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Lunch & Dinner Recipes

Homemade Creamy Chicken Noodle Soup

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My homemade creamy chicken noodle soup recipe is perfect for cold winter nights, and is the best medicine for fighting off a cold.

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Every time I feel a cold coming on, I make a huge pot of chicken soup. It’s comfort in a bowl. A food hug.

After you make my recipe, you’ll never have to resign yourself to eating another mediocre, salt-packed canned soup with thin AF noodles and small chunks of highly-questionable chicken again.

I said what I said! Now, let’s get on to the recipe.

Homemade Stock = Delicious Soup

The first step to any great chicken soup is poaching the chicken, which is a very gentle way of cooking food. It helps the chicken stay moist and tender.

Plus, the poaching liquid will transform into a great broth for the soup! This is an optional step — and store-bought rotisserie chicken is fine, I say in my best Ina Garten voice.

How to Poach Chicken

Step 1: Chop an onion, carrot, and celery stalk into large chunks. I usually chop the onion in half and cut the carrot and celery into thirds. Use good sized vegetables here.

Step 2: In a large pot, combine chicken and the root vegetables. Season with 1 large fresh (or dried) bay leaf and 1 teaspoon each of salt and whole, black peppercorns.

Picture of raw chicken with onion, celery, carrots, and spices in a pot of water.


I used boneless, skinless chicken breasts but you can use any chicken you want — bone in, boneless, skin-on, skinless, chicken thighs, chicken breasts. It’s all up to you. Get wild.

Step 3: Cover with water by an inch or two. Bring it up to a boil and reduce the heat to a simmer. Let the chicken cook for about 15-25 minutes, or until it reaches an internal temperature of 165°.

Step 4: Remove the chicken from the poaching liquid and set it aside for later. Strain the liquid using a fine mesh sieve into a large bowl and save it for later.

How to Make Homemade Creamy Chicken Noodle Soup

Step 1: Chop the onion, garlic, celery, and carrot while the chicken is poaching. Be sure to cut up all those veggies into like shape and sizes, so they all have the same cook time; except for the garlic which should be minced.

via GIPHY

Step 2: Heat 1-2 tablespoons of buttah in a large pot over medium heat, and add the vegetables. Cook, or sweat the veg, until they’re softened and aromatic, about 5-7 minutes.

Season to taste with salt, pepper, garlic powder, ground celery seed, paprika, and cayenne pepper. The cayenne is optional, but this is Serving up Spice after all. 😉

Step 3: Next, add the broth and bring it up to a boil. This includes the poaching liquid; you should add about 7-8 cups of broth total.

Step 4: Add your favorite pasta to the mix and cook until desired doneness.

Meme of Sean Bean from Game of Thrones with the words: "Brace yourself, the strong opinions are coming"

Tradition insists that egg noodles be used in chicken noodle soup, BUT I prefer to use Ditalini. It’s a very short tube-shaped pasta, and I think it’s better than egg noodles. Fight me. I don’t care. Cash me ousside.

One more thing: you’ll notice above that I told you to cook the pasta in the soup to your desired doneness. Personally, in chicken soups, I like the pasta overcooked just a little bit.

I know, I know. The wanna-be-Italian in me is cringing, too, but I prefer that the noodles not be al dente. I also love that the noodles soak up some of that delicious homemade broth and help to thicken the soup! It’s completely up to you. Be your own chef! #BYOC.

Note: if you feel that the pasta is soaking up too much of the broth, add some more broth or water. Stock in a box is a thing for a reason, folks.

Step 5: While the pasta is cooking, shred the chicken or chop it into bite size pieces.

Step 6: When the pasta is done, add the chicken to the soup along with 1 cup of heavy cream. Taste the soup to make sure everything is seasoned to your liking, and adjust if necessary.

Serve with some crackers or a grilled cheese, and you’re golden!

Creamy Chicken Noodle Soup in white bowl with a spoon, next to saltine crackers and a blue and white towel.

Did you make this recipe?

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Homemade Creamy Chicken Noodle Soup

Yield: 4-6
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

My homemade creamy chicken noodle soup recipe is perfect for cold winter nights, and is the best medicine for fighting off a cold.

Ingredients

For the Homemade Broth

  • 1 medium onion, halved
  • 1 large carrot, cut in thirds
  • 1 large celery stalk, cut in thirds
  • 1 large bay leaf
  • 1 teaspoon of salt
  • 1 teaspoon of black peppercorns, whole
  • 2 chicken breasts (about 8 ounces each)

For the Homemade Creamy Chicken Noodle Soup

  • 1 large onion, chopped
  • 1 large celery stalk, chopped
  • 3 large carrots, sliced
  • 2 garlic cloves, minced
  • 2 quarts of chicken broth/stock
  • 8 ounces of noodles
  • 1 cup of heavy cream
  • salt, to taste
  • pepper, to taste
  • garlic powder, to taste
  • ground celery seed, to taste
  • paprika, to taste
  • cayenne pepper, to taste

Instructions

How To Poach Chicken:

  1. In a large pot, combine chicken and the root vegetables. Season with 1 large fresh (or dried) bay leaf and 1 teaspoon each of salt and whole, black peppercorns.
  2. Cover with water by an inch or two. Bring it up to a boil and reduce the heat to a simmer. Let the chicken cook for about 15-25 minutes, or until it reaches an internal temperature of 165°.
  3. Remove the chicken from the poaching liquid and set it aside for later. Strain the liquid using a fine mesh sieve into a large bowl and save it for later.

For the Homemade Creamy Chicken Noodle Soup:

  1. Chop the onion, garlic, celery, and carrot while the chicken is poaching. Be sure to cut up all those veggies into like shape and sizes, so they all have the same cook time; except for the garlic which should be minced.
  2. Heat 1-2 tablespoons of butter in a large pot over medium heat, and add the vegetables. Cook, or sweat the veg, until they're softened and aromatic, about 5-7 minutes. Season to taste with salt, pepper, garlic powder, ground celery seed, paprika, and cayenne pepper. 
  3. Pour the broth into your soup pot and bring it up to a boil. This includes the poaching liquid; you should add about 7-8 cups of broth total.
  4. Add your favorite pasta to the mix and cook until desired doneness.
  5. While the pasta is cooking, shred the chicken or chop it into bite size pieces. If you didn’t poach the chicken to make your own broth, shredded rotisserie chicken is a fine substitute.
  6. When the pasta is done, add the chicken to the soup along with 1 cup of heavy cream. Taste the soup to make sure everything is seasoned to your liking, and adjust if necessary. Serve.

Notes

1. I used boneless, skinless chicken breasts but you can use any chicken you want — bone in, boneless, skin-on, skinless, chicken thighs, chicken breasts. It’s all up to you. 

2. If you feel that the pasta is soaking up too much of the broth, add some more. Stock in a box is a thing for a reason, folks.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 323Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 83mgSodium: 1195mgCarbohydrates: 23gFiber: 3gSugar: 6gProtein: 19g

All nutrition information is for informational purposes, and should only be used as a general guideline. To obtain the most accurate representation of the nutritional information in any given recipe, the reader should calculate the nutritional information with the actual ingredients used in their recipe. The reader assumes full responsibility for any loss, adverse reactions, effects, consequences, damage, affliction or illness resulting in their reliance on the content of this site.

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