This homemade Creamy Chicken Noodle and Vegetable Soup is a comforting, satisfying meal that’s quick to prepare when you use leftover roast or rotisserie chicken. The soup features tender chicken, savory vegetables and pasta in a gently creamy broth—perfect for weeknights or chilly days.
This rich, creamy chicken noodle soup is loaded with carrots, celery, onion and garlic for a flavorful base, along with shredded roasted chicken and your choice of pasta. It’s family-friendly and easy to adapt—use premade chicken broth and store-bought roasted chicken to get it on the table quickly.
How to Make a Creamy Chicken Noodle Soup
This recipe uses simple, everyday ingredients and comes together quickly. Below is an overview of what you’ll need and the basic steps; see the recipe card for exact amounts and times.
Ingredients Overview
- Olive oil and butter
- Onion, garlic, carrots and celery to build the soup base
- Chicken broth or stock (low sodium recommended)
- Dry pasta (spaghettini broken, macaroni or orzo work well)
- All-purpose flour for thickening
- Milk (2% works well)
- Frozen peas (or drained canned corn)
- Shredded cooked chicken (rotisserie chicken is ideal)
- Salt, black pepper and dried oregano or thyme to taste
- Optional: a pinch of nutmeg and chopped fresh parsley for garnish
Steps Overview
- Chop the onion, celery and carrots and mince the garlic.
- In a large pot, heat olive oil and butter, then sauté the chopped vegetables until softened.
- Season with salt, pepper and oregano or thyme, then add the chicken broth and bring to a boil.
- When boiling, add the dry pasta and cook until al dente.
- While the noodles cook, make a simple white sauce: melt butter in a small saucepan, whisk in flour and cook briefly, then whisk in the milk until smooth and warmed through.
- Stir the milk mixture into the simmering soup to create a creamy texture, then add shredded chicken and peas. Simmer briefly until everything is heated through.
- Taste and adjust seasoning. Finish with a dash of nutmeg and chopped parsley if desired, then serve warm.
Serving Suggestions
The soup is hearty enough to serve as a main course. Pair it with warm crusty bread or biscuits for a classic combo, or serve with a light side salad for a lighter meal. Leftovers make an easy lunch the next day.
Storage Instructions
Store leftover soup in an airtight container in the refrigerator for up to 3–4 days. Note: this creamy soup does not freeze well because the texture can change after thawing.
How to Reheat a Creamy Soup
When refrigerated, the soup will thicken. Reheat gently on the stovetop over medium-low heat, stirring often. Add additional chicken broth or water a little at a time to reach your preferred consistency, then taste and adjust the seasoning before serving.
Enjoy this easy, comforting creamy chicken noodle and vegetable soup for a satisfying family meal.
More Homemade Soup Recipes
- Beef Barley Soup
- Easy Black Bean Soup
- Sweet Potato and Red Lentil Soup
- Creamy Leek and Potato Soup with Garlic Parmesan Crostini
Creamy Chicken Noodle and Vegetable Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup sliced carrots
- 1 cup chopped celery
- Salt, pepper, and dried oregano or thyme, to taste
- 6 cups low-sodium chicken broth
- 1 cup dry pasta (broken spaghettini, macaroni or orzo)
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk (2% recommended)
- 3/4 cup frozen peas
- 2 cups shredded cooked chicken
- Dash of nutmeg (optional)
- Chopped fresh parsley (optional)
Instructions
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a large pot over medium heat.
- Add onion, celery and carrots and cook, stirring, for about 3 minutes. Add garlic and cook 1 more minute.
- Season with salt, pepper and dried oregano or thyme.
- Add the chicken broth and bring to a boil.
- When boiling, add the uncooked pasta and cook until al dente, about 8 minutes (follow package times).
- Meanwhile, in a small saucepan melt 1/4 cup butter, whisk in 1/4 cup flour and cook for about 3 minutes, stirring constantly.
- Slowly add the milk to the butter-flour mixture, whisking constantly until the mixture comes to a gentle boil and is smooth.
- Pour the creamy milk mixture into the soup, stir, reduce heat and simmer about 2 minutes until slightly thickened.
- Stir in the shredded chicken and peas and simmer for 1 more minute to heat through.
- Adjust seasoning, add a dash of nutmeg and sprinkle chopped parsley if desired, then serve warm.
Notes
- Refrigerate leftovers in an airtight container for 3–4 days. This soup does not freeze well.
- When reheating, the soup may thicken—thin with additional chicken broth or water while warming on the stovetop and adjust seasoning to taste.
Nutrition
Carbohydrates: 54 g
Protein: 20 g
Fat: 36 g
Saturated Fat: 19 g
Cholesterol: 61 mg
Sodium: 347 mg
Potassium: 686 mg
Fiber: 5 g
Sugar: 33 g
Vitamin A: 4090 IU
Vitamin C: 10.7 mg
Calcium: 61 mg
Iron: 2.9 mg