There’s nothing quite like a warm bowl of soup that soothes the soul and wakes up your taste buds at the same time.
This Creamy Chicken Noodle Soup isn’t your average bland version—it’s rich, full of spice, loaded with tender chicken, and silky with just the right amount of creaminess.
This is the kind of recipe I turn to when I need comfort, but also crave bold flavor.
One spoonful of this soup, and everything feels warmer, brighter, and a little more delicious.
Why You’ll Love This Recipe
Full of bold flavor – Thanks to Sazon, garlic, and red pepper flakes.
Extra creamy – Heavy cream makes every bite velvety.
One pot wonder – Everything simmers together beautifully.
Packed with protein – Chicken breasts make it hearty and satisfying.
A spicy twist on a classic – It’s comforting with a kick.
What You’ll Need (Ingredient Highlights)
Chicken breasts – Lean, juicy protein that shreds perfectly.
Carrots, celery & onion – The classic soup base trio.
Lots of garlic – For serious depth and aroma.
Sazon con azafran – Adds vibrant color and flavor.
Butter & flour – The base for a rich roux.
Chicken broth & cream – For richness and body.
Egg noodles – Soaks up the flavor and adds satisfying texture.
Crushed red pepper flakes – A little heat goes a long way.
Bay leaves & parsley – Bright herbal finish.
Pro Tips Before You Start
Chop everything before you begin – This recipe moves quickly once it starts.
Sauté aromatics slowly – It’s worth the extra few minutes for flavor.
Whisk the broth well – No lumps in your creamy base!
Cook noodles last – This keeps them from overcooking and getting mushy.
Shred chicken finely – It spreads through the soup better.
How to Make Creamy Chicken Noodle Soup
Step 1: Sauté the Base
In a large pot, melt the butter and add chopped carrots, onion, celery, salt, pepper, and red pepper flakes.
Sauté for 4–5 minutes, then stir in garlic and olive oil. Cook until fragrant.
Step 2: Build the Roux
Sprinkle in the flour and stir constantly to form a roux.
Let it cook for 2–3 minutes until slightly golden.
Step 3: Add Broth and Chicken
Gradually whisk in chicken broth, stirring constantly to keep it smooth.
Bring to a boil, then add the Sazon packets, bay leaves, and chicken breasts.
Step 4: Boil Until Chicken is Cooked
Partially cover the pot and boil for 10–15 minutes, or until chicken is cooked through (internal temp 165°F).
Step 5: Shred and Return the Chicken
Lower to a simmer.
Remove the chicken, shred it with two forks, then return it to the pot.
Step 6: Stir in the Cream
Add the heavy cream and return the pot to a gentle boil.
Reduce to a simmer and cook 5–10 more minutes to thicken.
Step 7: Add Noodles and Finish
Add salt, pepper, chopped parsley, and stir well.
Bring the soup to a boil again, then add the egg noodles.
Cook according to package directions. Serve hot.
What to Serve It With
Warm crusty bread or garlic toast
A light green salad with vinaigrette
Roasted brussels sprouts or broccoli on the side
Crackers or soft dinner rolls
A sprinkle of Parmesan cheese (optional if not dairy-free)
Variations / Substitutions
Dairy-free – Use olive oil instead of butter and coconut cream in place of heavy cream.
Add veggies – Toss in spinach or peas at the end for color and nutrition.
No egg noodles? – Use pasta shells, rotini, or rice.
More spice – Add extra red pepper flakes or a dash of hot sauce.
Herb boost – Mix in fresh thyme or rosemary.
Storage & Leftovers
Fridge – Store in airtight containers for up to 4 days.
Reheat – Gently warm on the stove or microwave. Add broth if it thickens too much.
Freeze – Best to freeze without noodles (add them fresh when reheating).
Meal prep tip – Make in advance and divide into single-serve containers.
FAQs
Can I use rotisserie chicken instead?
Yes! Just add it after the broth step and skip boiling raw chicken.
What is Sazon con azafran?
It’s a seasoning blend with saffron that adds color and savory flavor. Found in most Latin grocery aisles.
Is this soup spicy?
It has a mild kick from red pepper flakes. You can reduce or omit for a milder version.
Can I use milk instead of cream?
Yes, but it won’t be as rich. Half and half is a good middle ground.
Do I need to use egg noodles?
Not at all! You can sub with rice, orzo, or gluten-free noodles.
Can I make this ahead?
Absolutely. Just wait to add noodles until reheating.
What’s the best way to thicken the soup?
Let it simmer uncovered to reduce or add a cornstarch slurry if needed.
Final Thoughts
This Creamy Chicken Noodle Soup is everything I want on a chilly evening—hearty, spicy, and soul-satisfying.
It’s familiar, yet elevated with the bold flavor of Sazon and a rich creamy finish.
One spoonful, and you’ll see why it’s become a repeat recipe in my kitchen.
Creamy Chicken Noodle Soup
Ingredients
Method
- In a large pot, melt butter and sauté carrots, celery, onion, salt, pepper, and red pepper flakes for 4–5 minutes.
- Stir in garlic and olive oil. Cook 1–2 minutes until fragrant.
- Sprinkle in flour, stirring constantly to form a roux. Cook for 2–3 minutes.
- Gradually whisk in chicken broth. Bring to a boil.
- Add Sazon, bay leaves, and chicken breasts.
- Partially cover and boil for 10–15 minutes until chicken is fully cooked.
- See full steps with tips & photos → https://theboatshedcafe.com/creamy-chicken-noodle-soup-2/
Notes
- Sazon con azafran adds a unique depth and color—substitute with a blend of paprika, garlic powder, and turmeric if unavailable.
- Adjust crushed red pepper flakes based on your heat preference.
- Use freshly chopped parsley for a fresh finish.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.