A delicious, comforting Homemade Creamy Chicken Noodle soup recipe that is made in one pot! This quick and easy creamy soup is the perfect comfort food on a cold winter day. It’s loaded with tender chicken, egg noodles, carrots, celery and bursting with flavor. Plus, it’s a quick and easy dinner any night of the week. Serve it with crusty bread and you have an entire meal!
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Did you know January is National Soup Month? What a perfect time to serve up warm and wonderful bowls of soup! Hearty bowls like Cheeseburger Soup, Crock Pot Beef and Noodle Soup and Homemade Chicken Pot Pie Soup Recipe!
Pull up a chair and bring your spoon because I have a new delicious recipe to share that I know you’ll love!
Creamy Chicken Noodle Soup!
This gets me a little excited, can you tell? This is perfect for the cool (or cold!) days and nights filled with rain, sleet and snow! Even if you’re in the south, who doesn’t appreciate a great bowl of soup?
Easy comfort food that is ready in a snap – only 40 minutes to make and it’s a meal everyone loves! AND this a great way to sneak in some veggies when no one is looking! (ahem!! speaking from experience!!)
Creamy Soup Recipes
I’m adding this right to the top of some of my favorite creamy soup recipes like; Beer Cheese Soup and Homemade Chicken Pot Pie Soup Recipe. It’s just so delicious!
Tender chicken, perfectly cooked vegetables and those egg noodles? YUM!
Grocery List for Creamy Chicken Noodle Soup Recipe
- olive oil
- carrots
- celery
- yellow onion
- garlic
- flour
- chicken broth
- chicken breasts
- egg noodles
- evaporated milk
- salt
- dried oregano
- black pepper
- parsley and lemon (optional)
What is the Best Pasta for Chicken Soup?
You can really use whatever you have on hand, but my favorites are:
- egg noodles
- rotini noodles
- orecchiette pasta
- broken spaghetti
Creamy Chicken Noodle Soup Recipe
This is already my favorite go-to soup in my house. I’ve made it multiple times and is on a pretty much a weekly rotation.
I even brought it to the in-laws on Christmas!
Miss K LOVES this soup. In fact the first time I made this our little family ate the entire pot.
That’s a lot of soup.
I knew it was a winner and I needed to share it with you!
How to make Homemade Creamy Chicken Noodle Soup Recipe
- Heat oil over medium-high heat in a large stockpot.
- Sauté the vegetables until they just beginning to soften, about 7 minutes.
- Add garlic and cook for an additional 1 minute.
- Sprinkle the flour over the vegetables and cook for 1 minute; stirring continually.
- Slowly stir in the broth. Be sure to scrape the bottom of the pan to remove all the cooked bits.
- Add chicken to soup and bring to a boil. Reduce heat and simmer, partially covered for 20 minutes.
- Next stir in the noodles, evaporated milk, salt, oregano and pepper. Stir to combine. Cook the soup for 10 minutes or until the noodles are al dente.
- Remove chicken, shred with two forks, then return it to the soup.
Pro Tips!
- This is a great make-a-head soup! If you make it the day before, it will taste even better on day two!
- Because this soup uses evaporated milk, it will not freeze well. The solid in milk (and non-dairy milk products) separate when frozen. Bottom line – it’s just not as good after being frozen. Additionally, pasta will often get mushy when frozen, thawed and reheated.
- Finishing the soup with a handful of minced parsley and a squeeze of lemon just before serving will brighten the flavors! If you’re looking to up your soup game, check this out – Homemade Soup; A Complete Guide.
Love chicken soup? Me too – here are more of my favorite soup recipes!
- Cheesy Southwest Chicken Soup Recipe
- Slow Cooker King Ranch Chicken Soup
- {Instant Pot} Pressure Cooker Chicken Taco Soup
- Lemon Chicken Soup with Orzo
Love this recipe? Be sure to give it a five-star rating and please comment below! Snapping a photo and sharing it on Instagram with #julieseatsandtreats or @julieseatsandtreats will make my day, I love to see your pictures!
Creamy Chicken Noodle Soup Recipe
Ingredients
- 1 Tbsp extra-virgin olive oil
- 4 carrots peeled and chopped
- 3 celery stalks diced
- 1/2 yellow onion chopped
- 1 tsp minced garlic
- 1/2 c. all-purpose flour
- 8 c. low-sodium chicken broth
- 1 lb skinless boneless chicken breasts
- 3 c. uncooked egg noodles
- 1 can evaporated milk 12 oz
- 1 tsp kosher salt
- 1/4 tsp dried oregano
- 1/2 tsp black pepper
Instructions
- Heat oil over medium-high heat in a Dutch oven or large stockpot. Saute the carrots, celery, and onion until beginning to soften, about 7 minutes. Add garlic and cook for an additional 1 minute. Sprinkle the flour over the vegetables and cook for 1 minute; stirring continually.
- Slowly stir in the broth. Add chicken to soup. Bring to a boil. Reduce heat and simmer, partially covered for 20 minutes.
- Stir in noodles, evaporated milk, salt, oregano and pepper. Stir to combine. Cook the soup for 10 minutes or until the noodles are al dente.
- Remove chicken, shred and return to the soup. Serve warm.
What a thick and creamy soup! Love this alternative to a broth base.