If you’re craving a comforting bowl that feels like a warm hug in a bowl, this Creamy Chicken Noodle Soup Recipe is your new best friend. It’s packed with tender chunks of chicken, vibrant vegetables, and soothing noodles swimming in a luscious, creamy broth that’s perfectly seasoned. Whether you want a hearty lunch or a soul-soothing dinner, this recipe delivers on flavor, texture, and that cozy feeling we all need sometimes. Plus, it’s easy enough for a weekday meal but special enough to impress anyone who stops by.
Ingredients You’ll Need
Gathering the right ingredients is the first step to creating this delightful soup. Each item is simple yet essential, bringing its own burst of flavor, texture, or color to make your dish shine.
- Unsalted butter (1 Tablespoon): Provides a rich foundation for sautéing your vegetables without overpowering other flavors.
- Yellow onion (3/4 cup chopped): Adds a sweet and savory aroma that deepens the soup’s base.
- Carrots (1 cup sliced or diced): Give a subtle sweetness and a pop of vibrant orange color that brightens the bowl.
- Celery (1 cup sliced or diced): Lends a mild earthy crunch and balances the sweetness of the carrots and onion.
- Garlic cloves (2, minced): Brings warmth and a deliciously aromatic punch.
- All-purpose flour (1/4 cup, spooned & leveled): Essential for thickening the soup into that signature creamy texture.
- Salt (1/2 teaspoon) and fresh ground pepper (1/2 teaspoon): Season to perfection and allow the natural flavors to shine.
- Dried thyme leaves (1 teaspoon) and dried oregano (1/2 teaspoon): Add earthy, herbal notes that perfectly complement the chicken and vegetables.
- Chicken broth (8 cups, reduced sodium recommended): The flavorful liquid base that brings everything together with a comforting depth.
- Medium potato, peeled and diced (about 1.5 cups): Contributes creamy texture and body once fully cooked inside the soup.
- Shredded or chopped cooked chicken (2 cups): The star ingredient that makes this soup hearty and satisfying.
- Half-and-half or whole milk (1 cup): Creates that irresistibly creamy consistency and softens flavors beautifully.
- Uncooked wide egg noodles (3-4 cups): Tender and wide noodles soak up the broth and add comforting bite. Note: You can swap other dry pasta, but check cooking times.
- Fresh thyme leaves (optional for garnish): A fresh green sprinkle that’s both pretty and aromatic when serving.
How to Make Creamy Chicken Noodle Soup Recipe
Step 1: Sauté the Vegetables and Create the Roux
Begin by melting butter in a large pot or Dutch oven over medium heat to build a rich flavor base. Toss in the chopped onion, carrots, celery, and minced garlic. Stir occasionally as they soften, releasing their natural sweetness and aroma, about 5 minutes. Then sprinkle in the flour along with salt, pepper, thyme, and oregano, cooking for 2 more minutes to get rid of the raw flour taste and develop a subtle nuttiness that thickens the soup beautifully.
Step 2: Add Broth and Potatoes, Simmer
Pour the chicken broth into the pot along with the diced potatoes. Give everything a gentle stir to combine, then crank up the heat to medium-high until the soup boils for 3 minutes—this helps the potato start softening. Lower the heat, cover partially, and let it simmer the magic for 25 minutes until the potatoes melt into tenderness and the flavors meld perfectly. This step is where the soup gains heartiness and depth.
Step 3: Add Chicken, Dairy, and Noodles
Stir in the cooked chicken, your choice of half-and-half or whole milk, and the uncooked egg noodles. Let the soup cook for another 10 minutes, allowing the noodles to soften and the broth to thicken into that irresistible creamy finish. Taste and adjust seasoning here to suit your preference—you want every spoonful to be perfectly balanced.
Step 4: Final Touches and Serve Warm
Once your creamy, comforting soup is ready, ladle it into bowls without delay. The inviting aroma and velvety texture invite you to dig right in. Don’t forget that optional fresh thyme garnish to add color and that final herbal note that makes this dish stand out.
How to Serve Creamy Chicken Noodle Soup Recipe
Garnishes
Fresh thyme leaves are a simple way to brighten the look and give an herby boost that complements the richness. You could also sprinkle some cracked black pepper or even a light dusting of smoked paprika for a touch of warmth and color contrast.
Side Dishes
Pair your bowl with warm crusty bread or garlic toast for dipping, which is almost mandatory to scoop up every drop of that luscious soup. A crisp green salad on the side adds a refreshing crunch that balances the creamy, hearty main event.
Creative Ways to Present
Serve your creamy chicken noodle soup in rustic mugs or mini cast-iron skillets for a cozy, homey vibe at gatherings. You could even hollow out bread bowls for a fun twist that doubles as an edible dish, impressing guests with both flavor and presentation.
Make Ahead and Storage
Storing Leftovers
This Creamy Chicken Noodle Soup Recipe keeps well in the fridge for up to a week when stored in an airtight container. Just make sure it’s cooled before sealing, and you’ll have hearty, comforting meals ready whenever you need them during the week.
Freezing
Because of the noodles and dairy, freezing isn’t the best option for this soup. The noodles tend to turn mushy, and the creaminess can separate upon thawing. However, you can freeze the soup base (vegetables, broth, chicken) before adding noodles and milk; then finish it fresh when you’re ready to eat.
Reheating
Reheat your soup gently on the stovetop over medium heat to avoid curdling the dairy. Stir often and add a splash of chicken broth or water if it’s too thick because noodles and potatoes soak up liquid as it rests. This way, you’ll recapture that fresh-from-the-pot silky goodness.
FAQs
Can I use leftover chicken for this soup?
Absolutely! Leftover cooked chicken works wonderfully and adds convenience. Just make sure it’s shredded or chopped evenly for consistent bites throughout the soup.
What can I substitute for half-and-half?
If half-and-half isn’t handy, whole milk is a great alternative. For a richer soup, you can even swirl in some cream at the end. Non-dairy options like coconut milk could work but will alter the flavor.
Can I make this soup gluten-free?
Yes! Use a gluten-free flour blend in place of all-purpose flour and swap the egg noodles for a gluten-free pasta variety to keep it safe without sacrificing flavor or texture.
Why does my soup get too thick after refrigerating?
The noodles and potatoes absorb the liquid as it cools, causing thickening. When reheating, simply add more chicken broth or water and stir gently to restore the perfect creamy consistency.
How long can I keep this soup in the fridge?
You can safely keep it refrigerated for up to 7 days in a sealed container. If you notice any off smells or changes in texture, it’s best to discard it.
Final Thoughts
I can’t recommend enough making this Creamy Chicken Noodle Soup Recipe your go-to when you want comfort food that feels both indulgent and homemade. It’s a perfect blend of simplicity and soulfulness, made from humble ingredients that come together in such a magical way. Dive in, savor each warm spoonful, and share the love with friends and family. You’ll find yourself coming back to it time and again for cozy nights and smiles all around.
Print
Creamy Chicken Noodle Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy chicken noodle soup is a hearty and comforting dish perfect for chilly days. It features tender chicken, wide egg noodles, and a flavorful blend of vegetables simmered in a savory broth enriched with half-and-half for a luscious texture. Easy to prepare and packed with home-style goodness, this soup makes a delicious meal for the whole family.
Ingredients
Soup Base
- 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
- 1/4 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) reduced sodium chicken broth
- 1 medium potato, peeled and diced (around 1 and 1/2 cups or 280g)
Main Ingredients
- 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)
Optional Garnish
- Fresh thyme leaves
Instructions
- Sauté Vegetables: Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots, celery, and garlic, cooking and stirring occasionally for about 5 minutes until the vegetables have softened.
- Create the Base: Stir in the flour, salt, pepper, thyme, and oregano. Cook the mixture for an additional 2 minutes to form a flavorful roux that will thicken the soup.
- Add Broth and Potatoes: Pour in the chicken broth and add the diced potatoes. Stir briefly, then bring the mixture to a boil over medium-high heat without stirring. Boil for 3 minutes, then reduce heat to medium-low, partially cover, and simmer for 25 minutes until the potatoes are tender. Adjust seasoning as needed.
- Incorporate Chicken and Noodles: Add the shredded chicken, half-and-half (or milk), and uncooked egg noodles to the pot. Cook for 10 minutes, or until the noodles are tender and the soup has thickened to your liking.
- Final Taste Adjustment and Serve: Taste the soup one last time and add seasoning if necessary. Serve warm, garnished with fresh thyme leaves if desired.
- Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to one week. To reheat, warm in a pot over medium heat, adding extra chicken broth if the soup has thickened too much.
Notes
- This recipe works well with wide egg noodles, but you can substitute with other dry pasta types if preferred.
- The soup thickens after refrigeration as the noodles and potatoes absorb liquid; add extra broth when reheating if needed.
- Using reduced sodium broth helps control salt levels; adjust seasoning to taste.
- Fresh herbs can be used in place of dried for a brighter flavor.
