There's nothing quite like a bowl that warms you from the inside out, and this Creamy Chicken Noodle Soup Recipe does exactly that. It's rich without being heavy, with tender veggies, cozy noodles, and comforting creaminess that makes it feel like a hug in a bowl.
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Why You'll Love This Recipe
I first stumbled upon this creamy chicken noodle soup when I needed something comforting but also a little special. It’s not just your run-of-the-mill soup — the creamy broth and tender chunks of chicken really kick it up a notch, making it perfect any time you want a delicious bowl of cozy.
- Velvety Creamy Base: The use of half-and-half plus flour creates a luscious texture without weighing it down.
- Hearty Ingredients: Potato adds subtle thickness and an extra layer of comfort that's a game-changer.
- Flavorful Herbs: Thyme and oregano bring warmth and depth to each spoonful.
- Quick & Easy: Using pre-cooked chicken means you’re just about an hour away from homemade soup.
Ingredients & Why They Work
This soup is all about balance. The creamy broth needs those simple veggies and herbs to round it out. Also, choosing the right noodles and chicken makes a big difference in texture and flavor. Let’s break down the essentials:
- Unsalted Butter: Great for sautéing without adding extra salt, giving you more control over seasoning.
- Chopped Yellow Onion: Adds a subtle sweetness and depth once softened.
- Carrots: Their natural sweetness complements the savory chicken broth beautifully.
- Celery: Brings a mild, fresh flavor and subtle crunch that melds perfectly when softened.
- Garlic Cloves: Minced for punchy aroma that lifts the soup’s flavor.
- All-Purpose Flour: The secret to thickening the soup’s broth into that irresistible creamy consistency.
- Salt & Fresh Ground Pepper: Your frontline for seasoning, adjust to taste.
- Dried Thyme & Oregano: Herbal notes that make the soup feel like homemade comfort.
- Chicken Broth (Reduced Sodium): Provides the base flavor; reduced sodium lets you control saltiness better.
- Diced Potato: Adds body and heartiness, helping the soup feel filling.
- Shredded or Chopped Cooked Chicken: I love using rotisserie chicken to save time and add flavor.
- Half-and-Half or Whole Milk: Creaminess without too much heaviness or richness.
- Wide Egg Noodles: They soak up the broth perfectly without getting mushy.
Make It Your Way
This soup welcomes your personal touch—I often tweak it depending on what’s in my fridge or what fits my mood. Don’t hesitate to swap herbs or noodles, or even add a green veggie if you’re feeling adventurous.
- Variation: I sometimes throw in a handful of fresh spinach right at the end—adds a pop of color and a nutritional boost, plus it wilts beautifully without overpowering.
- Dairy-Free Twist: Use coconut cream or cashew cream instead of half-and-half for a luscious vegan-friendly version.
- Slow Cooker Option: If you’re in no rush, set everything (except noodles and cream) in the slow cooker for 4–6 hours, then stir in noodles and cream towards the end.
- Herb Substitutions: Fresh rosemary or sage also work well if you want a different herb profile.
Step-by-Step: How I Make Creamy Chicken Noodle Soup Recipe
Step 1: Sauté the Veggies Until Soft and Smelling Amazing
Melt the butter in a large, heavy-bottom pot over medium heat. Toss in the chopped onions, carrots, celery, and minced garlic. Give it a stir occasionally and cook for about 5 minutes until everything is tender and the kitchen smells delightful. This softening step is key because it develops the soup’s base flavor.
Step 2: Sprinkle in the Flour and Herbs to Thicken & Flavor
Next, sprinkle the flour evenly over those softened veggies, stirring well so it coats everything. This makes the broth creamy later on without needing a heavy roux. Add salt, pepper, thyme, and oregano, and cook for another 2 minutes to toast the flour a bit and deepen the herb flavor.
Step 3: Pour in Broth and Potatoes, Then Let It Simmer
Pour in your chicken broth and add the diced potatoes. Give it a gentle stir, then turn the heat up to medium-high. When it starts boiling, resist the urge to stir—it helps create a better texture. Let it boil for 3 minutes before lowering the heat, partially covering the pot to simmer gently for about 25 minutes, until the potatoes soften through perfectly.
Step 4: Add Chicken, Cream, and Noodles for Final Touches
Stir in the shredded chicken, half-and-half (or milk), and noodles. Let everything cook together for about 10 minutes until the noodles have softened, and the soup thickens into that perfect creamy consistency. Always give it a taste and add more salt or pepper if you feel it needs it — seasoning is what makes all the difference.
Top Tip
After preparing this Creamy Chicken Noodle Soup Recipe
How to Serve Creamy Chicken Noodle Soup Recipe
Garnishes
I always sprinkle fresh thyme leaves just before serving for an aromatic, pretty touch. A little cracked black pepper on top adds bite and color, too. Sometimes I add a swirl of crème fraîche or a grating of Parmesan for extra indulgence.
Side Dishes
This soup pairs beautifully with a simple crusty bread or garlic toast—it’s perfect for dipping! I also love a crisp green salad on the side to balance out the creaminess.
Creative Ways to Present
For a casual dinner party, I like serving the soup in individual mini Dutch ovens—it feels cozy and special. Another trick is ladling the soup into hollowed-out sourdough bread bowls for a rustic, fun presentation that everyone raves about.
Make Ahead and Storage
Storing Leftovers
I pop leftovers right into an airtight container and store them in the fridge where they keep well for up to a week. Just know the soup thickens as it sits because noodles and potatoes soak up the liquid.
Freezing
I’ve frozen this soup successfully—just hold off on adding the noodles if freezing, or add extra broth when reheating because the texture changes a bit. You’ll want to thaw overnight in the fridge and reheat gently.
Reheating
Reheat on the stove over medium heat, stirring gently. If it’s too thick, just splash in a little more broth or water to loosen it back up. Avoid using the microwave if possible to keep the cream from separating.
Frequently Asked Questions:
Absolutely! Leftover cooked chicken works just fine, chopped or shredded into bite-sized pieces. Just add it toward the end of cooking like the recipe says.
Whole milk is a good substitute. For a richer soup, you can even mix milk and a bit of cream if you have it. Avoid skim milk as it can curdle when heated.
To make it vegetarian, swap the chicken broth with vegetable broth and omit the chicken. To keep it hearty, consider adding extra potatoes and some mushrooms for umami flavor.
Wide egg noodles are perfect because they hold their shape and soak up the broth nicely. But you can use any pasta you like — just adjust cooking time accordingly. Avoid tiny noodles as they can get lost in the creaminess.
Final Thoughts
This Creamy Chicken Noodle Soup Recipe is one of those dishes that sticks with you—not just because it’s delicious but because it feels like a little bit of care in a bowl. I hope you enjoy making and sharing it as much as I do. Honestly, it’s my go-to for those evenings when you just want something simple, satisfying, and made with a touch of love.
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Creamy Chicken Noodle Soup Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
This creamy chicken noodle soup is a comforting and hearty meal featuring tender chicken, wide egg noodles, and a flavorful blend of thyme and oregano in a rich broth thickened with flour and half-and-half. Perfect for cozy dinners, it combines the freshness of vegetables and the creaminess of dairy for a satisfying bowl.
Ingredients
Vegetables and Herbs
- ¾ cup (100g) chopped yellow onion (½ 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 ½ cups or 280g)
- 1 teaspoon dried thyme leaves (or 2 teaspoons fresh)
- ½ teaspoon dried oregano (or 1 teaspoon fresh)
- optional for garnish: fresh thyme leaves
Broth and Seasonings
- ½ teaspoon salt
- ½ teaspoon fresh ground pepper
- 8 cups (1.92 liters) chicken broth (reduced sodium recommended)
Dairy and Fat
- 1 Tablespoon (14g) unsalted butter
- ¼ cup (31g) all-purpose flour (spooned & leveled)
- 1 cup (240ml) half-and-half or whole milk
Protein and Pasta
- 2 cups (about 250g) shredded or chopped cooked chicken
- 3-4 cups (about 112-150g) uncooked wide egg noodles (or other dry pasta)
Instructions
- Melt and sauté vegetables: Melt the unsalted butter in a large pot or Dutch oven over medium heat. Add the chopped onion, sliced carrots, diced celery, and minced garlic. Cook, stirring occasionally, for 5 minutes until the vegetables have softened.
- Add flour and seasonings: Stir in the all-purpose flour, salt, ground pepper, dried thyme, and dried oregano. Cook for 2 minutes, stirring constantly, to form a roux and develop the flavors.
- Add broth and potatoes: Pour in the chicken broth and add the diced potato. Stir everything briefly, then increase heat to medium-high. Bring the soup to a boil without stirring, and let it boil for 3 minutes.
- Simmer the soup: Reduce heat to medium-low, partially cover the pot, and allow the soup to simmer for 25 minutes until the potatoes are tender. Taste the soup and adjust seasoning with additional salt and pepper if desired.
- Add chicken, dairy, and noodles: Stir in the shredded cooked chicken, half-and-half or whole milk, and uncooked wide egg noodles. Cook for 10 minutes until the noodles are tender and the soup thickens.
- Final seasoning and serve: Taste the soup once again and add more seasoning if needed. Serve warm, garnished with optional fresh thyme leaves if desired.
- Storage and reheating: Cover and store leftovers in the refrigerator for up to 1 week. To reheat, pour soup into a pot over medium heat and warm through. Add extra chicken broth to loosen if the soup has thickened after refrigeration.
Notes
- This soup benefits from the addition of potato which adds creaminess and thickness without making it heavy.
- Dried herbs like thyme and oregano provide a fresh, aromatic flavor but you can substitute fresh if available at double the quantity for thyme and double for oregano as noted.
- Using pre-cooked rotisserie chicken is a time saver and adds excellent flavor.
- If you prefer, this recipe can be adapted to slow cooker by sautéing veggies and making the roux on the stovetop first, then transferring all ingredients except dairy and noodles to the slow cooker for 4 hours on low before adding chicken, half-and-half, and noodles to cook for another 30 minutes.
- Wide egg noodles or other pasta can be used; adjust cooking time accordingly to achieve tender noodles.
- Half-and-half can be substituted with whole milk but will slightly reduce creaminess.
- Use reduced sodium chicken broth to better control salt levels in the soup.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 55 mg
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