Warm, hearty, and irresistibly creamy, this Creamy Chicken Noodle Soup is the perfect comfort food. Featuring tender chicken, wholesome vegetables, and soft egg noodles enveloped in a velvety broth, this dish is designed to soothe the soul. It’s easy to prepare with simple ingredients and can be made on the stove or in a slow cooker. Whether you’re battling a cold or simply craving a cozy dinner, this recipe is sure to become a family favorite.
Why You’ll Love This Recipe
- Effortless Prep: Using rotisserie chicken saves time without sacrificing flavor.
- Rich and Creamy: The half-and-half adds a luxurious texture.
- Flexible Cooking Options: Works equally well on the stove or in a slow cooker.
- Customizable: Adjust the creaminess, seasonings, or even swap the noodles for rice.
- Perfect for Leftovers: Tastes even better the next day!
Preparation Phase & Tools to Use
Essential Tools and Equipment
- Large Pot or Dutch Oven: Ideal for evenly cooking soup and retaining heat.
- Sharp Knife and Cutting Board: For chopping vegetables and shredding chicken.
- Measuring Cups and Spoons: Ensures precise measurements for consistent flavor.
- Ladle: For serving the soup neatly into bowls.
Preparation Tips
- Prep Ahead: Chop vegetables, shred chicken, and measure seasonings before starting to ensure a seamless cooking process.
- Use Fresh Ingredients: Fresh thyme, garlic, and good-quality chicken broth elevate the flavors.
- Cook in Stages: Sautéing vegetables first builds a flavorful base for the soup.
- Noodle Timing: Add noodles toward the end to prevent them from overcooking.
Ingredients
Core Ingredients
- 1 tablespoon (14g) unsalted butter
- 3/4 cup (100g) chopped yellow onion (about 1/2 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
- 1/4 cup (31g) all-purpose flour (spooned and leveled)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme (or 2 teaspoons fresh)
- 1/2 teaspoon dried oregano (or 1 teaspoon fresh)
- 8 cups (1.92 liters) chicken broth (preferably reduced sodium)
- 1 medium potato, peeled and diced (about 1 1/2 cups or 280g)
- 2 cups (about 250g) shredded or chopped cooked chicken
- 1 cup (240ml) half-and-half or whole milk
- 3–4 cups (about 112–150g) uncooked wide egg noodles (or other pasta, see notes)
Optional Garnish
- Fresh thyme leaves
Step-by-Step Directions
1. Sauté the Vegetables
- Melt 1 tablespoon of butter in a large pot or Dutch oven over medium heat.
- Add the onion, carrots, celery, and garlic.
- Cook, stirring occasionally, for about 5 minutes, or until the vegetables have softened.
2. Add Seasonings and Flour
- Stir in the flour, salt, pepper, thyme, and oregano.
- Cook for 2 minutes, stirring constantly, to eliminate the raw flour taste and allow the spices to bloom.
3. Add Broth and Potato
- Pour in the chicken broth and add the diced potato.
- Stir everything together, then increase the heat to medium-high.
- Bring the soup to a boil (do not stir frequently). Let it boil for 3 minutes.
4. Simmer the Soup
- Reduce the heat to medium-low and partially cover the pot with a lid.
- Let the soup simmer for 25 minutes, or until the potatoes are tender.
- Taste the broth and adjust seasonings as needed.
5. Add Chicken, Cream, and Noodles
- Stir in the cooked chicken, half-and-half (or milk), and uncooked noodles.
- Cook for an additional 10 minutes, or until the noodles are tender and the soup has thickened slightly.
- Stir occasionally to prevent sticking.
6. Serve
- Ladle the soup into bowls and garnish with fresh thyme leaves if desired.
- Serve warm with crusty bread or biscuits on the side.
Pro Tips for Success
- Thicker Soup: To thicken further, mash a few potato chunks into the broth or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
- Lower-Calorie Option: Replace half-and-half with plain oat milk or use whole milk for a lighter version.
- Noodle Variations: Try elbow macaroni, broken fettuccine, or even tortellini for a fun twist.
Serving Suggestions
Creamy Chicken Noodle Soup is versatile and pairs beautifully with a variety of accompaniments to create a complete meal. Here’s how to serve it for maximum enjoyment:
- Warm and Fresh: Serve the soup hot, ladled into bowls, with a garnish of fresh thyme leaves or cracked black pepper for a touch of elegance.
- Family Style: Place the pot on the table with a ladle and let everyone serve themselves. Pair it with crusty bread or a light salad.
- Comfort Bowl: Add a dash of red pepper flakes or a squeeze of lemon juice for a flavor boost.
Common Mistakes to Avoid
1. Overcooking Noodles
- Mistake: Adding noodles too early can make them mushy.
- Solution: Stir in the noodles during the last 10 minutes of cooking.
2. Skipping Sautéing Vegetables
- Mistake: Not sautéing the vegetables results in less flavorful soup.
- Solution: Always sauté vegetables in butter for a rich, aromatic base.
3. Underseasoning the Broth
- Mistake: The soup can taste bland if not seasoned adequately.
- Solution: Taste the broth at different stages and adjust the seasoning as needed.
4. Using the Wrong Potatoes
- Mistake: Waxy potatoes may not soften properly.
- Solution: Use starchy potatoes like russets for the best texture.
Side Dish Recommendations
Enhance your Creamy Chicken Noodle Soup experience with these delightful side dishes:
1. Classic Buttermilk Biscuits
Soft, flaky biscuits are the ultimate companion. Their buttery flavor complements the creamy soup perfectly.
2. Garlic Parmesan Breadsticks
Crispy on the outside and tender inside, these breadsticks add a savory crunch to your meal.
3. Caesar Salad
The crisp romaine lettuce, Parmesan shavings, and tangy dressing create a refreshing contrast to the rich soup.
4. Roasted Vegetables
Oven-roasted carrots, zucchini, and bell peppers bring added nutrition and a hint of smokiness to the meal.
5. Cheesy Garlic Bread
Indulge in cheesy goodness with garlic bread. Dip it in the soup for an extra layer of flavor.
6. Cucumber and Tomato Salad
A light and tangy salad of fresh cucumbers, juicy tomatoes, and a splash of vinaigrette balances the creamy soup.
7. Baked Sweet Potatoes
Sweet and savory, baked sweet potatoes add a comforting side with a touch of natural sweetness.
8. Cornbread
A Southern favorite, cornbread provides a crumbly, slightly sweet addition to the meal.
Recipe Tips for the Perfect Soup
- Customizing the Creaminess:
- For a richer soup, use heavy cream or an extra dollop of sour cream.
- For a lighter option, replace half-and-half with whole milk or unsweetened almond milk.
- Noodle Alternatives:
- Wide egg noodles are classic, but feel free to substitute with elbow macaroni, bow-tie pasta, or even gluten-free noodles.
- For a rice variation, use 1 cup of uncooked rice, adding it alongside the broth.
- Boost the Flavor:
- Add a splash of white wine while sautéing the vegetables for a sophisticated depth of flavor.
- Stir in grated Parmesan cheese before serving for a savory finish.
- Vegetable Additions:
- For added color and nutrients, toss in peas, corn, or chopped spinach during the last 5 minutes of cooking.
- Thickening Options:
- Mash a few potato chunks into the soup for a natural thickener.
- Alternatively, whisk 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the simmering soup.
Storage and Reheating Instructions
Storing Leftovers
- Refrigerator: Store soup in an airtight container for up to 1 week.
- Freezer: Place cooled soup in freezer-safe containers, leaving room for expansion. Freeze for up to 3 months.
Reheating the Soup
- Stovetop: Reheat over medium heat, stirring occasionally. Add a splash of broth or milk if the soup has thickened too much.
- Microwave: Heat in a microwave-safe bowl in 1-minute intervals, stirring in between, until warm.
Frequently Asked Questions (FAQs)
Can I use fresh herbs instead of dried?
Yes, fresh herbs like thyme and oregano are excellent. Use double the amount listed for dried herbs to achieve the same intensity of flavor.
Can I make this soup dairy-free?
Absolutely! Replace the half-and-half with unsweetened coconut milk, almond milk, or oat milk. Note that the flavor and creaminess may vary slightly.
What other vegetables can I add?
This soup is versatile—add peas, corn, green beans, or even kale to pack in extra nutrients.
How can I make the soup thicker?
Mash some potatoes directly in the pot or mix a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) and stir it in while the soup simmers.
What type of chicken works best?
Rotisserie chicken is convenient and flavorful. Alternatively, you can roast or boil chicken breasts and shred or chop them for the soup.
Can I cook this soup in a slow cooker?
Yes! After sautéing the vegetables and flour on the stove, transfer them to a slow cooker. Add the broth and potatoes, and cook on low for 2 hours. Stir in the chicken, cream, and noodles, and cook for an additional hour.
Will the noodles get mushy in leftovers?
Yes, noodles can soften over time. To avoid this, cook the noodles separately and add them to each serving when reheating.
What can I use instead of potatoes?
You can substitute potatoes with parsnips, cauliflower, or even diced butternut squash for a unique twist.
Conclusion
With its velvety broth, tender chicken, and hearty noodles, Creamy Chicken Noodle Soup is a recipe that brings warmth and comfort to any table. Whether you’re making it for a family dinner, preparing it ahead for a busy week, or freezing it for a rainy day, this soup is as versatile as it is delicious. Customize it to suit your preferences, pair it with your favorite sides, and enjoy the ultimate comfort in a bowl.
Serve it once, and it will become a staple in your kitchen!
Creamy Chicken Noodle Soup
Ingredients
- 1 tablespoon 14g unsalted butter
- 3/4 cup 100g chopped yellow onion (about 1/2 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
- 1/4 cup 31g all-purpose flour (spooned and leveled)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black 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 (preferably reduced sodium)
- 1 medium potato peeled and diced (about 1 1/2 cups or 280g)
- 2 cups about 250g shredded or chopped cooked chicken
- 1 cup 240ml half-and-half or whole milk
- 3 –4 cups about 112–150g uncooked wide egg noodles (or other dry pasta, see notes)
- 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 onion, carrots, celery, and garlic. Cook, stirring occasionally, for 5 minutes or until the vegetables have softened.
Add Seasonings and Flour:
-
Stir in the flour, salt, pepper, thyme, and oregano. Cook for 2 minutes, stirring constantly, to remove the raw flour taste.
Add Broth and Potato:
-
Pour in the chicken broth and add the diced potato. Stir everything together, then increase the heat to medium-high. Bring the soup to a boil (without stirring) and boil for 3 minutes.
Simmer:
-
Reduce the heat to medium-low, partially cover the pot, and allow the soup to simmer for 25 minutes or until the potatoes have softened. Taste the soup and adjust the seasoning as needed.
Add Chicken, Cream, and Noodles:
-
Stir in the cooked chicken, half-and-half or milk, and noodles. Cook for about 10 minutes, or until the noodles are tender and the soup has thickened. Taste again and adjust the seasoning if needed.
Serve:
-
Serve the soup warm, optionally garnished with fresh thyme leaves.
Notes
Freezing: Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove.
Slow Cooker Instructions: After sautéing the vegetables and flour on the stovetop, transfer everything to a slow cooker. Add the chicken broth and potato, then cook on low for 2 hours. Add the chicken, cream/milk, and noodles, and cook for 1 additional hour.
Broth: If using regular (not reduced sodium) chicken broth, start with 1/4 teaspoon of salt and adjust as needed at the end.
Chicken Options: Rotisserie chicken is easy and flavorful. Alternatively, roast or boil chicken breasts, then shred or chop before adding.
Cream Alternatives: You can substitute half-and-half with whole milk, plain oat milk, or 1/2 cup heavy cream (add 1/2 cup extra broth if using heavy cream). Keep in mind that lower-fat or nondairy options will produce a less creamy soup.
Noodle Options: Wide egg noodles are classic, but you can use other pasta shapes like elbow macaroni, fettuccine (broken into smaller pieces), or even tortellini. Smaller pasta may require only 2–3 cups. For a rice variation, use 1 cup uncooked rice and add it at the same time as the noodles.
