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.

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 & 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

Instructions

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.
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.
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.
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.
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.
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