Creamy Chicken Noodle Soup Recipe

Introduction

Creamy Chicken Noodle Soup is a comforting and hearty classic, perfect for chilly days or when you need a little extra warmth. This recipe combines tender chicken, wide egg noodles, and a flavorful, creamy broth packed with vegetables and herbs.

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 the 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 have softened. Taste and adjust seasoning 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 add more seasonings as desired. Serve warm, garnished with fresh thyme leaves if you like.

Tips & Variations

• For a dairy-free version, substitute the half-and-half with coconut milk or a plant-based alternative.
• Use leftover roast chicken or rotisserie chicken to save time.
• Try adding fresh herbs like parsley or dill for extra brightness.
• To avoid over-thickening, you can add extra chicken broth or water when reheating leftovers.
• If you prefer smaller noodles, reduce cooking time accordingly to prevent mushiness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 1 week. The soup will thicken as the noodles and potatoes absorb liquid. When reheating, warm gently on the stove over medium heat, adding extra chicken broth if needed to reach your desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken instead of cooked chicken?

It’s best to use cooked chicken for this recipe. If you only have raw frozen chicken, cook and shred it before adding it to the soup to ensure it heats evenly and remains tender.

Can I make this soup ahead of time?

Yes, this soup tastes even better the next day as the flavors meld. Store it in the refrigerator and reheat gently. If freezing, keep noodles separate and add them after thawing and reheating the soup to prevent them from becoming mushy.

Creamy Chicken Noodle Soup Recipe

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★★★★★

4.8 from 68 reviews

This Creamy Chicken Noodle Soup is a comforting, hearty dish featuring tender chicken, wide egg noodles, and a creamy broth enriched with half-and-half. Slowly simmered with fresh vegetables, herbs, and a touch of flour for thickness, it’s perfect for cozy dinners or meal prep. The soup blends the classic flavors of chicken noodle soup with a richer, creamier texture to satisfy every craving.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6–8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Base 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

Seasonings & 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 & Main Ingredients

• 8 cups (1.92 liters) chicken broth (reduced sodium recommended)
• 1 medium potato, peeled and diced (around 1 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 (4-quart or larger) over medium heat. Add the chopped onion, carrots, celery, and minced garlic. Cook while stirring occasionally for about 5 minutes, or until the vegetables soften and become fragrant.
2. Add Flour and Seasonings: Stir in the all-purpose flour, salt, pepper, dried thyme, and oregano. Cook the mixture for 2 minutes to remove the raw flour taste, stirring frequently to combine all ingredients evenly.
3. Add Broth and Potatoes, Boil and Simmer: Pour in the chicken broth and add the diced potato. Stir everything quickly, then increase the heat to medium-high and bring the soup to a boil without stirring. Let it boil for 3 minutes, then reduce the heat to medium-low, cover partially, and let it simmer for 25 minutes until the potatoes are tender.
4. Add Chicken, Cream, and Noodles: Stir in the shredded or chopped cooked chicken, half-and-half (or whole milk), and uncooked wide egg noodles. Cook the soup for 10 more minutes until the noodles are tender and the soup thickens. Adjust seasoning to taste.
5. Serve and Store: Serve the soup warm, garnished with fresh thyme leaves if desired. Store leftovers covered in the refrigerator for up to 1 week. When reheating, warm it gently on the stovetop, adding extra chicken broth if the soup thickens too much due to noodles and potatoes absorbing liquid.

Notes

• Using reduced sodium chicken broth allows better control of the soup’s saltiness.
• If you prefer a thinner soup, add more chicken broth during cooking or when reheating.
• Wide egg noodles work best for texture, but you can substitute other dry pasta as desired.
• Fresh herbs enhance flavor but dried herbs are convenient and effective.
• The soup thickens as it cools due to the starch from noodles and potatoes soaking up liquid.

Keywords: Creamy Chicken Noodle Soup, chicken soup, creamy soup, comfort food, easy dinner, homemade soup, chicken broth soup, wide egg noodles, one pot soup