There’s nothing quite like a bowl of creamy chicken noodle soup to warm the hearts and bellies of the family on a chilly Manhattan night. This delightful dish is packed with tender chunks of chicken and hearty egg noodles that meld beautifully with a rich, velvety broth. It’s not just food; it’s a comforting hug in a bowl. After serving this just once, it became a staple during our Sunday dinner rotations. If you’re looking for a cozy dinner recipe, check out our crescent roll breakfast recipes for an equally family-friendly vibe.
Why you’ll love this recipe
This creamy chicken noodle soup is the epitome of comfort food. It’s nourishing, filling, and made with ingredients you probably already have. Plus, it’s versatile enough to customize based on what you have at hand. Whether you’re battling a cold or simply looking for a dish to make you feel good, this soup delivers just that. And trust me, the kids will come running for dinner when this is on the stove.
Ingredients
- 1 Tablespoon (14g) unsalted butter
- 3/4 cup (100g) chopped yellow onion
- 1 cup (120g) sliced or diced carrots
- 1 cup (120g) sliced or diced celery
- 2 garlic cloves, minced
- 1/4 cup (31g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon dried oregano
- 8 cups (1.92 liters) chicken broth
- 1 medium potato, peeled and diced
- 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 for garnish: fresh thyme leaves
Step-by-step instructions
1. Cook the vegetables
- Melt the butter in a large pot or Dutch oven over medium heat.
- Add the onion, carrots, celery, and garlic.
- Cook, stirring occasionally, for about 5 minutes, or until the vegetables have softened.
2. Add seasonings and flour
- Stir in the flour, salt, pepper, thyme, and oregano.
- Cook for 2 minutes.
3. Add broth and potatoes
- Add the chicken broth and potato.
- Give everything a quick stir, then increase the heat to medium-high.
- Bring the soup to a boil without stirring and boil for 3 minutes.
4. Simmer
- Reduce the heat to medium-low.
- Partially cover the pot and simmer for 25 minutes, or until the potatoes have softened.
- Taste and adjust seasonings if desired.
5. Add chicken, milk, and noodles
- Add the chicken, half-and-half or milk, and noodles.
- Cook for 10 minutes, until the noodles are tender and the soup has thickened.
- Taste again and adjust seasonings as needed.
6. Serve
- Serve warm.
Recipe tips & variations
For a richer flavor, roast the garlic and add it to the soup. Feel free to substitute the chicken with turkey, especially after the holidays when leftovers abound. Gently stir in some spinach or kale towards the end of cooking for a nutritional boost. I once added a can of corn, and it was a big hit with the kids!
Storage & reheating
Store your creamy chicken noodle soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over medium heat, stirring occasionally, until warmed through. You might need to add a bit of broth or water if the soup is too thick after refrigeration.
FAQs
Can I freeze this soup?
Yes, you can freeze it. However, for best texture, I recommend freezing the soup without the noodles and then adding freshly cooked noodles when you reheat it.
Can I use other types of noodles?
Absolutely! Feel free to use what you have. Just be mindful that cooking times may vary, and you might need to adjust accordingly.
How do I thicken the soup if needed?
If you prefer a thicker soup, you can mash some of the potatoes in the pot or create a slurry with cornstarch and a bit of cold water, then stir it in gradually.
Recipes you may like
- Crescent roll breakfast recipes
- Breakfast potatoes recipe easy crispy
- Breakfast pizza recipe easy cheesy
This creamy chicken noodle soup is a warm, comforting choice for any weeknight supper or chilly weekend lunch. It’s a joy to make and an even bigger delight to eat. After all, nothing beats the comfort of homemade soup shared with loved ones at the kitchen table.
Print
Creamy Chicken Noodle Soup
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
A warm, comforting creamy chicken noodle soup that’s perfect for chilly nights.
Ingredients
- 1 Tablespoon unsalted butter
- 3/4 cup chopped yellow onion
- 1 cup sliced or diced carrots
- 1 cup sliced or diced celery
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon dried oregano
- 8 cups chicken broth
- 1 medium potato, peeled and diced
- 2 cups shredded or chopped cooked chicken
- 1 cup half-and-half or whole milk
- 3–4 cups uncooked wide egg noodles
- Optional for garnish: fresh thyme leaves
Instructions
- Melt the butter in a large pot or dutch oven over medium heat. Add the onion, carrots, celery, and garlic. Cook, stirring occasionally, for 5 minutes or until vegetables have softened.
- Stir in flour, salt, pepper, thyme, and oregano and cook for 2 minutes.
- Add the chicken broth and potato. Give everything a quick stir, then increase the heat to medium-high. Bring the soup to a boil, without stirring, and boil for 3 minutes.
- Reduce the heat to medium-low, partially cover the pot, and allow to simmer for 25 minutes or until the potatoes have softened. Taste the soup, and add more seasonings to taste, if desired.
- Add the chicken, half-and-half or milk, and noodles. Cook for 10 minutes until the noodles are tender and the soup has thickened. Taste the soup and add more seasoning as desired. Serve warm.
Notes
- For a richer flavor, roast the garlic and add it to the soup.
- Substitute chicken with turkey if desired.
- Gently stir in some spinach or kale towards the end of cooking for added nutrition.
- Reheat soup over medium heat and add broth or water if too thick.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg