Creamy Chicken Noodle Soup
If you’re looking for a comforting bowl of soup that’s both creamy and light,
this Creamy Chicken Noodle Soup is your go-to recipe.
Packed with hearty vegetables, savory thyme, and tender rotisserie chicken,
it’s the perfect way to warm up without feeling weighed down.
Plus, it’s so easy to make on the stovetop or in a slow cooker,
making it ideal for busy days when comfort food is a must!
For Creamy Chicken Noodle Soup
- Unsalted Butter – Used to sauté the vegetables and start the base of the soup.
- Yellow Onion – Adds savory flavor to the soup.
- Carrots – Provides sweetness and crunch.
- Celery – Gives an aromatic base and freshness.
- Garlic – Enhances the overall flavor with its bold taste.
- All-Purpose Flour – Thickens the soup base and creates a creamy texture.
- Salt & Pepper – Season the soup to taste.
- Dried Thyme – Brings an earthy, herbaceous flavor.
- Dried Oregano – Adds a slightly warm, peppery kick.
- Chicken Broth – The liquid base for the soup, I recommend reduced-sodium for better control over salt.
- Potato – Adds heartiness and creaminess to the soup.
- Shredded or Chopped Cooked Chicken – Rotisserie chicken is perfect for convenience and flavor.
- Half-and-Half or Whole Milk – Creates a creamy texture without being too heavy.
- Uncooked Wide Egg Noodles – Provides a comforting, satisfying bite.
- Fresh Thyme (optional) – For garnish and a final burst of fresh flavor.
Creamy Chicken Noodle Soup
Ingredients
- 1 tbsp unsalted butter (14g)
- ¾ cup chopped yellow onion (about half of a large onion, 100g)
- 1 cup sliced or diced carrots (about 1-2 large carrots or a handful of baby carrots, 120g)
- 1 cup sliced or diced celery (2-3 stalks, 120g)
- 2 cloves garlic, minced
- ¼ cup all-purpose flour (31g, spooned & leveled)
- ½ tsp tsp salt
- ½ tsp freshly ground black pepper
- 1 tsp dried thyme leaves (or 2 tsp fresh)
- ½ tsp dried oregano (or 1 tsp fresh)
- 8 cups reduced-sodium chicken broth (1.92 liters)
- 1 medium potato, peeled and diced (about 1.5 cups or 280g)
- 2 cups shredded or chopped cooked chicken (about 250g)
- 1 cup half-and-half or whole milk (240ml)
- 3-4 cups uncooked wide egg noodles (112-150g, or other dry pasta)
- Fresh thyme leaves for garnish (optional)
Instructions
- Sauté Vegetables:In a large pot or Dutch oven (4-quart or larger), melt the butter over medium heat.Add the chopped onion, carrots, celery, and garlic.Stir occasionally and cook for about 5 minutes until the vegetables soften.
- Add Flour and Seasonings:Stir in the flour, salt, pepper, thyme, and oregano.Let it cook for 2 minutes to form a roux.
- Add Broth and Potato:Pour in the chicken broth and add the diced potato.Stir everything well, then bring the soup to a boil without stirring.Once boiling, let it cook for 3 minutes.
- Simmer:Reduce the heat to medium-low and partially cover the pot.Simmer the soup for 25 minutes, or until the potatoes are tender.Taste and adjust seasoning if needed.
- Add Chicken, Milk, and Noodles:Stir in the chicken, half-and-half (or milk), and uncooked noodles.Continue to cook for about 10 minutes, or until the noodles are tender and the soup has thickened.Taste again and adjust seasonings to your preference.
- Serve:Serve hot, garnished with fresh thyme leaves if desired.Store any leftovers in the fridge for up to a week.When reheating, add extra chicken broth if the soup becomes too thick.
Notes
- Freezing: This soup freezes well for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stove.
- Slow Cooker: Follow the stovetop instructions through step 1, then transfer to a slow cooker. Add the chicken broth and potato. Cook on low for 2 hours, then add the chicken, milk, and noodles. Let it cook on low for another hour.
- Flavor Boost: Add a squeeze of fresh lemon juice during the final minutes of cooking for a refreshing zing.
- Flour Alternative: Instead of flour, you can use 2 Tablespoons of cornstarch (16g) to thicken the soup.
- Herb Substitution: If you don't have thyme or oregano, try using 1.5-2 teaspoons of Italian seasoning.
- Broth: Use low-sodium chicken broth for better control over salt. If using regular broth, start with less salt and adjust as you go.
- Chicken: For convenience, rotisserie chicken is great, but you can use homemade chicken as well—whether it's roasted, boiled, or pan-seared. The shredded chicken can be white or dark meat.
- Milk Options: Full-fat milk or half-and-half will make the soup creamy, but for a lighter version, you can use oat milk or almond milk. If using heavy cream, reduce the amount of chicken broth to balance the richness.
- Best Pasta: Wide egg noodles are the traditional choice, but feel free to use other types of pasta like elbow macaroni, fettuccine (broken into pieces), or even tortellini. If you prefer rice, use 1 cup of uncooked rice instead, adding it with the noodles.
- Can I make this soup in advance?
Absolutely! This soup can be made a day ahead, and in fact, the flavors often get even better overnight. Just store the soup and noodles separately in the fridge. When you’re ready to serve, reheat the soup and then add the noodles. This keeps everything from getting too soggy!
- How can I make this soup in the slow cooker?
For an easy slow cooker version, just sauté the veggies and make the roux on the stovetop, then transfer everything to the slow cooker. Add the broth and potatoes, and cook on low for 6-7 hours. In the last 30 minutes, stir in the chicken, half-and-half or milk, and uncooked noodles. Super simple!
- Can I use a different type of pasta?
Of course! While wide egg noodles are ideal, you can easily swap them for other types of pasta like macaroni, shells, or even small ravioli. Just be mindful of the cooking time for different pasta shapes and sizes.
- What if my soup turns out too thick?
No problem! If your soup is too thick, just add a bit more chicken broth or water to loosen it up to your preferred consistency. Stir it in and let the soup simmer a little longer to make sure everything is evenly mixed.
- Can I freeze the soup for later?
Yes, this soup freezes beautifully! Just skip adding the noodles if you plan to freeze it. Noodles can soak up too much liquid when frozen. When you’re ready to eat, defrost the soup in the fridge overnight, reheat it, and then add freshly cooked noodles!
