Creamy Chicken Noodle Soup
This creamy chicken noodle soup delivers the ultimate comfort in every bowl, with a rich, velvety broth and tender potatoes.
The addition of rotisserie chicken and fragrant herbs makes it a breeze to prepare, and it’s a perfect hearty meal for busy weeknights.
Serve it warm and enjoy the satisfying taste of home!
For Creamy Chicken Noodle Soup
- Unsalted Butter – Used to sauté the vegetables, giving the soup a rich and flavorful base.
- Yellow Onion – Adds a sweet, aromatic flavor to the soup.
- Carrots – Brings sweetness and color to the soup.
- Celery – Adds a fresh, savory crunch that balances the flavors.
- Garlic – Enhances the flavor profile with its bold, aromatic punch.
- All-Purpose Flour – Helps thicken the soup to achieve a creamy consistency.
- Salt & Pepper – Basic seasonings that bring out the flavors in the soup.
- Thyme – Adds an earthy, herbal note to complement the other ingredients.
- Oregano – A classic herb that pairs well with thyme to deepen the flavor.
- Chicken Broth – The liquid base of the soup; use reduced-sodium for better control of salt content.
- Potato – Adds heartiness and a creamy texture when cooked.
- Shredded or Chopped Cooked Chicken – Rotisserie chicken is a convenient and flavorful choice for this soup.
- Half-and-Half or Whole Milk – Used to add creaminess to the soup without making it too heavy.
- Uncooked Wide Egg Noodles – These absorb the flavor and add texture to the soup.
- Fresh Thyme Leaves (optional) – For garnish, adding a fresh touch and enhancing the flavor.
Creamy Chicken Noodle Soup
Notes
Ingredients
- 1 tablespoon unsalted butter (14g)
- 3/4 cup chopped yellow onion (100g, about half of a large onion)
- 1 cup sliced or diced carrots (120g, 1–2 large carrots or a handful of baby carrots)
- 1 cup sliced or diced celery (120g, 2–3 stalks)
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour (31g, spooned & leveled)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme leaves (or 2 teaspoons fresh thyme)
- 1/2 teaspoon dried oregano (or 1 teaspoon fresh oregano)
- 8 cups chicken broth (1.92 liters, reduced-sodium preferred)
- 1 medium potato, peeled and diced (about 1 and 1/2 cups or 280g)
- 2 cups shredded or chopped cooked chicken (about 250g)
- 1 cup half-and-half or whole milk (240ml)
- 3–4 cups uncooked wide egg noodles (about 112-150g, or other dry pasta; see note)
- Optional garnish: fresh thyme leaves
Instructions
- Prepare the Soup Base: In a large pot or Dutch oven (at least 4 quarts), melt the butter over medium heat. Add the onion, carrots, celery, and garlic. Stir occasionally and cook for 5 minutes until the vegetables are tender.
- Add Flour and Seasonings: Stir in the flour, salt, pepper, thyme, and oregano. Cook for an additional 2 minutes, allowing the flour to absorb the flavors.
- Simmer the Soup: Add the chicken broth and diced potato to the pot. Stir everything together, then increase the heat to medium-high. Bring the soup to a boil and let it cook for 3 minutes without stirring. Reduce the heat to medium-low, partially cover the pot, and simmer for 25 minutes or until the potatoes are soft.
- Taste and Adjust: Taste the soup and adjust the seasoning, adding more salt or pepper if desired.
- Add Chicken, Milk, and Noodles: Add the chicken, half-and-half (or milk), and uncooked noodles. Let the soup cook for another 10 minutes, until the noodles are tender and the soup has thickened.
- Final Seasoning: Taste again and adjust the seasoning as needed. Serve the soup warm, optionally garnished with fresh thyme leaves.
Storage and Reheating
- Refrigerate: Store leftovers in the refrigerator for up to 1 week. To reheat, pour the soup into a pot over medium heat, warming it through. If it becomes too thick, you can add more chicken broth.
- Freeze: The soup can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove.
Notes
- Slow Cooker Instructions: Start by preparing the soup on the stove through step 1. Then transfer everything to a slow cooker. Add the chicken broth and diced potatoes. Cook on low for 2 hours, then add the chicken, milk, and noodles. Cook for another hour on low.
- Flavor Tip: For an extra burst of flavor, squeeze fresh lemon juice into the soup just before serving.
- Flour Substitution: If you prefer, use 2 tablespoons (16g) of cornstarch instead of the flour.
- Herbs: Feel free to adjust the herbs to your liking. You can substitute the thyme and oregano with 1 to 2 teaspoons of Italian seasoning.
- Broth Options: I recommend low-sodium chicken broth. If using regular broth, reduce the salt to 1/4 teaspoon and adjust as needed during cooking.
- Chicken Tips: Rotisserie chicken works perfectly here, but you can also cook your own chicken. Roast or boil chicken breasts and shred them, or use white or dark meat from the rotisserie.
- Milk Substitutes: Whole milk or half-and-half creates a creamy texture, but you can use heavy cream for an even richer version. If using dairy-free milk, I suggest plain oat milk, though almond milk can work too.
- Best Noodles: Wide egg noodles are ideal, but you can substitute with other dry pasta such as elbow macaroni or fettuccine (broken into smaller pieces). If using a smaller pasta, reduce the amount to 2-3 cups. You could even try adding tortellini or rice for a different twist!
Nutrition
Calories: 316 kcal | Carbohydrates: 37.4g | Protein: 17.2g | Fat: 16.7g | Saturated Fat: 5.2g
Fiber: 4.5g | Sugar: 4g | Sodium: 359.5mg | Vitamin A: 231 IU | Vitamin C: 1.67mg
Calcium: 10mg | Iron: 0.33mg
1. Can I use a different type of pasta instead of egg noodles?
Yes, you can substitute egg noodles with other pasta shapes like elbow macaroni, ditalini, or even broken spaghetti. Keep in mind that cooking times may vary, so adjust accordingly.
2. How can I make this soup ahead of time?
You can prepare the soup up to the point of adding the cream and noodles. Store the base in the refrigerator and cook the noodles and add the cream just before serving to prevent them from becoming mushy.
3. Can I make this soup in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. After sautéing the vegetables, transfer them to the slow cooker along with the broth and seasonings. Cook on low for 4-6 hours, then add the cooked chicken, cream, and noodles. Cook until the noodles are tender.
4. How do I store and reheat leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, add a bit of broth or water to reach your desired consistency, as the soup may thicken upon standing.
5. Can I freeze this soup?
It’s best to freeze the soup before adding the noodles and cream. Once cooled, transfer to freezer-safe containers and store for up to 3 months. To serve, thaw overnight in the refrigerator, then reheat and add fresh noodles and cream.
