restaurant_menu Main Dish

Cream of Chicken Soup and Noodles Recipe (One-Pot Comfort)

Name: Cream of Chicken Soup and Noodles Recipe (One-Pot Comfort)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Cuisine: International
Ingredients: For the Soup Base: 1/2 medium yellow onion, chopped; For the Soup Base: 2 ribs celery, finely chopped; For the Soup Base: 2 medium carrots, peeled and finely chopped; For the Soup Base: 2 cloves garlic, minced; For the Soup Base: 2 tbsp unsalted butter; For the Soup Base: 1/4 cup all-purpose flour; For the Soup Base: 4 cups chicken broth, low sodium; Main Ingredients: 1 lb boneless skinless chicken breasts; Main Ingredients: 1 tsp dried thyme (or 1 tbsp fresh, chopped); Main Ingredients: 1 tsp dried rosemary (or 1 tbsp fresh, chopped); Main Ingredients: 1 cup heavy whipping cream; Main Ingredients: 2 cups uncooked wide egg noodles; Main Ingredients: Kosher salt, to taste; Main Ingredients: Freshly ground black pepper, to taste; Garnish (Optional): 1 tbsp fresh parsley, roughly chopped

calendar_today July 28, 2026 schedule 5 min read

timer

Prep

10 minutes

local_fire_department

Cook

35 minutes

group

Servings

bolt

Calories

350 kcal

Indulge in the ultimate one-pot comfort with this extraordinary cream of chicken soup and noodles recipe. Featuring tender chicken, a medley of aromatic vegetables, and a luxuriously creamy broth, this dish is a culinary hug in a bowl. It’s designed for the American home cook, bringing restaurant-quality flavor and heartwarming satisfaction to your table with minimal effort and cleanup. Perfect for chilly evenings or whenever you crave pure, unadulterated comfort food.

restaurant_menu Ingredients format_list_numbered Instructions

restaurant_menu Ingredients

Servings

For the Soup Base

check 1/2 medium yellow onion, chopped check 2 ribs celery, finely chopped check 2 medium carrots, peeled and finely chopped check 2 cloves garlic, minced check 2 tbsp unsalted butter check 1/4 cup all-purpose flour check 4 cups chicken broth, low sodium

Main Ingredients

check 1 lb boneless skinless chicken breasts check 1 tsp dried thyme (or 1 tbsp fresh, chopped) check 1 tsp dried rosemary (or 1 tbsp fresh, chopped) check 1 cup heavy whipping cream check 2 cups uncooked wide egg noodles check Kosher salt, to taste check Freshly ground black pepper, to taste

Garnish (Optional)

check 1 tbsp fresh parsley, roughly chopped

hardware Essential Tools

01 check_circle

Large pot or Dutch oven (5-6 quart)

02 check_circle

Cutting board

03 check_circle

Sharp knife

04 check_circle

Measuring cups and spoons

05 check_circle

Whisk or wooden spoon

06 check_circle

Ladle

format_list_numbered Preparation

Creating the Flavor Foundation

In a large pot or Dutch oven, melt 2 tablespoons of unsalted butter over medium-high heat until it shimmers.

Add the chopped 1/2 medium yellow onion, 2 finely chopped ribs of celery, and 2 peeled and finely chopped medium carrots. Sauté, stirring frequently, for 5-7 minutes until the vegetables are just tender and translucent.

Stir in the 2 minced cloves of garlic and cook for 1 minute more, stirring constantly, until fragrant.

Building the Creamy Broth

Sprinkle in 1/4 cup of all-purpose flour and cook for 1 minute, stirring constantly, to create a roux and cook out the raw flour taste.

Gradually pour in 4 cups of chicken broth, whisking continuously to prevent any lumps until the mixture begins to thicken slightly.

Add the 1 pound of boneless, skinless chicken breasts (whole), along with 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary.

Simmer, Noodle, and Finish

Increase heat to bring the soup to a gentle boil, then immediately reduce to a low simmer. Cover the pot with the lid slightly ajar and cook for 10 minutes to allow the chicken to cook through and flavors to meld.

Stir in 2 cups of uncooked wide egg noodles. Cover again with the lid slightly ajar and continue to simmer for 6-8 minutes, stirring occasionally, until the noodles are tender (al dente).

Carefully remove the cooked chicken breasts from the pot, shred or chop them into bite-sized pieces, and return them to the soup.

Stir in 1 cup of heavy whipping cream. Season generously with kosher salt and freshly ground black pepper to taste. Simmer for an additional 5 minutes to warm the cream through and allow flavors to marry, being careful not to boil.

If desired, stir in 1 tablespoon of fresh parsley, roughly chopped, just before serving. Ladle into bowls and enjoy your warm, comforting cream of chicken soup and noodles!

favorite You Might Also Love

Browse All arrow_forward

open_in_new

Try These Variations

Vegetable Boost

Enhance the nutritional profile and flavor by adding 1/2 cup of frozen peas and 1/2 cup of frozen corn during the last 5 minutes of cooking, alongside the cream. For heartier vegetables like diced potatoes or green beans, add them with the chicken broth to ensure they cook through completely. This adds more texture and color to your cream of chicken soup and noodles.

Herb Garden Fresh

While dried herbs are convenient, using fresh herbs can elevate the flavor significantly. Swap dried thyme and rosemary for 1 tablespoon each of fresh, finely chopped herbs. You can also experiment with other fresh herbs like dill or marjoram for a slightly different aromatic twist, adding them at the end with the parsley for maximum freshness.

Spicy Kick

For those who enjoy a bit of heat, consider adding a pinch of red pepper flakes along with the garlic for a subtle warmth. Alternatively, a dash of your favorite hot sauce stirred in at the end can provide a more pronounced spicy kick, transforming your cream of chicken soup and noodles into a more dynamic dish.

Chef's Pro Tips

Don’t Skimp on the Mirepoix Sauté

The initial sautéing of your onion, celery, and carrots is more than just cooking vegetables; it’s building the aromatic foundation of your soup. Cooking them slowly over medium heat until tender and slightly translucent (about 5-7 minutes) allows their natural sugars to caramelize, creating a deeper, richer, and sweeter flavor base that will permeate your entire cream of chicken soup and noodles. Rushing this step results in a less complex, flatter-tasting soup.

Mind Your Roux

The flour is not just for thickening; it’s cooked with butter to form a roux, which is crucial for a smooth, lump-free soup. Ensure you cook the flour for at least 1 minute, stirring constantly, after adding it to the butter and vegetables. This step cooks out the raw flour taste, which can otherwise leave your soup with an unpleasant starchy flavor. A well-cooked roux is key to that velvety texture.

Preventing Curdling with Cream

Heavy cream adds luxurious richness, but it can sometimes curdle if added directly to a vigorously boiling soup. To avoid this, always add the cream at the very end, once the chicken is cooked and shredded, and ensure the soup is at a gentle simmer, not a rolling boil. For an extra layer of protection, consider warming the cream slightly in a separate bowl or microwave before stirring it into the hot soup; this tempering helps equalize temperatures and prevents shock.

Storage Guide

kitchen

Refrigerator

To store your cream of chicken soup and noodles, allow it to cool completely to room temperature within two hours of cooking. Transfer the soup to an airtight container and refrigerate for up to 3-4 days. For reheating, gently warm portions in a saucepan over medium-low heat, stirring occasionally. If the soup has thickened significantly, add a splash of chicken broth or milk to restore its original consistency, being careful not to boil.

ac_unit

Freezer

While you can freeze this soup, dairy-based soups can sometimes change texture upon thawing, becoming slightly grainy or separated. For best results, I recommend freezing the soup without the heavy cream and noodles. Once thawed, gently reheat the soup base, then stir in fresh cream and cook the noodles separately or directly in the reheated broth for the last 8-10 minutes. Store in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Avoid These Mistakes

✕ Under-seasoning Throughout the Process

A common mistake is waiting until the very end to season the soup. Flavors develop in layers, and so should your seasoning. Season the vegetables lightly as they sauté, season the broth when you add it, and then do a final adjustment after the cream and chicken are incorporated. This ensures each component is properly flavored, leading to a much more balanced and delicious cream of chicken soup and noodles overall, rather than a bland base with a salty finish.

✕ Overcooking the Noodles

Egg noodles cook relatively quickly, especially when simmering in a hot broth. Adding them too early or cooking them for too long will result in mushy, unappetizing noodles that break apart. Always follow the recommended cooking time (6-8 minutes) and check for an al dente texture – tender but still with a slight bite. Remember, they will continue to soften slightly even after the heat is turned off, so err on the side of slightly undercooked.

✕ Boiling After Adding Cream

Once heavy cream is added to your soup, it’s crucial to maintain a gentle simmer and avoid bringing the soup to a rapid boil. High heat can cause the proteins in the cream to coagulate and separate, leading to a curdled, grainy texture rather than the desired smooth, creamy consistency. If you need to reheat, do so gently over low to medium-low heat, stirring frequently.

nutrition Nutrition Facts

Per serving: 1.5 cups

350 kcal Calories

28g Protein

25g Carbohydrates

17g Fat

2g Fiber

650mg Sodium

Nutritional values are estimates and may vary based on specific ingredient brands and preparation methods.

flag Conclusion

There you have it – my cherished recipe for a truly exceptional cream of chicken soup and noodles. This dish is more than just a meal; it’s an experience, a moment of pure culinary comfort that you can proudly create in your own kitchen. By following these steps and incorporating the chef’s secrets I’ve shared, you’ll master a soup that’s rich, flavorful, and incredibly satisfying. At HomeRecipes.com, we believe that every home cook has the potential to create restaurant-quality dishes, and this recipe is your next step on that delicious journey. So go ahead, gather your ingredients, and prepare to delight your family and friends with this creamy, dreamy, one-pot wonder. Happy cooking!

sell Related Topics

#chicken alfredo soup #creamy chicken noodle #chicken stew #stone soup recipe

Frequently Asked Questions

What kind of noodles are best for this cream of chicken soup and noodles? expand_more

For this particular recipe, wide egg noodles are my absolute top recommendation. Their broad, flat shape and slightly chewy texture are ideal for soaking up the rich, creamy broth without becoming mushy too quickly. They hold up well during cooking and reheating. If you can't find wide egg noodles, medium egg noodles or even a short pasta like ditalini or small shells could work, but be mindful of their cooking times as they may differ from the specified 6-8 minutes.

Can I use pre-cooked chicken for this recipe? expand_more

Absolutely, and it's a great time-saver! If you're using pre-cooked chicken, such as rotisserie chicken or leftover cooked chicken breast, you can add it to the soup at the same time you stir in the heavy cream, right before the final 5-minute simmer. This ensures the chicken warms through without overcooking and drying out. You'll still want to cook the broth with the herbs for the full 10 minutes to allow the flavors to meld properly.

How can I make this cream of chicken soup and noodles thicker or thinner? expand_more

If your soup is too thin, you can create a quick slurry by whisking 1 tablespoon of flour or cornstarch with 2 tablespoons of cold water until smooth. Stir this into the simmering soup a little at a time and let it cook for a few minutes until it thickens to your desired consistency. If your soup is too thick, simply thin it out by adding a splash more chicken broth or even a little milk or water until it reaches the perfect consistency for you. Remember to taste and adjust seasoning after any additions.

Can I add more vegetables to this cream of chicken soup and noodles? expand_more

Definitely! This recipe is very adaptable. Feel free to add other quick-cooking vegetables like frozen peas, corn, or chopped spinach during the last 5-10 minutes of simmering with the noodles. If you want to add heartier vegetables like diced potatoes or green beans, add them when you add the chicken broth, as they will need more time to cook through. Just be mindful not to overcrowd the pot, as this can lower the temperature and affect cooking times.

What's the best way to prevent the cream from curdling in the soup? expand_more

To prevent the cream from curdling, there are a couple of chef's tricks. First, avoid adding cold cream directly to a rapidly boiling soup. Ideally, let your soup cool slightly from a vigorous boil to a gentle simmer before adding the cream. Even better, gently warm the heavy cream in a separate small saucepan or microwave before stirring it into the soup. This tempering process brings the cream closer to the soup's temperature, reducing the thermal shock. Also, once the cream is added, maintain a gentle simmer and avoid bringing the soup back to a rolling boil.