Creamy Chicken Noodle and Vegetable Soup

This homemade Creamy Chicken Noodle and Vegetable Soup makes the best comforting and filling meal. Get this soup on the table quickly by using leftover roast chicken.

This delicious creamy chicken noodle soup is a hearty soup full of savory vegetables, roasted chicken and noodles.

Just like this delicious Tomato Orzo Soup, it's a great kid-friendly recipe and can be easily made on a weeknight by using rotisserie chicken and ready-made broth.

How to Make a Creamy Chicken Noodle Soup

Made with simple ingredients, this creamy chicken soup is really easy to make and doesn’t take much time at all to prepare.

Here is the full list of ingredients needed to make this noodle soup. Please see the recipe card at the bottom of this post for ingredient amounts.

Ingredients Overview

• Olive oil and butter
• Onion, garlic, carrot and celery: These are essential for building the flavorful base of the soup.
• Chicken broth or stock 
• Dry pasta: I used broken up spaghettini but macaroni or orzo are also good choices.
• All-purpose flour
• Milk: I used 2%
• Frozen peas: Frozen or canned corn (drained) can be substituted.
• Shredded cooked chicken: rotisserie chicken is perfect for this soup.
• Salt, pepper, dry oregano or thyme to taste.
• Nutmeg and chopped fresh parsley: These are optional.

Steps Overview

1. Start by chopping up the onions, celery, carrots, and garlic.
2. In a large pot, add a bit of oil and butter and add the chopped vegetables.
3. Season the vegetables with salt, pepper and oregano and then add the chicken broth to the vegetables. When the broth starts to boil, add the uncooked pasta to the pot.
4. While the noodles are cooking, in a separate small pot, combine the butter and flour and cook for a couple of minutes before slowly adding the milk. Make sure to whisk the creamy sauce to remove any lumps.
5. Add the milk mixture to the soup and let it simmer for a couple of minutes. Add the chopped rotisserie chicken, frozen peas and give it a stir.
6. If desired, before serving you can add a dash of grated nutmeg and some chopped fresh parsley. Adjust seasoning and serve!

Serving Suggestions

This soup is filling enough to enjoy as a meal. But if you like, you can serve it with warm crusty bread or biscuits. For a lighter meal serve this soup with a side salad.

Storage Instructions

Store any leftover soup in an airtight food container in the refrigerator for up to 3 to 4 days. This soup does not freeze well.

Enjoy!

More Homemade Soup Recipes

• Beef Barley Soup
• Easy Black Bean Soup
• Sweet Potato and Red Lentil Soup
• Creamy Leek and Potato Soup

Creamy Chicken Noodle and Vegetable Soup Recipe

Author: Adapted from Cooking Classy

Homemade recipe for a delicious and easy Creamy Chicken Noodle and Vegetable Soup. This soup makes the best comforting meal. Get it on the table quickly by using ready-made chicken broth and leftover roast chicken.

4.70 from 23 votes

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Soup

Cuisine American

Servings 6

Calories 587 kcal

Ingredients

  

1x2x3x

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 small onion finely diced
• 2 cloves small garlic minced
• 1 cup sliced carrot
• 1 cup chopped celery
• Salt, pepper, dry oregano or thyme to taste.
• 6 cups chicken broth low sodium
• 1 cup dry pasta of your choice (I used spaghettini broken into small pieces)
• ¼ cup butter
• ¼ cup flour
• 2 cups milk I used 2%
• ¾ cup frozen peas
• 2 cups shredded cooked chicken
• dash of nutmeg optional
• chopped fresh parsley optional

Instructions

 

• Heat butter and olive oil in a large pot.
• Add onion, celery and carrot and cook stirring for about 3 minutes, add garlic and cook for one more minute.
• Add salt, pepper and dried oregano or thyme.
• Add chicken broth and bring to a boil.
• When soup is boiling add uncooked noodles and cook for approximately 8 minutes.
• Meanwhile in a small saucepan, over medium heat, melt butter and add flour, stir the mixture constantly for about 3 minutes.
• Slowly add the milk to the flour and butter mixture, whisking constantly until the milk comes to a boil.
• Pour the creamy milky mixture into the soup, stir, reduce heat and simmer until slightly thickened, about 2 minutes.
• Stir in the shredded chicken and peas and simmer for 1 more minute.
• Adjust seasoning, add a dash of freshly grated nutmeg and a sprinkling of chopped parsley if desired.
• Serve.

Notes

1. Leftover soup should be stored in an airtight food container in the refrigerator for up to 3 to 4 days.
2. Soup will thicken up once refrigerated. Reheat by adding more chicken broth or water while stirring soup on stove top over medium-low heat. Add enough broth or water until you have the desired consistency. Make sure to taste soup and adjust seasoning if necessary.

Nutrition

Calories: 587kcalCarbohydrates: 54gProtein: 20gFat: 36gSaturated Fat: 19gCholesterol: 61mgSodium: 347mgPotassium: 686mgFiber: 5gSugar: 33gVitamin A: 4090IUVitamin C: 10.7mgCalcium: 61mgIron: 2.9mg

Keyword Chicken Noodle Soup, Creamy Chicken Noodle and Vegetable Soup

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