Creamy Chicken Noodle Soup Recipe

Introduction

Creamy Chicken Noodle Soup is a comforting and hearty dish perfect for chilly days or when you need a soothing meal. Packed with tender chicken, hearty vegetables, and rich broth, it’s a classic recipe that feels like a warm hug in a bowl.

Ingredients

• 1 Tablespoon (14g) unsalted butter
• 3/4 cup (100g) chopped yellow onion (1/2 of a large onion)
• 1 cup (120g) sliced or diced carrots (1–2 large carrots or a handful of baby carrots)
• 1 cup (120g) sliced or diced celery (2–3 stalks)
• 2 garlic cloves, minced
• 1/4 cup (31g) all-purpose flour (spooned & leveled)
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1 teaspoon dried thyme leaves (or 2 teaspoons fresh)
• 1/2 teaspoon dried oregano (or 1 teaspoon fresh)
• 8 cups (1.92 liters) chicken broth (reduced sodium recommended)
• 1 medium potato, peeled and diced (around 1 and 1/2 cups or 280g)
• 2 cups (about 250g) shredded or chopped cooked chicken
• 1 cup (240ml) half-and-half or whole milk
• 3-4 cups (about 112-150g) uncooked wide egg noodles (or other dry pasta)
• Optional for garnish: fresh thyme leaves

Instructions

1. Step 1: Melt the butter in a large pot or dutch oven (4-quart or larger) over medium heat. Add the onion, carrots, celery, and garlic. Cook, stirring occasionally, for 5 minutes or until vegetables have softened. Stir in flour, salt, pepper, thyme, and oregano and cook for 2 minutes.
2. Step 2: Add the chicken broth and diced potato. Give everything a quick stir, then increase the heat to medium-high. Bring the soup to a boil without stirring, and boil for 3 minutes. Reduce the heat to medium-low, partially cover the pot, and simmer for 25 minutes or until the potatoes are tender. Taste and adjust seasonings if needed.
3. Step 3: Stir in the cooked chicken, half-and-half or milk, and noodles. Cook for 10 minutes until the noodles are tender and the soup has thickened. Taste again and season to your liking. Serve warm, garnished with fresh thyme if desired.

Tips & Variations

• For a dairy-free version, substitute half-and-half with full-fat coconut milk or a plant-based milk alternative.
• Use leftover cooked chicken or rotisserie chicken to save time.
• Wide egg noodles work best, but you can swap in other pasta shapes; just adjust cooking time accordingly.
• If you prefer a thicker soup, increase the flour to 1/3 cup or simmer a bit longer.
• Add fresh herbs like parsley or dill for an extra burst of flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to one week. When reheating, warm it gently over medium heat, stirring occasionally. The soup may thicken after refrigeration as noodles and potatoes absorb liquid—add a splash of chicken broth or water to loosen it up if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup tastes even better the next day as the flavors meld. Just store it in the fridge and reheat gently before serving. For best texture, you can add fresh noodles when reheating instead of cooking them directly in the soup the day before.

What can I use if I don’t have half-and-half?

You can substitute whole milk, heavy cream for extra richness, or use a non-dairy milk like almond or oat milk for a lighter, dairy-free option.

Creamy Chicken Noodle Soup Recipe

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4.6 from 75 reviews

This Creamy Chicken Noodle Soup is a comforting and hearty dish perfect for cozy days. Made with tender chunks of chicken, wide egg noodles, and a medley of vegetables simmered in a rich, creamy broth, it combines the classic flavors of homemade chicken soup with a velvety texture. The addition of herbs like thyme and oregano enhances the savory depth, making it an ideal meal to warm up any occasion.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6–8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Base and Aromatics

• 1 Tablespoon (14g) unsalted butter
• 3/4 cup (100g) chopped yellow onion (1/2 of a large onion)
• 1 cup (120g) sliced or diced carrots (1–2 large carrots or a handful of baby carrots)
• 1 cup (120g) sliced or diced celery (2–3 stalks)
• 2 garlic cloves, minced

Seasonings and Thickener

• 1/4 cup (31g) all-purpose flour (spooned & leveled)
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1 teaspoon dried thyme leaves (or 2 teaspoons fresh)
• 1/2 teaspoon dried oregano (or 1 teaspoon fresh)

Broth and Main Ingredients

• 8 cups (1.92 liters) chicken broth (recommend reduced sodium)
• 1 medium potato, peeled and diced (around 1 and 1/2 cups or 280g)
• 2 cups (about 250g) shredded or chopped cooked chicken
• 1 cup (240ml) half-and-half or whole milk
• 3–4 cups (about 112-150g) uncooked wide egg noodles (or other dry pasta)

Optional Garnish

• Fresh thyme leaves

Instructions

1. Sauté Vegetables: Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, celery, and minced garlic. Cook while stirring occasionally for about 5 minutes, until the vegetables have softened and become fragrant.
2. Create Roux and Season: Stir in the flour, salt, pepper, thyme, and oregano to the softened vegetables. Cook this mixture for 2 minutes to eliminate the raw flour taste, while blending the flavors into a roux base.
3. Add Broth and Potatoes: Pour in the chicken broth and add the peeled and diced potato. Stir everything quickly, then increase the heat to medium-high and bring the soup to a boil without stirring. Boil for 3 minutes to start thickening and cook the potatoes.
4. Simmer the Soup: Lower the heat to medium-low, partially cover the pot, and let the soup simmer gently for 25 minutes, or until the potatoes are tender and cooked through. Taste and adjust seasonings as needed at this stage.
5. Add Chicken, Dairy, and Noodles: Add the shredded cooked chicken, half-and-half or milk, and uncooked wide egg noodles to the pot. Cook for approximately 10 minutes until the noodles are tender and the soup has thickened to a creamy consistency. Taste and adjust seasoning again if required.
6. Serve and Store: Serve the soup warm, garnished with fresh thyme leaves if desired. Store leftovers in an airtight container in the refrigerator for up to 1 week. When reheating, warm gently on the stovetop and add extra chicken broth if the soup has thickened too much due to noodles and potatoes absorbing liquid.

Notes

• For a lighter version, use low-fat milk instead of half-and-half or whole milk.
• Wide egg noodles give the soup a hearty bite, but you can substitute with other pasta shapes like rotini or shells.
• This soup thickens as it cools; add additional broth when reheating to reach desired consistency.
• Homemade or store-bought shredded cooked chicken can be used based on convenience.
• Fresh herbs are preferable but dried herbs work well and add convenience.

Keywords: creamy chicken noodle soup, homemade chicken soup, chicken and noodles, creamy soup, comfort food soup