Creamy Chicken Noodle Soup

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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Course: Main Course

Cuisine: American

Prep Time: 5

Cook Time: 20

Servings: Servings

Calories: 359kcal

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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