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

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 the flour, salt, pepper, thyme, and oregano and cook for 2 minutes.

Step 2: Add the chicken broth and diced potato. Stir quickly, then increase heat to medium-high. Bring the soup to a boil without stirring and boil for 3 minutes. 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.

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 thickens. Taste again and add seasoning if desired. Serve warm, garnished with fresh thyme leaves if using.

Step 4: Store leftovers covered in the refrigerator for up to 1 week. To reheat, warm gently over medium heat and add more chicken broth if soup is too thick, as noodles and potatoes absorb liquid during storage.

Tips & Variations

Use freshly cooked chicken or leftover rotisserie chicken for easy prep and great flavor.

Swap wide egg noodles for other pasta shapes, but add them late and watch cooking times to avoid mushy noodles.

For a dairy-free version, substitute half-and-half with coconut milk or a plant-based milk alternative.

Add a pinch of smoked paprika or cayenne for a subtle smoky heat.

Fresh herbs like parsley or dill make a bright garnish that complements the soup perfectly.

Storage

Store the soup in an airtight container in the refrigerator for up to one week. When reheating, warm on the stove over medium heat until hot, stirring occasionally. The soup may thicken as it cools because the noodles and potatoes absorb liquid; add extra chicken broth or water to loosen it up if needed.

FAQs

Can I freeze Creamy Chicken Noodle Soup?

Freezing is not recommended because the noodles and potatoes can become mushy and watery when thawed. It’s better to freeze the broth and cooked chicken separately if you want to prepare ahead.

Can I use fresh herbs instead of dried in this recipe?

Yes, fresh herbs add vibrant flavor. Use double the amount of fresh herbs compared to dried since fresh herbs are less concentrated. Add them during the simmering stage for best results.