Kitchen notes · a little help before you start
Creamy Chicken Noodle Soup Recipe
Creamy chicken noodle soup is a welcome bowl when dinner calls for something gentle and filling. There are little bites of pasta among the chicken and vegetables, with broth worth finishing to the last spoonful.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Original yield
- Serves 4
- Ingredients
- 14 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Dish type
- Soups · Soups & stews · Noodles
A few quick notes
1. Soften the vegetables first
Cook the carrot, celery and onion until the onion is translucent before adding garlic, herbs and seasonings.
2. Scrape when adding broth
Pour in the broth and scrape the pot bottom to lift any bits stuck there before adding the chicken.
3. Remove chicken before pasta
Lift out the cooked breasts to shred, then simmer the pasta in the covered pot until al dente.
Get to know the ingredients
Uncooked small pasta
Ditalini, egg noodles or another small pasta shape is included; it cooks directly in the soup after the chicken comes out.
Cream and cornstarch
Whisk these together before adding them, so the thickening mixture is ready once the pasta has cooked.
Finely diced onion
The onion is finely diced and softens with the chopped carrot and celery during the first vegetable cook.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for Creamy Chicken Noodle Soup Recipe
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Return the shredded chicken
Stir in the cream mixture and shredded chicken once the pasta is ready, cook until thickened, then check salt and pepper.
A little more help as you go
Broth choice affects seasoning
If you're using salted broth, reduce the added salt. Adjust the seasoning after cooking as needed.
Vegetable additions have their stages
If you're adding extra vegetables you have on hand, put harder ones in with the carrots and softer ones in at the end.
A few questions you might have
Can I use chicken thighs?
You can use boneless thighs if you prefer dark meat to the listed breasts.
Does the cream go in before the pasta?
Wait until the pasta is cooked, then stir in the whisked cream and cornstarch with the shredded chicken.
Is the chicken chopped before simmering?
The breasts simmer in the broth first, then are removed and shredded before returning at the final creamy stage.
When do the dried herbs go in?
Add parsley and thyme with the garlic, salt and pepper after softening the vegetables, and stir briefly before adding broth.
Can I use half-and-half instead of cream?
Use half-and-half or cream. Cream with more fat gives the soup a richer flavor.
Any more cooking tips?
Ingredients and Substitutions: Vegetables : I recommend keeping the classic mirepoix trio in this recipe (carrots, onion and celery), but feel free to add in whatever you have in the fridge that needs to be cleaned out! Harder vegetables will be added with the carrots, and softer vegetables will be stirred in at the end. Broth : I always start with low sodium or no salt added salt so I can control the salt content. If you are starting with salted broth, reduce the added salt and add seasoning as needed after cooking. Chicken : I use boneless, skinless chicken breasts because they are convenient and easy to shred! You can swap for boneless chicken thighs if you prefer dark meat, or use bone-in, skin removed chicken. Keep in mind that bone-in meat will need to be cooked quite a bit longer, so I recommend adding at least 10 minutes to the cook time. Pasta : Ditalini may not be the most traditional soup noodle but it’s one of our favorites! You can sub in any short variety of pasta you like. Cream : use whichever cream you have on hand — higher fat will yield a richer flavor.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: thereciperebel.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
