This Creamy Noodle Soup is the kind of simple, homestyle comfort food you crave on chilly days or whenever you need something warm and soothing. Made in just one pot, it features tender vegetables simmered with fragrant herbs and warming seasonings, then finished with a splash of cream and classic thick egg noodles for a rich, cozy bowl of goodness. It’s hearty, creamy, and deeply satisfying—everything you want in a homemade soup.
Better than anything you’ll find in a can, this easy creamy vegetable noodle soup comes together quickly with minimal effort and delivers big, comforting flavor. It’s perfect for cold winter nights, when you’re feeling under the weather, or anytime you need a nourishing meal that truly warms you from the inside out. If soup really is food for the soul, this creamy soup proves it.
Finish each bowl off with an extra sprinkle of parsley and serve with crusty bread for a fantastic homemade dinner.
Ingredients
3 tablespoons butter
1 yellow onion diced
2 celery stalks diced
2 carrots diced (about 1 cup)
Salt and pepper to taste
3-4 garlic cloves minced
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried thyme leaves
½ cup all-purpose flour
6 cups water
6 teaspoons better than bouillon paste
2 cups heavy cream
11 ounces egg noodles
1 cup frozen green peas
2 tablespoons chopped fresh parsley optional
Instructions
Add butter and chopped onions to a large pot and cook for about 10 minutes over medium heat until onions soften and start to get lightly brown. Add the celery and carrots to the pot. Season with a small amount of salt and pepper. Cook for 10 minutes. Add the minced garlic and cook for 1 more minute.
Stir in the seasonings and the flour and cook for a couple minutes to cook out the raw flour taste. It will be very thick and that’s ok.
Slowly stir in the water, bouillon paste, and then the heavy cream. Increase the temperature to high and let it come to a boil.
Add in the egg noodles and give everything a good stir. Put the lid on, reduce the heat to a simmer and cook for about 12-15 minutes or until the noodles are cooked through.
Stir in the peas and fresh parsley. Taste for salt and pepper, adding if needed.
Notes
Store leftover soup in the fridge in an airtight container for 3-4 days.
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.
Nutrition
Calories: 449kcal
Carbohydrates: 42g
Protein: 10g
Fat: 28g
Saturated Fat: 17g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 7g
Trans Fat: 0.2g
Cholesterol: 111mg
Sodium: 95mg
Potassium: 297mg
Fiber: 3g
Sugar: 5g
Vitamin A: 3810IU
Vitamin C: 11mg
Calcium: 81mg
Iron: 2mg
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
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