There’s something undeniably comforting about a bowl of Creamy Chicken Noodle Soup that warms you from the inside out. This rich, velvety soup combines tender chicken, hearty noodles, and a luscious broth infused with herbs and aromatics. In just over an hour, you’ll have a dish that’s both satisfying and nourishing, perfect for busy weeknights or cozy weekends. The creaminess balances the savory depth, while the soft noodles and chunky vegetables add delightful texture in every spoonful.
This recipe yields a generous 12 cups, making it ideal for sharing or saving for later. The blend of flavors is classic yet elevated, ensuring each bite feels like a hug in a bowl. Whether you’re savoring it fresh or reheating leftovers, this soup promises to be a family favorite. Its simplicity and heartwarming appeal make it a must-try for anyone craving a little comfort in their day.
Ingredients for Creamy Chicken Noodle Soup
- 1 Tablespoon (14g) unsalted butter
- 3/4 cup (100g) chopped yellow onion (about 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 (recommended: reduced sodium)
- 1 medium potato, peeled and diced (about 1 and 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, see note)
- Optional for garnish: fresh thyme leaves
Step-by-Step Instructions
- 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. Cook for 2 minutes to coat the vegetables and cook the flour.
- Add the chicken broth and potato. Stir briefly, then increase the heat to medium-high. Bring the soup to a boil without stirring and boil for 3 minutes.
- Reduce the heat to medium-low, partially cover the pot, and let the soup simmer for 25 minutes or until the potatoes are tender. Taste and adjust seasonings if needed.
- Add the chicken, half-and-half/milk, and noodles. Cook for 10 minutes or until the noodles are tender and the soup has thickened. Taste again and adjust seasonings as desired.
- Serve warm, garnished with fresh thyme leaves if desired. Store leftovers in the refrigerator for up to 1 week. Reheat on the stovetop, adding more broth if the soup thickens too much.
Serving Suggestions for a Cozy Meal
Serve your Creamy Chicken Noodle Soup with a side of crusty bread or warm garlic toast to soak up every delicious drop. For a lighter option, pair it with a simple green salad dressed with a lemon vinaigrette. Adding a sprinkle of fresh thyme leaves or a dash of cracked black pepper before serving can elevate the flavors beautifully.
Storage and Reheating Tips
Store any leftovers in an airtight container in the refrigerator for up to 1 week. When reheating, add a splash of chicken broth to loosen the soup, as the noodles and potatoes tend to absorb liquid over time. Warm it gently on the stove over medium heat, stirring occasionally to maintain a creamy consistency.
Recipe Variations to Try
For a different twist, swap out the egg noodles for rice or quinoa to make it gluten-free. You can also add in some chopped spinach or kale during the last 5 minutes of cooking for an extra boost of greens. If you prefer a richer soup, use heavy cream instead of half-and-half.
Time-Saving Shortcuts
To cut down on prep time, use pre-chopped vegetables or a rotisserie chicken for the cooked chicken. If you’re in a hurry, you can skip the potato and just add an additional cup of noodles for a quicker cooking process. These small changes can save you valuable time without sacrificing flavor.
Essential Equipment Guidance
A large pot or Dutch oven (4-quart or larger) is ideal for making this soup, as it provides ample space for all the ingredients. A good-quality knife and cutting board will make chopping the vegetables a breeze. Don’t forget a wooden spoon or silicone spatula for stirring to prevent sticking and ensure even cooking.
Creamy Chicken Noodle Soup Recipe
Ingredients
- 1 Tablespoon unsalted butter 14g
- 3/4 cup chopped yellow onion 100g (1/2 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 fresh ground pepper
- 1 teaspoon dried thyme leaves or 2 teaspoons fresh
- 1/2 teaspoon dried oregano or 1 teaspoon fresh
- 8 cups chicken broth 1.92 liters (I recommend reduced sodium)
- 1 medium potato, peeled and diced around 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 first)
- optional for garnish: fresh thyme leaves
Instructions
- 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 flour, salt, pepper, thyme, and oregano and cook for 2 minutes.
- Next, add the chicken broth and potato. Give everything a quick stir, then increase the heat to medium-high. Bring the soup to a boil, without stirring, and boil for 3 minutes. Reduce the heat to medium-low, partially cover the pot, and allow to simmer for 25 minutes or until the potatoes have softened. Taste the soup, and add more seasonings to taste, if desired.
- Add the chicken, half-and-half/milk, and noodles. Cook for 10 minutes until the noodles are tender and the soup has thickened. Once again, taste the soup and add more seasoning as desired. Serve warm.
- Cover and store leftovers in the refrigerator for up to 1 week. To reheat, simply pour into a pot over medium heat and cook until warm. Feel free to add more chicken broth to the leftovers if it’s too thick. (Soup thickens in the refrigerator as the noodles and potatoes soak up the liquid.)