This is one of the best comfort foods you can make! Mom’s Creamy Noodle Soup is next level comfort and deliciousness. Perfect for Fall, I love this soup!

I just love soup! I have to be in the mood for it, but when I am, I want creamy, savory, full of veggies and noodles! This soup hits all the marks without being a super heavy cream soup.

Jump to Recipe

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases, at no cost to you. This allows me to support the cost of my blog site. See my Disclosure Policy.

I will note, even though this is a creamy chicken noodle soup, the chicken can be omitted and a vegetable broth can be used for a vegetarian version of this delicious creamy soup.

Preparation

One of the things that I love about this soup is how easy and quickly it comes together.

I am a gadget person and I love all my kitchen gadgets! I am able to quickly and evenly chop the carrots, celery, and onion, with this incredibly handy and affordable gadget.

Making soup is all about preperation, getting everything out and ready then it’s really just saute, dump everything in the pot and let the soup do it’s thing.

The nice thing about this soup is that it has this lovely creaminess from the heavy cream that goes in and just a tad bit of thickening from the little bit of flour used with the vegetables. This gives it this nice creamy, but not overly heavy consistency.

Cooking Mom’s Creamy Noodle Soup

Once you have all your ingredientsd neatly prepped and ready to go this soup comes together fast.

Begin by sauteing the vegetables in the butter and oil for 5 or so minutes. Then add your garlic and let that meld with everything for a minute or so.

Next add in the flour and stir really well to cook off that flour flavor for at least 2 minutes.

Now you pretty much throw everything else in the pot while stirring. The broth, the cream, the whole raw chicken breasts and all the seasonings. That’s it, right in the pot!

Let that pot of deliciousness get nice and boiling for at least 10 minutes, maybe 15 depending on how cold your chicken was.

After 10 or 15 minutes take the chicken breasts out and dice to your likeness. If you find they are not all the way cooked, that’s ok, they are going back in the pot to boil with the noodles and since you cut them up they will cook up much faster.

Put your diced chicken back in the pot along with 2 very generous cups of egg noodles, if you like more noodles feel free to add more. Let that boil about 8 to 10 minutes and then turn it down to low.

Serve in a nice big bowl with a nice roll or some crackers!

Check out some of my other amazing dinner ideas!

Mom’s Creamy Noodle Soup

Recipe by HomeChefPassionsDifficulty: Easy

Deliciously creamy soup for the soul.

Ingredients

2 sticks celery chopped finely
2 medium carrots peeled & chopped finely
1/2 medium onion chopped
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon garlic minced
1/4 cup flour
4 cups chicken broth
1.5 pounds uncooked chicken breasts
1/4 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup heavy/whipping cream
2 generous cups uncooked egg noodles
Salt & pepper to taste, I used white pepper
1 tablespoon fresh or dried parsley chopped

Directions

Finely chop the celery, onions, and carrots. Try to be uniform so they cook evenly. I use this gadget to get perfect results and it’s so quick and easy!!
Sauté the celery, carrots, and onion with the butter & oil in a large soup pot over medium-high heat for 5-7 minutes.
Stir in the garlic and cook for about 30 seconds.
Stir in the flour and cook for about a minute.
Pour in the chicken broth, add in the chicken, seasonings, and cream.
Increase the heat to high and bring the soup to a slight boil and cover.
Reduce the heat so it’s simmering gently. Let it cook for 10 minutes.
Take the chicken out of the pot and place on cutting board or mat.
Dice the chicken into bite size pieces. and cut it up, then add it back in again and season the soup with salt & pepper to taste, and stir in the parsley.
Add the chicken back to the pot and season the soup with salt & pepper to taste.
Stir in the noodles and cover the pot again for a further 8-10 minutes. Stir periodically to ensure the noodles aren’t sticking.
Add the parsley and serve immediately with Rolls, bread, or crackers.