Craving a comforting bowl of soup that’s creamy yet light? This Creamy Chicken Noodle Soup delivers rich flavor with the convenience of rotisserie chicken and a perfect balance of seasonings like thyme and oregano.
- 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)
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.
- 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.