Home Food Homestyle Chicken Noodle Soup – Mel’s Kitchen Cafe

Homestyle Chicken Noodle Soup – Mel’s Kitchen Cafe

Homestyle Chicken Noodle Soup – Mel’s Kitchen Cafe

This thick and creamy homestyle chicken noodle soup is packed with hearty noodles and veggies. It is the definition of delicious comfort food!

Chicken noodle soup is one of the easiest soups to make at home, and this creamy version (with those homemade-style noodles!) is a tried-and-true favorite!

Spoon in bowl of creamy chicken noodle soup.

How to “Homestyle” Chicken Noodle Soup

“Homestyle” simply means this chicken noodle soup is thicker, heartier, and a bit more substantial than regular brothy variations of the classic soup.

We achieve this homestyle effect in three ways:

  • adding milk to the soup (a non-dairy milk should work just fine)
  • thickening the soup with a simple roux
  • using homestyle egg noodles in place of regular dried egg noodles

Speaking of the roux, I took notes from this crazy popular creamy chicken soup and employed the same technique for thickening.

The result is a thick-but-not-too-thick, silky-smooth chicken noodle soup that is perfect in every way.

The Best Noodles for Chicken Noodle Soup

The noodles are important here. (Let’s be honest, noodles are always important!)

To help amplify the homestyle taste and consistency, the best kind of noodles to use for this soup are frozen egg noodles. Two popular brands are Grandma’s and Reames. I can easily find them in the freezer section of my local grocery store next to bread dough/rolls (I’ve also seen them at Albertsons, Walmart, and many other stores).

If you can’t find frozen egg noodles, use dried old-fashioned or “country” style egg noodles; they are thicker and heartier than regular dried egg noodles.

I don’t thaw the frozen noodles before using. They are clumped together in the package, but once they cook for a few minutes in the hot broth, they separate nicely.

Bonus Tip: here’s a recipe for homemade egg noodles if you want to make your own noodles for this soup!

This homestyle chicken noodle soup is incredible! Homey and comforting, it is one of our all-time favorite soups.

It sounds weird, but we usually serve this soup (actually all forms of chicken noodle soup) with saltine crackers and slices of sharp cheddar cheese. Does anyone else do this? Are we total weirdos? Even if we are, it’s become a solid chicken noodle soup tradition, and I don’t see us breaking up with it any time soon.

I hope you love this one! It’s so perfect for a simple weeknight dinner…and tasty enough for serving to company, taking to a potluck, or bringing in to a family or friend when a meal is needed.

P.S. If you are fans of this chicken noodle stew recipe, you probably notice some similarities with this homestyle chicken noodle soup. What’s different? This soup, while still nice and thick and creamy, has more broth, a different thickening method, and a few less add-ins…so, like the name implies, it has more of a soup feel to it than a stew.

Ladle scooping up homestyle chicken noodle soup in pot.
Top down view of creamy chicken noodle soup with saltine crackers on the side.

Homestyle Chicken Noodle Soup

  • 10 cups chicken broth
  • 16 ounces frozen egg noodles (see note)
  • 1 ½ cups diced carrots
  • 1 cup diced celery
  • ½ cup diced onions
  • 1 bay leaf
  • 1 teaspon dried parsley
  • ¼ teaspoon salt
  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • ¼ cup + 2 tablespoons flour
  • 1 cup milk
  • 3 to 4 cup cooked, chopped chicken
  • For the soup, in a large pot, add the broth and bring to a simmer. Stir in the frozen egg noodles and simmer for 10 minutes.

  • Add the diced carrots, celery, onions, bay leaf, parsley, and salt. Cover the pot, fully or partially, and simmer for 10 to 15 minutes, until the noodles and veggies are tender, stirring now and then to make sure the noodles aren’t sticking.

  • For the roux, while the soup simmers, in a small saucepan, add the olive oil and butter and cook on medium heat until the butter is melted. Add the flour and whisk to combine until a smooth paste forms. Remove from the heat.

  • Add the milk to the soup and heat through. While stirring, scrape the roux into the soup and cook, stirring or whisking constantly, over medium heat until the soup has thickened slightly, 5 to 7 minutes.

  • Stir in the chicken, season to taste with salt and pepper (this is important for flavor!) and heat through.

  • Remove the bay leaf. Serve immediately or keep warm until ready to serve. The soup will thicken more as it cools.

Egg Noodles: look for frozen egg noodles (usually near the bread products in the freezer section). They are usually cut into straight, thick pieces. Two popular brands are Grandma’s and Reames. I don’t thaw the frozen noodles before using. They are clumped together in the package, but once they cook for a few minutes in the hot broth, they separate nicely.
If you can’t find frozen egg noodles, use dried old-fashioned or “country” style egg noodles (they are thicker and heartier than regular dried egg noodles). If using dried noodles, you may need to adjust the cooking time for the noodles in the recipe.

Serving: 1 serving, Calories: 462kcal, Carbohydrates: 53g, Protein: 28g, Fat: 15g, Saturated Fat: 5g, Cholesterol: 105mg, Sodium: 1284mg, Fiber: 3g, Sugar: 5g

Follow @MelsKitchenCafe on Instagram and show me the recipes you are making from my blog using the hashtag #melskitchencafe. I love seeing all the goodness you are whipping up in your kitchens!

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