Creamy Chicken Noodle Soup

Name: Creamy Chicken Noodle Soup with Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 stick salted butter; 1 large yellow onion, chopped; 3 stalks celery, chopped; 4 medium carrots, sliced; 1 large sweet potato, peeled and diced; 2 cloves garlic, minced; 1 tbsp garlic and herb seasoning blend; 1/4 cup all-purpose flour; 6 cups chicken bone broth; 1.5 lbs chicken breast; 2 bay leaves; 2 cups heavy whipping cream; 6 oz thin egg noodles; freshly ground black pepper, to taste; 2 tbsp fresh parsley, chopped

A creamy chicken noodle soup built on a rich butter-flour roux and bone broth base, loaded with tender chicken breast, carrots, celery, and egg noodles. The addition of heavy cream and sweet potato creates a deeply satisfying, restaurant-quality comfort dish.

🌍American 🏷️Chicken noodle soup 🏷️Creamy soup 🏷️Comfort food 🏷️Chicken soup Sweet potato

🏷️

🏷️Dutch oven

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TikTok

Total

45 min

Servings

6

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok

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Ingredients

1 stick salted butter
1 large yellow onion, chopped
3 stalks celery, chopped
4 medium carrots, sliced
1 large sweet potato, peeled and diced
2 cloves garlic, minced
1 tbsp garlic and herb seasoning blend
1/4 cup all-purpose flour
6 cups chicken bone broth
1.5 lbs chicken breast
2 bay leaves
2 cups heavy whipping cream
6 oz thin egg noodles
freshly ground black pepper, to tasteoptional
2 tbsp fresh parsley, choppedoptional

15 Ingredients

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Instructions

1
In a large Dutch oven or pot over medium heat, melt the stick of butter.
2
Add the chopped onion, celery, carrots, and sweet potato. Sauté for a few minutes until slightly softened.
3
Stir in the minced garlic and cook for another minute until fragrant.
4
Season with the garlic and herb blend and stir to combine.
5
Sprinkle the flour over the vegetables and stir well. Cook for 2-3 minutes to cook out the raw flour taste.
6
Gradually pour in the chicken bone broth while stirring constantly to prevent lumps.
7
Add the chicken breasts and bay leaves to the pot. Bring the mixture to a boil, then reduce heat to a simmer.
8
Let the chicken cook for 10-15 minutes, or until cooked through.
9
Remove the cooked chicken from the pot. Shred or chop it, then return it to the soup.
10
Stir in the heavy whipping cream.
11
Allow the soup to simmer and thicken for a few minutes.
12
Add the egg noodles and cook according to package directions, or until tender.
13
Turn off the heat. Stir in the freshly ground black pepper and chopped fresh parsley.
14
Serve hot and enjoy.

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Tips & Notes

Pro tips

Make a smooth roux by melting butter, adding flour, and cooking 1–2 minutes before slowly whisking in broth to prevent lumps.
Add egg noodles in the final 10–15 minutes so they stay tender, not mushy—time by package directions.
Simmer chicken until internal temp reaches 165°F; slice or shred it to distribute evenly throughout the soup.
Stir in heavy cream off-heat or at very low temperature to prevent separation and curdling.

Substitutions

Chicken bone broth → regular chicken broth or vegetable broth (flavor will be lighter)
Heavy cream → half-and-half, whole milk, or Greek yogurt (adjust richness and texture)
Egg noodles → small pasta, rice, or omit for a brothier soup
Sweet potato → diced regular potato or parsnip (adjust cook time slightly)

Storage & make-ahead

Store in an airtight container in the refrigerator up to 3 days; freeze up to 2 months (noodles soften slightly when thawed). Reheat gently on the stovetop, thinning with extra broth if needed.

Common Questions

Can I use rotisserie chicken instead of chicken breast?

Yes. Shred 2–3 cups cooked rotisserie chicken and add it in the final 5 minutes to avoid overcooking. Reduce simmering time for the raw chicken step.

How do I prevent the soup from being too thick?

Add flour gradually and whisk constantly to avoid lumps. Start with 1/4 cup and add broth slowly; you can always thin with more broth if needed.

Can I make this ahead?

Yes. Cool completely, refrigerate up to 3 days, or freeze up to 2 months (noodles soften slightly on thaw). Reheat gently on stovetop, adding extra broth if needed.

What type of egg noodles work best?

Wide or medium egg noodles work well. Add them in the last 10–15 minutes to avoid mushiness; check package timing and cook just until tender.

Can I substitute heavy cream?

Yes—use half-and-half (soup will be lighter), whole milk (less rich), or Greek yogurt stirred in off-heat (adds tang). Coconut milk also works for dairy-free.