Creamy Chicken Noodle Soup Recipe

Introduction

This creamy chicken noodle soup is a comforting classic perfect for any day you need a warm, hearty meal. Loaded with tender chicken, fresh vegetables, and rich broth, it’s simple to make and deeply satisfying.

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 (about 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 for garnish: fresh thyme leaves

Instructions

1. Step 1: Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots, celery, and garlic. Cook, stirring occasionally, for about 5 minutes until the vegetables soften. Stir in the flour, salt, pepper, thyme, and oregano, cooking for another 2 minutes.
2. Step 2: Add the chicken broth and diced potato. Stir to combine, then increase heat to medium-high and bring the soup to a boil without stirring. Boil for 3 minutes, then reduce 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 add more seasoning if desired. Serve warm, garnished with fresh thyme if using.
4. Step 4: Store any leftovers covered in the refrigerator for up to 1 week. To reheat, warm the soup over medium heat on the stove, adding extra chicken broth if the soup has thickened too much.

Tips & Variations

• Use wide egg noodles for a hearty texture, but any dry pasta will work—adjust cooking time accordingly.
• For extra flavor, add a splash of white wine or a squeeze of lemon juice before serving.
• Substitute half-and-half with heavy cream for an even richer soup, or use milk for a lighter option.
• Swap the potato with parsnip or sweet potato for a different twist on flavor and sweetness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to one week. The soup thickens as it cools because the noodles and potatoes absorb liquid. When reheating, warm on the stove over medium heat and add 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 cooked chicken for this soup?

Yes, frozen cooked chicken can be added directly to the soup. Just make sure it is thawed first for even heating and to avoid lowering the soup temperature too much during cooking.

What can I substitute for half-and-half if I don’t have it?

You can use whole milk for a lighter soup or heavy cream for a richer texture. Alternatively, mixing equal parts milk and light cream works well if you want a similar consistency to half-and-half.

Creamy Chicken Noodle Soup Recipe

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★★★★★

4.6 from 556 reviews

• Author: Harry
• Total Time: 55 minutes
• Yield: 6 to 8 servings 1x

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Description

This creamy chicken noodle soup combines tender chicken, hearty vegetables, and wide egg noodles in a rich, flavorful broth thickened with a touch of flour and half-and-half. Perfectly comforting and easy to prepare on the stovetop, it’s a satisfying meal for chilly days or whenever you crave a warm, homemade soup.

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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 & Thickeners

• 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)

Liquids & Proteins

• 8 cups (1.92 liters) chicken broth (reduced sodium recommended)
• 2 cups (about 250g) shredded or chopped cooked chicken
• 1 cup (240ml) half-and-half or whole milk

Vegetables & Pasta

• 1 medium potato, peeled and diced (around 1 and 1/2 cups or 280g)
• 3–4 cups (about 112-150g) uncooked wide egg noodles (or other dry pasta)

Optional Garnish

• Fresh thyme leaves

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Instructions

1. Sauté the Vegetables: Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, celery, and minced garlic. Cook, stirring occasionally, for about 5 minutes until the vegetables have softened and are fragrant.
2. Add Flour and Seasonings: Stir in the all-purpose flour, salt, pepper, dried thyme, and dried oregano. Continue cooking for 2 minutes to cook out the raw flour taste and allow the seasonings to bloom.
3. Add Broth and Potato: Pour in the chicken broth and add the diced potato. Stir everything together quickly, then increase the heat to medium-high and bring the mixture to a boil. Let it boil gently without stirring for 3 minutes to slightly thicken.
4. Simmer the Soup: Reduce the heat to medium-low and partially cover the pot. Simmer the soup for 25 minutes or until the potatoes are tender when pierced with a fork. Taste and adjust seasonings if needed.
5. Add Chicken, Dairy, and Noodles: Stir in the shredded or chopped cooked chicken, half-and-half (or whole milk), and uncooked wide egg noodles. Continue cooking for about 10 minutes until the noodles are tender and the soup has thickened to a creamy consistency. Re-taste and adjust seasonings as desired.
6. Serve and Store: Serve the soup warm, optionally garnished with fresh thyme leaves. Cover and refrigerate leftovers for up to one week. To reheat, warm over medium heat on the stovetop, adding extra chicken broth if the soup is too thick from noodles and potatoes absorbing the liquid.

Notes

• Half-and-half can be substituted with whole milk for a lighter version, but avoid skim milk as it may curdle.
• Wide egg noodles work best to hold up in the soup, but other pasta types can be used; adjust cooking time accordingly.
• Using reduced sodium chicken broth helps control saltiness but adjust seasoning after cooking as needed.
• For a dairy-free option, substitute half-and-half with coconut milk or an unsweetened non-dairy milk.
• Cooked chicken from rotisserie or leftover chicken works well to save time.
• Leftover soup thickens in the fridge; adding broth when reheating restores its original consistency.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: creamy chicken noodle soup, chicken soup, comfort food, homemade soup, easy chicken soup, creamy soup, wide egg noodles