There is something truly special about a hot bowl of soup. It is the kind of meal that instantly makes you feel better. When the weather turns cold or you are feeling under the weather yourself, nothing competes with homemade soup. This Creamy Chicken Noodle Soup is designed to be your new favorite dinner. It is incredibly comforting and packed with flavor.
You might think making a soup from scratch takes all day. That is not the case here. This recipe comes together quickly and easily. You get all the benefits of a slow cooked meal without the long wait. It uses simple pantry staples you likely have on hand right now.
The texture is what sets this dish apart. It is not a watery broth. It has a rich body to it. The addition of milk or half and half creates a velvety consistency. It clings to the noodles and vegetables beautifully. Every spoonful is satisfying and warm.
This dish is also very adaptable. You can use leftover rotisserie chicken to speed things up. You can swap out vegetables based on what is in your fridge. It is a forgiving recipe that always tastes delicious. Let us dive into why you need to make this today.
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Why You’ll Love This Recipe
You are going to fall in love with this recipe for many reasons. First and foremost is the flavor. The combination of thyme, oregano, and garlic creates a savory base. It smells amazing while it cooks. The aroma fills the whole kitchen with warmth.
Another reason is the texture. Many soups are thin, but this is a Thick Chicken Noodle Soup. It feels substantial enough to be a full meal. You do not need to serve sides with it unless you want some crusty bread. It fills you up and keeps you satisfied.
It is also incredibly family friendly. Kids love the soft noodles and creamy broth. It is a great way to get them to eat vegetables like carrots and celery. The flavors are mild yet tasty, making it a hit with picky eaters too.
You will appreciate how budget friendly this meal is. It stretches a small amount of chicken into a large pot of food. The ingredients are affordable and accessible. It is a smart way to feed a crowd without spending a lot of money.
Finally, this recipe works for different cooking styles. You can make it on the stove in a Dutch oven. If you prefer, you can look into Crockpot Chicken Noodle Soup Recipes. We have included notes on how to adapt this for your slow cooker. It is flexible to fit your schedule.
Ingredients
The ingredients for this Creamy Chicken Noodle Soup are simple and wholesome. You do not need any fancy items. Everything here contributes to building a deep, savory flavor profile. Here is what you will need to get started.
- 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 to 2 large carrots or a handful of baby carrots)
- 1 cup (120g) sliced or diced celery (2 to 3 stalks)
- 2 garlic cloves, minced
- 1/4 cup (31g) all purpose flour (spooned and 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 is recommended)
- 1 medium potato, peeled and diced (around 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 to 4 cups (about 112g to 150g) uncooked wide egg noodles
- Optional for garnish: fresh thyme leaves
Step-By-Step Instructions
Making this soup is a straightforward process. It involves building layers of flavor. We start with the vegetables and end with the creamy finish. Follow these steps for the best results.
Step 1: Sauté the Vegetables
Start by placing a large pot or Dutch oven on the stove. A 4 quart size or larger works best. Turn the heat to medium. Add the unsalted butter and let it melt. It should start to bubble gently.
Add the chopped onion, sliced carrots, celery, and minced garlic to the pot. Stir everything together. Cook the vegetables for about 5 minutes. You want them to soften slightly but not brown too much. Stir occasionally to prevent sticking.
Once the vegetables are soft, it is time to add the thickener and seasonings. Stir in the flour, salt, pepper, dried thyme, and dried oregano. Cook this mixture for 2 minutes while stirring. This cooks the raw taste out of the flour.
Step 2: Simmer the Soup
Pour in the chicken broth and add the diced potato. The potato adds a nice starchiness that helps create a Hearty Chicken Noodle Soup. Give the pot a quick stir to combine everything.
Increase the heat to medium high. Bring the liquid to a boil. Let it boil for 3 minutes without stirring. This helps activate the flour to thicken the broth later.
Reduce the heat down to medium low. Partially cover the pot with a lid. Allow the soup to simmer for about 25 minutes. You want the potatoes to become tender. Taste the broth at this point. Add more seasoning if you think it needs it.
Step 3: Add Noodles and Cream
Now comes the final touch. Add the cooked chicken, the half and half (or milk), and the uncooked egg noodles. Stir everything gently. The noodles will cook directly in the broth.
Simmer for another 10 minutes. Check that the noodles are tender. You will notice the soup has thickened up nicely. Taste it one last time before serving. Serve it warm with a garnish of fresh thyme if you like.
How To Store Leftovers
This Creamy Chicken Noodle Soup stores very well, although it does get thicker over time. The noodles and potatoes will continue to soak up the liquid while it sits in the refrigerator.
To store it, let the soup cool down completely. Transfer it to an airtight container. It will keep in the refrigerator for up to 1 week. This makes it a great option for meal prep lunches.
When you are ready to eat, pour the leftovers into a pot. Reheat over medium heat until it is warm throughout. You will likely notice it is very thick. Feel free to splash in some extra chicken broth or water to thin it out to your liking.
You can also freeze this soup. It freezes well for up to 3 months. When you want to eat it, thaw it in the refrigerator the day before. Then reheat it on the stove. This is perfect for stocking your freezer for busy days.
Tips
If you want to add a bright pop of flavor, try a secret trick. During the last few minutes of cooking, add a squeeze of fresh lemon juice. It sounds unusual, but it cuts through the richness. It makes the flavors sing.
For the chicken, rotisserie chicken is the easiest option. It adds great flavor and saves time. If you prefer, you can roast your own chicken breasts with garlic and thyme. You can also boil chicken breasts until cooked and shred them.
Choosing the right milk matters. Whole milk or half and half work wonderfully for a creamy texture. Avoid low fat milk as it won’t be as rich. If you need a dairy free option, plain oat milk is a good choice. It is creamier than almond milk.
We prefer wide egg noodles for this recipe. They hold up well in the thick broth. You can use other pasta shapes like elbow macaroni or fettuccine broken into pieces. Just be sure to adjust the cooking time if needed.
If you are looking for Crockpot Chicken Noodle Soup Recipes, this can be adapted easily. Prepare the vegetables and flour step on the stove first. Then transfer to the slow cooker with broth and potatoes. Cook on low for 2 hours before adding the dairy and noodles for the final hour.
Regarding the flour, it is essential for thickening. If you cannot use flour, cornstarch is an alternative. Use 2 tablespoons of cornstarch mixed with a little water. Add this slurry towards the end to thicken the soup.
Conclusion
This Creamy Chicken Noodle Soup is sure to become a regular in your rotation. It strikes the perfect balance between ease and flavor. It is a meal that makes everyone at the table happy. Whether you make it on a busy weeknight or a lazy Sunday, it delivers comfort in every bowl.
The combination of tender chicken, soft veggies, and that rich broth is hard to beat. It is a true classic reimagined for better texture. We hope you enjoy making and eating this delicious soup as much as we do. It really is a bowl of happiness.
FAQ
Here are some common questions about making this soup. These answers will help you get the best results every time.
Can I Make This Gluten Free?
Yes, you can make this gluten free. Swap the all purpose flour for a gluten free 1 to 1 flour blend or cornstarch. Ensure you use gluten free noodles or rice. If using rice, add 1 cup of uncooked rice when you would add the noodles.
Can I Use Heavy Cream Instead?
You can use heavy cream for an even richer soup. Use 1/2 cup of heavy cream instead of 1 cup of milk. You should add an extra 1/2 cup of chicken broth to balance the liquid ratio.
What If My Soup Is Too Thick?
This is a Thick Chicken Noodle Soup by design. However, if it is too thick for your taste, simply add more chicken broth. Stir it in slowly until you reach your desired consistency.
Can I Use Uncooked Chicken?
This recipe calls for cooked chicken to keep it fast. If you only have raw chicken, you can poach it in the broth before adding the potatoes. Once cooked, remove it, shred it, and add it back at the end.
Creamy Chicken Noodle Soup
This comforting Creamy Chicken Noodle Soup is a rich, flavorful, and incredibly satisfying meal, perfect for any day. It combines tender chicken, soft noodles, and wholesome vegetables in a creamy base for a truly hearty dish.
Requirements
Ingredients
Instructions
- Melt 1 tablespoon of unsalted butter in a large pot over medium heat.
- Add chopped yellow onion, sliced carrots, and sliced celery to the pot. Sauté for 5-7 minutes until vegetables are softened.
- Stir in minced garlic and cook for another minute until fragrant.
- Sprinkle in all purpose flour, 1/2 teaspoon salt, 1/2 teaspoon fresh ground pepper, dried thyme leaves, and dried oregano. Cook for 1-2 minutes, stirring constantly, to create a roux.
- Gradually whisk in 8 cups of chicken broth until smooth and no clumps remain. Add the peeled and diced potato. Bring the soup to a simmer, then reduce heat, cover, and cook for 10-15 minutes, or until potatoes are tender.
- Stir in the shredded or chopped cooked chicken and uncooked wide egg noodles. Cook for 7-10 minutes, or until the noodles are al dente.
- Reduce heat to low and stir in the half and half or whole milk. Heat through gently for 2-3 minutes, being careful not to boil. Taste and adjust seasonings as needed.
- Serve your Creamy Chicken Noodle Soup warm and enjoy.
Notes
For a richer flavor, consider using homemade chicken broth or a good quality store-bought broth.
Avoid boiling the soup after adding the half and half or whole milk to prevent curdling.
Adjust the consistency to your preference; add a splash more broth if you like a thinner soup.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently, as noodles may soften further.
Nutrition
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