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Creamy Chicken Noodle Soup


I’m partnering with Reames® Frozen Egg Noodles to bring you today’s recipe. All opinions are my own. Thank you for helping me work with companies I love!

This thick and creamy chicken noodle soup is the perfect cozy meal for a cold winter day! It’s simple, delicious and filling!

Creamy Chicken Noodle Soup in bowl with crackers

Perfect for Soup Season

With Christmas right around the corner, we’ve been busy preparing for holiday parties, cookie exchanges, and making the big day magical for our kiddos. Life is busy, it always is, which means dinner is often an afterthought or a rushed meal. We’ve been trying really hard to resist the urge to eat out and instead, make a simple meal that gets all of us around the dinner table.

Soup has been my go-to. The kids will eat it, leftovers are enjoyed for days, and I can always sneak in lots of veggies. Today I’m sharing a twist on a classic: creamy chicken noodle soup.

It’s hard not to love chicken noodle soup! It’s the classic “when you’re sick” recipe, and today’s version is just as good – but more creamy than broth-y.

I made this soup a few weeks ago and our four year old insisted we make it again, so I did! It’s hearty without being overly rich, full of veggies and protein, and loaded with thick, homestyle egg noodles. What’s not to love?

Reames Homestyle Egg Noodles

Egg Noodles

We’re no strangers to chicken and noodles or chicken noodle soup. My kids love it when I use homemade egg noodles, but like I mentioned above, I just don’t have the time during the holidays.

That’s where Reames Frozen Egg Noodles save the day! They’re hearty with a thick, chewy taste and texture. Totally superior to the thin, dried egg noodles you find on the shelves at the grocery store.

Reames uses three simple, natural ingredients: eggs, flour and water. Just like you’d make from scratch, only these noodles get frozen for freshness. You’ll need to grab a 12 ounce bag of homestyle egg noodles for this recipe. As soon as the broth is boiling, toss them in and let them go until they’re nice and tender.

Creamy chicken noodle soup recipe in ladle

How to Make Creamy Chicken Noodle Soup

Everything comes together in just under 45 minutes, especially if you use rotisserie chicken or a pressure cooker (on the side) to cook the chicken. This recipe is great for those times when you need to make dinner in a hurry, or when you need a warm bowl of comfort after a long chaotic day.

SOUP. In a large stock pot or Dutch oven set over medium heat, melt 1 tablespoon of butter. Add carrots, celery and onion, saute until tender, about 5 minutes. Pour in broth and water, bring mixture to a boil. Add seasonings, then the egg noodles. Boil for 15 minutes.

ROUX. Meanwhile, in a medium skillet set over medium heat, add 3 tablespoons of butter. Whisk in flour and cook, whisking constantly for 1-2 minutes or until it turns a pale golden brown. Slowly pour in the milk and cream, whisking until a smooth paste forms. This creates a roux and acts as a thickening agent which makes it nice and creamy. Carefully whisk mixture into the large pot.

CHICKEN. Add shredded chicken and continue cooking for 5 minutes. Remove from heat once egg noodles are tender.

GARNISH. Sprinkle with freshly chopped parsley, if desired.

Chicken noodle soup with egg noodles in stock pot

A Few Things to Note…

If you want to bulk it up a bit, you can always add MORE VEGGIES. Corn, peas and mushrooms are all great options! Or keep it simple and classic by adding extra carrots, celery and onion. You can’t go wrong!

To STORE this soup, place it in an air-tight container in the fridge for up to 3 days. Reheat on the stove or in the microwave until heated through.

We don’t recommend FREEZING this soup if the noodles are in it (the tend to get mushy). If you want to freeze it, cook as directed (without adding the noodles) and when reheating add the noodles to cook them.

We love to serve this soup with: garlic bread, garlic artisan bread or even one of our favorite salad recipes

Chicken Noodle Soup in bowl

If you love chicken noodle soup, you’ll love this creamy, hearty version! It’s comfort food at its finest.

For more soup recipes, check out:

Creamy Chicken Noodle Soup |

Creamy Chicken Noodle Soup Recipe

This thick and creamy chicken noodle soup is the perfect cozy meal for a cold winter day! It's simple, delicious and filling.
4.71 from 132 votes
Pin Rate
Course: Soup
Cuisine: American
Prep Time: 13 mins
Cook Time: 32 mins
Total Time: 45 mins
Servings: 6 servings
Calories: 345kcal
Print Recipe


  • 1 tbsp unsalted butter
  • 3 carrots - cut into cubes
  • 3 stalks celery - cut in half lengthwise and sliced
  • 1 small onion - diced
  • 8 cup low-sodium chicken broth
  • 2 cup water
  • 1/2 tsp kosher sea salt
  • 1/2 tsp garlic powder
  • 1/4 tsp ground black pepper
  • 1/4 tsp paprika
  • 1/4 tsp dried parsley
  • 1/4 tsp thyme
  • 1 (12 oz) bag Reames Frozen Egg Noodles
  • 3 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 4 boneless skinless chicken thighs - cooked and shredded, r4OR 2 cups rotisserie chicken, shredded


  • In a large stock pot or Dutch oven set over medium heat, melt 1 tablespoon of butter. Add carrots, celery and onion, saute until tender, about 5 minutes. Pour in broth and water, bring mixture to a boil. Add seasonings, then the egg noodles. Boil for 15 minutes.
  • Meanwhile, in a medium skillet set over medium heat, add 3 tablespoons of butter. Whisk in flour and cook, whisking constantly for 1-2 minutes or until it turns a pale golden brown. Slowly pour in the milk and cream, whisking until a smooth paste forms. Carefully whisk mixture into the large pot.
  • Add shredded chicken and continue cooking for 5 minutes. Remove from heat once egg noodles are tender. Sprinkle with freshly chopped parsley, if desired.



- You can swap out frozen egg noodles for 12 oz. of your favorite pasta. Reduce cook time by 10 minutes.
- Corn, peas and mushrooms all make great additions to this soup.
Nutrition Facts
Creamy Chicken Noodle Soup Recipe
Serving Size
6 serving
Amount per Serving
% Daily Value*
Saturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.
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  1. This looks fantastic.  I will be making it Friday night, after a full day of baking, sewing and gift wrap, so this filling and quick recipe is perfect.  Thank you so much for another great year of inspiration and recipes!

  2. My favorite has always been hamburger soup.Whenever one of us kids or parents got sick you could hear my mom in the kitchen.She would take the meat out of the freezer and begin defrosting.Mind you there were no microwaves back
    My sister and I make it also but it is missing something,just not the same,but good.Thank you for recipe of what I will be making for our anniverssary dinner tonight as we are both under the weather.Just want a little change. Happy Holidays to all!!

  3. Made this tonight with a rotisserie chicken (basically the entire bird), and used 3/4 c. heavy cream and 3/4 c. 2% milk since I didn’t have whole milk. Otherwise didn’t deviate from recipe, and in the end needed a lot more salt than called for. I think next time I’ll forego the low sodium chicken broth and just use regular. Otherwise turned out great.

  4. I made this a couple of weeks ago but I had never made noodles before and mine were not the best. However, the soup recipe was awesome! The only change I made to the recipe was I added 3 heaping tsp’s of Chicken Better Than Bouillon. I know….that’s cheating, but it tasted really good! lol I also used homemade chicken stock.
    But I also want you to know that, because of this recipe, I wanted to make better noodles so I bought pasta attachments for my Kitchenaid mixer and have since turned into a pasta-making fool! lol
    I’m going to be making this soup again tonight….only this time with my own noodles so I’m really looking forward to it. 🙂

  5. Made it for dinner! Everyone loves it, used regular chicken broth instead of low sodium ( store was sold out) still delicious!! 

  6. This is such a hit. I am asked to make this for every family gathering and my hubby always asks for it any day of the week. I love adding white wine while sweating the veggies. Adds a little umph. Still perfect as is though!!!

  7. This was a delicious recipe–and I am usually not a fan of chicken noodle soup. The noodles made all the difference! I was so happy to find them in the freezer section. I changed the recipe only slightly–I omitted the celery (neither of us like it), used all fresh parsley and fresh thyme, and instead of milk and cream I used 1.5 cups of half & half. I think the half & half made it a little less heavy than it would have been and it was perfect for us. I also used regular chicken broth instead of low-sodium (did not add the salt). Next time I’ll probably add peas. This recipe is definitely a keeper!

  8. This soup is delicious!! —I made this for dinner tonight with the hope of it soothing my stomach. For several days now I haven’t been able to eat much that will stay down. Cautiously tried 4 ounces of it once I made it and it was so delicious & comforting. This is going to be my “go to” soup from now on whenever I’m sick. Thank you for sharing the recipe!!

  9. 5 stars
    This soup was soooooo good!  I had creamy chicken noodle soup at a restaurant once before and loved but moved to another state and haven’t been able to go back for more. I was so excited when I saw your recipe. It turn d out amazing. My husband is not a big soup fan and chicken is is least favorite meat but he LOVED it!  Thank you for sharing this recipe. I’m going to wait a couple of days and then make it again! 

  10. 5 stars
    We made this the other night and it’s absolutely delicious! Love the egg noodles and the creaminess in the soup, so good!

  11. 5 stars
    I’ve never seen these fresh noodles before, but I will be seeking them out, I promise! This soup looks amazing and I can almost taste it through your photos! Beautiful!

  12. i made the chicken creamy noodle soup but the soup was very brothy not creamy. I must have not made the roux correctly. do you have a video to watch? thanks

    1. I am sorry, I do not for this. Yes, it should be on the more creamy side. I wish I knew what happened?!

  13. 5 stars
    Made this for dinner tonight and it was awesome! I used the dried egg noodles instead of frozen and it was still great! Definitely saving this to make again. Thanks for the great recipe!!

    1. You could, if you wait to add the noodles. They tend to get mushy, so we don’t recommend freezing it.

  14. What is the fridge life for the noodles in the soup? I haven’t had much luck with cooking noodles in soup and not having it soak up all the liquid. Any tips?

  15. I just want to make sure… You’re adding 10 cups of liquid (8 c of broth and 2 c of water) and later adding 1.5c of milk /cream mixed with the cornstarch to thicken.   Just sounds like alot of liquid. Wondering if that is correct.  The one poster said it was too liquid and it didn’t seem like it got thick.  This looks like an amazing recipe and we’re getting hit with an Easter snowstorm so this sounds like it would amazing especially today!  Thx for sharing!

    1. I personally have not tried, but normally I would have a soup on there on low for 3-4 hours.

  16. 5 stars
    This was great as is! I added some italian seasoning, chicken base and some adobo seasoning just for personal taste. It turned out amazing! I made it specifically for my daughter but everyone ended up eating a bowl. My husband said I need to go ahead and make another pot!!! Thank you! 

  17. 5 stars
    So amazing. This recipe took  leftover chicken, carrots, onions and broth to the next level. So easy and such yummy comfort food. My husband was pleasantly surprised. He said he expected just plain brothy chicken noodle soup but he said this was restaurant style! He never goes on and on about food either lol. I enjoyed the compliments. 

  18. 5 stars
    I make this soup every few weeks in the fall and winter because my family loves it so much! I add a 16oz bag of Reames frozen egg noodles instead of 12oz, because my husband likes soups as hearty as possible, and it turns out great every time! Thanks!

  19. 5 stars
    This is such a fantastic recipe.  I wasn’t able to locate the noodles suggested (boo), so I just used plain old egg noodles.  It was awesome and is definitely going to be in our winter rotation.  Thank you for the great dinner! 

  20. 5 stars
    This soup was amazing!  I added a can of corn and used light cream instead of heavy cream but otherwise followed the recipe. It was perfect. Will definitely make it often. 

  21. 5 stars
    Very, very good and we had crusty bread to go with. Only the two of us but this will be gone in the next several days :). It’s great homemade recipes like this one that have totally turned us off of canned soup. 

  22. This is an excellent recipe. The only changes I would make is to add just a tad more of the spices. My family loved it!

  23. 5 stars
    This soup is the absolute best! I have made it multiple times and it always turns out great! Sometimes I add more of the listed seasonings, just kind of depends how I feel when tasting it! My favorite part is that it also heats up so well the next day! I just add a little extra broth and heat it on the stove. It is without a doubt the BEST chicken noodle soup! We always serve ours with beer bread and it makes for the perfect cold weather, comfort meal!

  24. 3 stars
    I made this for the first time. I had to do another roux and add because it wasn’t the thickness I was looking for. I also found it to be a little bland. Maybe I did something wrong?