This thick and creamy homemade chicken noodle soup is packed with hearty noodles and veggies. It’s the definition of comfort food and deliciousness!

Chicken noodle soup is one of the easiest soups to make at home, and this creamy version (with those homemade noodles!) is a favorite.

How to Make Chicken Noodle Soup “Homemade” Style

“Homemade” simply means that this chicken noodle soup is thicker, heartier, and a bit more substantial than the usual brothy variations of the classic soup.

We achieved this homemade effect in three ways:

• by adding milk to the soup (a plant-based milk should work just fine)
• by thickening the soup with a simple roux
• by using homemade egg noodles instead of the usual dried egg noodles

Speaking of the roux, I took notes from this very popular Creamy Chicken Soup and employed the same technique to thicken.

The outcome is a silky smooth, perfectly thickened but not overly thick chicken noodle soup that is ideal in every way.

The Best Noodles for Chicken Noodle Soup

Noodles are important here.(Let’s face it, noodles are always crucial!)

To help amp up the homemade flavor and consistency, the best type of noodles to use in this soup are frozen egg noodles. Two popular brands are Grandma’s and Reames. I can easily find them in the freezer section of my local grocery store next to the bread/muffin dough (I’ve also seen them at Albertsons, Walmart, and many other stores).

{If you can’t find frozen egg noodles, use traditional or “country” style dried egg noodles; they’re thicker and heartier than regular dried egg noodles.}

I don’t defrost frozen noodles before using them. They’re clumpy in the package, but once they cook for a few minutes in the hot broth, they separate nicely.

Bonus tip: Here’s a homemade egg noodle recipe if you want to make your own noodles for this soup!

This homemade chicken noodle soup is amazing! Homey and comforting, it’s one of our all-time favorite soups.

It sounds weird, but we typically serve this soup (actually, all forms of chicken noodle soup) with crackers and slices of sharp cheddar cheese. Does anyone else do this? Are we total weirdos? Even if we are, it’s become a solid chicken noodle soup tradition, and I don’t think we’ll be abandoning this tradition anytime soon.

I hope you like it! It’s perfect for an easy weeknight dinner… and tasty enough to serve to guests, bring to a potluck, or take to a family member or friend’s house when a meal is needed. 💗

P.S. If you’re a fan of this chicken noodle stew recipe, you’ll probably notice some similarities to this homemade chicken noodle soup. What’s different? This soup, while still nice and thick and creamy, has more broth, a different thickening method, and a few less additions… so as the name implies, it has more of a soup feel than a stew.

Homemade Chicken Noodle Soup

Makes: 6-8 servings

Prep time: 20 minutes

Cook time: 25 minutes

Total time: 45 minutes

Ingredients

• 10 cups chicken broth
• 16 ounces frozen egg noodles (see note)
• 1 ½ cups diced carrots
• 1 cup diced celery
• ½ cup diced onions
• 1 bay leaf
• 1 teaspoon dried parsley
• ¼ teaspoon salt
• 3 tablespoons olive oil
• 3 tablespoons butter
• ¼ cup + 2 tablespoons flour
• 1 cup milk
• 3 to 4 cups cooked, chopped chicken

Instructions

1. To make the soup, put the stock in a big saucepan and heat it until it simmers. Stir in the frozen egg noodles and simmer for 10 minutes.
2. Add the salt, bay leaf, parsley, celery, and onions along with the chopped carrots. Once the noodles and vegetables are soft, cover the pot completely or partially and simmer for 10 to 15 minutes, stirring occasionally to ensure the noodles don’t dry out.aren’t sticking.
3. While the soup is simmering, make the roux by adding the butter and olive oil to a small saucepan and heating over medium heat until the butter melts. Once the flour is added, mix everything together to produce a homogeneous paste. Remove from the heat.
4. After adding the milk, fully cook the soup.While stirring, scrape the roux into the soup and cook, stirring or whisking constantly, over medium heat until the soup has thickened slightly, 5 to 7 minutes.
5. Stir in the chicken, season to taste with salt and pepper (this is important for flavor!) and heat through.
6. Remove the bay leaf.Once ready to serve, serve right away or reheat. As the soup cools, it will get even thicker.

Notes

Egg noodles: Look for frozen egg noodles in the freezer department, usually next to the bread goods.
They are usually cut into thick, straight pieces. Two popular brands are Grandma’s and Reames. I don’t defrost frozen noodles before using them. They come clumpy in the package, but once they cook for a few minutes in the hot broth, they separate nicely.
If you can’t find frozen egg noodles, use traditional or “country” style dried egg noodles (they are thicker and heartier than regular dried egg noodles). If you use dried noodles, you may need to adjust the cooking time for the noodles in the recipe.