Creamy Noodle Soup

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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

How to make

This soup comes together quickly and easily. Be sure to scroll down for full ingredient amounts and instructions; I offer tips and suggestions with photos for you in the post.

First, you’ll cook the onions a bit in butter to soften them. Butter adds a nice richness to the soup, but if you prefer to swap in olive oil or your favorite oil that will work just fine. Then add in the celery and carrots and cook to soften. Add in the garlic. Now you’ve got all the veggies added.

Stir in the seasonings and the flour. It will be very thick with flour. Don’t worry, that’s just fine. Cook the flour a little to cook out the raw flour taste.

Slowly stir in the water and bouillon paste. If you prefer to use already made broth here, that will work just fine; just leave out the bouillon paste in that case. And, as always, I use vegetable broth to keep the dish vegetarian, but if you prefer chicken broth that will work here as well. Add a little water or broth, stir. Then a little more water and stir some more. You’re stirring to keep most of the lumps out of the soup, but if you miss a few, don’t worry no one will notice. Keep this going until all of the broth has been added. Then stir in the cream and bring the soup to a boil.

Add in the egg noodles and give everything a good stir. The noodles you see I used for the pictures come from my grocery store’s freezer section. If you can’t find this brand, dried or frozen egg noodles will work. Or if you’re so inclined to make your own homemade egg noodles, that will work too. And, a little more or less will be fine, so if your package is 12 ounces, just use that.

Put the lid on the soup, reduce the heat to a simmer and cook for about 12-15 minutes or until the noodles are cooked through. Check the package directions for the noodles as well for directions on how long to cook the noodles.

Stir in the peas and fresh parsley. Then taste for salt and pepper, adding if needed. Garnish with fresh thyme spring or two for a pretty look.

Serve with a nice crusty bread to dunk in the soup too!

Storage

Store leftover soup in the fridge in an airtight container for 3-4 days. I love my Souper Cubes for storage.

The leftovers will thicken as the noodles will continue to soak in the liquid. Add in some water, broth, or milk if you want them soupier, or just eat them more like a pasta dish

Reheat the leftovers in the microwave or on the stove over low heat.

I don’t recommend freezing this soup as cream-based noodle soups tend to change texture when frozen.

Changes to the recipe

Soups are great to play around with. I recommend making the recipe as is first, then trying some changes.

Save time and use store bought pre-shredded carrots instead of chopping your own.

I love using soups for leftovers; try throwing in some leftover veggies or meat from last night’s dinner. Add in some white beans or chunks of potato.

Top the soup with some freshly grated Parmesan. Or, if you have a Parmesan rind, add that to the simmering soup.

Want some creamy chicken noodle soup? Add in some shredded rotisserie chicken.

Not a fan of thyme? Add in oregano, Italian seasoning, rosemary, or whatever fresh herbs you have on hand.

Feel free to sub the egg noodles with another pasta like macaroni or penne. Really any bite sized pasta will work, even tortellini or gnocchi.

Want to reduce the calories a bit? Yes, you can use pretty much any milk in place of the cream. Half and half, whole milk, even a plant-based unsweetened milk like oatmilk, almond milk, or soy milk. Keep in mind that the soup won’t be as thick, rich, and creamy if you change out the cream.

Try adding a squeeze of fresh lemon during the last few minutes of cooking, to brighten up the dish.

Can I make this gluten free?

Yes, this recipe can easily be made gluten-free. Simply replace the ½ cup of flour with 4 tablespoons of cornstarch. Skip the noodles altogether or, substitute 1 cup of rice instead. If you prefer to use gluten-free noodles, cook them separately and add them to each bowl when serving, as gluten-free pasta tends to break down quickly if simmered in the soup.

Looking for more delicious soup recipes?

Here are some of my favorites: Pot Pie Soup, Tahini Wild Rice Soup, Shrimp Tomato Soup, and Creamy Vegetable Gnocchi Soup.

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