This creamy chicken noodle soup with spinach turns the classic bowl into something richer. A butter and flour base thickens the broth, heavy cream makes it silky, and wide egg noodles, tender chicken, carrots, celery, and fresh spinach fill every spoonful.
It is a cozy, one pot dinner for cool evenings, and it comes together in about 40 minutes. Leftover rotisserie chicken makes it faster, and the spinach wilts into the soup at the very end, so you get color and a little extra nutrition without any extra pans. It serves six and reheats well for lunches.
Table of Contents
Why This Creamy Chicken Noodle Soup Works
A creamy soup should be thick enough to coat a spoon without feeling heavy.
- Cooking the flour in butter with the vegetables removes the raw flour taste and thickens the broth without lumps.
- Whisking the broth in gradually keeps the base smooth.
- Adding the cream at the end, with the heat low, keeps it from curdling and keeps the flavor fresh.
- Thyme and poultry seasoning give a familiar, homey flavor that pairs well with the cream.
Ingredients for Creamy Chicken Noodle Soup with Spinach
- 4 tablespoons unsalted butter
- 1 medium onion, diced
- 2 large carrots, sliced
- 2 stalks celery, sliced
- 1/3 cup all-purpose flour
- 6 cups chicken broth (low sodium works well)
- 1 teaspoon dried thyme
- 1/2 teaspoon poultry seasoning
- 8 ounces wide egg noodles
- 2 cups cooked chicken, shredded or diced (leftover rotisserie chicken works well)
- 1 cup heavy cream
- 2 cups fresh spinach
- 1/2 teaspoon salt, plus black pepper to taste
How to Make Creamy Chicken Noodle Soup with Spinach
1. Soften the vegetables. Melt the butter in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5 to 7 minutes, until softened.
2. Cook the flour. Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes so the raw flour taste cooks off.
3. Add the broth. Pour in the chicken broth gradually while whisking, to avoid lumps. Stir in the thyme and poultry seasoning, then bring the soup to a gentle boil.
4. Cook the noodles. Add the egg noodles and simmer for 7 to 9 minutes, until they are tender.
5. Finish. Lower the heat and stir in the chicken and heavy cream. Heat through for about 2 minutes, then stir in the spinach until it wilts.
6. Season. Add the salt and pepper, taste, and adjust. Serve hot, with extra black pepper or fresh herbs on top.
How to Serve Creamy Chicken Noodle Soup
Serve the soup in wide bowls with something to dip. Honey butter dinner rolls are a soft, slightly sweet match for the savory broth, and a crisp green salad keeps the meal balanced.
If you enjoy chicken soup, you may also like the rotisserie chicken noodle soup for a faster version, the lemon chicken noodle soup for a brighter flavor, or the chicken rice soup when you want a change of starch.
How to Store and Reheat Creamy Chicken Noodle Soup
Refrigerate leftovers within 2 hours in a covered container. For the best flavor and texture, eat the soup within 2 days.
The noodles keep absorbing broth as the soup sits, so it will be thicker the next day. Reheat it on the stove over medium-low heat, adding a splash of broth or milk to loosen it, and warm it until steaming hot. Soups with cream and noodles do not freeze as well as plain broth soups, so plan to eat this one fresh.
Tips and Variations
- Whisk as you pour. Adding the broth slowly keeps the base smooth.
- Do not overcook the noodles. They keep softening in the hot soup, so pull the pot off the heat when they are just tender.
- Cook the noodles separately for leftovers. Adding them to each bowl keeps them from swelling in storage.
- Use leftover chicken. Shredded rotisserie or leftover roast chicken saves time.
- Add vegetables. Peas, corn, or sliced mushrooms can go in with the carrots and celery.
- Brighten it up. A squeeze of lemon juice at the end cuts through the cream.
The University of Minnesota Extension chicken noodle soup recipe boils egg noodles for about 6 to 7 minutes and advises refrigerating leftovers within 2 hours and using them within 2 days, so check your noodles early if your pot is hot.
FAQ
How do I keep the soup from curdling?
Add the cream after the broth has been thickened, with the heat on low, and avoid a hard boil afterward. Gentle heat keeps the soup smooth.
Can I use half-and-half instead of heavy cream?
Yes. The soup will be a bit lighter. Add it off the heat or on very low heat to lower the chance of curdling.
Do I have to use spinach?
No. The spinach is optional, and you can leave it out or replace it with kale or peas. Add tender greens at the very end so they stay bright.
Can I use homemade broth?
Yes, and it makes a deeper-tasting soup. Taste before adding salt, because homemade broth varies in saltiness.
Why did my soup get too thick overnight?
The noodles and the flour thickener absorb liquid as the soup cools. Stir in a little broth or milk when you reheat it to bring it back to the right texture.
Creamy Chicken Noodle Soup with Spinach and Thyme
Ingredients
Main Ingredients
- 4 tbsp unsalted butter
- 1 medium onion diced
- 2 large carrots sliced
- 2 stalks celery sliced
- ⅓ cup all-purpose flour
- 6 cup chicken broth low sodium works well
- 1 tsp dried thyme
- ½ tsp poultry seasoning
- 8 oz wide egg noodles
- 2 cup cooked chicken shredded or diced; leftover rotisserie chicken works
- 1 cup heavy cream
- 2 cup fresh spinach
- ½ tsp salt plus black pepper to taste
Instructions
Cooking
- Melt the butter in a large pot over medium heat. Add the onion, carrots, and celery and cook 5 to 7 minutes, until softened.
- Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes.
- Gradually pour in the broth while whisking. Stir in the thyme and poultry seasoning and bring to a gentle boil.
- Add the egg noodles and simmer 7 to 9 minutes, until tender.
- Lower the heat and stir in the chicken and cream. Heat through for about 2 minutes, then stir in the spinach until wilted.
- Season with salt and pepper and serve hot.
