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person holding a spoonful of creamy chicken noodle soup

Creamy Chicken Noodle Soup Recipe

  • Author: Brooke
  • Prep Time: 45 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 45 minutes
  • Yield: 12 cups 1x


This creamy chicken noodle soup recipe is easy to make from scratch in the crock pot or on the stovetop.  This healthy, lightened up version is the best soup for colds, since the homemade chicken broth has immune boosting properties that aid in the healing process.



For the Chicken Broth

  • 1 whole chicken (45 pounds; 1.82.2 kg)
  • 9 cups water (2.1 liters)
  • 1 1/2 yellow onions, quartered with skin on
  • 2 medium carrots, peeled and cut into large chunks (155g)
  • 2 celery stalks, cut into large chunks with leaves (100g)
  • 2 bay leaves
  • 2 sprigs of fresh parsley
  • 1 1/2 teaspoons salt
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon freshly ground black pepper

For the Soup

  • 2 tablespoons salted butter (28g)
  • 2 cups yellow onion, diced (232g)
  • 2 cups carrots, chopped (197g)
  • 2 cups celery, chopped (168g)
  • 1 tablespoon garlic, minced
  • 1/2 teaspoon salt
  • 2 teaspoons lemon pepper
  • 1/2 teaspoon dried basil leaves
  • 1/2 teaspoon dried marjoram leaves
  • 1/2 teaspoon dried oregano leaves
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried thyme leaves
  • 4 bay leaves
  • 4 1/2 cups chicken, shredded (570g)
  • 9 cups homemade chicken stock (2.1 liters)
  • 12 fluid ounces evaporated milk (354 ml)
  • 1/2 cup Parmesan cheese, freshly grated (reserve two tablespoons for garnish; 40g)
  • 2 1/2 cups wide egg noodles, uncooked (153g)
  • 1 tablespoon fresh parsley, chopped (for garnish)


Making the Broth (2 hrs 30 min)

  1. Rinse the chicken and remove the giblets.  Place it in a Dutch oven and cover with about 9 cups of filtered water.  Add the yellow onions, carrots, celery, bay leaves, and parsley.
  2. Cover the pot and bring to a boil, then let the broth simmer for 2 hours.  Remove the chicken and let it cool in a colander to allow the extra stock to drain out of the chicken.
  3. Strain the broth by using a metal spider or slotted spoon to remove any chunks.  If you want, you can pour it through a sieve lined with cheesecloth to strain out the smallest pieces.  Discard the onions, parsley, and bay leaves, and keep the celery and carrots for another use.
  4. Once the stock has settled for a while, the fat will rise to the top.  Skim off the fat that floats to the top with a large metal spoon.
  5. When cool enough to touch, discard the skin and bones and shred the chicken with your fingers or with two forks.  Measure out 4 1/2 cups (570g) for the soup, and reserve the other cup of chicken for another use.

Stovetop Instructions (1 hr 15 min)

  1. Melt two tablespoons of butter in a large Dutch oven over medium-high heat.  Saute the carrots, onion, and celery for 6 minutes, then add the garlic and saute for 1 minute, stirring constantly with a large wooden spoon.
  2. Add all the dried spices, except the bay leaves, to the Dutch oven.  Cook the spices for 30 seconds, stirring constantly.  This is called blooming the spices.
  3. Turn the heat to medium high and deglaze the pan.  Do this by pouring in a little bit of chicken broth and scraping the bottom of the Dutch oven with a wooden turner.
  4. Mix in the shredded chicken back into the pot along with the chicken broth and 4 bay leaves.
  5. Cover and bring to a boil over medium high heat, then reduce heat and simmer for 10 minutes, stirring occasionally.
  6. Skim off any fat from the top of the soup with a large metal spoon and discard it.  Taste and adjust seasonings, if necessary.  Remove the 4 bay leaves with a slotted metal spoon.
  7. Turn off the heat and remove the soup from the heat.  Pour in the evaporated milk and stir in the freshly grated Parmesan cheese.

Crockpot Instructions

  1. Follow steps 1 to 3 from the stovetop instructions above.
  2. Mix together the shredded chicken, onion mixture, chicken broth, and bay leaves to a 6-quart crock pot.
  3. Cover and cook on high for 4-6 hours or on low for 6-8 hours.  Remove bay leaves and skim off any fat.
  4. Turn off the crockpot, then pour in the evaporated milk and stir in the Parmesan cheese.
  5. Cook noodles separately and serve them with the soup.

Cooking the Noodles & Serving

  1. Cook 2 1/2 cups (153g) of wide egg noodles for 5-7 minutes in a pot of salted boiling water, stirring occasionally.  Drain the noodles, then toss them in a bowl with a tablespoon of olive oil to prevent sticking.
  2. To serve, place some noodles in the bottom of an empty bowl, then ladle the soup on top.  Serve warm with a garnish of freshly chopped parsley, grated Parmesan cheese, and black pepper.


  • For the best flavor and health benefits, make your own chicken broth.
  • To give the broth more color, leave the onion skins on.
  • Use bone in chicken thighs, brown them first, then cook in broth, if you don’t want to use a whole chicken.
  • To keep the noddle from getting soggy, separate them from the soup.
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Keywords: homemade, from scratch

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