Creamy Chicken Noodle Soup

There is something incredibly soothing about a warm bowl of creamy chicken noodle soup, especially on chilly evenings. This hearty and flavorful soup combines tender chicken, fresh vegetables, and wide egg noodles simmered in a rich, velvety broth that comforts the soul and delights the palate.

Whether you’re recovering from a cold or simply craving a cozy homemade dinner, this soup offers a perfect balance of creamy texture and savory notes enhanced with fragrant thyme and oregano. It’s a staple that will quickly become a family favorite for any season.

Ingredients

• Unsalted Butter: 14 grams to gently sauté vegetables and create a flavorful base for the soup.
• Chopped Yellow Onion: 100 grams provides sweetness and depth to the broth’s flavor.
• Sliced Carrots: 120 grams add subtle sweetness and color to the soup.
• Sliced Celery: 120 grams lend a fresh, aromatic crunch to enhance the broth.
• Minced Garlic cloves: 2 cloves for a gentle pungency that brightens the dish.
• All-purpose Flour: 31 grams used to thicken the soup and develop a light roux.
• Fine Salt: Half a teaspoon to season and balance flavors throughout cooking.
• Freshly Ground Black Pepper: Half a teaspoon for mild heat and spice complexity.
• Dried or Fresh Thyme Leaves: 1 teaspoon dried or 2 teaspoons fresh to add earthy herbal notes.
• Dried or Fresh Oregano: Half teaspoon dried or 1 teaspoon fresh to complement the thyme’s aroma.
• Reduced Sodium Chicken Broth: 1.92 liters to build the flavorful, savory liquid base.
• Peeled and Diced Potato: 280 grams contributes heartiness and slight creaminess when cooked down.
• Shredded or Chopped Cooked Chicken: 250 grams provides lean protein and a tender texture.
• Half-and-Half or Whole Milk: 240 ml enriches the broth, giving it a smooth creamy consistency.
• Uncooked Wide Egg Noodles or Dry Pasta: 112–150 grams adds satisfying substance and texture.
• Fresh Thyme Leaves (optional garnish): For a burst of fresh herbal aroma when serving.

Instructions

Heat Butter and Sauté Vegetables

Start by melting butter in a large pot over medium heat. Add chopped onion, carrots, celery, and minced garlic, sautéing them until softened, about 5 minutes. This process releases their natural sweetness and builds the flavorful foundation of the soup.

Create a Roux with Flour and Herbs

Stir in flour, salt, pepper, thyme, and oregano to the softened vegetables. Cook for 2 minutes while stirring constantly. This step thickens the soup base and helps toast the herbs to deepen their flavors.

Add Broth and Potatoes

Pour in the chicken broth and add diced potatoes, stirring briefly to combine. Increase heat to medium-high and bring the mixture to a boil without stirring. Boiling helps the soup to slightly reduce and intensify.

Simmer Until Potatoes Are Tender

Reduce heat to medium-low and partially cover the pot. Let the soup simmer gently for 25 minutes or until the potatoes become tender. This slow simmer infuses the broth with the potato’s subtle creaminess and melds flavors beautifully.

Incorporate Chicken, Milk, and Noodles

Add cooked chicken, half-and-half (or milk), and uncooked noodles into the pot. Continue cooking for about 10 minutes, stirring occasionally until the noodles are tender but still slightly firm (al dente), and soup thickens. This final step completes the creamy texture while cooking the noodles perfectly.

Season, Garnish, and Serve

Taste the soup and adjust seasoning as needed with extra salt or pepper. Ladle into bowls and garnish with fresh thyme leaves if desired. Serve immediately for the best comforting experience.

Storage Tips

Let the soup cool completely before storing in airtight containers. Refrigerate for up to one week and reheat gently on the stovetop, adding extra broth if it thickens too much.

Serving Suggestions

Serve this creamy chicken noodle soup with crusty bread, a fresh green salad, or simple garlic toast to complement its rich, comforting flavors. A sprinkle of grated Parmesan cheese on top is also delightful.

FAQs

Can I make this soup gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free noodles or pasta alternatives.

Can I freeze creamy chicken noodle soup?

Freezing is not recommended due to the dairy and potatoes which can separate or become grainy. It’s best to refrigerate and consume within a week.

What can I use instead of half-and-half?

You can use whole milk for a lighter version or heavy cream for an even richer, creamier soup.

Is it better to use fresh or dried herbs?

Fresh herbs provide brighter, more aromatic flavors, but dried herbs work well if used in proper proportions.

Can I prepare this soup in advance?

Yes, you can sauté vegetables and prepare the broth a day ahead. Add noodles and milk just before serving to preserve texture.

What type of noodles works best?

Wide egg noodles are preferred for their texture and ability to soak up broth, but any short pasta like rotini or shells will work.

Creamy Chicken Noodle Soup

A warm and comforting soup featuring tender chicken, hearty vegetables, and wide egg noodles in a rich, creamy broth, perfect for relaxing evenings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Main Course, Soup

Cuisine American

Servings 6 people

Calories 320 kcal

Equipment

• 1 large pot or Dutch oven

Ingredients

  

• 1 tablespoon unsalted butter
• 3/4 cup chopped yellow onion
• 1 cup sliced or diced carrots
• 1 cup sliced or diced celery
• 2 garlic cloves minced
• 1/4 cup all-purpose flour
• 1/2 teaspoon fine 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 reduced sodium chicken broth
• 1 1/4 cups peeled and diced potato
• 1 1/4 cups shredded or chopped cooked chicken
• 1 cup half-and-half or whole milk
• 4 to 5 ounces uncooked wide egg noodles or other dry pasta
• Fresh thyme leaves optional for garnish

Instructions

 

• Heat butter in a large pot or Dutch oven over medium heat. Add onions, carrots, celery, and garlic; sauté for about 5 minutes until softened.
• Stir in flour, salt, pepper, thyme, and oregano. Cook for 2 minutes while stirring to form a roux and enhance flavor.
• Pour in chicken broth and add diced potatoes. Stir briefly, increase heat to medium-high, and bring to a boil. Boil for 3 minutes without stirring.
• Reduce heat to medium-low and partially cover the pot. Simmer for 25 minutes until potatoes are tender. Adjust seasoning if needed.
• Add cooked chicken, half-and-half or milk, and uncooked noodles. Cook for 10 minutes, stirring occasionally, until noodles are al dente and soup thickens.
• Serve warm, garnished with fresh thyme leaves if desired. Cool leftovers completely before refrigerating up to one week.

Notes

• Use rotisserie chicken for faster prep.
• Substitute gluten-free pasta to make gluten-free.
• Fresh herbs boost flavor significantly.
• Store leftovers airtight up to 1 week.
• Reheat gently, adding broth if too thick.