There is something undeniably special about a hot bowl of soup when the weather turns chilly. You walk through the door, kick off your shoes, and just want something warm to hold in your hands. That is exactly where this Creamy Chicken Noodle Soup shines. It takes everything you love about the classic version and wraps it in a velvety, rich broth that feels like a warm hug.
Most of us grew up with the red and white can, but this homemade version is on a completely different level. You get tender chunks of meat, plenty of fresh vegetables, and plump noodles, all swimming in a savory, herb infused liquid. The best part? You do not need a culinary degree or fancy equipment to pull this off. It is a Simple Chicken Noodle Soup Recipe that comes together in a single pot.
This recipe is designed for real life. It is budget friendly, flexible with ingredients, and hearty enough to serve as a full meal. Whether you have a pack of chicken thighs in the fridge or some leftover rotisserie meat, this soup adapts to what you have on hand. Let me walk you through how to make this Thick Chicken Noodle Soup that might just become your new weeknight tradition.
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Why You’ll Love This Recipe
You are going to fall in love with this recipe for a few big reasons. First, it is a true one pot wonder. You sear the chicken, sauté the veggies, and simmer the soup all in the same Dutch oven. That means fewer dishes to wash at the end of the night, which is always a win in my book.
Second, the flavor is incredible without relying on condensed “cream of” soups. We build the creaminess naturally using a simple roux, some half and half, and a little Parmesan cheese. This gives you that luxurious texture while keeping the flavor fresh and homemade. It is an Egg Noodle Chicken Soup that feels wholesome and indulgent at the same time.
Finally, it is extremely versatile. If you want to add spinach, go for it. If you prefer pasta shells over egg noodles, that works too. This Creamy Chicken Noodle Soup is forgiving and fun to customize, making it perfect for beginners who want to experiment in the kitchen without fear of ruining dinner.
Ingredients
To make this hearty soup, you will need a handful of pantry staples and fresh produce. Here is what you need to gather before you start cooking.
- 3 tablespoons olive oil, divided
- 2 tablespoons unsalted butter
- 1 pound boneless skinless chicken thighs OR 2 1/2 cups rotisserie chicken (see notes below)
- Salt and pepper to taste
- 1 1/2 cups carrots, sliced 1/4 inch thick
- 1 1/2 cups celery, sliced 3/8 inch thick
- 1 onion, diced
- 4 to 6 cloves garlic, minced
- 1/3 cup all purpose flour
- 8 cups low sodium chicken broth
- 1 tablespoon granulated chicken bouillon, bouillon cubes, or Better Than Bouillon
- 1 tablespoon dried parsley (or 3 tablespoons fresh)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon ground cumin
- Pinch to 1/4 teaspoon red pepper flakes (optional for a little warmth)
- 2 bay leaves
- 2 cups half and half (or evaporated milk mixed with 1/2 tablespoon cornstarch)
- 2 tablespoons cornstarch
- 2 cups wide egg noodles, uncooked
- 1/3 cup freshly grated Parmesan cheese
Step-By-Step Instructions
Making this Creamy Chicken Noodle Soup is a straightforward process. Follow these steps to build deep layers of flavor.
Step 1: Sear the Chicken
Start by seasoning your chicken thighs with about a half teaspoon each of salt and pepper. Grab a large Dutch oven or soup pot and heat 2 tablespoons of olive oil over medium high heat. Once the oil is shimmering and hot, place the chicken in the pot. You want to sear it until it is golden brown, which usually takes about 2 minutes per side. We are not cooking it all the way through yet, just getting some nice color. Remove the chicken to a plate, but leave all those tasty drippings in the pot.
Step 2: Sauté the Vegetables
Turn the heat down to medium. Add your butter and the remaining 1 tablespoon of olive oil to the pot with the drippings. Once the butter melts, turn the heat back up to medium high. Toss in your onions, carrots, and celery. Cook these for about 4 minutes. Use a wooden spoon to scrape up the golden bits stuck to the bottom of the pot. That is where the flavor lives. Add the minced garlic and sauté for just 30 seconds until it smells fragrant.
Step 3: Create the Roux
Now we thicken things up to ensure this is a Thick Chicken Noodle Soup. Sprinkle the flour over the vegetables and cook while stirring constantly for 2 minutes. The mixture will get thick and pasty. It is important to keep moving it so the flour does not stick and burn. If it looks too dry, splash in a tiny bit more oil. This step cooks out the raw flour taste.
Step 4: Simmer the Soup
Add the seared chicken back into the pot. Pour in the chicken broth, bouillon, parsley, oregano, basil, thyme, sage, cumin, red pepper flakes, bay leaves, and another half teaspoon of salt. Stir everything well. Cover the pot and bring it to a boil over high heat. Once it boils, reduce the heat to a simmer. Let it cook covered for 12 to 15 minutes. You want the chicken to be tender enough to shred easily. Stir it occasionally to prevent sticking.
Step 5: Shred Chicken and Cook Noodles
Fish the chicken out of the pot and onto a cutting board. While it cools slightly, whisk the cornstarch with the half and half in a small bowl until it is smooth. Pour this mixture into the soup pot. Add your uncooked egg noodles now as well. Bring the soup back to a gentle boil and let it simmer until the noodles are al dente, which usually takes about 5 minutes. Be careful not to overcook the pasta, or it will get mushy.
Step 6: Finish and Serve
While the noodles cook, shred your chicken with two forks. Reduce the heat to low. Stir in the Parmesan cheese until it melts into the broth, then add the shredded chicken back in. Taste your creation and add more salt and pepper if you think it needs it. If you prefer a thinner consistency, you can stir in a little extra broth or half and half. Serve it hot and enjoy!
How To Store Leftovers
This soup stores surprisingly well, though the noodles will continue to absorb liquid as they sit. If you have leftovers, let the soup cool down to room temperature first. Transfer it to an airtight container and keep it in the refrigerator for up to 4 days. The flavors actually meld together even better the next day, making it a great lunch option.
To reheat, I recommend using the stove. Pour the soup into a pot and warm it over medium low heat, stirring occasionally. You might notice it has become very thick. Just splash in a little extra chicken broth or water to loosen it up until it reaches the consistency you like. If you are in a rush, the microwave works too. Heat individual portions for 90 seconds, stir, and then heat in 30 second intervals until hot.
If you want to freeze this Creamy Chicken Noodle Soup, I suggest doing so without the noodles or the dairy if possible. Dairy can separate when frozen and thawed, and noodles tend to turn into mush. However, if you have already mixed it all, it is still safe to freeze, just know the texture of the pasta will be much softer upon reheating.
Tips
Want to make the best pot of soup possible? Here are a few tips I have learned along the way.
Rotisserie Chicken Shortcut: If you are short on time, skip the searing step. Buy a rotisserie chicken and shred about 2 1/2 cups of meat. Add it at the very end when the recipe calls for returning the chicken to the pot. This makes it an even faster Simple Chicken Noodle Soup Recipe for busy nights.
Bouillon Boost: Do not skip the bouillon. It adds a depth of savory goodness that plain broth sometimes lacks. If you use cubes, crush them up before adding them to the liquid so they dissolve evenly.
Pasta Variety: While this is an Egg Noodle Chicken Soup, you can swap the noodles for other shapes. Rotini, fusilli, or even broken spaghetti work well. Just keep in mind that thicker pasta shapes might need a few extra minutes of simmering compared to egg noodles.
Vegetable Swaps: Feel free to clean out your produce drawer. Chopped green beans, corn, peas, or even bell peppers taste great in this base. If you use softer veggies like peas or spinach, add them in the last few minutes of cooking so they stay bright and fresh.
Conclusion
There is no reason to settle for bland soup when you can make this rich Creamy Chicken Noodle Soup at home. It is filling, comforting, and packed with ingredients you likely already have in your kitchen. Whether you are feeding a hungry family or just meal prepping for the week, this recipe delivers big flavor with minimal effort.
So grab your Dutch oven and give it a try. I bet once you taste that creamy, herb filled broth, you will never want to go back to the canned stuff again. Enjoy the process of cooking something from scratch that tastes this good.
FAQ
Can I Make This Gluten Free?
Yes, absolutely. To make this gluten free, swap the all purpose flour for a quality 1 to 1 gluten free flour blend. Then, use your favorite gluten free pasta noodles. The rest of the ingredients are naturally gluten free, but always double check your broth and bouillon labels to be sure.
Can I Use Chicken Breasts Instead of Thighs?
You can use chicken breasts if you prefer white meat. However, keep in mind that breasts are leaner and can dry out if overcooked. Thighs are generally more forgiving and add more richness to the broth. If using breasts, try not to simmer them longer than necessary.
How Can I Make This Dairy Free?
To make a dairy free version, substitute the butter with oil or vegan butter. For the creamy element, use plain unsweetened non dairy milk (like almond or oat) whisked with cornstarch, or use a can of coconut milk if you do not mind a slight coconut flavor. Omit the Parmesan or use a vegan alternative.
Why Is My Soup Not Thickening?
If your Thick Chicken Noodle Soup seems too thin, let it simmer a bit longer with the lid off. The cornstarch slurry added with the cream usually does the trick once it reaches a boil. Make sure you bring the soup to a boil after adding the starch, as heat is required to activate the thickening agent.
Creamy Chicken Noodle Soup
This comforting Creamy Chicken Noodle Soup takes the classic version and wraps it in a velvety, rich broth. Made in one pot with tender chicken, fresh vegetables, and plump noodles, it’s a wholesome and satisfying meal perfect for chilly days.
Requirements
Ingredients
Instructions
- Season chicken thighs with about a half teaspoon each of salt and pepper. Heat 2 tablespoons of olive oil in a large Dutch oven or soup pot over medium-high heat. Sear chicken until golden brown, about 2 minutes per side. Remove chicken to a plate, leaving drippings.
- Reduce heat to medium. Add butter and remaining 1 tablespoon of olive oil to the pot. Once butter melts, return heat to medium-high. Add onions, carrots, and celery. Cook for about 4 minutes, scraping up golden bits. Add minced garlic and sauté for 30 seconds until fragrant.
- Sprinkle flour over vegetables and cook, stirring constantly, for 2 minutes until thick and pasty. Splash in more oil if too dry.
- Add seared chicken back to the pot. Pour in chicken broth, bouillon, parsley, oregano, basil, thyme, sage, cumin, red pepper flakes, bay leaves, and another half teaspoon of salt. Stir well. Cover and bring to a boil, then reduce to a simmer for 12 to 15 minutes until chicken is tender. Stir occasionally.
- Remove chicken to a cutting board. Whisk 2 tablespoons cornstarch with the half and half in a small bowl until smooth. Pour into the soup pot. Add uncooked egg noodles. Bring soup back to a gentle boil and simmer for about 5 minutes until noodles are al dente.
- Shred chicken with two forks. Reduce heat to low. Stir in Parmesan cheese until melted, then add shredded chicken back in. Taste and adjust salt and pepper if needed. Serve hot.
Notes
This soup stores surprisingly well, though the noodles will continue to absorb liquid as they sit. Let cool to room temperature, then transfer to an airtight container and refrigerate for up to 4 days. Reheat on the stove with a splash of extra broth or water.
If freezing, do so without the noodles or dairy for best texture, as dairy can separate and noodles turn mushy when frozen and thawed.
Rotisserie Chicken Shortcut: If you’re short on time, skip the searing step. Use about 2 1/2 cups shredded rotisserie chicken, adding it at the very end when the recipe calls for returning the chicken to the pot.
Bouillon Boost: Don’t skip the bouillon. It adds a depth of savory goodness that plain broth sometimes lacks. If you use cubes, crush them up before adding them to the liquid so they dissolve evenly.
Pasta Variety: You can swap the egg noodles for other shapes like rotini, fusilli, or even broken spaghetti. Thicker pasta shapes might need a few extra minutes of simmering.
Vegetable Swaps: Feel free to clean out your produce drawer. Chopped green beans, corn, peas, or even bell peppers taste great in this base. For softer veggies like peas or spinach, add them in the last few minutes of cooking.
Nutrition
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