Creamy chicken noodle soup with carrots and celery

On blustery nights I ditch the fanciness and reach for the one pot that always feels like a hug: creamy chicken noodle soup. I grew up with a version my mom called “fix-everything soup,” and the smell of simmering carrots and celery still pulls me straight to the kitchen. This recipe keeps that cozy feeling but adds a silky finish—think velvety broth, tender shredded chicken, and slurpy noodles that soak up all the goodness. The kitchen fills with a comforting aroma of butter and herbs, steam fogs the windows, and you get a bowl that warms your hands and your mood. Perfect for sniffles, cold feet, and movie nights.

Quick Facts

• Yield: Serves 4–6
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Why This Recipe is Awesome

This creamy chicken noodle soup hits every comfort note: silky broth, shred-your-chicken tender bites, and al dente noodles that still have a little chew. It cooks in one pot, so cleanup stays sane. It’s simple enough for weeknights and comforting enough for sick days. Plus, it doubles as a “leftovers into gold” machine—add a squeeze of lemon and fresh herbs at the end and the whole thing sings. It’s so easy even your socks will smell like dinner (in a good way).

Ingredients

For the Main Dish:

• 2 tbsp unsalted butter (or olive oil)
• 1 medium yellow onion, small dice (about 1 cup)
• 3 cloves garlic, minced
• 3 medium carrots, peeled and sliced (about 1 1/2 cups)
• 3 stalks celery, sliced (about 1 cup)
• 1 lb boneless skinless chicken thighs (or breasts), trimmed and cut into 2-inch pieces
• 6 cups low-sodium chicken broth
• 1 cup heavy cream (or half-and-half for a lighter version)
• 2 cups egg noodles (or your favorite short pasta)
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 2 tbsp fresh parsley, chopped (plus extra for garnish)
• Juice of 1/2 lemon (optional but brightens everything)

For the Sauce / Garnish (if applicable):

• Extra parsley and a drizzle of olive oil or a pat of butter per bowl
• Optional: grated Parmesan for serving

How I Make It

Step 1:

Heat a large pot over medium heat and add 2 tbsp unsalted butter. When the butter foams, toss in the onion, carrots, and celery. Sauté until the onion goes translucent and the vegetables smell sweet and savory, about 6–8 minutes. Stir often so the garlic doesn’t burn; you want soft, fragrant veggies, not char.

Step 2:

Add the chicken pieces to the pot and brown them lightly—just a minute or two—so they develop a little color. Sprinkle in the thyme and bay leaf. Pour in the 6 cups chicken broth, scrape the brown bits off the bottom, and bring the pot to a boil. That first bubbling moment smells like home.

Step 3:

Reduce heat to maintain a gentle simmer and cook until the chicken becomes fork-tender, about 12–15 minutes. Remove the chicken to a plate, shred it with two forks, and return it to the pot. This step keeps the chicken juicy and ensures every spoonful has tender bites.

Step 4:

Stir in the egg noodles and simmer until they reach your perfect texture—usually 6–8 minutes for al dente. When the noodles look plump and the broth has reduced slightly, pour in the 1 cup heavy cream and stir. Heat gently—avoid boiling once you add cream—to prevent separation. Taste and season with salt and pepper.

Step 5:

Finish with 2 tbsp chopped parsley and a squeeze of lemon juice to brighten the flavors. Ladle into bowls, top with more parsley and a tiny pat of butter or a drizzle of olive oil if you like. Serve hot and watch the steam fog the windows and your guests grin.

Pro Tips

• Use chicken thighs for more forgiving, juicier meat—breasts work, but watch the cook time to avoid dryness.
• Want richer soup? Swap part of the broth for chicken stock or roast a couple extra carrots for deeper color and flavor.
• Stir the noodles in at the very end if you plan to store leftovers—no one likes mushy noodles. Or cook the noodles separately and add to bowls when serving.
• For a silky texture, whisk the cream with a little hot broth before adding to the pot; that prevents curdling and keeps the soup smooth.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for shredded rotisserie chicken—fast and flavorful.
• Use Greek yogurt or a flour-cornstarch slurry instead of cream for a lighter texture (stir yogurt in off heat to avoid curdling).
• Gluten-free option: use gluten-free noodles or rice noodles; adjust cooking times accordingly.
• Dairy-free option: replace cream with full-fat coconut milk or extra broth plus a touch of oil; expect a slightly different flavor and silkiness.

Variations & Tips

• Spicy twist: add a pinch of red pepper flakes and finish with a squeeze of lime.
• Herby boost: stir in chopped dill or tarragon at the end for a fresh lift.
• Vegetable-packed: add frozen peas or chopped spinach in the last 2 minutes of cooking.
• Kid-friendly: cut noodles small and keep seasoning simple—kids love the creamy, noodle-forward bowls.
• One-pot pasta: cook the noodles directly in the broth for maximum flavor absorption (watch liquid levels).
• Creative twist: stir in a spoonful of pesto per bowl for a fragrant, basil-forward finish.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook everything through the simmer step, cool completely, and store in the fridge for up to 3 days. Refrigerate noodles separately if you dislike soft pasta. Reheat gently on the stove and add a splash of broth to loosen the soup.

Can I double the recipe?

Sure thing. Use a larger pot and maintain the same simmer times. You might need a few extra minutes to bring the doubled liquid to a boil.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use 3/4 the amount of oil and consider adding a tiny pat of butter at the end for flavor.

How do I know it’s done?

Chicken should shred easily and reach 165°F if you probe it. Noodles should feel tender with a little bite (al dente). The vegetables should be soft but not mushy.

What if I don’t have ingredient X?

No panic: swap celery with fennel or extra carrots, use dried thyme instead of fresh, and grab rotisserie chicken if you run out of time.

How I Like to Serve It

I pile bowls high with noodles, drizzle a touch of olive oil, and finish with extra parsley. Serve with crusty bread or simple buttered toast for dunking. I love this for chilly weeknights, post-soccer dinners, and slow Sunday lunches. Pair with a crisp salad or just a mug of chamomile tea if you need extra calm.

Notes

• Store leftovers in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently and add a splash of broth to refresh the texture.
• Always cook chicken to a safe internal temperature of 165°F.

Final Thoughts

Closing: This creamy chicken noodle soup comforts like a favorite sweater—simple, reliable, and full of warmth. Now go make a pot and savor that steam-filled kitchen moment!