This Creamy Chicken Noodle Soup is cozy and comforting, with tender chicken, egg noodles, vegetables, and fresh spinach in a silky broth that’s rich without being heavy. An easy, family-friendly dinner and a delicious way to use leftover chicken!

creamy chicken noodle soup in a dutch oven with a wooden spoon, with carrots, parsley, chives, spinach, and black pepper.

One key to knowing joy is being easily pleased. ~ Mark Nepo

To me, nothing is as comforting as a bowl of chicken noodle soup, and this creamy version makes the classic feel extra cozy! Use leftover chicken for an easy weeknight dinner, or start with bone-in chicken and make the broth from scratch.

One of my earliest food memories was sitting in my high chair with a bowl of my mom’s chicken soup. My hands were literally in the soup, and I remember how badly I wanted to get it in my mouth but couldn’t quite figure out how to get it there. Making chicken soup brings me back to this place of comfort, safety, and warmth.

Finish the chicken soup with just enough cream to make it silky and luscious without feeling heavy. Fresh chives and a squeeze of lemon brighten everything up beautifully. Serve with warm, crusty bread for the coziest dinner!

Why you’ll love this creamy chicken Noodle soup recipe!

A family-friendly, adaptable one-pot meal. This hearty soup is easy to make with simple ingredients in just one pot. It’s a satisfying dinner the whole family will love, no matter the age.

Creamy without being heavy. A splash of heavy cream or half-and-half adds silky light richness, while spinach, fresh herbs, and lemon keep it fresh and balanced.

A perfect way to use leftover chicken. Repurpose your leftover roast chicken or rotisserie chicken!

Creamy Chicken Noodle Soup Ingredients

Chicken: Use cooked, chopped, or shredded chicken. Leftover roast chicken is an easy shortcut, or you can poach skinless chicken breasts directly in the broth. For the richest homemade flavor, start with bone-in chicken thighs and use them to make the broth.
Chicken broth: Use store-bought broth for convenience, or make our simple homemade broth for even deeper flavor (see notes).
Dried egg noodles: I love using egg noodles here! Their tender, slightly chewy texture is classic to chicken noodle soup. Keep an eye on them as they simmer so they don’t overcook. They’ll continue absorbing broth as the soup sits. You can use gf noodles, rice noodles, or pasta noodles in a pinch, but my favorite is egg noodles.
Onion, celery, and carrots: This classic aromatic trio creates a savory, subtly sweet foundation for the soup. Dice them evenly so they soften at the same rate.
Garlic cloves: For another layer of savory, aromatic flavor.
All-purpose flour: Coats the sautéed vegetables and gently thickens the broth, giving the soup a creamy consistency without needing a large amount of cream.
Italian seasoning, salt, and black pepper: An easy blend that adds savory, aromatic flavor throughout the broth. Keep in mind that chicken broth varies in saltiness, so plan to make your final adjustment at the end after tasting. Thyme sprigs are a nice addition for classic flavor, if you have them.
Heavy Cream or half-and-half: Adds richness and gives the broth its silky finish. Heavy cream creates the richest soup, while half-and-half keeps it a little lighter.
Fresh spinach: An easy way to sneak some greens into the soup! It adds lovely color and freshness.
Fresh parsley: Stir it in near the end to preserve its bright, herbaceous flavor.
For garnish: Chives add a fresh oniony note, while a squeeze of fresh lemon juice cuts through the creamy broth and enhances all of the flavors.

What type of Chicken to Use for Chicken Noodle Soup

Use bone-in chicken and make your own broth. Sear bone-in, skin-on chicken thighs, then add onion, garlic, bay leaf, celery, carrot, 10 cups of water, salt, and pepper, and simmer for 30-60 minutes. Remove the chicken, strain the broth, and shred or chop the chicken (removing the bones & skin). Add it to the soup.
Use chicken breast. Simmer whole breasts in the broth until just cooked through, then slice or shred or the chicken and add it back to the soup. Chicken breast cooks quickly, so keep an eye on it!
Use leftover cooked chicken. This is an easy option when you have leftover rotisserie chicken. Shred or chop it and add it toward the end, cooking just enough to warm it through.

How to Make Creamy Chicken Noodle Soup

1. Sauté. Add olive oil (or butter) to a Dutch oven or heavy soup pot and sauté the onion over medium heat for a few minutes. Add celery, carrots, and garlic, and sauté for 8-10 minutes, stirring frequently.

dutch oven with sautéed carrots, onion, and celery, with a wood spoon, prepping to make creamy chicken noodle soup.

dutch oven with sautéed veggies tossed in flour, forming the base for creamy chicken noodle soup.

2. Thicken. Stir in the flour, Italian seasoning, salt, and black pepper, coating the veggies. Add the chicken broth, turn to medium-high heat, and bring to a boil.

chicken broth and veggies in a dutch oven with a wooden spoon, making creamy chicken noodle soup.

creamy chicken noodle soup cooking in a dutch oven with a wooden spoon.

3. Simmer. Lower the heat to a simmer and add the chicken and noodles. Cook for 10 minutes, or until the noodles are cooked and the soup is thickened.

dutch oven with creamy chicken noodle soup with fresh spinach added to the pot.

cooking creamy chicken noodle soup with spinach in a large dutch oven with a wooden spoon to stir.

4. Finish. Stir in cream, spinach, and parsley. Taste and add more salt and pepper as needed.

5. Serve. Divide among bowls and sprinkle with chives and a squeeze of fresh lemon juice.

bowl of creamy chicken noodle soup with carrots, spinach, parsley, chives, and chili flakes, with a spoon.

Chef’s Tips

Want an even thicker texture? Add diced potatoes along with the veggies! They make the soup extra hearty and creamier. Cut them into bite-sized pieces. White beans are nice too.
Be careful not to overcook the noodles. Cook the egg noodles until just tender. They’ll continue absorbing broth as the soup sits, especially in leftovers.
Add cooked chicken toward the end. If you’re using leftover or rotisserie chicken, it only needs enough time to warm through. Prolonged simmering can dry out already-cooked chicken.
Keep extra broth handy. Egg noodles continue to soak up liquid as they sit. If the soup becomes thicker than you’d like, simply stir in additional chicken broth and perhaps reseason.
Making it ahead? Cook the noodles separately. If you know the soup will sit for a day or two, cook and store the noodles separately, then add them to individual bowls when reheating. They’ll stay pleasantly chewy instead of becoming overly soft and soaking up your broth.

Serving Suggestions

Serve with warm crusty bread, biscuits, or dinner rolls with a salad on the side, such as our Caesar Salad.

Storage

Storage: Let the Creamy Chicken Noodle Soup cool, then transfer it to an airtight container and store in the fridge for 3-4 days. Reheat gently on the stove top over medium-low heat, stirring occasionally. A splash of broth will help loosen the soup and restore its creamy consistency.

To freeze: Freeze the soup before adding the cream, spinach, or noodles. Freeze the soup base with the chicken and vegetables, then thaw, reheat, and add freshly cooked noodles, cream, and spinach before serving.

More Chicken Soup Recipes You Might Like

Chicken Noodle Soup

Feel Better Chicken Soup

Lemon Chicken Orzo Soup

Chicken Kale Soup

Instant Pot Chicken and White Bean Soup

Chicken Tortilla Soup (Instant Pot or Stovetop)

After you try this Creamy Chicken Noodle Soup recipe, let us know how it turns out in the comments below. Your review will help other readers, too! Sign up here to join our community and receive our latest recipes and weekly newsletter! ~xoxo Tonia