There’s nothing quite like a steaming bowl of homemade chicken noodle soup to bring comfort and warmth to your day. Whether you’re looking for a pick-me-up on a chilly afternoon or something soothing to enjoy when you’re feeling under the weather, this creamy chicken noodle soup has you covered. This recipe takes the classic version up a notch with the addition of rich creaminess, tender shredded chicken, and hearty noodles.

I still remember the first time I made this soup for my family. It was a particularly blustery fall day, the kind where the leaves scatter across the yard in golden hues, and the air carries a sharp crispness that makes you crave something hearty. My youngest, bundled up in layers, requested “something warm” after a day of raking leaves. That’s when this recipe became a tradition in our home. The first spoonful brings an instant sense of coziness, like wrapping yourself in a favorite blanket.

Why You’ll Love This Recipe:

• Ultimate Comfort Food: This soup brings the warmth and nostalgia of traditional chicken noodle soup but with an added creamy twist that makes it irresistible.
• Quick and Simple: It’s perfect for those busy weeknights when you want a hearty, homemade meal but don’t have hours to spend in the kitchen.
• Customizable: From the type of pasta to the seasoning blend, this recipe is endlessly versatile and easy to adapt to your preferences.
• Kid-Friendly: With its creamy texture and mild flavor, this soup is a guaranteed hit with the little ones.
• Meal Prep Perfection: Make a big batch, and you’ll have comforting leftovers ready to enjoy all week long.

Ingredients You’ll Need:

• 3 cups shredded chicken
• ½ cup carrots, thinly sliced (¼-inch)
• ½ cup celery, thinly sliced (¼-inch)
• ½ cup white onion, diced
• 3 tablespoons butter
• 7 cups chicken broth
• 1 bay leaf
• 1 tablespoon garlic powder
• 2 teaspoons parsley (fresh or dried)
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon smoked paprika
• 4 ounces cream cheese
• 1 cup heavy cream
• 3 cups pasta of your choice

How to Make Creamy Chicken Noodle Soup:

Step 1: Sauté the Vegetables

Start by melting butter in a large Dutch oven or pot over medium heat. Add the diced onion, sliced carrots, and celery, stirring occasionally. Sauté until the vegetables are tender and aromatic, about 8-10 minutes. This step builds the flavor base for your soup, so don’t rush it. Imagine the kitchen filling with the comforting aroma of onions sizzling in butter—it’s the perfect start to a cozy meal.

Step 2: Build the Broth

Pour in the chicken broth, then add the bay leaf, garlic powder, parsley, Italian seasoning, salt, pepper, and smoked paprika. Stir everything together and let the mixture simmer gently for about 10 minutes. This allows the flavors to meld beautifully. As the broth warms up, you’ll notice a transformation—what started as simple ingredients will soon become a fragrant, flavorful base.

Step 3: Create the Creamy Base

Add the cream cheese, breaking it into smaller chunks to help it melt smoothly. Stir constantly to ensure the cream cheese incorporates fully into the broth, creating a luscious and creamy consistency. Once the cream cheese has melted, pour in the heavy cream and continue stirring for another 2-3 minutes. This step gives the soup its signature creaminess, making each spoonful indulgent and satisfying.

Step 4: Cook the Pasta

Raise the heat slightly to bring the soup to a gentle boil, then add your chosen pasta. Cover the pot and let the noodles cook for about 10 minutes, stirring occasionally. The pasta will soak up some of the broth, becoming tender and flavorful in the process. Be sure to keep an eye on it to avoid overcooking.

Step 5: Add the Chicken

Gently fold in the shredded chicken, allowing it to warm through in the creamy broth. Reduce the heat to low and let the soup simmer for another 5 minutes. This final simmer ties all the ingredients together, creating a soup that’s rich, hearty, and brimming with flavor.

Step 6: Serve and Enjoy

Before serving, don’t forget to remove the bay leaf! Ladle the soup into bowls, garnish with a sprinkle of fresh parsley if you like, and serve it hot. Pair it with some crusty bread, and you’ve got a meal that feels like a warm hug in a bowl.

Helpful Tips:

• Choosing Your Chicken: Leftover chicken or a rotisserie chicken works perfectly here. Shredding the meat ensures it melds seamlessly into the soup.
• Perfect Pasta: Use any small pasta shapes you have on hand. Egg noodles, bowtie pasta, or even rotini work beautifully. For a twist, try gluten-free pasta or whole wheat varieties.
• Cream Cheese Tips: To avoid lumps, make sure the cream cheese is softened before adding it to the broth. If you’re short on time, cut it into small cubes—it’ll melt faster this way.
• Thickening the Soup: Prefer a thicker soup? Stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and cook for a few extra minutes.

Recipe Details:

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: Approximately 10 cups
• Category: Soup
• Method: Stovetop
• Cuisine: American

Notes:

• For a lighter version of this soup, substitute the heavy cream with evaporated milk or a non-dairy alternative such as unsweetened almond or oat milk. Keep in mind, however, that the texture will be less creamy.
• If using dried herbs, remember that they are more concentrated than fresh ones. Adjust the amounts to suit your taste.
• Don’t skip the step of sautéing the vegetables—it adds depth and enhances the flavor of the final dish.
• To avoid mushy pasta, cook it al dente, especially if you plan to store leftovers. The pasta will soften further as it sits in the soup.
• This soup is an excellent base for additional vegetables—feel free to toss in peas, corn, or spinach during the final minutes of cooking for added color and nutrition.

Storage Instructions:

• Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it thickens.
• Freezer: This soup freezes well! Let it cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stovetop.

Frequently Asked Questions:

Can I use milk instead of heavy cream?
Yes, but the soup may be less creamy. For a richer alternative, consider half-and-half.

What if I don’t have smoked paprika?
Regular paprika will do just fine. Smoked paprika adds a subtle depth, but the soup will still be flavorful without it.

What’s the best way to reheat this soup?
Heat it gently on the stovetop over low-medium heat, stirring occasionally. Add a bit of extra broth to loosen the consistency if needed.

Related Recipes:

If you loved this recipe, you’ll definitely enjoy these comforting dishes:

• Easy Creamy Chicken Noodle Soup: Comfort in a Bowl
• Creamy Parmesan Italian Sausage Soup

Conclusion:

There’s a reason this creamy chicken noodle soup has become a go-to in so many households—it’s comforting, versatile, and undeniably delicious. Whether you’re cozying up on a cold evening or serving it to loved ones as a gesture of care, this soup is sure to become a cherished recipe in your home. Give it a try, and let its warmth and flavor fill your kitchen and your heart!

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