Creamy Chicken Noodle Soup (quick)

No soup is as heartwarming as a creamy chicken noodle soup made from scratch!

This recipe turns the most simple ingredients into the ultimate hug in a bowl. Tender chicken and noodles in a creamy broth with fresh veggies. The perfect remedy for cold, blustery days or when the kids get the sniffles!

Easy to Make

Why buy canned soup when you can whip up this easy, stovetop version in no time at all!

• Uses fresh ingredients (you likely have most on hand already).
• Use cooked chicken to make this recipe extra fast (great for leftovers or rotisserie chicken).
• Raw chicken works great in this recipe, see the recipe notes for extended cook time.
• Quick to make in just one pot.

Best Chicken Soup Ingredients

VEGETABLES Our recipe has all the traditional ingredients found in chicken noodle soup like onions, carrots, and celery.

CHICKEN Rotisserie chicken or leftover chicken make this soup extra fast but raw chicken can be used too (or even start with a whole chicken and boil it if desired).

If using raw chicken breasts, see the notes for the extended cook time.

PASTA Use any kind of pasta you’d like. Cook the pasta on the side and add it to each bowl. This keeps it from getting mushy and is better if you plan to have leftovers.

I love using fresh linguine (or even making it into a tortellini soup) because they cook so quickly.

Great Toppings

 Why not top with bacon bits, sliced green onions, or our own homemade garlic and herb croutons.

Serve up hot bowls of creamy chicken soup with air fryer grilled cheese sandwiches, or some cheesy garlic breadsticks.

How to Make Creamy Chicken Noodle Soup

Creamy delicious homemade soup is so easy to make, especially with pre-cooked chicken!

1. Sauté veggies until tender (per the recipe below).

2. Add broth & seasonings and simmer until veggies are tender.
3. Whisk cream & corn starch and add to the simmering with chicken.

4. Stir in pasta, season & serve immediately.

Tips for Creamy Soups

• If adding extra vegetables, increase the amount of the broth so the pot doesn’t get overcrowded.
• To use raw chicken, increase the broth by 2 cups and add two chicken breasts. Simmer the uncooked boneless chicken 20 minutes and 30 minutes if bone-in. Remove chicken, shred and add back to the pot.
• Cook pasta on the side if you plan to keep leftovers.

To Thicken Soups

To thicken creamy soups stir in some potato flakes or combine cornstarch with an equal amount of water and stir into the simmering soup a little bit at a time.

Flavor Booster

If using a rotisserie chicken and you have lots of time, remove all the meat and set aside for the recipe. Then simmer the bones (with low sodium broth & some onion) for at least 2-3 hours or all day in the slow cooker on low to make a delicious broth that tastes like homemade.

Storing and Reheating

• Reheat on the stovetop or in single servings in the microwave. Chicken soup will keep in the refrigerator about 4 days as long as it’s covered.
• If freezing, cook pasta separately and do not add to the soup. Add fresh cooked pasta once thawed.
• To freeze creamy chicken soup, ladle portions in quart or gallon-sized zippered bags and write the date on the outside and freeze up to 3 months. It may need to be thickened with cornstarch once thawed.

More Creamy Soups

• Creamy Tortellini Soup – so easy to make
• Quick Potato Corn Chowder
• Broccoli Cheddar Soup
• Zuppa Toscana
• Homemade Cream of Chicken Soup
• Potato Leek Soup

Did you love this Creamy Chicken Noodle Soup? Be sure to leave a rating and a comment below! 

Creamy Chicken Noodle Soup

This chicken noodle soup is creamy, flavorful, and full of chicken & fresh veggies!

Course Appetizer, Chicken, Lunch, Side Dish, Soup

Cuisine American

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6 servings

Calories 336

Author Holly Nilsson

Ingredients

• 1 tablespoon butter
• 1 onion diced
• 2 large carrots sliced
• 2 ribs celery sliced
• 4 cups chicken broth
• 1 teaspoon poultry seasoning
• 1 bay leaf
• 4 ounces dry pasta such as spaghetti or linguine
• 1 cup heavy cream
• 1 ½ tablespoons cornstarch
• 2 cups cooked chicken chopped
• parsley for garnish optional

Instructions

• Melt butter in a saucepan over medium heat. Add onion, carrots, and celery and cook 3-4 minutes or until onion is softened.
• Add broth, seasoning, and bay leaf and cover. Simmer 10 minutes.
• While the soup is simmering, cook pasta al dente according to package directions. Drain well.
• Whisk cream and corn starch in a small bowl. Add to the soup along with chicken and let simmer 5 minutes more.
• Remove bay leaf, stir in pasta, season with salt and pepper to taste.

Notes

• If adding extra vegetables, increase the amount of the broth so the pot doesn’t get overcrowded.
• To use raw chicken, increase the broth by 2 cups and add two chicken breasts. Simmer the uncooked boneless chicken 20 minutes and 30 minutes if bone-in. Remove chicken, shred and add back to the pot.
• Cook pasta on the side if you plan to keep leftovers.
• To thicken this soup further stir in some potato flakes or combine cornstarch with an equal amount of water and stir into the simmering soup a little bit at a time. 
• If using a rotisserie chicken and time is not an issue, remove all the meat and set aside for the recipe. Then simmer the bones for at least 2-3 hours, or all day in the Crockpot or slow cooker on low to make a delicious homemade stock.

Nutrition

Calories: 336 | Carbohydrates: 22g | Protein: 19g | Fat: 19g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 669mg | Potassium: 458mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4733IU | Vitamin C: 14mg | Calcium: 68mg | Iron: 1mg

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