Description
This Creamy Chicken Noodle Soup is a comforting and hearty classic, made with tender chicken, wide egg noodles, and a medley of soft vegetables in a creamy, flavorful broth enriched with half-and-half. Perfect for a warming meal, it combines sautéed onions, carrots, celery, and garlic with herbs and a hint of potato for added texture and thickness. Ready in just over an hour, this soup is ideal for family dinners or meal prep, offering rich, creamy goodness and satisfying warmth in every bowl.
Ingredients
Vegetables and Aromatics
- 1 Tablespoon (14g) unsalted butter
- 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)
Herbs and Seasonings
- 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)
Liquids and Dairy
- 8 cups (1.92 liters) chicken broth (reduced sodium recommended)
- 1 cup (240ml) half-and-half or whole milk
Protein and Carbohydrates
- 2 cups (about 250g) shredded or chopped cooked chicken
- 3-4 cups (about 112-150g) uncooked wide egg noodles (or other dry pasta)
Other
- 1/4 cup (31g) all-purpose flour (spooned & leveled)
- Optional garnish: fresh thyme leaves
Instructions
- Sauté Vegetables and Aromatics: Melt the butter in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, celery, and minced garlic. Cook, stirring occasionally, for about 5 minutes until the vegetables soften. Stir in flour, salt, pepper, thyme, and oregano; cook for another 2 minutes to form a roux and blend flavors.
- Add Broth and Potato; Simmer: Pour in the chicken broth and add diced potato. Stir quickly to combine, then increase heat to medium-high and bring the soup to a boil without stirring. Boil for 3 minutes, then reduce heat to medium-low, partially cover the pot, and let it simmer for 25 minutes or until potatoes are tender. Taste and adjust seasoning if needed.
- Add Chicken, Dairy, and Noodles: Stir in shredded chicken, half-and-half (or milk), and uncooked wide egg noodles. Cook uncovered for 10 minutes, stirring occasionally, until noodles are tender and the soup has thickened. Taste again and adjust seasoning as desired.
- Serve and Store: Serve the soup warm, garnished optionally with fresh thyme leaves. Leftovers can be stored covered in the refrigerator for up to 1 week. To reheat, warm on the stovetop over medium heat, adding extra broth if soup has thickened too much due to noodle and potato absorption.
Notes
- Use reduced sodium chicken broth to better control the saltiness of the soup.
- The potato helps thicken the soup while adding texture; you can substitute with another starchy vegetable if desired.
- Wide egg noodles are traditional, but feel free to use other types of pasta. Be mindful that cooking times may vary.
- If you want a thicker soup, you can add a little more flour at the beginning or reduce the amount of broth slightly.
- For a dairy-free version, substitute half-and-half/milk with coconut milk or a plant-based alternative, though this will change the flavor.
- The soup can be frozen but may thicken upon thawing due to the noodles and potatoes absorbing liquid; additional broth may be needed when reheating.