Creamy Chicken Noodle Soup

I have a confession to make.

I am not a fan of the everyone’s-favorite chicken noodle soup.

My soup preference is that of creamy, cheesy, thicker soups – like bisques and Panara’s Broccoli Cheese. So when Stuart requested some soup when the first cold hit in the fall I figured I’d try this new take on the classic. This creamy chicken noodle soup wasn’t a thicker version of the soup like I was anticipating, but did have a silkier quality to it.

This soup hit the spot!

Creamy Chicken Noodle Soup


  • 1 1/2 tbsp olive oil
  • 1 yellow onion, chopped
  • 3 carrots, chopped
  • 3 stalks celery, chopped
  • 3 cloves garlic, minced
  • 2 cans (15 oz) chicken broth
  • 3 tbsp chopped fresh parsley
  • 2 bay leaves
  • 1 lb boneless, skinless chicken
  • 2 C uncooked egg noodles
  • 1/2 stick butter
  • 1/4 C flour
  • 2 1/2 C milk
  • 1/3 C heavy cream


  1. Bring a large pot of salted water to a boil (for the egg noodles).
  2. Meanwhile, in a large pot heat olive oil over medium-high heat. Saute onions, carrots, and celery until tender. Add in the garlic and cook until fragrant, about 1 minute. Add the broth, parsley, and bay leaves. Season to taste with S+P.
  3. Add chicken to the soup, reduce to a simmer, cover and cook until chicken is cooked through. About 10 – 15 minutes. Remove chicken and set aside. Cut into bite size pieces.
  4. Cook egg noodles in boiling salted water according to package directions.
  5. In a medium saucepan over medium-high heat melt butter. Make a roux by stirring in the flour. Cook about 1 minute, until roux is lightly golden. Whisking constantly, slowly add in the milk. Whisk until there are no lumps. Stirring constantly, add the cream and bring to a boil. Add the cream mixture to the soup. Return the chicken to the soup along with the cooked egg noodles.

*This recipe is adapted from Jaclyn at*

Houston, we have a problem!! I don’t have a photo of this soup! (Click on the link above for a visual of this soup.) I don’t know how this is possible. I made this soup back in October. As I search my camera for photos of this creamy noodle soup and coming up empty handed I have a vague memory of saying, “I’ll take pictures of the leftovers tomorrow when there’s light.” Evidently that didn’t happen! Maybe there wasn’t light. Maybe I simply forgot. Or maybe I was busy cooking other things. It’s also quite possible I never ate lunch the next day – that tends to happen with a newborn in the house.

I don’t pull food photos off my camera until I write the blog post so that way I don’t forget about recipes while they sit in folders on my computer. This means that there are photos on my camera that are almost a year old! But I have a gap from Father’s Day to Halloween. And somewhere in there should have been this soup! I highly appologize. I know it’s a big faux paux of food blogging to post without photography, but what can I do?! (Please don’t leave me!) It’s not like I still have some soup to snap a photo of today to post for tomorrow (yep, I’m writing this the day before it goes “live”.) It would probably be better if I wrote the blog post the day or day after I cooked and just scheduled that post for whenever I wanted, but I can’t keep up with that kind of schedule. This is real life people.

As a consolation prize, I’ll provide you with a photo of the cutest little baby boy ever! (If I do say so myself.)


Chicken Noodle Soup

The New Year brings with it resolutions for self-improvement, hope and dreams, and a fresh start. But it is also that time of year where colds are being spread amongst family and friends. (That must be why January is National Soup Month.)

If you find your body rebelling against returning to work and post-vacation responsibilities, this slow cooker soup might be just what you need! Curl up on the couch with some warm tea, a good book, and a bowl of chicken noodle soup.

Chicken Noodle Soup


  • 2 large chicken breasts
  • 4 C water
  • 4 C chicken broth
  • 2 stalk celery, sliced
  • 1-2 carrots, sliced
  • 1/2 onion, chopped
  • 1 bay leaf
  • 1/8 C dried parsley
  • 1/2 tsp dried marjoram
  • 1 tsp salt
  • 1/4 tsp pepper
  • 6 oz dried noodles, any kind you like


  1. Combine all ingredients, except noodles, in a slow cooker. Cook on LOW for 5 hours. 
  2. Remove chicken and cut meat (away from the bones if you used bone-in chicken) into bite sized cubes. Return the chicken to the soup and add the noodles. Note: Traditionally, egg noodles are used in Chicken Noodle Soup but if you don’t have any use your favorite shaped pasta. Cook on LOW another hour, or until noodles are cooked.

*This recipe is adapted from Diana at*