This Creamy Chicken Noodle Soup is the ultimate comfort-in-a-bowl! It’s rich, hearty, and packed with tender chicken, veggies, and perfectly slurpy noodles—all simmered in a silky, flavorful broth that tastes like a hug on a chilly day. Perfect for busy weeknights, sick days, or anytime you just need something soothing and delicious!
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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap "Jump to Recipe" at the top of the page.
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Why You'll Love This Soup
You’re going to love this Creamy Chicken Noodle Soup because it’s the ultimate comforting meal that fits your schedule, no matter how busy life gets.
Whether you toss everything in the Instant Pot, let it simmer on the stove, or let the slow cooker do all the work, you’ll end up with the same rich, creamy, warm bowl of goodness every time.
It’s packed everything you want on a chilly day or when your family needs something warm and soothing. Plus, it’s easy, flexible, and always a crowd-pleaser!
Ingredients
*Ingredient amounts are located in the recipe card at the end of this post.
- Diced Onion – Adds a savory base flavor that makes the soup extra comforting.
- Diced Carrots – Sweet, tender veggies that add color and classic chicken soup flavor.
- Diced Celery – Brings freshness and a little crunch to balance the creaminess.
- Chicken Broth – The heart of the soup, giving it a rich, flavorful base.
- Frozen Pasta – Cooks perfectly in the broth and saves prep time—no boiling needed!
- Minced Garlic – Adds warmth and depth to the overall flavor.
- Parsley – Brightens the soup with a fresh, herby note.
- Salt – Enhances all the flavors and ties everything together.
- Oregano – Adds a cozy, savory hint that pairs perfectly with chicken.
- Black Pepper – Gives a little kick and rounds out the seasoning.
- Chicken Breast (or tenders) – Gets tender and juicy while cooking right in the soup.
- Heavy Cream – Makes the broth rich, silky, and extra comforting.
- Cornstarch – Thickens the soup into that perfect creamy consistency without making it heavy.
How to Make Creamy Chicken Noodle Soup
[Step 1] Add the onion, carrots, celery, broth, pasta, garlic, oregano, parsley, salt, and pepper right into the Instant Pot and give it all a quick stir. Lay the chicken tenders on top and gently press them down so they’re mostly in the broth.
[Step 2] Pop the lid on, make sure the vent is set to Sealing, and cook on Manual/High Pressure for 3 minutes. When the timer beeps, let it sit for a 3-minute natural release, then carefully do a controlled quick release. Take the chicken out and shred it.
[Step 3] In a small bowl, whisk together the heavy cream and cornstarch until smooth, then pour it into the pot and stir until the soup starts to thicken up. Add the shredded chicken back in, give it one more stir, and your creamy soup is ready to serve!
[Stove Top Instructions] In a large pot or Dutch oven, melt a little butter or add a splash of oil. Add the diced onion, carrots, and celery. Cook for about 4–5 minutes until they start to soften. Stir in the garlic, oregano, parsley, salt, and pepper. Pour in the chicken broth and give everything a good mix. Add the chicken tenders (or breasts/thighs) right into the pot. Bring the soup to a gentle boil, then add the pasta. Reduce the heat to medium and let everything simmer until the noodles are tender and the chicken is cooked through—usually about 12–15 minutes. Remove the chicken from the pot, shred it, and set it aside for a minute. In a small bowl, whisk together the heavy cream and cornstarch until smooth. Pour the mixture into the pot and stir until the broth starts to thicken and turn creamy. Add the shredded chicken back into the pot, give it one more stir, and taste to adjust seasonings if needed.
[Slow Cooker Instructions] Add the onion, carrots, and celery straight into your slow cooker. No need to sauté—just dump them in and you’re good to go. Sprinkle in the garlic, oregano, parsley, salt, and pepper. Pour the chicken broth over the top and give everything a quick little stir. Place the chicken tenders (or breasts/thighs) right on top. They’ll cook beautifully in the broth. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is cooked and the veggies are tender. Take the chicken out, shred it, and set it aside for a moment. Whisk together the heavy cream and cornstarch until completely smooth. Stir the mixture into the slow cooker, then add the shredded chicken back in. Let the soup cook for another 15–20 minutes with the lid on to thicken up and get extra delicious. Ladle into bowls, add a little parsley if you're feeling fancy, and enjoy your cozy, creamy chicken noodle soup!
How to Store and Reheat Leftover Soup
Leftover Creamy Chicken Noodle Soup stores really well! Just let it cool completely, then transfer it to an airtight container and keep it in the fridge for up to 3–4 days.
When you’re ready to reheat, warm it gently on the stovetop over medium heat, stirring often. If the soup has thickened in the fridge, just add a splash of broth or milk to loosen it back up.
You can also reheat individual bowls in the microwave—just heat in 30-second bursts, stirring in between, until it’s perfectly warm and creamy again.
Creamy Chicken Noodle Soup
Ingredients
- 1 Onion diced
- 1 Cup Carrots diced
- 1 Cup Celery diced
- 8 Cups Chicken Broth
- 12 Ounces Pasta frozen
- 1 Teaspoon Garlic minced
- 1 Teaspoon Parsley
- 1 Teaspoon Salt
- ½ Teaspoon Oregano
- ½ Teaspoon Black Pepper
- 1 Pound Chicken Breast
- 1 Cup Heavy Cream
- ¼ Cup Corn Starch
Instructions
Instant Pot
- Add the onion, carrots, celery, broth, pasta, garlic, oregano, parsley, salt, and pepper right into the Instant Pot and give it all a quick stir. Lay the chicken tenders on top and gently press them down so they’re mostly in the broth.
- Pop the lid on, make sure the vent is set to Sealing, and cook on Manual/High Pressure for 3 minutes. When the timer beeps, let it sit for a 3-minute natural release, then carefully do a controlled quick release.
- Take the chicken out and shred it. In a small bowl, whisk together the heavy cream and cornstarch until smooth, then pour it into the pot and stir until the soup starts to thicken up. Add the shredded chicken back in, give it one more stir, and your creamy soup is ready to serve!
Stove Top
- In a large pot or Dutch oven, melt a little butter or add a splash of oil. Add the diced onion, carrots, and celery. Cook for about 4–5 minutes until they start to soften.
- Stir in the garlic, oregano, parsley, salt, and pepper. Pour in the chicken broth and give everything a good mix.
- Add the chicken tenders (or breasts/thighs) right into the pot. Bring the soup to a gentle boil, then add the pasta.
- Reduce the heat to medium and let everything simmer until the noodles are tender and the chicken is cooked through—usually about 12–15 minutes.
- Remove the chicken from the pot, shred it, and set it aside for a minute.
- In a small bowl, whisk together the heavy cream and cornstarch until smooth. Pour the mixture into the pot and stir until the broth starts to thicken and turn creamy.
- Add the shredded chicken back into the pot, give it one more stir, and taste to adjust seasonings if needed.
- Ladle the soup into bowls and enjoy it warm—it's total comfort in a bowl!
Slow Cooker
- Add the onion, carrots, and celery straight into your slow cooker. No need to sauté—just dump them in and you’re good to go.
- Sprinkle in the garlic, oregano, parsley, salt, and pepper. Pour the chicken broth over the top and give everything a quick little stir.
- Place the chicken tenders (or breasts/thighs) right on top. They’ll cook beautifully in the broth.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is cooked and the veggies are tender.
- Take the chicken out, shred it, and set it aside for a moment.
- Whisk together the heavy cream and cornstarch until completely smooth. Stir the mixture into the slow cooker, then add the shredded chicken back in.
- Let the soup cook for another 15–20 minutes with the lid on to thicken up and get extra delicious.
- Ladle into bowls, add a little parsley if you're feeling fancy, and enjoy your cozy, creamy chicken noodle soup!
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