Creamy Classic Chicken Noodle Soup

A Bowl of Memories

Creamy Classic Chicken Noodle Soup is more than just a comforting meal—it’s a warm memory brought to life in every spoonful. I grew up watching this soup come to life in my mother’s kitchen, where the scent of buttery vegetables and chicken broth filled the air. Years later, I’ve made this Creamy Classic Chicken Noodle Soup my own, adding a velvety touch while keeping every bite true to those early memories.

This recipe brings together tender chicken, soft noodles, and a creamy broth made from halal-friendly, nourishing ingredients. I love serving it when the weather cools down or when someone in my home needs a bowl of love and care. Whether you’re feeding your family or preparing it ahead for the week, Creamy Classic Chicken Noodle Soup offers the kind of comfort that never goes out of style.

Why You’ll Love This Recipe

I love this soup because it brings together everything I want in a family meal—warmth, simplicity, and flavor. The broth is creamy without being heavy. The chicken is tender, and the noodles are soft and satisfying. I use only halal-friendly ingredients, so I can serve it with confidence, knowing it’s wholesome and pure.

It doesn’t take much effort to prepare, which means I can make it on a busy weekday and still feel good about what I’m putting on the table. My kids adore it, and it always disappears faster than I expect. If you’re looking for a soup that comforts without complicating your day, this is the one.

Whether you’re caring for someone, gathering the family, or just slowing down after a long week, this soup brings the warmth you need. It’s the kind of recipe you’ll want to keep in your back pocket—and in your heart.

Ingredients + Instructions

What You’ll Need (Serves 4–6)

• 🐔 2 cups cooked, shredded halal chicken breast
• 🍜 2 cups egg noodles (or any short pasta, cooked al dente)
• 🧅 1 medium onion, finely chopped
• 🥕 2 medium carrots, diced
• 🌿 2 celery stalks, sliced thin
• 🧄 2 cloves garlic, minced
• 🧈 2 tablespoons butter
• 🫙 2 tablespoons all-purpose flour
• 🥣 4 cups halal-certified chicken broth
• 🥛 1 ½ cups whole milk or cream
• 🌿 1 teaspoon dried thyme
• 🧂 Salt and pepper to taste
• 🍃 2 tablespoons chopped fresh parsley (optional)
• 🍋 Optional: squeeze of lemon for brightness

How I Make It

1. Sauté the veggies:
   I start by melting the butter in a large pot over medium heat. I add the onions, carrots, and celery, then sauté until they turn soft and fragrant—about 5–7 minutes. I stir in the garlic and cook it for another minute.
2. Make the base creamy:
   I sprinkle in the flour and stir constantly for about 2 minutes. This helps the soup thicken naturally.
3. Add broth and simmer:
   I pour in the broth slowly while stirring, then add thyme, salt, and pepper. I let it simmer gently for 10–12 minutes until the vegetables are perfectly tender.
4. Add the chicken and noodles:
   Once the veggies are cooked, I stir in the shredded chicken and noodles and let everything warm through for another 5 minutes.
5. Pour in the cream:
   I reduce the heat and gently stir in the milk or cream. I make sure it doesn’t boil at this point—just heat until warm and silky.
6. Taste and adjust:
   I give it a final taste and adjust the salt and pepper. A bit of lemon juice really brightens it, so I often add that too.
7. Garnish and serve:
   I ladle the soup into bowls and sprinkle some chopped parsley on top. It’s perfect with bread or on its own.

📌 My tip: If I’m short on time, I use leftover halal rotisserie chicken. It makes the soup even quicker without losing flavor.

Serving Tips + Nutrition

I like to serve this soup right away, when it’s warm and comforting. A thick slice of toasted bread on the side makes it a complete meal. Sometimes, I’ll serve it with fresh cucumber slices or a little green salad to lighten things up.

If you’re making it ahead, just let it cool fully before storing it in the fridge. I use an airtight container and keep it for up to three days. When I reheat it, I add a splash of milk or broth to bring it back to life.

Nutrition Info (per 1.5 cup serving)

• Calories: ~330
• Protein: 22g
• Fat: 14g
• Carbs: 26g
• Fiber: 2g
• Sodium: ~450mg
• Sugar: 5g

FAQs + Conclusion + Closing

Frequently Asked

From My Kitchen to Yours

“This soup reminds me that comfort doesn’t have to be complicated. A simple pot, a few thoughtful ingredients, and love in every stir—this is what home tastes like. I hope this recipe brings warmth and peace to your kitchen, just as it does to mine.” – Chef Joudia

Conclusion

This soup isn’t just a recipe—it’s part of my home. It’s what I make when someone’s feeling under the weather, or when I want to slow down and be present. It’s familiar, filling, and kind. I hope it brings that same warmth and peace into your home as it does in mine.

Creamy Chicken Noodle Soup

A warm and comforting soup combining tender shredded chicken, creamy broth, vegetables, and noodles for the perfect cozy meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Calories 420 kcal

Equipment

• – Large pot
• – Wooden spoon
• – Knife
• – Cutting board

Ingredients

  

• – 2 cups cooked shredded chicken
• – 1 medium onion chopped
• – 2 carrots sliced
• – 2 celery stalks sliced
• – 2 garlic cloves minced
• – 2 tablespoons olive oil or butter
• – 4 cups chicken broth
• – 1½ cups milk or cooking cream
• – 1 teaspoon dried thyme
• – 2 cups egg noodles or pasta
• – Salt and pepper to taste
• – Fresh parsley for garnish

Instructions

 

• Heat oil or butter in a large pot over medium heat.
• Sauté onion, carrots, celery, and garlic for about 5 minutes until softened.
• Add shredded chicken, chicken broth, and thyme. Bring to a gentle boil.
• Add noodles and cook until tender (about 10 minutes).
• Stir in milk or cream and simmer for another 3–5 minutes.
• Season with salt and pepper to taste. Garnish with parsley and serve hot.

Notes

You can store this soup in the fridge for up to 3 days. It’s perfect for meal prep!