Nothing beats the comfort of a warm bowl of chicken noodle soup, especially when the weather turns chilly. This easy one-pot creamy chicken noodle soup recipe is your perfect go-to for cozy winter and fall meals.
Made all in one pot, it’s simple to prepare and packed with tender chicken, savory broth, and tender noodles swimming in a creamy base. You’ll love how effortless it is to satisfy your cravings with this hearty soup.
Why You’ll Love This Recipe
- Made entirely in one pot for easy cleanup.
- Creamy texture without being too heavy or greasy.
- Perfect balance of tender chicken, vegetables, and noodles.
- Comforting and warming, ideal for cold days.
- Great for meal prep or feeding a family of four to six.
Ingredients
Gather these ingredients to make your delicious one-pot creamy chicken noodle soup with fresh flavors and creamy goodness.
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 stalks celery, sliced
- 6 cups low-sodium chicken broth
- 2 cups cooked chicken, shredded or diced (rotisserie or cooked breast/thighs)
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 6 ounces egg noodles or your favorite pasta
- 2 tablespoons all-purpose flour
- 1/4 cup cold water
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4-6
- Calories: Approximately 350 per serving
How to Make Easy One-Pot Creamy Chicken Noodle Soup Recipe | Cozy Winter and Fall Comfort Meal
- Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, cooking until softened, about 5-7 minutes.
- Add minced garlic, dried thyme, and parsley. Cook for 1 minute until fragrant.
- Pour in chicken broth and bring to a gentle boil. Add egg noodles and cook according to package directions, about 7-8 minutes, until al dente.
- Stir in cooked chicken and season with salt and pepper. Reduce heat to low.
- In a small bowl, whisk flour and cold water to create a slurry. Slowly stir the slurry into the soup to thicken slightly.
- Pour in heavy cream and gently stir, heating through for 3-5 minutes without boiling to keep the cream silky.
- Taste and adjust seasoning as needed. Remove from heat.
- Ladle soup into bowls and garnish with fresh parsley or thyme if desired.
Tips for the Best Results
- Use rotisserie chicken for quick prep and rich flavor.
- Don’t overcook noodles; they should be just tender to avoid mushiness.
- Slowly add the cream at the end to prevent curdling.
- Customize by adding vegetables like peas or spinach for extra nutrition.
- For a lighter version, substitute half-and-half for heavy cream.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. The noodles may absorb liquid as it sits, so stirring in a splash of broth or water when reheating helps loosen the soup.
You can freeze the soup without noodles for up to 3 months; add fresh noodles when reheating on the stovetop for the best texture.
Frequently Asked Questions
Can I use frozen chicken for this soup?
Yes, but make sure to thaw it completely and remove excess moisture before adding it to the pot. This keeps the soup from getting watery.
What noodles work best in chicken noodle soup?
Egg noodles are traditional and cook quickly, but you can also use small pasta shapes like shells or rotini. Just adjust cooking time accordingly.
How can I make this soup dairy-free?
Swap heavy cream for coconut milk or a dairy-free creamer and use a dairy-free butter substitute if sautéing with butter. This will maintain creaminess without dairy.
Can I make this soup ahead of time?
Absolutely! Prepare the soup fully but cook noodles separately and add them just before serving to prevent them from becoming mushy.
