There’s nothing better than a big bowl of creamy chicken noodle soup when you want something warm, filling, and comforting. This version is made with rotisserie chicken, egg noodles, vegetables, potatoes, bone broth, cream, and parmesan, so it feels hearty enough to be a full dinner without taking all afternoon to make.
I love using rotisserie chicken here because it makes this such an easy weeknight meal. You still get that homemade chicken soup feeling, but you don’t have to cook the chicken separately first. The bone broth adds extra flavor and protein, and a little flour, cream, and parmesan make the broth rich and creamy without turning it into something overly heavy.
The whole thing takes about 40 minutes, which makes this one of those soups I can actually make on a regular weeknight.
Why You’ll Love This Creamy Chicken Noodle Soup
- Easy shortcut: Rotisserie chicken saves so much time and works perfectly in this soup.
- Hearty enough for dinner: Chicken, potatoes, vegetables, and egg noodles make this a full meal.
- Creamy without being too heavy: A little flour, heavy cream, and parmesan give the broth a really nice creamy texture.
- Extra protein from bone broth: I like using bone broth here because it adds both flavor and protein without adding another step.
- Great for leftovers: This is the kind of soup I’m very happy to see waiting in the refrigerator the next day.
A Creamy Twist on Classic Chicken Noodle Soup
I love regular chicken noodle soup, but sometimes I want something a little heartier. Adding potatoes and a creamy broth makes this version feel more substantial while still keeping everything I love about classic chicken noodle soup.
The trick to getting the broth creamy is adding flour to the vegetables before pouring in the broth. It helps thicken everything just enough. Then the cream and freshly grated parmesan get stirred in at the end.
And because I’m always happy to use a good shortcut when it actually makes sense, rotisserie chicken is perfect here. Leftover cooked chicken works too.
Ingredients You’ll Need
You’ll find the exact amounts in the recipe card below, but here are the main ingredients and why I use them.
Rotisserie chicken: This is what makes the soup so easy. Shred the meat before adding it to the soup. You can also use leftover cooked chicken if that’s what you already have.
Egg noodles: Egg noodles are my favorite for chicken noodle soup because they cook quickly and have that classic soft, cozy texture.
Chicken bone broth: I use bone broth for extra flavor and protein. Regular chicken broth can also be used if that’s what you have.
Potatoes: The potatoes make this creamy chicken noodle soup extra hearty and help turn it into a full meal.
Onion, carrots, and celery: The classic base for chicken soup and one of the biggest sources of flavor.
Flour: A little flour thickens the broth before the cream is added.
Heavy cream: This is what gives the soup its creamy finish.
Parmesan: Freshly grated parmesan adds another layer of savory flavor and helps make the broth even richer.
Sage and thyme: These give the soup that cozy, homemade flavor without needing a long list of seasonings.
How to Make Creamy Chicken Noodle Soup
Start by melting the butter in a large stock pot over medium heat. Add the onion, carrots, celery, salt, and pepper and cook for about 5 minutes, until the vegetables begin to soften.
Add the garlic and cook for another minute.
Next, stir in the diced potatoes, sage, thyme, salt, and pepper.
Sprinkle the flour over the vegetables and stir for about 30 seconds. This step helps thicken the broth and gives you that creamy texture later.
Slowly pour in the bone broth while stirring, then add the bay leaf. Bring everything to a boil, reduce the heat, cover, and simmer until the potatoes are tender.
Add the egg noodles and cook until they’re just tender.
Once the noodles are cooked, remove the soup from the heat and stir in the shredded rotisserie chicken, heavy cream, parsley, and freshly grated parmesan.
Taste and add more salt or pepper if needed.
Can I Use Rotisserie Chicken in Chicken Noodle Soup?
Absolutely. It’s one of my favorite ways to make homemade chicken soup easier.
Because rotisserie chicken is already cooked, you only need to stir it in toward the end of cooking. This keeps the chicken from drying out and means you can have a homemade creamy chicken noodle soup on the table much faster.
Leftover roasted or baked chicken works just as well.
Can I Use Regular Chicken Broth Instead of Bone Broth?
Yes. I like bone broth because it adds extra protein and a little more richness, but regular chicken broth works perfectly well in this recipe.
If you can’t find mushroom chicken bone broth, just replace it with additional chicken bone broth or regular chicken broth. There’s no need to buy a special ingredient just for this soup.
What Makes Chicken Noodle Soup Creamy?
This soup gets its creamy texture from three things: flour, heavy cream, and parmesan.
The flour is cooked briefly with the vegetables before the broth is added, which thickens the soup slightly. Heavy cream is stirred in at the end for richness, and parmesan adds both flavor and a little extra body.
The result is a creamy broth that still feels like chicken noodle soup rather than a super-heavy cream soup.
What Noodles Are Best for Chicken Noodle Soup?
I use egg noodles because they cook quickly and have the soft texture I want in chicken noodle soup.
You can substitute another pasta if needed, but keep in mind that different shapes may require a longer or shorter cooking time.
Tips and Easy Variations
Use leftover turkey: This is a great recipe for leftover Thanksgiving turkey. Just substitute it for the rotisserie chicken.
Add more vegetables: Peas, spinach, or mushrooms would all work well.
Use what you have: Regular chicken broth can replace the bone broth, and leftover chicken can replace the rotisserie chicken.
Watch the noodles: Cook them only until tender so they don’t become too soft.
Adjust the thickness: If the soup becomes thicker than you like, especially after sitting, add a splash of broth when reheating.
How to Store Creamy Chicken Noodle Soup
Store leftover soup in an airtight container in the refrigerator for up to 3–4 days.
The noodles will continue to absorb some of the broth as the soup sits, so it may be thicker the next day. When reheating, add a little extra broth or water until it reaches the consistency you like.
Reheat gently on the stovetop or in the microwave.
What to Serve With Creamy Chicken Noodle Soup
Honestly, this soup is filling enough to stand on its own, but a piece of crusty sourdough bread is always good for dipping.
I especially love serving it with homemade biscuits or a slice of crusty sourdough bread.
Print
Creamy Chicken Noodle Soup
- Total Time: 40 minutes
- Yield: 6 1x
Description
This High Protein Creamy Chicken Noodle Soup is the ultimate cozy comfort meal — creamy, hearty, and ready in just 30 minutes! Made with rotisserie chicken, kettle & fire bone broth, and a touch of cream, this version adds 38 grams of extra protein to the entire pot. It’s perfect for busy weeknights, meal prep, or chilly fall evenings when you want something nourishing and delicious that reheats perfectly.
Ingredients
- 6 tablespoons butter
- 1 small onion, diced
- 1 cup carrot, small diced
- 3/4 cup celery, small diced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cloves garlic, minced
- 1.5 cups potato, diced small
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup flour
- 1 (16.9 oz) box chicken bone broth
- 1 (16.9 oz) box mushroom chicken bone broth (or sub chicken)
- 1 bay leaf
- 3 cups dry egg noodles
- 2–3 cups shredded rotisserie chicken
- 1.5 cups heavy cream
- 2 teaspoons dried parsley
- 1/4 cup freshly grated aged parmesan cheese
Get Recipe Ingredients
Instructions
- In a large stock pot over medium heat, melt the butter. Add onion, carrot, celery, salt, and pepper. Cook for about 5 minutes, stirring occasionally.
- Add garlic and sauté for another minute until fragrant.
- Add diced potatoes, sage, thyme, salt, and pepper. Stir well.
- Sprinkle in the flour and cook for 30 seconds, stirring to coat the vegetables.
- Slowly pour in both broths, stirring to combine. Add the bay leaf. Bring to a boil, then reduce heat to low.
- Cover and simmer for about 20 minutes, until the potatoes are tender.
- Add egg noodles, cover, and cook for 8 minutes, or until noodles are just cooked through.
- Remove from heat and stir in shredded chicken, heavy cream, parsley, and parmesan cheese.
- Mix well, taste, and adjust seasoning as needed.
- Serve hot with homemade biscuits or a slice of crusty sourdough bread!
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.
- Prep Time: 10
- Cook Time: 30
- Category: soup
- Method: stovetop
- Cuisine: American
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