Description

This creamy chicken noodle soup is a comforting and hearty meal perfect for any day. Made with tender chicken, wide egg noodles, and a blend of vegetables in a rich, creamy broth, this soup combines classic flavors with a smooth texture. It’s easy to prepare on the stovetop and delivers a satisfying, flavorful bowl of warmth that can be enjoyed throughout the week.

Ingredients

Scale

Vegetables

3/4 cup (100g) chopped yellow onion (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 medium potato, peeled and diced (around 1 and 1/2 cups or 280g)

Broth and Seasonings

1 Tablespoon (14g) unsalted butter
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)

Protein and Dairy

2 cups (about 250g) shredded or chopped cooked chicken
1 cup (240ml) half-and-half or whole milk

Pasta

3–4 cups (about 112-150g) uncooked wide egg noodles (or other dry pasta)

Optional Garnish

Fresh thyme leaves

Instructions

Sauté the vegetables: Melt the butter in a large pot or dutch oven (4-quart or larger) over medium heat. Add the chopped onion, carrots, celery, and minced garlic. Cook while stirring occasionally for about 5 minutes, until the vegetables have softened and become fragrant.
Add flour and seasonings: Stir in the all-purpose flour, salt, pepper, dried thyme, and oregano. Continue cooking for 2 minutes to let the flour cook and to release the herbs’ aroma, which will help thicken the soup later.
Add broth and potatoes, then simmer: Pour in the chicken broth and add the diced potato. Stir everything quickly to combine, then increase the heat to medium-high to bring the soup to a boil (do not stir during boiling). Let it boil for 3 minutes, then reduce heat to medium-low, partially cover the pot, and let it simmer gently for 25 minutes, or until the potatoes are tender. Taste the soup and adjust the seasonings if needed.
Add chicken, dairy, and noodles: Stir in the shredded or chopped cooked chicken, half-and-half or whole milk, and uncooked wide egg noodles. Continue cooking uncovered for about 10 minutes until the noodles are tender and the soup has thickened to a creamy consistency. Taste once more and add additional salt, pepper, or herbs as desired.
Serve and store leftovers: Ladle the warm soup into bowls and garnish with fresh thyme leaves if using. Store any leftovers in an airtight container in the refrigerator for up to 1 week. To reheat, warm gently on the stovetop and add extra chicken broth if the soup has thickened too much due to the noodles and potatoes soaking up the liquid.

Notes

Use reduced sodium chicken broth to control the saltiness of the soup.
You can substitute the half-and-half with whole milk for a slightly lighter texture or with cream for even richer soup.
If you don’t have wide egg noodles, any pasta like rotini or shells can be used, adjusting cooking time as needed.
Adding fresh herbs at the end brightens the flavor and adds a fresh aroma.
If the soup thickens too much when stored, simply add additional chicken broth or water when reheating.

Prep Time: 15 minutes
Cook Time: 42 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: creamy chicken noodle soup, easy chicken soup, comfort food, homemade chicken noodle soup, creamy soup recipe