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Creamy Chicken Noodle Soup Recipe

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4 from 13 reviews

This creamy chicken noodle soup is a comforting and hearty meal perfect for any season. Made with tender chicken, wide egg noodles, fresh vegetables, and a rich creamy broth, this soup combines classic flavors with a smooth texture. The use of half-and-half adds a luscious creaminess without overpowering the dish, and the blend of herbs enhances its savory depth.

Ingredients

Main Ingredients

  • 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) chicken broth (reduced sodium recommended)
  • 1 medium potato, peeled and diced (around 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)

Optional Garnishes

  • Fresh thyme leaves

Instructions

  1. Sauté Vegetables: Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, celery, and minced garlic. Cook, stirring occasionally, for 5 minutes or until the vegetables have softened and started to release their aroma.
  2. Add Flour and Herbs: Stir in the all-purpose flour, salt, pepper, thyme, and oregano. Cook the mixture for 2 minutes to remove the raw flour taste, allowing it to create a roux that will thicken the soup.
  3. Add Broth and Potatoes: Pour in the chicken broth and add the diced potato. Stir everything quickly to combine, then increase the heat to medium-high. Bring the soup to a boil without stirring and let it boil uncovered for 3 minutes.
  4. Simmer Soup: Reduce the heat to medium-low and partially cover the pot with a lid. Let the soup simmer for 25 minutes or until the potatoes are tender when pierced with a fork. Taste the broth and adjust seasoning with additional salt or pepper if needed.
  5. Add Chicken, Dairy, and Noodles: Stir in the shredded cooked chicken, half-and-half or whole milk, and uncooked wide egg noodles. Continue to cook for about 10 minutes, or until the noodles are tender and the soup has thickened to a creamy consistency.
  6. Final Seasoning and Serve: Taste the soup once again and modify seasoning if desired. Serve the soup warm, garnished with fresh thyme leaves if using.
  7. Storage: Cover and refrigerate leftovers for up to 1 week. To reheat, warm the soup in a pot over medium heat, adding extra chicken broth if it has thickened too much in the fridge due to noodles and potatoes soaking up the liquid.

Notes

  • Using reduced sodium chicken broth helps control the salt levels in the soup but you can adjust seasoning to your preference.
  • You can substitute half-and-half with whole milk for a slightly lighter version, or use cream for a richer soup.
  • Wide egg noodles are preferred for the ideal texture but other pasta shapes can be used; adjust cooking time accordingly.
  • If you prefer a thicker soup, you can add a bit more flour or cook it slightly longer to reduce the liquid.
  • Leftover soup tends to thicken as noodles and potatoes absorb broth; stir in additional broth or water when reheating if necessary.

Find it online: https://cozyplatter.com/creamy-chicken-noodle-soup-recipe/