Name: Creamy Chicken Noodle Soup with Fresh Vegetables and Herbs Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 pound boneless skinless chicken breast (about 2 pieces); 1 1/2 teaspoons salt, divided; 1 teaspoon black pepper, divided; 3 medium carrots, sliced; 4 medium celery ribs, sliced; 1 medium white onion, diced; 1 tablespoon grated ginger (or 1 teaspoon dried ginger); 1 tablespoon minced garlic; 1 tablespoon olive oil; 2 tablespoons salted butter; 8 cups chicken broth; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 12 ounces egg noodles (dried or frozen)

There’s something incredibly soothing about a warm bowl of soup on a cozy day, and this Creamy Chicken Noodle Soup with Fresh Vegetables and Herbs Recipe hits all the right notes. It’s loaded with tender chicken, vibrant veggies, and fresh herbs swirled into a creamy broth that feels like a hug in a bowl. Let me walk you through how to make this heartwarming classic, with some personal tips to ensure your soup turns out perfect every time.

creamy chicken noodle soup - The image shows a black ladle lifting a serving of chicken noodle soup from a bowl. The ladle holds layers of light beige shredded chicken pieces on top, bright orange carrot slices next to it, and translucent celery chunks underneath, all mixed in a clear golden broth. Thin strips of pale yellow noodles are scattered around the ladle, floating in the broth with small green parsley bits. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken Noodle Soup with Fresh Vegetables and Herbs Recipe
Top Tip
How to Serve Creamy Chicken Noodle Soup with Fresh Vegetables and Herbs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken Noodle Soup with Fresh Vegetables and Herbs Recipe

Why You'll Love This Recipe

This Creamy Chicken Noodle Soup with Fresh Vegetables and Herbs Recipe quickly became a staple in my home because it’s not just comforting—it’s packed with fresh flavors, easy to make, and totally adaptable. There’s something so satisfying about making a hearty soup that tastes like you spent all day on it, but actually comes together in under an hour.

Fresh and Flavorful: The combination of fresh vegetables, garlic, and fresh parsley alongside dried herbs creates a layered flavor that sings in every spoonful.
Comforting and Creamy: Adding butter and optional cream gives this soup a velvety texture without overpowering the natural broth flavors.
Perfect for Any Skill Level: You don’t have to be a kitchen pro; I’ll guide you step-by-step so this soup comes out delicious without any fuss.
Flexible and Customizable: Whether you want to add extra veggies or swap noodles, this recipe easily adapts to what you have on hand.

creamy chicken noodle soup - A white pot filled with a clear yellow broth soup that has many layers of ingredients: orange carrot slices, light green celery pieces, white thick noodles, and shredded white chicken pieces. There are small green herb pieces scattered on top. A woman’s hand is holding a black ladle lifting a portion of the soup, showing the carrots, noodles, chicken, and herbs clearly. The pot is placed on a white marbled surface with a white and gray striped cloth near the pot. Some green herbs are in the top right corner. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Creamy Chicken Noodle Soup with Fresh Vegetables and Herbs Recipe plays a part in building a rich, balanced bowl of goodness. From the tender chicken breasts to the mix of carrots, celery, and onion, each element brings texture, taste, and nourishment.

creamy chicken noodle soup - Flat lay of two raw boneless skinless chicken breasts with a light pink and smooth texture, three fresh medium carrots sliced into bright orange rounds, four celery ribs cut into crisp pale green stalks, one medium white onion diced showing its clean white layers, a small pile of freshly grated ginger with pale yellow fibrous strands, a heap of minced garlic cloves shining white and moist, a bunch of vibrant green fresh parsley leaves with delicate texture, and a nest of uncooked yellow egg noodles with a slightly rough surface, all beautifully arranged in a natural, slightly scattered way placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Chicken breast: Lean and tender, it cooks quickly and shreds easily, soaking up all the soup's flavors.
Carrots: Add subtle sweetness and color, plus they hold up well in the broth.
Celery ribs: Bring aromatic depth and a satisfying crunch if slightly undercooked.
White onion: Creates a savory base, melding with the garlic and ginger beautifully.
Fresh grated ginger or dried ginger: Offers a gentle zing that keeps the soup from being too heavy.
Garlic: Essential for that warm, comforting aroma and flavor.
Chicken broth: The heart of the soup, providing savory richness. Homemade or a good quality store-bought broth works best.
Salt and black pepper: Essential for seasoning; I recommend adding gradually and tasting as you go.
Dried thyme and oregano: Classic herbs that add earthiness and a touch of herbal brightness.
Egg noodles: Traditional choice for texture; they cook quickly and are perfect for soaking up flavorful broth.
Olive oil and salted butter: Used to sauté and develop flavor layers while adding richness to the broth.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Creamy Chicken Noodle Soup with Fresh Vegetables and Herbs Recipe is how easy it is to tweak. I usually stick to the classic, but sometimes I swap or add ingredients depending on my mood or what’s in the fridge. You can do the same—this recipe is all about making it your own.

Vegetable Boost: I often toss in a handful of frozen peas or chopped spinach for an extra dose of green nutrition—it only takes minutes to heat through.
Protein Upgrade: For busy days, I swap raw chicken breasts with shredded rotisserie chicken, which cuts cook time drastically and amps up flavor.
Dairy-Free Version: Skip the butter and cream and use olive oil instead, and it’s still deliciously comforting without the added richness.
Gluten-Free Swap: Use gluten-free noodles or even spiralized zucchini noodles for a lighter twist that still satisfies.

Step-by-Step: How I Make Creamy Chicken Noodle Soup with Fresh Vegetables and Herbs Recipe

Step 1: Prep the Ingredients for Success

Start by slicing your carrots and celery, dicing the onion, and mincing the garlic. If you’re using fresh ginger like me, grate it finely—it releases that lovely zing. While prepping, season your chicken breasts with half the salt and pepper; it helps them build flavor while cooking.

Step 2: Sear the Chicken for Extra Flavor

Heat olive oil in a large pot over medium-high heat. I like to sear the chicken breasts for 3 to 4 minutes per side until golden brown—this step locks in juices and adds savory depth. Don’t rush here; getting a nice sear makes a big difference. Once done, remove the chicken and set aside.

Step 3: Softly Sauté Your Vegetables

In the same pot, add the butter (yes, real salted butter—it melts into the veggies beautifully!). Toss in the carrots, celery, and onion. Cook them gently for about 5 to 7 minutes until they’re just starting to soften but still with a little bite. Stir occasionally so they don’t stick or brown too much.

Step 4: Bring in the Aromatics

Now add the garlic and grated ginger, stirring frequently for 2 minutes until fragrant. This step builds those welcoming warm aromas you know and love from good chicken noodle soup. Be careful not to let the garlic burn—stir often!

Step 5: Add Broth, Herbs, and Simmer

Return your seared chicken breasts to the pot, nestling them into the veggies. Pour in your chicken broth and add the remaining salt and pepper, plus dried thyme and oregano. Bring everything up to a boil, then reduce to a gentle simmer. Let it cook uncovered for 10 minutes so the flavors meld and chicken finishes cooking through.

Step 6: Cook the Noodles Right

Once your broth is simmering and full of flavor, add the egg noodles. Follow the package’s cooking time—they usually take 8 to 10 minutes. Keep an eye on them so they don’t get mushy, which is a common soup pitfall. I like to taste as they cook, pulling them when they’re just tender but still have a bite.

Step 7: Shred the Chicken and Finish

Remove the chicken breasts from the pot and shred with two forks. This is one of my favorite parts—it’s so satisfying! Return the shredded chicken to the pot, stir everything together, and taste for seasoning. If you want that creamy touch, stir in your heavy cream now and warm gently. Before serving, sprinkle with freshly chopped parsley for a burst of color and fresh herb flavor.

Top Tip

Making this Creamy Chicken Noodle Soup with Fresh Vegetables and Herbs Recipe turned into a trusted classic in my kitchen because I learned a few simple tricks that guarantee success every time.

Use Fresh Herbs at the End: Adding parsley just before serving brightens the soup, balancing the creamy richness.
Don’t Overcook the Noodles: Keep an eye on cooking times so the noodles stay tender but firm, preventing a mushy soup.
Sear the Chicken: This builds flavor foundation and keeps the chicken juicy after shredding.
Adjust Seasonings Last: Soup flavors deepen as it cooks; always taste at the end to add any extra salt or pepper.

How to Serve Creamy Chicken Noodle Soup with Fresh Vegetables and Herbs Recipe

creamy chicken noodle soup - Serving Suggestion

Garnishes

I love topping this soup with fresh chopped parsley because it adds a pop of color and fresh herbal brightness that wakes up every spoonful. Sometimes, I like to sprinkle a little cracked black pepper or a few shreds of sharp Parmesan cheese for an extra layer of flavor. A squeeze of lemon juice on top can also wake things up beautifully, especially on colder days.

Side Dishes

This soup shines alongside classic crusty bread or warm garlic toast for sopping up every last drop. I also enjoy pairing it with a simple green salad dressed in a tangy vinaigrette—a perfect balance to the creamy richness of the soup.

Creative Ways to Present

For special occasions, I serve the soup in rustic bread bowls, which doubles as part of the meal and adds a cozy, fun touch. Another time, I stirred in a handful of wild rice instead of noodles to mix things up for a heartier presentation that still tastes fantastic.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making the next-day soup even tastier. If the noodles absorb too much broth, just add a splash of chicken broth or water when reheating to loosen it back up.

Freezing

I usually freeze the soup without noodles to avoid texture changes during reheating. Freeze in freezer-safe containers or bags for up to 3 months. When ready to eat, thaw overnight in the fridge and then add fresh noodles while reheating.

Reheating

Reheat gently on the stove over low heat, stirring occasionally. If the soup feels thick, add a bit of broth or water. If frozen without noodles, add fresh noodles during reheating and cook until tender. Avoid microwaving for best texture, but it works well if you’re in a hurry.

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breasts in this soup?

Absolutely! Chicken thighs are a great substitute and tend to stay juicy and flavorful. You might want to cook them a little longer to ensure tenderness, but they work beautifully in this Creamy Chicken Noodle Soup with Fresh Vegetables and Herbs Recipe.

What if I don’t have fresh ginger—can I use dried ginger instead?

Yes! If you don’t have fresh ginger, use about one teaspoon of dried ginger powder. It won’t be quite as bright and aromatic as fresh, but it still adds that lovely underlying warmth in this soup.

How can I make this soup gluten-free?

Simply swap the egg noodles for gluten-free pasta or rice noodles. Make sure your chicken broth is also gluten-free as some brands add wheat-derived flavorings. The soup will still be hearty and satisfying without gluten.

Can I prepare this soup in a slow cooker?

Definitely! Brown the chicken and sauté your vegetables first, then transfer everything to the slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours. Add the noodles in the last 30 minutes of cooking so they don’t get mushy.

Final Thoughts

This Creamy Chicken Noodle Soup with Fresh Vegetables and Herbs Recipe is one of those dishes that feels like a lifelong friend—always reliable, comforting, and endlessly adaptable. It’s the kind of meal I crave when I want something nourishing after a busy day or when I’m curled up watching the rain outside. I hope when you try it, it becomes a favorite in your kitchen too, bringing warmth and a little extra joy to your table.