Soups · 70 minutes

Creamy Chicken Noodle Soup

Name: Creamy Chicken Noodle Soup
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6-8 servings
Ingredients: 2 chicken breasts; 2 tsp salt (for chicken); 2 tsp garlic seasoning (for chicken); 2 tsp paprika (for chicken); 1 tbsp butter; Olive oil (about 2 tbsp, plus more as needed); ¼ cup water (optional); 1 white or yellow onion, diced; About 5 medium carrots, diced; About 6–7 medium celery stalks, diced; 1½ lb Yukon Gold potatoes, peeled and diced; 1–2 tsp salt (for veggies); 1 tsp garlic seasoning (for veggies); 1 tsp paprika (for veggies); ½ tsp ground black pepper (for veggies); 1 tsp Italian seasoning (for veggies); 8 cups chicken broth; 2 bay leaves; 1 tbsp cornstarch + 3 tbsp water (slurry); 2 cups egg noodles; 1 cup heavy cream; ¼ cup parsley

By Frida Sofia70 min totalServes 6-8 servings

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This is one of my absolute favorite cozy soups, and this version is extra creamy, loaded with veggies and tender potatoes, and full of such good flavor. It all comes together in one Dutch oven, which means one pot and way fewer dishes (my favorite kind of dinner). 🥘

I know some people swear by cooking the noodles separately, and you totally can if you prefer! I don't mind the noodles hanging out in the soup and soaking up all that flavorful broth. Just know it will thicken up as it sits, so if you're saving leftovers, add a splash of broth when you reheat. This is such a good soup to bring to a friend who's sick, just had a baby, or needs a little love. Or make it for yourself whenever you need a little pick-me-up. 🫶

Why You'll Love This

•One pot, one mess.
•Creamy, cozy, and comforting.
•Perfect for bringing to a friend in need.
•Leftovers are just as good the next day.

Ingredients

Chicken breast

Seasoned and seared right in the pot, which builds so much flavor at the bottom of the pan for the rest of the soup. You can swap in boneless chicken thighs for juicier meat, or use a rotisserie chicken to save time (just skip the searing step).

Onion, carrots, and celery

This classic trio is the flavor base of the soup. A bag of pre-diced mirepoix works great.

Potatoes

These make the soup extra hearty and filling. Yukon Golds hold their shape and have a naturally creamy, buttery texture. Red potatoes are a good swap if that's what you have.

Seasonings

Garlic seasoning, paprika, Italian seasoning, salt, and pepper give the soup a warm, savory flavor without needing a long list of spices. Feel free to add a pinch of red pepper flakes if you like a little heat.

Chicken broth

The backbone of the soup! Use low-sodium for more control over the salt, or bone broth for extra flavor and protein.

Egg noodles

Soft, tender, and the star of any chicken noodle soup. Any short pasta works if you don't have egg noodles, or use gluten-free noodles if needed. Cook them separately if you prefer.

Storage and freezing

Fridge: Let the soup cool, then store it in an airtight container in the fridge for up to 4 days. The noodles will keep soaking up the broth, so it'll be thicker the next day (still so good!). If you'd rather keep it brothy, cook and store the noodles separately.
Freezer: Creamy soups with noodles and potatoes don't freeze perfectly, since the cream can separate and the noodles get mushy. If you want to freeze it, make the soup through the simmering step, skip the noodles and cream, and freeze it for up to 3 months.