Quick Facts:
Time: 35 minutes • Yield: 6 servings • Skill: Easy • Method: One-pot stovetop • Diet: can be DF with swaps

Introduction

Chicken Noodle Soup is the answer when you want comfort fast—especially on nights when time is tight and everyone’s hungry now. This version keeps the soul of the classic but finishes luxuriously creamy, with the option to keep it lighter using Greek yogurt for a tangy, velvety finish. The broth is silky, the noodles are tender with just the right bite, and the black pepper and parsley make every spoonful pop. If you’re cooking for a family, batch-prep lover, or anyone feeling under the weather, this is that reliable, feel-good dinner that hugs back—without hovering over the stove all night.

Want more cozy spins? Browse all our Chicken Noodle Soup recipes for classic and creamy variations.

Why You’ll Love It

• Weeknight-easy: Minimal prep, precise timing, and one pot from start to finish.
• Flexible: Swap in what’s already in your fridge or pantry without losing the vibe.
• Balanced flavor: Gentle creaminess with peppery warmth and fresh herb brightness.
• Great leftovers: Reheats beautifully for lunches or next-day comfort.

Chicken Noodle Soup — Ultra Creamy, Weeknight-Easy, One Pot

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• Author: Lily
• Total Time: 35 minutes
• Yield: 6 servings
• Diet: Gluten Free

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Description

A cozy, ultra-creamy spin on the classic chicken noodle soup that’s ready in about 35 minutes. Silky broth, tender egg noodles, juicy chicken, and a bright pepper-parsley finish. Keep it light with Greek yogurt or go richer with cream—either way, it’s a weeknight one-pot win.

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Ingredients

• 2 Tbsp olive oil

• 1 medium yellow onion, diced

• 2 carrots, thinly sliced

• 2 celery ribs, thinly sliced

• 3 garlic cloves, minced

• 1 tsp dried thyme (or 2 tsp fresh)

• 1 tsp dried parsley (plus fresh for finishing)

• 1 bay leaf

• 8 cups low-sodium chicken stock

• 8 oz wide egg noodles (about 5–6 cups cooked)

• 2–3 cups cooked shredded chicken (breast or thigh)

• 1 cup milk (or evaporated milk)

• ½ cup Greek yogurt (or ½ cup heavy cream)

• 2 Tbsp cornstarch (optional, for thicker body)

• 1–1½ tsp kosher salt, to taste

• ¾ tsp freshly ground black pepper, plus more for serving

• 2 Tbsp chopped fresh parsley, for finishing

• Lemon wedges, for serving (optional)

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Instructions

1. Sauté base (5 min): Heat oil over medium in a 5–6 qt pot. Add onion, carrot, celery, pinch of salt; cook until glossy.

2. Bloom (1 min): Stir in garlic, thyme, dried parsley, bay leaf until fragrant.

3. Simmer veg (8 min): Add stock; bring to a lively simmer.

4. Cook noodles (6–8 min): Add egg noodles; stir to prevent sticking; cook to al dente.

5. Add chicken (2 min): Stir in shredded chicken to warm through.

6. Make it creamy (2–3 min): Whisk milk with cornstarch (if using); stir in and simmer to lightly thicken. Remove from heat; whisk in Greek yogurt (or cream) until silky.

7. Finish (1 min): Stir in fresh parsley; season with pepper and salt to taste. Squeeze lemon if desired.

8. Rest (2 min): Let it settle so broth clings to noodles; ladle and serve.

Notes

• Swaps: Coconut milk for dairy-free; turkey instead of chicken; rotini/fusilli or cooked rice noodles (stir in at end).

• Make-ahead: Cook aromatics + stock ahead; add noodles and dairy day-of.

• Storage: 3–4 days refrigerated (noodles will soften). Best: store noodles separately. Freeze base (no noodles/dairy) up to 3 months.

• Tips: Salt in stages; don’t boil after adding dairy; low-sodium stock lets you season perfectly at the end.

• Prep Time: 7 minutes
• Cook Time: 28 minutes
• Category: soup recipes
• Method: One-pot stovetop
• Cuisine: American comfort

Ingredients

• 2 Tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, thinly sliced
• 2 celery ribs, thinly sliced
• 3 garlic cloves, minced
• 1 tsp dried thyme (or 2 tsp fresh)
• 1 tsp dried parsley (plus fresh for finishing)
• 1 bay leaf
• 8 cups low-sodium chicken stock
• 8 oz wide egg noodles (about 5–6 cups cooked)
• 2–3 cups cooked shredded chicken (breast or thigh)
• 1 cup milk (or evaporated milk)
• ½ cup Greek yogurt (or ½ cup heavy cream)
• 2 Tbsp cornstarch (optional, for thicker body)
• 1–1½ tsp kosher salt, to taste
• ¾ tsp freshly ground black pepper, plus more for serving
• 2 Tbsp chopped fresh parsley, for finishing
• Lemon wedges, for serving (optional)

What each ingredient does:
Olive oil: starts the flavor base • Onion, carrot, celery: classic aromatics and sweetness • Garlic: savory depth • Thyme/parsley/bay: herb backbone • Stock: body and savory foundation • Egg noodles: soft, slurpable texture • Chicken: protein and heft • Milk + yogurt/cream: creamy finish • Cornstarch: optional extra silkiness • Salt/pepper: clarity and warmth • Fresh parsley/lemon: bright finish.

Must-have vs. flexible: Stock, noodles, chicken, and some creamy element are essential; peas, extra veg, or cornstarch are completely optional.

Pro tip: Use low-sodium stock so you can season perfectly at the end.

Substitutions & Swaps

• Aromatics: Shallot for onion; add leek for sweetness.
• Protein: Leftover roasted chicken or poached chicken works; turkey for a Turkey Noodle Soup riff.

Cooking for a crowd or using leftovers? You’ll find timing and swap ideas across our most reliable soup recipes.

• Veg: Add peas or spinach at the end; swap carrots for parsnips; broccoli florets for a Chicken And Broccoli Soup twist.
• Starch/Noodles: Egg noodles are classic; rotini, fusilli, or rice noodles for Rice Noodle Soup vibes—cook rice noodles separately and stir in to avoid clouding the broth.
• Dairy/Fats: Greek yogurt for a light tang; coconut milk for dairy-free; a knob of butter at the end for richness.

Equipment Notes

A heavy 5–6-quart pot or Dutch oven is ideal for steady heat. A 10–12-inch width helps noodles cook evenly. A small ladle and long spoon make stirring easy. Nice-to-have: a digital thermometer for checking doneness on freshly cooked chicken, and a citrus squeezer for finishing with lemon. For easy cleanup, keep a damp towel handy to catch splatters around the stove.

Step-by-Step

1. Sauté the base (5 minutes): Heat oil over medium. Add onion, carrot, celery, and a pinch of salt. Cook until edges look glossy and the kitchen smells sweet—this builds body.
2. Bloom aromatics (1 minute): Stir in garlic, thyme, dried parsley, and bay leaf. Fragrant = flavor unlocked.
3. Add stock & simmer (8 minutes): Pour in stock and bring to a lively simmer. This softens veg so they’re tender by the time noodles finish.
4. Cook noodles (6–8 minutes): Add egg noodles; stir to prevent sticking. Cook just to al dente—edges plump, centers with a light bite.
5. Add chicken (2 minutes): Stir in shredded chicken to warm through without drying out.
6. Make it creamy (2–3 minutes): Whisk milk with cornstarch (if using). Stir into the pot and simmer until lightly thickened. Remove from heat and whisk in Greek yogurt (or cream) until silky.
7. Finish & season (1 minute): Stir in fresh parsley, black pepper, and salt to taste. A squeeze of lemon brightens everything.
8. Rest (2 minutes): Let it settle so the broth clings to noodles. Ladle and serve.

Doneness cues: Noodles are tender but not mushy; broth lightly coats the back of a spoon; chicken is steamy and juicy.

Make-Ahead, Storage & Reheating

Cook the aromatics and stock a day ahead; keep noodles and dairy out until serving day. Refrigerate soup (with noodles) up to 3–4 days—expect noodles to soften. For best texture, store cooked noodles separately and combine as you reheat. Freeze base without noodles/dairy up to 3 months; add fresh noodles and creamy elements after thawing. Reheat gently over medium-low; add a splash of stock or water to loosen, and refresh with lemon and parsley.

How to Lighten / Make It Creamy

To lighten, use half the oil and stir in more veggies (zucchini, spinach) for body. For creaminess without heaviness, whisk Greek yogurt off heat or blend ½ cup broth with a few cooked carrots and stir back in. If using traditional cream, add off heat to avoid splitting; don’t boil after adding dairy.

Toppings, Garnishes & Finishes

Crunch: Garlic croutons or toasted almonds.
Fresh: Parsley, chives, or thinly sliced scallions.
Tang/Heat: Lemon wedges, a dash of apple cider vinegar, or chili flakes.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Serve with warm bread, buttered toast, or a simple side salad (cucumbers, tomatoes, herbs, lemon). For drinks, try sparkling water with citrus or a crisp, chilled white grape juice spritzer.

Scaling the Recipe

To double, use an 8-quart pot and cook noodles slightly under so they don’t over-soften while resting. For half batches, keep the noodle-to-liquid ratio the same. When batch cooking, cool quickly: spread in shallow containers before refrigerating.

Nutrition & Dietary Notes

This soup offers satisfying protein from chicken and steady carbs from noodles. Contains gluten (noodles) and dairy (milk/yogurt); swap in gluten-free noodles and coconut milk for GF/DF.

Troubleshooting

• Too salty? Add a splash of water/stock, a squeeze of lemon, or a small peeled potato to simmer and absorb salt.
• Too bland? Salt in small pinches, then add pepper and a fresh herb shower.
• Too thin? Simmer uncovered to reduce or whisk 1 tsp cornstarch with cold milk and stir in.
• Too thick? Add warm stock a little at a time.
• Overcooked noodles? Add a handful of fresh to revive texture, and serve promptly.

FAQs

Can I use frozen or precut vegetables? Yes—frozen mirepoix and peas work great; add peas at the end.
Best protein swaps? Turkey, rotisserie chicken, or poached chicken breast; tofu for a dairy-free, non-meat option with veggie stock.
How do I keep it from drying out? Add chicken at the end just to warm; don’t boil after adding dairy.
Dairy-free or gluten-free? Use coconut milk or a dairy-free yogurt and GF noodles; check labels on stock.
How long does it keep/freeze? 3–4 days refrigerated; freeze the broth + chicken (no noodles/dairy) up to 3 months.

Variations

• Lemony Herb: Finish with lemon zest/juice and a handful of dill and parsley.
• Spicy Chipotle: Stir in chopped chipotle in adobo and balance with a dash of honey and lime.
• Creamy Parmesan: Off heat, fold in ½ cup finely grated Parmesan and a splash more milk.

Chef Notes / Test Kitchen Tips

Salt in stages—after sautéing, after noodles, and at the end—because the creamy finish softens salt perception. Noodles drink broth: cook just to al dente and let the soup rest 2 minutes before serving. Expect a timing window of 18–22 minutes simmering after the sauté; the rest is quick assembly.

Conclusion

This creamy take on a classic works because it honors what makes Chicken Noodle Soup comforting while giving you a velvety finish in just 35 minutes. Pack leftovers for lunch (they’ll keep 3–4 days), and refresh with a squeeze of lemon. If you loved it, save and share your bowl—your cozy weeknight rotation just got a star player.