Creamy Chicken Noodle Soup


Warm up with a creamy take on a classic.

Creamy Chicken Noodle Soup
Photo: Victor Protasio; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis
Active Time:
25 mins
Total Time:
25 mins

Chicken noodle soup is a suppertime classic. It's our go-to dish when someone's feeling under the weather, or we're just seeking a little extra comfort. Not only is chicken noodle soup stick-to-your-bones food, but it also hits all the major food groups: You get protein from the chicken, vegetables from the diced carrots and celery, and carbs from the pasta. And that delicious chicken broth promises to warm you right up.

With such a staple dish, it's rare to see a variation that's just as good (if not better) than the original. But our Test Kitchen pros have really outdone themselves with this Creamy Chicken Noodle Soup. This thicker, slightly more decadent take on the classic is filling enough to act as a main. It stays mostly true to a classic chicken noodle soup recipe, hitting all the major flavor notes. You have the standard egg noodles, diced carrots and celery, and of course, the torn cooked chicken. Smoked paprika kicks the spice up a notch. Make this soup more nutritious by stirring in baby spinach or frozen peas along with the pasta. Then, once the soup comes off the stove, things start to get interesting. Ever wondered how to make chicken noodle soup creamy? Stir in half a cup of heavy cream and a splash of sherry vinegar. We can't wait for you to try this instant classic recipe.


  • ¼ cup unsalted butter

  • 1 medium-size yellow onion, finely chopped (about 1 cup)

  • 3 medium carrots, sliced into ½-inch rounds (about ¾ cup)

  • 2 medium celery stalks, chopped (about ½ cup)

  • 1 ½ teaspoons kosher salt, divided

  • ¼ cup all-purpose flour

  • 4 medium garlic cloves, finely chopped (4 tsp.)

  • ¼ teaspoon smoked paprika

  • 6 cups chicken stock

  • 8 ounces old-fashioned wide egg noodles (such as Mrs. Miller's)

  • 12 ounces cooked chicken, torn into bite-size pieces (4 cups)

  • ½ cup heavy whipping cream

  • 1 tablespoon sherry vinegar

  • 2 teaspoons fresh thyme leaves


  1. Melt butter in a large pot over medium-high. Add onion, carrots, celery, and ½ teaspoon of the salt. Cook, stirring occasionally, until softened, about 5 minutes. Add flour, garlic, and paprika. Cook, stirring constantly, until mixture is fragrant and flour turns light brown, about 1 minute.

  2. Add stock to flour mixture, and increase heat to high. Bring to a boil, stirring occasionally. Add egg noodles. Cook, stirring occasionally, until tender and just cooked through, about 10 minutes. Reduce heat to medium-low. Add chicken. Cook, stirring constantly, until chicken is heated through, about 1 minute. Remove from heat. Stir in cream, sherry vinegar, and remaining 1 teaspoon salt. Divide soup evenly among 4 bowls; top with thyme leaves.

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