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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.

Ingredients

Scale

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

Find it online: https://zarameals.com/creamy-chicken-noodle-soup-recipe/