The Best Creamy Chicken Noodle Soup
There’s nothing more comforting than a bowl of homemade creamy chicken noodle soup, and this recipe is the absolute best you’ll find. Made with rotisserie chicken, hearty vegetables, and a rich, velvety broth, this soup is thickened with sourdough discard for added depth of flavour — or a simple butter and flour roux if you don’t have discard on hand. Unlike other recipes, this version delivers the perfect balance of creamy and savoury all in under 45 minutes. Whether you’re fighting off a cold, looking for the ultimate comfort food, or just craving a cozy, nourishing meal, this creamy chicken noodle soup will quickly become a household favourite. Serve it with a crusty slice of sourdough!
If you’re looking for more Soups that Don’t Suck you can check them out here:
Why You’ll Love this recipe:
- Ultra Creamy & Comforting – A rich, velvety broth makes this the ultimate cozy meal.
- Sourdough Discard Bonus – Adds depth of flavour and thickens the soup naturally (and is better for your gut!)
- Easily Customizable – Use a butter and flour roux instead of sourdough discard, or swap the pasta for rice or gnocchi.
- Perfect for Meal Prep – Tastes even better the next day and reheats so well.
- Quick & Easy – Ready in under 45 minutes with minimal effort.
- Family-Friendly – A crowd-pleaser that kids and adults LOVE.
How to make The Best Creamy Chicken Noodle Soup:
Step One:
Chop the carrots, celery, onion, leek, and garlic.
Step Two:
In a large heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium heat. Add the chopped carrots, celery, onion, and leek, stirring occasionally for 3-4 minutes until softened. Add the minced garlic and stir for another minute until fragrant.
Step Three:
If using sourdough discard, add it now and stir for 2 minutes until fully incorporated. If using a roux, melt 2 tbsp butter, whisk in 2 tbsp flour, and cook for 1-2 minutes before proceeding.
Step Four:
Pour in the chicken stock and water, stirring well. Bring to a gentle boil, then reduce the heat to low and partially cover the pot. Let the soup simmer for 10 minutes to develop flavour.
Step Five:
Increase the heat to medium and add the small pasta, stirring occasionally. Cook until the pasta is tender, following package instructions for timing. Stir in the shredded cooked chicken and let it warm through for 1 minute.
Step Six:
Turn off the heat and stir in the heavy cream for a rich, velvety texture. Season with salt and black pepper to taste.
Step Seven:
Garnish with freshly chopped dill and serve warm. Pair with sourdough bread!
Substitutions:
- Sourdough Discard → Butter & Flour Roux: If you don’t have sourdough discard, use a roux (2 tbsp butter + 2 tbsp flour) to thicken the soup.
- Heavy Cream → Half & Half or Milk: For a lighter version, swap heavy cream for half & half or whole milk.
- Chicken Stock → Vegetable or Bone Broth: Use vegetable broth for a vegetarian-friendly base, or bone broth for extra protein.
- Chicken → Turkey or Rotisserie Chicken: Shredded rotisserie chicken makes this even easier, or use leftover Thanksgiving turkey.
- Pasta → Rice or Gnocchi: Swap pasta for cooked rice, egg noodles, or gnocchi for a different texture.
- Dill → Parsley or Thyme: If you don’t have fresh dill, use chopped parsley, thyme, or chives.
How to Store and Reheat This Soup:
Refrigerator: Let the soup cool completely before transferring it to an airtight container. Store in the fridge for up to 4 days.
Freezer: This soup freezes well without the pasta, as pasta tends to absorb liquid and become mushy when reheated. If freezing, cook the pasta separately and add it when reheating. Freeze in an airtight container for up to 3 months.
Reheating:
- Stovetop: Reheat over medium-low heat, stirring occasionally. Add a splash of broth or cream if the soup has thickened too much.
- Microwave: Heat in 30-second intervals, stirring in between, until warmed through.
- From Frozen: Thaw overnight in the fridge before reheating, or reheat straight from frozen on low heat, adding extra liquid as needed.
As always, please tag me on social if you try this recipe out! I love nothing more than seeing your creations <3
The Best Creamy Chicken Noodle Soup
Ingredients
- 2 carrots chopped
- 2 celery ribs chopped
- ½ onion chopped
- ½ leek chopped (light green and white parts only)
- 3 cloves garlic minced
- 2 tbsp olive oil
- 1 tbsp butter
- ⅓ cup sourdough starter or substitute with a roux – see below
- 4 cups chicken stock 1 box
- 2 cups water
- 1-1.5 cups small pasta mini farfalle or any small pasta
- 1-1.5 cups shredded cooked chicken
- ¾ cup heavy cream
- Salt & black pepper to taste
- Fresh dill chopped (for garnish)
Sourdough Discard Alternative (Roux):
- 2 tbsp butter
- 2 tbsp flour
Instructions
- Chop the carrots, celery, onion, leek, and garlic.
- In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add the chopped carrots, celery, onion, and leek, stirring occasionally for 3-4 minutes until softened. Add the minced garlic and stir for another minute until fragrant.
- If using sourdough discard, add it now and stir for 2 minutes until fully incorporated. If using a roux, melt 2 tbsp butter, whisk in 2 tbsp flour, and cook for 1-2 minutes before proceeding.
- Pour in the chicken stock and water, stirring well. Bring to a gentle boil, then reduce the heat to low and partially cover the pot. Let the soup simmer for 10 minutes to develop flavour.
- Increase the heat to medium and add the small pasta, stirring occasionally. Cook until the pasta is tender, following package instructions for timing. Stir in the shredded cooked chicken and let it warm through for 1 minute.
- Turn off the heat and stir in the heavy cream for a rich, velvety texture. Season with salt and black pepper to taste.
- Garnish with freshly chopped dill and serve warm. Pair with sourdough bread!
Hi I’m Brita!
The recipes you’ll find here are designed to be approachable, yet elevated, and a whole lot of fun to make.
Learn more about me here!
