This rich, velvety chicken noodle soup combines tender chicken, hearty vegetables, and a creamy broth for the ultimate comfort meal. Whether you’re battling a cold or enjoying a cozy evening, this creamy chicken noodle soup is your go-to choice. With its smooth texture, savory flavor, and nourishing ingredients, it’s bound to be a family favorite!
Why You’ll Love This Recipe
- Perfect for busy weeknights or relaxing weekends.
- Combines classic chicken noodle soup with a luxurious creamy twist.
- Fully customizable—swap noodles for rice or experiment with non-dairy options.
- Ideal as a comforting main course or paired with crusty bread or a light salad.
Preparation Phase & Tools to Use
Essential Tools & Equipment
- Large pot or Dutch oven (4-quart or larger)
- Wooden spoon or silicone spatula
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Vegetable peeler
Preparation Tips
- Chop vegetables uniformly for even cooking.
- Use rotisserie chicken for convenience, or roast your own for enhanced flavor.
- Prepare all ingredients beforehand to streamline the cooking process.
Ingredients
- 1 tbsp (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)
- 1 cup (120g) sliced or diced celery (2–3 stalks)
- 2 garlic cloves, minced
- 1/4 cup (31g) all-purpose flour
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 tsp dried thyme leaves (or 2 tsp fresh)
- 1/2 tsp dried oregano (or 1 tsp 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
- Optional garnish: Fresh thyme leaves
Step-by-Step Directions
1. Sauté Vegetables
- Heat the butter in a large pot over medium heat.
- Add onions, carrots, celery, and garlic. Sauté for 5 minutes or until softened, stirring occasionally.
2. 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.
3. Add Broth and Potato
- Pour in chicken broth and add diced potato.
- Stir everything together, then increase heat to medium-high.
- Bring the mixture to a boil (without stirring) and boil for 3 minutes.
4. Simmer
- Reduce heat to medium-low and partially cover the pot.
- Simmer for 25 minutes or until the potatoes are tender.
- Taste and adjust seasoning as needed.
5. Add Chicken, Cream, and Noodles
- Stir in the cooked chicken, half-and-half, and uncooked noodles.
- Cook for about 10 minutes, or until noodles are tender and the soup has thickened.
- Taste again and adjust seasoning if necessary.
6. Serve
- Serve the soup warm, optionally garnished with fresh thyme leaves.
- Pair with crusty bread or your favorite side for a complete meal.
This creamy chicken noodle soup is easy to prepare and utterly satisfying. Get ready to enjoy a bowl of comfort!
Serving Suggestions
- Crusty Bread: Serve with warm, crusty baguette slices or a soft dinner roll for dipping.
- Grilled Cheese Sandwich: The creamy soup pairs beautifully with a classic, gooey grilled cheese.
- Simple Green Salad: Add freshness to your meal with a crisp side salad.
- Herb-Infused Flatbread: Warm flatbread sprinkled with garlic and rosemary complements the flavors of the soup.
- Roasted Vegetables: Oven-roasted carrots, Brussels sprouts, or zucchini make a perfect vegetable side.
- Cornbread Muffins: A sweet and savory option to round out your meal.
- Parmesan Crusted Asparagus: For a nutritious side, serve roasted asparagus topped with grated Parmesan.
- Tomato and Cucumber Salad: A light, tangy salad balances the richness of the soup.
Common Mistakes to Avoid
Avoid these common pitfalls to ensure your soup turns out perfectly every time.
1. Overcooking the Noodles
- Mistake: Adding noodles too early can make them soggy.
- Solution: Add noodles during the last 10 minutes of cooking, just enough for them to become tender.
2. Skipping the Flour Step
- Mistake: Not cooking the flour can leave your soup with a raw, starchy flavor.
- Solution: Cook the flour with the vegetables and seasonings for 2 minutes to develop its flavor.
3. Using High-Sodium Broth
- Mistake: Starting with overly salty broth can overpower the dish.
- Solution: Opt for reduced-sodium broth and adjust seasoning at the end.
4. Forgetting to Taste and Adjust Seasoning
- Mistake: Failing to taste throughout the process may result in an under-seasoned soup.
- Solution: Taste at every stage and add more salt, pepper, or herbs as needed.
5. Ignoring Ingredient Swaps
- Mistake: Sticking rigidly to the recipe when substitutions could enhance your soup.
- Solution: Customize the soup to fit your preferences, such as using rice instead of noodles or nondairy cream.
Side Dish Recommendations
Pair your creamy chicken noodle soup with these tasty sides for a complete and satisfying meal:
- Garlic Breadsticks: Soft, buttery breadsticks with a touch of garlic.
- Classic Caesar Salad: Crisp romaine lettuce with creamy Caesar dressing and croutons.
- Herb-Roasted Potatoes: Bite-sized roasted potatoes seasoned with rosemary and thyme.
- Cheesy Biscuits: Buttery biscuits loaded with shredded cheese.
- Caprese Salad: Layers of fresh mozzarella, ripe tomatoes, and basil with a drizzle of balsamic glaze.
- Sweet Potato Fries: A crispy, slightly sweet side to balance the creamy soup.
- Steamed Broccoli with Lemon: A light, zesty vegetable side.
- Spinach and Feta Quiche: A savory option that adds a unique twist to your meal.
Recipe Tips for Success
- Use Fresh Herbs: Fresh thyme or parsley as a garnish adds a bright and vibrant finish.
- Experiment with Cream Alternatives: If you prefer a lighter option, use whole milk or nondairy substitutes like oat milk or almond milk. For extra richness, try heavy cream.
- Enhance the Flavor: Add a splash of lemon juice or a sprinkle of grated Parmesan to elevate the taste.
- Spicy Kick: Stir in a dash of hot sauce or crushed red pepper flakes for a subtle heat.
- Make it Gluten-Free: Replace all-purpose flour with gluten-free flour and use gluten-free pasta.
Storage and Reheating Instructions
Storing Leftovers
- Refrigerator: Transfer the soup to an airtight container and store it in the fridge for up to 1 week.
- Freezer: Allow the soup to cool completely, then freeze in individual portions for up to 3 months.
- Tip: Avoid freezing with noodles, as they can become mushy when reheated. Cook fresh noodles when serving.
Reheating Instructions
- Stovetop: Heat the soup in a pot over medium heat, stirring occasionally. Add extra chicken broth or water if it has thickened too much.
- Microwave: Reheat individual portions in a microwave-safe bowl. Heat in 1-minute intervals, stirring in between.
Frequently Asked Questions
1. Can I make this soup dairy-free?
Yes! Substitute half-and-half with plain oat milk, almond milk, or coconut milk. Keep in mind that these alternatives may slightly alter the flavor and texture.
2. How can I make this vegetarian?
Replace chicken broth with vegetable broth and swap the chicken with chickpeas, tofu, or mushrooms.
3. Can I prepare this soup in a slow cooker?
Absolutely! After sautéing the vegetables and flour on the stovetop, transfer everything to a slow cooker.
- Add the broth and potatoes, then cook on low for 4–5 hours or high for 2–3 hours.
- Stir in cooked chicken, cream, and noodles during the last 30 minutes.
4. What can I use instead of egg noodles?
You can use any pasta, such as elbow macaroni, fettuccine (broken into smaller pieces), or even tortellini. For a grain-based option, try rice or quinoa.
5. Why did my soup thicken too much?
This happens as the noodles and potatoes absorb liquid over time. Simply add more broth or milk when reheating to restore the consistency.
6. Can I make the soup ahead of time?
Yes! Prepare the soup without the noodles, then refrigerate or freeze. Cook and add fresh noodles when serving to maintain their texture.
7. How do I enhance the flavor if it feels bland?
Season with additional salt, pepper, or fresh herbs. A splash of lemon juice or a sprinkle of grated cheese can also brighten the flavors.
Conclusion
This creamy chicken noodle soup is more than just a recipe—it’s a hug in a bowl. Whether you’re savoring it fresh, enjoying leftovers, or preparing it for friends and family, this comforting dish delivers every time.
Creamy Chicken Noodle Soup
This velvety, comforting chicken noodle soup is enriched with cream, potatoes, and classic herbs for an irresistible meal. Perfect for chilly evenings or when you’re craving a warm bowl of homemade goodness.
Servings: 12 Cups
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
Store leftovers in an airtight container in the refrigerator for up to 1 week. Reheat on the stove over medium heat, adding additional broth if needed to thin out the soup (as the noodles and potatoes absorb liquid over time).
Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove.
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.
If using regular (not reduced sodium) chicken broth, start with 1/4 teaspoon of salt and adjust as needed at the end.
Rotisserie chicken is easy and flavorful. Alternatively, roast or boil chicken breasts, then shred or chop before adding.
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.
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.
Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove.
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.
If using regular (not reduced sodium) chicken broth, start with 1/4 teaspoon of salt and adjust as needed at the end.
Rotisserie chicken is easy and flavorful. Alternatively, roast or boil chicken breasts, then shred or chop before adding.
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.
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.
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