Looking for a soul-warming soup that’s both creamy and light?
This creamy chicken noodle soup is your go-to comfort meal that’s ready in just over an hour.
Packed with flavor from rotisserie chicken, tender potatoes, and fragrant herbs, it’s the perfect way to turn a busy day into a cozy one.
No fuss, no complicated steps—just hearty goodness in every spoonful!
For Creamy Chicken Noodle Soup:
- Unsalted Butter – used to sauté the vegetables and create a rich base for the soup.
- Yellow Onion – adds sweetness and depth of flavor to the soup.
- Carrots – provide sweetness and texture, adding color and nutrition.
- Celery – brings a fresh, crunchy texture and light flavor to balance the richness of the soup.
- Garlic – adds aromatic, savory depth to the broth.
- All-Purpose Flour – helps thicken the soup and give it a creamy consistency.
- Salt & Fresh Ground Pepper – to season and enhance the overall flavor.
- Dried Thyme – a fragrant herb that adds earthy, savory flavor to the soup.
- Dried Oregano – provides a subtle, slightly peppery taste, complementing the thyme.
- Chicken Broth – the base liquid for the soup, adding savory depth. Low sodium is recommended to control the salt level.
- Potato – adds heartiness and thickness to the soup, making it more filling.
- Cooked Chicken – rotisserie chicken is a convenient option that adds protein and flavor without extra cooking time.
- Half-and-Half or Whole Milk – adds creaminess to the soup for a smooth texture.
- Uncooked Wide Egg Noodles – the perfect pasta for this soup, absorbing the creamy broth for a satisfying bite.
- Fresh Thyme Leaves (optional for garnish) – adds a fresh touch to finish off the soup.
Creamy Chicken Noodle Soup
Ingredients
- 1 tbsp (14g) unsalted butter
- ¾ cup (100g) chopped yellow onion (about half of a large onion)
- 1 cup (120g) diced carrots (1–2 large carrots or a handful of baby carrots)
- 1 cup (120g) diced celery (2–3 stalks)
- 2 garlic cloves, minced
- ¼ cup (31g) all-purpose flour (spooned & leveled)
- ½ tsp salt
- ½ tsp freshly ground black pepper
- 1 tsp dried thyme leaves (or 2 teaspoons fresh)
- ½ tsp dried oregano (or 1 teaspoon fresh)
- 8 cups (1.92 liters) chicken broth (preferably reduced sodium)
- 1 medium potato, peeled and diced (about 1 and 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 note)
- Optional garnish: fresh thyme leaves
Instructions
- Cook the Vegetables: In a large pot or Dutch oven (at least 4-quart capacity), melt the butter over medium heat. Add the onion, carrots, celery, and garlic. Stir occasionally, cooking for 5 minutes or until the vegetables soften. Stir in flour, salt, pepper, thyme, and oregano, and cook for an additional 2 minutes.
- Add Broth and Potatoes: Pour in the chicken broth and add the diced potatoes. Stir briefly, then increase the heat to medium-high. Bring the soup to a boil, uncovered, and cook for 3 minutes. Lower the heat to medium-low, partially cover, and simmer for about 25 minutes, or until the potatoes are tender. Taste the soup and adjust the seasonings as needed.
- Add Chicken, Milk, and Noodles: Stir in the shredded chicken, half-and-half (or milk), and uncooked noodles. Cook for about 10 minutes, until the noodles are tender and the soup has thickened. Taste and adjust seasoning again if necessary.
- Serve: Ladle the soup into bowls and garnish with fresh thyme leaves, if desired. Serve warm.
Notes
- Noodles: Wide egg noodles work best, but you can use other pastas like elbow macaroni, fettuccine (broken into pieces), or even rice (1 cup). Adjust the cooking time accordingly.
- Chicken: Rotisserie chicken is a convenient choice, but feel free to use any cooked chicken you prefer. You can roast or boil chicken breasts, then shred them for this recipe.
- Milk Options: Whole milk or half-and-half is recommended for a creamy texture, but you can use oat milk or almond milk (for a dairy-free version), though the soup will be less creamy. If using heavy cream, substitute 1/2 cup of cream and add an additional 1/2 cup of broth.
Storage & Reheating:
- Leftovers: Store any leftover soup in an airtight container in the refrigerator for up to 1 week. To reheat, place in a pot over medium heat until warm, adding more chicken broth if the soup is too thick from the noodles and potatoes absorbing liquid.
- Freezing: Freeze soup for up to 3 months. Thaw in the refrigerator before reheating on the stove.
Slow Cooker Instructions:
- Sauté the onion, carrots, celery, garlic, flour, salt, pepper, thyme, and oregano in butter on the stovetop as directed in step 1.
- Transfer the sautéed mixture to a slow cooker and add the chicken broth and potatoes. Cook on low for 2 hours.
- Add the chicken, milk, and noodles, then cook on low for 1 more hour.
- Can I use rotisserie chicken instead of cooking fresh chicken?
Yes, absolutely! Using rotisserie chicken is a total game-changer. It’s quick, easy, and still packs that delicious chicken flavor. Just shred or chop the meat and toss it in when you add the noodles. Done and done!
- How can I keep the noodles from getting mushy in the soup?
If you want to keep the noodles just right, try cooking them separately and adding them to the soup just before serving. That way, they won’t absorb too much liquid and stay nice and firm in each bite.
- Do I really need to sauté the veggies first?
Sautéing the veggies in butter might feel like an extra step, but trust me, it’s worth it! It brings out their natural sweetness and makes the soup extra flavorful. A little time on the stovetop will really make a difference.
- Can I use frozen vegetables instead of fresh?
Of course! Frozen veggies like peas or carrots work perfectly. They’re easy to throw in and save you time, without sacrificing flavor or texture. Plus, they’re super convenient!
- What can I use if I don’t have half-and-half or whole milk?
If you’re out of half-and-half, no worries. You can substitute it with whole milk or even plain oat milk for a dairy-free version. Just note that it won’t be as creamy, but still delicious. For an extra creamy touch, you can add a little heavy cream or coconut milk.
