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Creamy Chicken Noodle Soup Recipe

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★★★★★

4.5 from 108 reviews

A comforting and creamy chicken noodle soup featuring tender chicken, wide egg noodles, and hearty vegetables simmered in a flavorful herb-infused broth, finished with a rich, creamy touch using half-and-half or whole milk.

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 and Thickening

  • 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 and Vegetables

  • 8 cups (1.92 liters) chicken broth (reduced sodium recommended)
  • 1 medium potato, peeled and diced (around 1 and 1/2 cups or 280g)

Main Protein and Dairy

  • 2 cups (about 250g) shredded or chopped cooked chicken
  • 1 cup (240ml) half-and-half or whole milk

Pasta

  • 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, stirring occasionally, for about 5 minutes or until the vegetables soften.
  2. Add Seasonings and Flour: Stir in the all-purpose flour, salt, pepper, dried thyme, and oregano. Continue cooking for 2 minutes to cook out the flour and release the aromas of the herbs.
  3. Add Broth and Potato: Pour in the chicken broth and add the diced potato. Stir quickly to combine, then raise the heat to medium-high and bring the soup to a boil. Boil uncovered for 3 minutes without stirring.
  4. Simmer Soup: Reduce the heat to medium-low, cover partially, and let the soup simmer gently for 25 minutes or until the potatoes are tender. Taste and adjust seasoning as needed.
  5. Add Chicken, Milk, and Noodles: Stir in the cooked chicken, half-and-half or whole milk, and uncooked wide egg noodles. Cook for about 10 minutes until the noodles are tender and the soup has thickened. Taste again and adjust salt or pepper if desired.
  6. Serve and Store: Serve the creamy chicken noodle soup warm, garnished with fresh thyme leaves if using. Store leftovers covered in the refrigerator for up to 1 week. Reheat gently on the stovetop, adding more chicken broth if the soup thickens.

Notes

  • Use reduced sodium chicken broth to better control the salt level in the soup.
  • Wide egg noodles work best, but other pasta shapes can be substituted; adjust cooking time accordingly.
  • The soup will thicken as it chills due to the noodles and potatoes absorbing liquid; add broth when reheating to reach desired consistency.
  • For a dairy-free option, substitute half-and-half with coconut milk or another dairy-free cream alternative.
  • Leftovers can be refrigerated for up to one week and freeze well for longer storage.

Keywords: creamy chicken noodle soup, chicken soup, comfort food, easy chicken soup, homemade soup, one pot soup

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