Name: Creamy Chicken Noodle Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 tablespoons olive or avocado oil (extra virgin); 2 celery ribs (diced); 2 carrots (diced); ½ medium white or yellow onion (diced); 2 tablespoons garlic (minced); ¼ cup flour; 64 ounces chicken stock or broth; 1 pound chicken breasts (skinless and boneless); 1 cup milk; ⅓ cup grated parmesan; 3 tablespoons lemon juice; 1 cup ditalini pasta; 2 tablespoons italian seasoning; 1 teaspoon salt; ½ teaspoon black pepper

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This easy creamy chicken noodle soup is a family favorite. It’s so delicious and cozy. Truly the best chicken soup!

It may be April but it’s always soup season in my house! I know some people feel really strongly about reserving soup for the cold weather months but I think that’s awfully limiting. This creamy chicken noodle soup recipe is the perfect comfort food and don’t we need a little comfort any time of year? Well I do. So sign me up for a cozy bowl of this homemade chicken noodle soup any day all year long!

This creamy soup is a fun spin on the classic chicken noodle soup with a few tweaks to really make it extra special. Yes of course it’s loaded with tender chicken and pasta. But we’re opting for ditalini pasta instead of wide egg noodles. Ditalini pasta is small which I appreciate because it’s similar in size to our other ingredients. This means more balance and flavor in every bite! Another fun change is the addition of flour, milk, and parmesan to thicken our broth a bit. That creamy texture feels oh so cozy.

I really can’t wait for you to try this easy recipe. I believe it’s the very best chicken noodle soup and I’m excited to hear if you feel the same!

Ingredients for Creamy Chicken Noodle Soup

Olive or avocado oil: A little bit of oil helps us sauté the onion until tender. I recommend extra virgin olive oil or avocado oil but you can use any oil you’re comfortable cooking with.
Celery: Celery is considered an aromatic along with onion and garlic, meaning it adds aroma and flavor to dishes. The taste of the celery itself won’t stand out, but it works with the other aromatics to add extra flavor that is especially appreciated in soups and stews.
Carrots: Before sautéing we’re dicing these carrots into small pieces. This way they’ll cook quickly so we’ll have tender carrots in each bite of this flavorful soup.
Onion: White or yellow onion both work well.
Minced garlic: Minced garlic has a pungent and delicious flavor. You can mince your own fresh garlic or use a jarred variety.
Flour: Flour helps thicken the broth for a creamier texture.
Chicken stock or broth: Both chicken stock and chicken broth can be used to help create the flavorful broth in this chicken soup. Take your pick! Stock is typically made by simmering chicken bones for hours along with carrots, celery, and onion. Broth is made by simmering the whole chicken instead of only the bones. You can sub vegetable broth if that’s what you have on hand.
Chicken breasts: We’re using boneless skinless chicken breasts in this soup. It’s a lean protein that flavors the soup base as it simmers. You can use boneless skinless chicken thighs if you prefer dark meat. To save cook time you can also purchase store-bought rotisserie chicken or leftover chicken. These are great options to make your life even easier! Just add the cooked shredded chicken at the end of cooking.
Milk: A bit of milk helps us achieve the perfect creamy broth. I recommend 2% or whole milk but 1% will also work.
Grated parmesan: This grated cheese is a powdery texture that blends into the broth as it cooks.
Lemon juice: Lemon juice adds a bit of brightness to this soup.
Ditalini pasta: Classic chicken noodle soup is typically made with wide egg noodles but for this creamy chicken soup we’re using ditalini pasta instead. These small noodles are my favorite pasta choice in this soup! They’re small and add a bit of fun. You can find them on the pasta aisle of your grocery store.
Seasonings: Italian seasoning, salt, and black pepper are the only seasonings we’re using to flavor this rich broth.

How to Make Creamy Chicken Noodle Soup

Add oil, onion, carrots, and celery to a soup pot. Sauté on medium high heat, stirring frequently, until onion is tender. Then add minced garlic and sauté until golden in color, about one minute.

Stir in the flour and cook until no longer white, about two minutes.

Add chicken stock and chicken breasts. Simmer for 10 min, until chicken is cooked through. Carefully remove the chicken from the pot. Shred or chop. Add the chicken back to the soup and stir.

Stir in milk, parmesan, lemon juice, ditalini pasta, and seasonings. Cook noodles until tender, about ten minutes. Once the pasta is tender remove the pot from the heat so the noodles don’t continue to absorb your liquid. (You’ll notice the flour will thicken the broth as it cooks.)

Taste and add more salt and black pepper as desired. Ladle into bowls for serving. Top with fresh herbs like fresh thyme or fresh parsley if you want to really dazzle. Pair with crackers, crusty bread (garlic bread sounds especially perfect), or a grilled cheese sandwich if you want to make this complete meal a bit heartier.

How to Store Leftovers

Want to enjoy this yummy chicken soup recipe the next day or later in the week? Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop on low to medium heat until warmed through. You can also reheat in the microwave after thawing.

This creamy chicken soup also freezes, thaws, and reheats beautifully. Store in a freezer safe container like a freezer bag. After thawing add it to a pot on the stove over low to medium-low heat, stirring frequently, or reheat in the microwave. Feel free to double this recipe so you have plenty to freeze.