There’s something deeply satisfying about a bowl of chicken noodle soup that’s creamy, rich, and made all in one pot. This recipe is that kind of comfort food that doesn’t demand hours in the kitchen but still delivers on flavor and warmth. The kind of dish you can count on when the day has been a little too much or when the weather nudges you toward something hearty and soothing.

I remember the last time I made this soup — I was juggling a dozen things, and honestly, I wasn’t even sure I’d have time to cook. But the moment the butter melted and the onions started sizzling in the pot, the familiar aromas began to fill the kitchen. It was like a little pause, a gentle breath in the chaos. I got a bit distracted folding laundry nearby and lost track of time, but when I came back, the carrots and celery had softened just right, and the garlic was releasing that warm, inviting fragrance. The creamy broth that followed wrapped everything together in a way that felt like a soft hug.

Why You’ll Love It:

All-in-one pot means less cleanup—because sometimes, who really wants to do dishes?
The creamy broth is rich without feeling heavy, striking a balance that’s just right for any season.
Hearty egg noodles and tender chicken make it filling enough to serve as a complete meal.
It’s simple — and that’s kind of the point. No complicated steps, just straightforward comfort.

If you’re a bit wary of creamy soups being too thick or heavy, this one keeps things light but indulgent, so it doesn’t leave you feeling weighed down.

One Pot Creamy Chicken Noodle Soup

Close-up of a creamy chicken noodle soup with visible noodles and chicken pieces in a warm, inviting setting.

Print Recipe

A comforting and creamy chicken noodle soup made entirely in one pot for easy cleanup. Tender chicken, hearty noodles, and a rich, creamy broth come together in this delicious homemade soup.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 1x

Ingredients

Scale

2 tablespoons unsalted butter
1 medium yellow onion, diced
3 medium carrots, peeled and sliced
3 celery stalks, sliced
3 cloves garlic, minced
6 cups low-sodium chicken broth
2 cups cooked chicken breast, shredded
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
8 ounces egg noodles
1 cup whole milk
1/2 cup heavy cream
2 tablespoons all-purpose flour

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Instructions

In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion, sliced carrots, and sliced celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and bring to a boil.
Add the shredded cooked chicken, dried thyme, dried parsley, salt, and black pepper. Stir to combine.
Add the egg noodles to the boiling soup and cook according to package instructions, about 7-8 minutes, until tender.
While the noodles cook, in a small bowl, whisk together the milk, heavy cream, and flour until smooth.
Once the noodles are cooked, reduce the heat to low and slowly stir in the milk mixture.
Simmer the soup gently for 5 minutes, stirring frequently, until the soup thickens and becomes creamy.
Taste and adjust seasoning with additional salt and pepper if needed.
Remove from heat and serve hot.

Kitchen Notes: You’ll want a decent-sized pot or Dutch oven for this recipe—it helps everything cook evenly and makes stirring easier. I usually serve this soup with a crisp green salad or some crusty bread to soak up the creamy broth. If you feel adventurous, a sprinkle of fresh parsley or a dash of hot sauce on top can add a nice twist. Sometimes, I swap out the egg noodles for wider pasta shapes or even small dumplings, and while I haven’t tested all variations extensively, they can change the soup’s texture in fun ways. For a dairy-free option, coconut milk might work, though it does alter the flavor a bit.

FAQ:

Can I use leftover chicken? Absolutely, this soup is a great way to use up cooked chicken. Just shred it and add it toward the end of cooking.

Is it okay to freeze this soup? I wouldn’t recommend freezing since the cream and noodles might separate and change texture upon thawing.

Can I make this soup ahead of time? Yes, you can prepare it and refrigerate leftovers for up to three days. Just reheat gently on the stove and stir occasionally to keep it smooth.

Grab a cozy bowl and give this one pot creamy chicken noodle soup a try — it’s the kind of meal that invites you to slow down and savor every spoonful.