Name: Creamy Chicken Noodle Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons butter; 1 tablespoon olive oil; 1 medium onion (diced); 3 carrots (peeled and sliced); 3 celery stalks (sliced); 3 garlic cloves (minced); 8 cups chicken broth; 2 cups cooked shredded chicken; 3 cups egg noodles; 1 teaspoon salt; 1 teaspoon pepper; 1 teaspoon dried thyme; 1 teaspoon dried parsley; 1 cup milk or half and half; 1 cup cottage cheese (blended till smooth) (You can use heavy cream if you'd prefer)

Jump to Recipe Print Recipe

This Creamy Chicken Noodle Soup is warm, filling, and surprisingly high in protein thanks to blended cottage cheese instead of heavy cream. Each bowl delivers over 30 grams of protein, making it a great option when you want something hearty but still on the healthier side.

Creamy Chicken Noodle Soup by Tessie’s Table. — Photo Credit: Tessie’s Table

This is a great soup for busy nights or simple weekend meals when you want something that feels good to eat but doesn’t take all day. It reheats well, which makes it handy for lunch prep at the start of the week. If you’re planning a healthier January, this pairs nicely with my Chipotle Chicken Burrito Bowls, which are also full of protein and perfect for meal prep. It also tastes great with a slice of my Rustic Bread or Irish Brown Bread to round out the meal.

Why you’ll love this Creamy Chicken Noodle Soup

Make-ahead dessert: Easy and wholesome:
Everything cooks in one pot, and the cottage cheese blends in so smoothly that you’d never guess it’s adding extra protein. It makes the soup feel rich without making it heavy.
Naturally high protein:
The chicken plus blended cottage cheese gives each serving a solid boost. It’s a great option if you’re trying to stay fuller longer or keep lunches satisfying during the week.
Versatile for year-round:
You can swap noodles, change up the herbs, or use rotisserie chicken. It works just as well for cold nights in the fall as it does for easy January meal planning.

Large pot of creamy chicken noodle soup filled with carrots, celery, noodles, and shredded chicken, photographed overhead with bread on the side.

Easy High Protein Chicken Soup for Cold Days

On chilly Atlanta days, I love having a pot of soup simmering away, especially ones like this high-protein Creamy Chicken Noodle Soup or my Ham and Corn Chowder. It hits that comfort zone without feeling too heavy, and I love that it fits into weeks when I’m trying to eat a little healthier. It’s also a nice break from my usual go-to soups like Sausage Tortellini Soup, and the high protein boost makes a big difference when I’m busy during the day.

Ingredients Needed for Creamy Chicken Noodle Soup

Butter: Adds flavor and helps soften the vegetables right at the start.
Olive oil: Keeps the butter from browning too quickly and gives a good base for sautéing.
Onion: Builds sweetness as it softens and gives the broth more depth.
Carrots: Add color and balance with a light natural sweetness.
Celery: Brings freshness and rounds out the classic chicken noodle flavor.
Garlic: Adds warmth and boosts the overall flavor of the broth.
Chicken broth: Keeps the soup light but flavorful. A good broth makes a noticeable difference.
Shredded chicken: Rotisserie chicken works great and keeps prep easy.
Egg noodles: Cook quickly and hold the creamy broth nicely.
Salt and pepper: Simple seasoning that ties everything together.
Thyme: Adds a subtle earthy flavor that works especially well in creamy soups.
Parsley: Brightens the broth and gives the soup a fresh finish.
Milk or half and half: Helps blend the cottage cheese smoothly into the broth.
Cottage cheese: Blends into a silky texture and adds a big protein boost without changing the flavor. You can always use heavy cream or half and half instead.

Ingredients for Creamy Chicken Noodle Soup by Tessie's Table.

How to make Creamy Chicken Noodle Soup

**For more detailed instructions, please refer to the printable recipe card below.**

Chopped carrots, celery, and onions arranged in a pot before cooking the vegetables for chicken noodle soup.

Melt the butter with the olive oil in a large pot over medium heat and cook the onion, carrots, and celery for 5 to 7 minutes until softened.

Sautéed carrots, celery, and onions in a large pot with fresh garlic added in the center for chicken noodle soup.

Stir in the garlic and cook for 1 minute.

Shredded chicken, dried herbs, and seasoning added to a pot of hot broth while making high protein chicken noodle soup.

Pour in the chicken broth and add the chicken, salt, pepper, thyme, and parsley, and bring the soup to a gentle simmer.

Egg noodles being added to a simmering pot of chicken broth with vegetables and herbs for creamy chicken noodle soup.

Add the egg noodles and cook for 8 to 10 minutes until tender.

Smooth blended creamy mixture in a blender cup for adding to chicken noodle soup, photographed on a light stone background.

Blend the cottage cheese with the milk until smooth.

Creamy chicken noodle soup in a large pot with the creamy mixture just added, surrounded by egg noodles, salt, and pepper on a kitchen counter.

Stir in the milk and blended cottage cheese.

Let the soup warm through for 2 to 3 minutes.Taste and adjust seasoning.

Variations

Extra high protein soup: Add more blended cottage cheese or stir in a spoonful of Greek yogurt at the end. It boosts the protein count and makes the broth even creamier without adding heaviness.
Veggie loaded chicken noodle: Add peas, corn, spinach, or zucchini during the last few minutes of cooking. It gives the soup more texture and makes it feel extra wholesome.
Herb chicken noodle: Stir in fresh parsley or thyme before serving. Fresh herbs lift the flavor without changing the simple base of the soup.
Lemon chicken noodle: Add a splash of fresh lemon juice at the very end. It brightens the broth and works especially well on days when you want something lighter.
Spicy chicken noodle: Add crushed red pepper or a bit of hot sauce. A little heat works nicely with the creamy broth and gives the soup more personality.

Serving Suggestions

Serve with Irish Brown Bread: The hearty texture is perfect with creamy soups. If you prefer a softer loaf, my Rustic Bread is a great match too.
Add fresh herbs on top: Green onions or parsley give a bit of color and freshness right before serving.
Pair with a high protein main: If you’re planning a bigger meal, my Garlic Butter Steak Bites or Lemon Garlic Chicken are great options that keep the protein high.
Simple salad on the side: A crunchy green salad balances the warm, creamy soup nicely. I love my Grilled Peach Salad.
Use it for meal prep: Portion it into containers for quick lunches. It reheats well and keeps you full longer.

Storage and Freezing

How should I store Creamy Chicken Noodle Soup?

Store leftovers in the fridge for up to three days. The noodles may soften over time, so you can store them separately if you want them firmer when reheating.

Can I freeze Creamy Chicken Noodle Soup?

Yes, but freeze it without the noodles since they get too soft. Add fresh noodles when reheating and the soup comes back perfectly.

Don’t forget to pin this for later!

Share now!

Creamy chicken noodle soup served in a green bowl with a pot of soup and slices of bread in the background.

Tips & Tricks

Blend the cottage cheese well: A quick blend with the milk makes it smooth and creamy so it melts right into the soup without any texture issues.
Taste as you go: Seasonings change as the soup simmers, so give it a taste before adjusting anything at the end.
Use rotisserie chicken: It saves time and has great flavor. Shred it into small pieces so every spoonful has some chicken.
Let the noodles cook in the broth: They absorb the flavor nicely, but watch the timing so they don’t get too soft.
Add dairy at the end: This keeps the soup from separating and helps the broth stay silky.

More Easy Comforting Meals

Looking for more meal inspiration?

Browse my Slow Cooker Meals or check out my Dinners for more yummy ideas.

FAQ

Can I swap the cottage cheese for something else?
Yes. Heavy cream or half and half work, but you’ll lose the protein boost that makes this soup stand out.
Can I use chicken thighs instead of shredded chicken?
Absolutely. Thighs stay tender and juicy in soup. Shred them and add them the same way.
Can I use another type of noodle?
Yes. Any quick cooking pasta works. Just adjust the cook time so it doesn’t get mushy.
Can I make this ahead?
Yes. Make the soup without the noodles, store the broth in the fridge, and add fresh noodles when reheating.
How do I stop the noodles from getting too soft?
Cook them right before serving or store them separately. They hold their texture much better this way.
My soup is too thin. How do I fix it?
Let it simmer uncovered to reduce slightly or add a bit more blended cottage cheese.
My soup is too thick. What should I do?
Add more broth or a splash of milk until you reach the texture you like.
What veggies can I add?
Peas, spinach, corn, and diced zucchini all work well. Add them near the end so they stay bright.
How can I boost the protein even more?
Add extra chicken, more cottage cheese, or serve the soup with a high protein side like Tuscan Salmon.