Description

This Creamy Chicken Noodle Soup is a comforting and hearty dish featuring tender chicken, wide egg noodles, and a medley of vegetables simmered in a flavorful, creamy broth. Made with a blend of butter, fresh aromatics, and herbs, it delivers a rich homemade taste perfect for cozy meals throughout the year.

Ingredients

Scale

Vegetables and Aromatics

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 medium potato, peeled and diced (around 1 and 1/2 cups or 280g)

Spices and Herbs

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)

Liquids and Protein

8 cups (1.92 liters) chicken broth (recommended reduced sodium)
2 cups (about 250g) shredded or chopped cooked chicken
1 cup (240ml) half-and-half or whole milk

Pasta

3–4 cups (about 112-150g) uncooked wide egg noodles (or other dry pasta)

Optional Garnish

Fresh thyme leaves

Instructions

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 about 5 minutes or until the vegetables have softened and become fragrant.
Add Flour and Seasonings: Stir in the all-purpose flour, salt, pepper, dried thyme, and dried oregano. Cook this mixture for 2 more minutes to form a roux and allow the spices to bloom.
Add Broth and Potato, Simmer: Pour in the chicken broth and add the diced potato. Stir everything together briefly, then increase the heat to medium-high and bring the soup to a boil without stirring. Let it boil for 3 minutes, then reduce heat to medium-low, partially cover the pot, and simmer for 25 minutes until potatoes are tender. Taste and adjust seasoning if needed.
Add Chicken, Dairy, and Noodles: Stir in the cooked chicken, half-and-half or whole milk, and the uncooked wide egg noodles. Simmer for about 10 minutes until the noodles are tender and the soup thickens. Taste once more and add seasoning as desired.
Serve and Store: Serve the soup warm, garnished with fresh thyme leaves if preferred. Store any leftovers covered in the refrigerator for up to 1 week. To reheat, warm over medium heat and add extra chicken broth if the soup has thickened too much.

Notes

You can use other types of pasta if wide egg noodles are unavailable, but cooking times may vary.
Reduced sodium chicken broth is preferred to control overall saltiness, but use your preferred broth.
The soup thickens as it cools due to noodles and potatoes absorbing liquid; add extra broth during reheating if needed.
Fresh herbs enhance flavor, but dried herbs work perfectly as well.
This soup stores well and flavors deepen after a day or two in the fridge.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: creamy chicken noodle soup, chicken noodle soup, creamy soup, homemade soup, comforting dinner, easy soup recipe