chicken noodle soup

Chicken noodle soup is the definition of cozy, comforting food. This upgraded version brings together tender chicken, hearty vegetables, and egg noodles in a creamy, herb-infused broth. It’s a satisfying twist on the classic that still keeps the soul-warming feel. Whether you’re under the weather or just craving something warm and filling, this creamy chicken noodle soup will become your go-to.

Table of Contents

Why You’ll Love This Recipe

• Comforting, creamy, and packed with flavor
• One-pot, 35-minute recipe perfect for weeknights
• Kid-friendly and freezer-friendly
• Customizable with different veggies or spice levels
• Great for using up leftover or rotisserie chicken

Ingredients

For the Chicken and Vegetables

• 1½ lbs boneless skinless chicken breasts, cubed
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced
• 1 red bell pepper, chopped

For the Broth

• 6 cups low-sodium chicken broth
• 1 cup heavy cream
• ½ cup sun-dried tomatoes, chopped
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp dried thyme
• ¼ tsp red pepper flakes (optional)
• Salt and black pepper to taste

To Finish

• 8 oz wide egg noodles
• ½ cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1 tbsp fresh lemon juice

Instructions

1. Heat olive oil in a large pot over medium-high heat. Season chicken with salt and pepper, then sear until golden and cooked through, about 5–6 minutes. Remove and set aside.
2. In the same pot, add onion and cook 3 minutes until soft. Stir in garlic, cooking for 30 seconds. Add carrots and red bell pepper, and sauté 3–4 minutes.
3. Pour in chicken broth, scraping up any browned bits. Stir in sun-dried tomatoes, oregano, basil, thyme, and red pepper flakes. Simmer for 10 minutes.
4. Stir in cream, return chicken to the pot, and bring to a gentle boil. Add egg noodles and cook until tender, about 6–8 minutes.
5. Remove from heat and stir in Parmesan, lemon juice, and parsley. Adjust seasoning. Serve hot.

Recipe Details

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6

Nutrition Facts (per serving)

• Calories: 385
• Fat: 18g
• Saturated Fat: 9g
• Carbohydrates: 28g
• Protein: 28g
• Fiber: 2g
• Sugar: 6g
• Sodium: 720mg
• Vitamin A: 45% DV
• Vitamin C: 25% DV

Tips & Variations

• Make it spicy: Add more red pepper flakes or a diced jalapeño
• Lighter version: Use half-and-half instead of heavy cream
• Make it gluten-free: Use gluten-free pasta
• Use rotisserie chicken: Stir in at the end to warm
• Slow cooker version: Cook all ingredients except cream, noodles, and cheese on low 4–6 hours. Add cream and noodles in the last 30 minutes.

FAQs

Can I freeze this soup?
Yes, but freeze without the noodles. Add cooked noodles when reheating.

Can I use a different type of noodle?
Wide egg noodles work best, but rotini or penne are great alternatives.

How long does it last in the fridge?
Up to 3–4 days in an airtight container. Add a splash of broth when reheating.

What if I don’t have sun-dried tomatoes?
Use 1 tablespoon tomato paste for depth, or skip for a simpler version.

Can I make this dairy-free?
Swap cream for coconut milk and Parmesan for nutritional yeast.

Conclusion

This creamy chicken noodle soup recipe delivers rich, herby flavor with every spoonful. It’s the perfect one-pot comfort food for cold days, sick days, or busy weeknights. With tender chunks of chicken, creamy broth, and satisfying noodles, it’s everything you love about classic chicken soup—only better. Make it once and you’ll understand why this version earns its “marry me” reputation.