If you’re on the hunt for a soul-warming meal that feels like a cozy hug in a bowl, you’ve just found it with this Creamy Chicken Noodle Soup Recipe. It’s everything you want from classic chicken noodle soup but elevated by a luscious, silky creaminess that makes each spoonful utterly irresistible. Tender chicken, perfectly cooked noodles, and a rich broth infused with fresh herbs come together in a harmony that’s both comforting and satisfying. Whether you’re fighting off a chill or simply craving a homemade favorite, this recipe will quickly become your go-to for effortless, heartwarming nourishment.
Ingredients You’ll Need
The beauty of this Creamy Chicken Noodle Soup Recipe lies in its simple, essential ingredients that each play a crucial role in building layers of flavor and texture. From the sweetness of onions and carrots to the subtle herbaceous hints of thyme and oregano, every element brings something special to the pot.
- Unsalted butter: Adds richness and helps soften the vegetables, creating a flavorful base.
- Chopped yellow onion: Provides a savory sweetness that enhances depth in the broth.
- Sliced or diced carrots: Bring natural sweetness and a pop of color.
- Sliced or diced celery: Adds subtle fragrance and a gentle crunch to balance textures.
- Minced garlic cloves: Infuse a warm, aromatic note that lifts the whole soup.
- All-purpose flour: Thickens the soup to that perfect creamy consistency.
- Salt and freshly ground pepper: Essential seasoning to enhance every ingredient’s flavor.
- Dried thyme leaves: Give the soup an earthy, herbaceous undertone.
- Dried oregano: Rounds out the herb blend with subtle warmth.
- Chicken broth (reduced sodium recommended): The flavorful liquid base that ties everything together.
- Medium potato, peeled and diced: Adds heartiness and thickens the texture as it cooks down.
- Shredded or chopped cooked chicken: Protein-packed and tender, making the soup truly satisfying.
- Half-and-half or whole milk: Creates that irresistible creamy texture that defines this recipe.
- Uncooked wide egg noodles: Delightfully chewy noodles that soak up the luscious broth perfectly.
- Optional fresh thyme leaves: A fresh garnish that adds a burst of color and herbal aroma.
How to Make Creamy Chicken Noodle Soup Recipe
Step 1: Sauté Your Vegetables and Build Flavor
Begin by melting the butter in a large pot or Dutch oven over medium heat. Toss in the chopped onion, carrots, celery, and garlic, then cook them gently, stirring occasionally for about 5 minutes until they soften and release their sweet aromas. This step is where your soup starts to develop a beautiful base of flavor. Next, sprinkle in the flour along with salt, pepper, thyme, and oregano—cook this mixture for 2 more minutes to remove the raw flour taste and deepen the herbal notes.
Step 2: Simmer With Broth and Potatoes
Pour in the chicken broth and add the diced potato. Stir everything just enough to combine, then crank the heat to medium-high and bring the soup to a brisk boil. It’s important not to stir here while it boils to encourage the potatoes to soften nicely. After about 3 minutes of boiling, reduce the heat to medium-low and partially cover the pot. Let it gently simmer for 25 minutes until the potatoes are tender, releasing a subtle creaminess into the broth itself. Taste now and adjust seasoning if you feel it needs a little boost.
Step 3: Add Chicken, Milk, and Noodles
Here’s where your soup gets that signature creamy texture: stir in the cooked chicken, half-and-half or milk, and uncooked egg noodles. Let the soup cook for another 10 minutes to allow the noodles to become perfectly tender and the broth to thicken just right. As the noodles absorb all those savory flavors, your soup will transform into a hearty, creamy masterpiece. Give it one more taste test and tweak the spices if needed before serving.
Step 4: Store Leftovers Properly
Once you’ve enjoyed some of your delicious soup, store any leftovers in an airtight container in the fridge for up to one week. This recipe holds beautifully and gives you the chance to enjoy its comforting magic again on a chilly day.
How to Serve Creamy Chicken Noodle Soup Recipe
Garnishes
A sprinkle of fresh thyme leaves on top adds a lovely herbal brightness that complements the creamy broth. You can also add a crack of fresh black pepper or a drizzle of olive oil for an even richer finish. These simple touches make every bowl feel special and inviting.
Side Dishes
Pair this soup with a warm crusty bread or buttery biscuits for dipping and soaking up every last drop. A fresh green salad with a tangy vinaigrette also balances the creamy soup perfectly, adding crisp texture and freshness to your meal.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out bread bowls – it turns an already comforting dish into a delightful dining experience. You could also sprinkle shredded cheese on top and briefly broil it to create a bubbly, golden crust that adds extra decadence.
Make Ahead and Storage
Storing Leftovers
When you’re lucky enough to have leftovers, keep them sealed tight in the fridge for up to a week. The noodles and potatoes will soak up the broth over time, thickening the soup. If it gets too thick, simply add a splash of chicken broth or milk when reheating to bring back that perfect creamy consistency.
Freezing
This Creamy Chicken Noodle Soup Recipe can be frozen, but it’s best to freeze the soup before adding noodles since pasta sometimes becomes mushy when thawed. Freeze in airtight containers for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge and add freshly cooked noodles during reheating for perfect texture.
Reheating
To reheat, warm the soup gently in a pot over medium heat, stirring occasionally. If the soup seems too thick, add a little chicken broth or milk to loosen it up. Reheating slowly preserves the creamy texture and keeps the flavors vibrant, so it tastes just as good as the first serving.
FAQs
Can I use leftover rotisserie chicken for this soup?
Absolutely! In fact, using rotisserie chicken is a fantastic shortcut that adds rich flavor and saves time. Just shred or chop the cooked chicken and stir it in during the last step.
What type of noodles work best in this recipe?
Wide egg noodles are perfect because they hold their shape and soak up the creamy broth beautifully, but feel free to experiment with other pasta shapes you enjoy, keeping in mind cooking times may vary.
Can I make this soup dairy-free?
Yes! Substitute the half-and-half or milk with your favorite dairy-free milk alternative such as coconut milk or almond milk, and use olive oil instead of butter. The flavor will still be deliciously comforting.
How do I prevent the noodles from getting mushy?
To avoid mushy noodles, cook the noodles separately and add them to individual bowls just before serving, or add them during the last 10 minutes of cooking and consume the soup shortly after.
Is it possible to make this soup in a slow cooker?
You can! Start by sautéing the vegetables and making the roux on the stovetop, then transfer everything to a slow cooker. Add the rest of the ingredients except the milk and noodles, cook on low for 4-6 hours, then stir in the milk and noodles during the last 30 minutes of cooking.
Final Thoughts
This Creamy Chicken Noodle Soup Recipe is truly a comforting classic with a delightful twist that will warm your heart and satisfy your cravings. It’s easy enough for a weeknight dinner yet special enough to impress family and friends. Once you try this recipe, it will become a staple in your kitchen, perfect for chilly evenings or anytime you need a delicious pick-me-up. So grab your apron, gather your ingredients, and dive into a bowl of homemade goodness that’s bursting with flavor and love.
Print
Creamy Chicken Noodle Soup Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings (about 12 cups)
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A comforting and creamy chicken noodle soup made with tender vegetables, hearty potatoes, shredded chicken, and wide egg noodles, all simmered in a flavorful broth and finished with cream for a rich, satisfying meal.
Ingredients
Base 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
Thickening and Seasoning
- 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)
Soup Base
- 8 cups (1.92 liters) chicken broth (recommended reduced sodium)
- 1 medium potato, peeled and diced (around 1 and 1/2 cups or 280g)
Protein and Creaminess
- 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 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, stirring occasionally, for 5 minutes or until the vegetables have softened.
- Add Flour and Herbs: Stir in the all-purpose flour, salt, pepper, dried thyme, and dried oregano. Cook the mixture for 2 minutes to eliminate the raw flour taste while allowing the herbs to bloom.
- Add Broth and Potatoes: Pour in the chicken broth and add the diced potatoes. Stir everything briefly to combine. Increase the heat to medium-high and bring the soup to a boil. Once boiling, let it boil uncovered for 3 minutes without stirring to help thicken.
- Simmer: Reduce the heat to medium-low, partially cover the pot, and simmer for 25 minutes or until the potatoes are tender. Taste and adjust seasoning with additional salt and pepper if needed.
- Add Chicken, Dairy, and Noodles: Stir in the shredded cooked chicken and pour in the half-and-half or whole milk. Add the uncooked wide egg noodles. Cook for 10 minutes until the noodles are tender and the soup has thickened slightly. Taste again and adjust seasonings as desired.
- Serve and Store: Serve the soup warm, garnished with fresh thyme leaves if desired. Cover and refrigerate leftovers in an airtight container for up to 1 week. To reheat, warm the soup gently over medium heat, adding additional chicken broth if it has thickened too much after chilling.
Notes
- For a lighter version, substitute half-and-half with whole milk or a lower-fat milk alternative.
- If you prefer a thicker soup, use the full 4 cups of noodles; reduce noodles for a thinner consistency.
- Reduced sodium chicken broth is recommended to control saltiness, especially if adding extra salt to taste.
- Allow the soup to cool before storing in the fridge to maintain freshness and food safety.
- Wide egg noodles work best but other dry pasta types can be used; adjust cooking time accordingly.
- Leftover soup thickens as noodles and potatoes absorb liquid; add broth when reheating to adjust consistency.
