There’s nothing better than a cozy bowl of creamy chicken noodle soup—especially one that’s hearty, filling, and packed with protein. This version takes a comfort food classic and kicks it up a notch with rich flavor, a silky creamy broth, and an impressive 38g of added protein thanks to Kettle & Fire bone broth.
If you’re looking for a high protein creamy chicken noodle soup that still feels homemade and comforting, this is it. The best part? It comes together in about 30 minutes, making it an easy weeknight meal you’ll come back to all season long.
Why You’ll Love This Recipe
- High in protein: Using bone broth adds serious nutritional value without extra work.
- Quick & easy: Ready in 30 minutes — perfect for busy weeknights.
- Uses rotisserie chicken: Save time and reduce waste by using store-bought or leftover chicken.
- Creamy & hearty: The combination of flour, cream, and parmesan makes the soup velvety smooth.
- Meal-prep friendly: Stores and reheats beautifully — even the noodles hold their texture!
A Cozy Twist on Classic Chicken Noodle Soup
I’m all about soups that actually make a meal, and this one fits the bill perfectly. Traditional chicken noodle soup is cozy, but I wanted something that would stick with you and give a little protein boost — especially on chilly nights.
The secret to that perfect creamy texture? A touch of flour before adding the broth. It thickens the soup just right, giving you that restaurant-style richness without any heavy cream overload.
And because I love a good shortcut, I used a rotisserie chicken (you can also use leftover cooked chicken or even canned chicken — no judgment here).
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
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!
Tips & Variations
- Make it dairy-free: Substitute olive oil for butter and use coconut cream or unsweetened almond milk.
- Add veggies: Peas, spinach, or mushrooms work beautifully here.
- Use leftover turkey: Perfect for post-holiday meal prep.
- Storage: Keeps well in the fridge for 3–4 days and reheats great on the stove or microwave.
Why Bone Broth Makes This Soup Next-Level
Bone broth doesn’t just add protein — it adds depth of flavor and body to the soup that’s hard to beat. I love Kettle & Fire bone broth because it’s slow-simmered and full of collagen, giving this soup that extra richness that feels like it’s been cooking all day.
Final Thoughts
This creamy chicken noodle soup with rotisserie chicken is one of those recipes that proves you can make something comforting, filling, and high in protein without spending hours in the kitchen. Whether it’s a cold evening or just a cozy weeknight dinner, this bowl of goodness will make everyone at the table happy — guaranteed.
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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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