Grandma’s BEST Creamy Chicken Noodle Soup is a warm, comforting classic recipe perfect for cold nights! This creamy chicken noodle soup recipe is loaded with tender egg noodles, onions, garlic, veggies and more!
Nothing is better than the food that comes out of grandma’s kitchen, which is why we are bringing you this best chicken noodle soup recipe. While canned soups have their time and place, it is always a welcomed treat to sit down to a bowl of homemade old fashioned chicken noodle soup.
Homestyle Creamy Chicken Noodle Soup
When you think about chicken noodle soup recipes, you probably picture it with a clear broth. I am here to tell you that the creamier base just hits differently, in a good way. This soup is made to be filling, flavorful, savory, and delicious. Making a double-sized batch in a larger pot is always a recommended suggestion, you will have more for sharing and can even freeze some for later. Everyone is sure to want a second (or third) bowl of this fabulous soup!
Why we think you will love this homemade soup recipe
If you were not already making note of the ingredients for this amazing soup, here are a few reason to convince you to give it a try.
- Simple ingredients. We are keeping this recipe list pretty simple, just like grandma made it! From the basic pantry seasonings, to the cooked chicken and veggies, this soup is exactly like she made it.
- It comes together rather quickly. You can prep some of the ingredients in advance, like the cooked egg noodles and chicken, then at dinner time, just bring everything together and let it simmer to perfection.
- It goes well with just about anything! Serve this soup with some sliced bread and butter, a biscuit, oyster crackers, or whatever else you’d normally serve with chicken soup. Grilled cheese sandwiches are always a favorite of ours and is a great way to complete this meal!
Creamy Chicken Noodle Soup Ingredients
Egg noodles– You will need 1 ½ cups of dry egg noodles, we like to use the wide ones. You can use less noodles (under 1 cup) if you’d like fewer noodles in your soup.
Butter– Use ¼ cup of butter (this is half a stick), to help create a nice rich flavor.
Onion– ½ cup of chopped yellow onion will add a lot of great flavor to the recipe.
Garlic– Use 3 cloves of minced garlic for added flavor and health benefits too.
Flour– To thicken the soup up and make it a little more creamy, you’ll need ⅓ cup of flour.
Salt– This will be added per your taste, adding in a 2-3 pinches of salt usually does the trick for me.
Pepper– Add in ¼ teaspoon of black pepper for some nice depth of flavor.
Chicken broth– The base of this chicken soup is 2 cans of low sodium chicken broth.
Milk– Use 3 cups of milk, or half & half, to give the soup a lovely creamy base. You could also use 2 ½ cups of whole milk and ⅓ cups of heavy cream, if desired.
Veggies– Adding in 1 cup of both cooked peas and carrots, will give this soup color and nutrition in every bowl.
Chicken– To make sure there is enough chicken for every bowl, you will want 2 boneless skinless chicken breasts that have been cooked and cut into bite sized pieces.
Rosemary (optional)– If desired, you can mix in ½ teaspoon of rosemary. This is optional and can be omitted if you’d like.
Garnish (optional)– For a little color when serving, feel free to garnish your soup with some freshly chopped parsley leaves.
How to Make Grandma’s Best Creamy Chicken Noodle Soup
Prep
Start by cooking the egg noodles according to the package directions, drain and then set them aside when done.
Next, cook the peas and carrots too, chop the carrots into bite sized pieces as well.
Also, chop the onion into small pieces and mince the garlic (if using a fresh clove).
Lastly, prepare your chicken however you see fit. I like to cook mine in the crockpot during the day, it is a nice quick and easy method. Or you can even use a rotisserie chicken to save some effort too. Just make sure your chicken is cooked, chopped and ready for when you need it.
Soup base
In a large pot, over medium heat, melt the butter. Then, add in the onion and then cook them until they are translucent and soft.
Next, add in the minced garlic and cook for 1 more minute.
After that, remove the pot from the heat and then whisk in the flour, salt and pepper.
Assemble soup
Proceed to gradually whisk in the chicken broth and milk, stirring together until smooth. Make sure to add the liquid in slowly as you are constantly whisking to avoid the flour clumps that can occur.
Then, return the pot to the stove and bring the mixture to a boil while stirring constantly. Once the soup begins to boil, it will foam up quickly, so keep an eye on it.
Next, add in the cooked noodles, peas and carrots, chicken, and rosemary (if using). Continue to cook until they are all heated through.
Serve
Divide the soup into serving bowls, top with chopped fresh parsley for garnish, if desired, and enjoy!
Flavorful Suggestions
If you would like to add other veggies or seasonings to your soup, go for it! I enjoy using frozen peas and carrots from the steamer bags because they’re convenient, but you can add in just about anything you’d enjoy. Another great soup option is chopped celery, green beans, or even zucchini. For seasonings, consider adding in seasoning salt, bay leaves, thyme, or even oregano for more flavor. Feel free to adjust to your own tastes.
GRANDMA’S BEST CREAMY CHICKEN NOODLE SOUP
Ingredients
- 1 ½ cups dry wide egg noodles
- ¼ cup butter
- ½ cup yellow onion chopped
- 3 cloves garlic minced
- ⅓ cup flour
- Salt to taste
- ¼ teaspoon pepper
- 29 ounces low sodium chicken broth 2 cans
- 3 cups milk or half-and-half or 2 ½ cup milk plus ⅓ cups heavy cream
- 1 cup peas and carrots cooked
- 2 boneless skinless chicken breasts, cooked cut into bite sized pieces
- ½ teaspoon rosemary optional
- Fresh parsley for garnish chopped
Instructions
- Prep: Start by cooking the egg noodles according to the package directions, drain and then set them aside when done. Next, cook the peas and carrots too, chop the carrots into bite sized pieces as well.
- Also, chop the onion into small pieces and mince the garlic (if using a fresh clove). Lastly, prepare your chicken however you see fit. I like to cook mine in the crockpot during the day, it is a nice quick and easy method. Or you can even use a rotisserie chicken to save some effort too. Just make sure your chicken is cooked, chopped and ready for when you need it.
- Soup base: In a large pot, over medium heat, melt the butter. Then, add in the onion and then cook them until they are translucent and soft. Next, add in the minced garlic and cook for 1 more minute. After that, remove the pot from the heat and then whisk in the flour, salt and pepper.
- Assemble soup: Proceed to gradually whisk in the chicken broth and milk, stirring together until smooth. Make sure to add the liquid in slowly as you are constantly whisking to avoid the flour clumps that can occur. Then, return the pot to the stove and bring the mixture to a boil while stirring constantly. Once the soup begins to boil, it will foam up quickly, so keep an eye on it. Next, add in the cooked noodles, peas and carrots, chicken, and rosemary (if using). Continue to cook until they are all heated through.
- Serve: Divide the soup into serving bowls, top with chopped fresh parsley for garnish, if desired, and enjoy!
Notes
Nutrition
How should I store the leftover soup?
Store tightly covered in the refrigerator for up to 3 days. When you want to reheat, you can do it in the microwave or on the stove for a couple minutes.
Can I freeze chicken noodle soup?
You bet you can! This is a great dish to make a double batch of and then freeze some to enjoy later. You will want to freeze it in a freezer zip locked bag or airtight container. When properly stored, this soup will last for 4-6 months in the freezer. Be aware that the noodles made loose their texture a bit when defrosted and reheated. If you plan on freezing some of the soup, consider dividing the soup before the soup has cooked all the way through. Then when you defrost and reheat, the noodles will cook the remaining way through and taste great.
How should I season and cook the chicken?
The chicken can be cooked and seasoned any way that you desire. I seasoned my chicken with olive oil, salt, and pepper, then baked it in the oven at 400°F for about 35-40 minutes or until the internal temperature reached 165°F.
What are substitutions that I can make?
You can substitute rice instead of the noodles. Instead of using premade chicken broth, use 3 ⅔ cup water and 4 bouillon cubes. You can also buy a rotisserie chicken to save time from cooking your own. These are all great substitutions that can make your cooking life easier.
Looking for more soup recipes? We’ve got you covered!
- CROCKPOT POTATO SOUP
- CREAMY TOMATO SOUP WITH TORTELLINI
- TORTILLA SOUP WITH BLACK BEANS
- COPYCAT CHICK-FIL-A CHICKEN TORTILLA SOUP
- LASAGNA SOUP
- SLOW COOKER FRENCH ONION SOUP
- OLIVE GARDEN CHICKEN GNOCCHI SOUP
- CHICKEN ALFREDO SOUP
- CHICKEN ALFREDO SOUP
- THREE CHEESE SOUP
- CROCKPOT CHICKEN TACO SOUP
- 30-MINUTE WHITE CHICKEN CHILI
- CHEESY BROCCOLI POTATO SOUP
Grandma’s BEST Creamy Chicken Noodle Soup is a bowl of wonderful flavor that is comfort in a bowl, like a nice warm hug from grandma. This creamy chicken noodle soup recipe is packed with amazing flavors, made with soft egg noodles, onions, garlic, veggies and more!
Camila says
One of the best and most comforting soups ever! Delicious, creamy and so so flavorful. Making it very often now the weather is cooling down!
Nicole says
It IS a great comfort soup for cold weather
Dana says
This is the ultimate comfort food! Loved this recipe and will be making it many more times.
Nicole says
We’re happy to hear that!