Creamy Chicken Noodle Soup (from Scratch!)
This Creamy Chicken Noodle Soup is made completely from scratch with juicy chicken thighs, hearty vegetables, and a silky homemade broth. It’s cozy, comforting, and perfect for cold days, sick days, or meal prep — just like Grandma’s but creamier and packed with protein.
Creator: Leslie Stokes
There’s just something about a bowl of creamy chicken noodle soup that feels like a warm hug — the kind that instantly makes everything better. Whether you’re fighting off a cold, coming in from the cold, or just craving something cozy, this is the kind of meal that brings everyone to the table without even calling them.
What I love about this version is that it’s completely homemade — no canned broth or shortcuts — yet it’s still simple enough for a weeknight. You start by simmering chicken thighs with water and a few pantry spices, which gives you the richest, most flavorful base. Once you build on that with sautéed veggies, noodles, and cream, you end up with the silkiest, dreamiest soup ever.
It’s hearty without being heavy, and the texture is just perfect — creamy and luscious without feeling too rich. The Fairlife milk keeps the creaminess balanced and adds extra protein (a little trick I use in a lot of my soups).
This is one of those recipes I make every fall when the weather starts to change. The kitchen smells incredible, the steam fogs up the windows, and the kids come running before I even ladle it into bowls. It’s also one of my go-to “sick day” soups — warm, soothing, and packed with goodness that actually helps you feel better.
And honestly? It’s way too good to only make when someone’s under the weather. I meal prep this one year-round — it holds up beautifully in the fridge and reheats like a dream.
If you’ve ever wanted to make chicken noodle soup from scratch but thought it was complicated, this version will change your mind. Everything happens in one pot, the ingredients are simple, and the flavor payoff is insane.
Tips for Perfect Creamy Chicken Noodle Soup
Use chicken thighs instead of breast. They stay tender and flavorful after simmering.
Don’t skip the homemade broth! It makes all the difference — way more flavor and body than boxed stock.
For extra protein: Stir in a scoop of unflavored collagen or Fairlife milk at the end.
Add greens: Toss in spinach or kale right before serving for a nutrient boost.
Make it dairy-free: Use coconut milk and olive oil instead of cream and butter.
Meal Prep & Storage Tips
To Store:
Let the soup cool, then refrigerate in airtight containers for up to 4 days.
To Freeze:
Freeze the soup without noodles for up to 2 months (noodles tend to get mushy). Reheat and add fresh noodles before serving.
To Reheat:
Warm gently on the stovetop over medium heat or in the microwave, adding a splash of milk or broth if it thickens too much.
Meal Prep Tip:
Divide into single-serve glass jars or containers — perfect for quick, cozy lunches during the week.
Creamy Chicken Noodle Soup (from Scratch!)
Ingredients
For the Broth:
- 1½ lbs boneless skinless chicken thighs
- 8 cups water
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried thyme
- 1 bay leaf optional for depth
For the Soup:
- 1 tbsp olive oil or butter
- 1 small yellow onion diced
- 3 carrots peeled and sliced
- 3 celery stalks sliced
- 1/2 tsp salt adjust to taste
- 3 cloves garlic minced
- 2 –2½ cups egg noodles or gluten-free noodles
- 1 cup heavy cream
- ½ cup milk Fairlife or 2% keeps it creamy without too much fat
- 1 tbsp cornstarch + 2 tbsp water optional, for thickening
Let's Make It
- Boil the Chicken Thighs: Add chicken thighs, water, and all broth seasonings to a large pot. Bring to a boil, then reduce the heat and simmer 20–25 minutes until chicken is tender.
- Remove the chicken, shred it, and set aside. Keep the broth in the pot — that’s your flavor base.
- Sauté the Vegetables: In the same pot, heat olive oil or butter. Add the diced onion, carrots, and celery. Sauté for about 6 minutes, until they start to soften and become fragrant. Add garlic and cook another 30 seconds.
- Build the Soup: Add the shredded chicken back into the pot. Pour in your homemade broth and bring everything to a gentle simmer.
- Stir in the noodles and cook 8–10 minutes, or until tender.
- Make It Creamy: Lower the heat to medium-low. Stir in the heavy cream and milk.
- For a thicker soup, whisk cornstarch and water together and stir it in now. Simmer (don’t boil) for 5–7 minutes until the broth becomes rich and velvety.
- Finish and Serve: Taste and season with extra salt, pepper, or thyme as needed. Garnish with fresh parsley and serve warm with crackers, biscuits, or a crusty slice of sourdough.
Nutrition Facts
Serving Size: 1½ cups
Calories: 420
Protein: 35 g
Carbohydrates: 28 g
Total Fat: 18 g
Saturated Fat: 7 g
Fiber: 2 g
Sugar: 4 g
Sodium: 580 mg
(Nutrition may vary based on noodle type and cream used.)
