.

This soup doesn’t freeze well once it’s fully assembled, since the cream and noodles both change texture once thawed. If you want to freeze a batch ahead, freeze just the broth, chicken, and vegetables, then stir in fresh cream and cook fresh noodles when you reheat it.

Recipe FAQs

Want more easy soup recipes? Try these…

• Crock Pot Broccoli Cheese Soup
• Easy Crock Pot Taco Soup
• Creamy Crock Pot Sausage Tortellini Soup
• Easy Crock Pot Potato Soup with Cream Cheese Recipe
• 20 Minute Chicken Enchilada Soup

Did you try this recipe? Leave a ⭐️ review below and tag @practicallyhomemade on Pinterest!