Creamy Chicken Noodle Soup
This is the chicken soup you make when you want comfort food that hugs you back— but doesn’t leave you in a food coma.
Creamy (without being heavy), loaded with tender noodles, juicy chicken, and soft potato that melts into the broth like magic.
Made with simple pantry staples, this one-pot wonder is the weeknight dinner hero you didn’t know you needed.
Bonus: It freezes like a dream, so future-you will thank present-you.
For Creamy Chicken Noodle Soup
- Butter – just a tablespoon to soften the veggies and build flavor.
- Onion, Carrots & Celery – the classic mirepoix base that gives the soup depth and sweetness.
- Garlic – fresh and aromatic, it rounds out the flavor beautifully.
- Flour – helps thicken the soup and create a creamy texture (you can sub with cornstarch if needed).
- Salt & Pepper – for seasoning. Start small and adjust to taste.
- Thyme & Oregano – dried or fresh herbs that add cozy, earthy flavor.
- Chicken Broth – low sodium is best to control the salt levels.
- Potato – the secret weapon! As it simmers, it breaks down and makes the soup extra creamy and hearty.
- Cooked Chicken – rotisserie or leftover chicken makes this super quick and easy.
- Half-and-Half or Whole Milk – adds creaminess without being too heavy.
- Egg Noodles – classic choice, but any pasta or even rice will work.
- Fresh Thyme (optional) – for garnish and a fresh herbal finish.
Creamy Chicken Noodle Soup
Ingredients
- 1 Tbsp unsalted butte
- ¾ cup chopped yellow onion (½ large onion or about 100g)
- 1 cup diced carrots (about 1–2 large carrots or 120g)
- 1 cup diced celery (about 2–3 stalks or 120g)
- 2 cloves garlic, minced
- ¼ cup all-purpose flour (or 2 Tbsp cornstarch)
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme (or 2 tsp fresh)
- ½ tsp dried oregano (or 1 tsp fresh)
- 8 cups chicken broth (low-sodium recommended)
- 1 medium potato, peeled and diced (about 1½ cups or 280g)
- 2 cups cooked shredded chicken (rotisserie or leftovers)
- 1 cup 1 cup whole milk or half-and-half (or ½ cup heavy cream + ½ cup broth for extra richness)
- 3–4 cups uncooked wide egg noodles (or 2–3 cups if using small pasta like macaroni or rotini)
- Optional: fresh thyme for garnish
Instructions
- Melt butter in a large pot over medium heat. Add onion, carrots, celery, and garlic. Cook for 5 minutes until softened
- Stir in flour, salt, pepper, thyme, and oregano. Cook for 2 minutes, stirring.
- Add chicken broth and diced potato. Stir. Bring to a boil, stirring occasionally, for 3 minutes, then reduce to a simmer. Cover partially and cook for 25 minutes, or until potato is soft. Taste and adjust seasoning if needed before adding the chicken and noodles.
- Stir in chicken, milk/half-and-half, and noodles. Cook uncovered for 10 minutes, stirring occasionally, until noodles are tender and the soup thickens.
- Taste, adjust seasoning, and if desired, add a squeeze of fresh lemon. Garnish with fresh thyme if using. Serve hot with crusty bread or a side salad.
Notes
Slow Cooker Instructions :
- In a skillet over medium heat, melt the butter and sauté the onion, carrots, celery, and garlic for about 5 minutes until softened. Stir in the flour, salt, pepper, thyme, and oregano and cook for 2 more minutes, stirring continuously.
- Transfer the sautéed mixture to a slow cooker. Add the chicken broth and diced potato. Cover and cook on low for 4–5 hours or until the potatoes are tender.
- Stir in the cooked chicken, milk or half-and-half, and egg noodles. Cover and cook on high for 20–30 minutes, or until the noodles are tender and the soup is thickened.
- Taste and adjust seasoning before serving. Garnish with fresh thyme, if desired.
Notes
If using regular (not low-sodium) broth, start with less salt and season to taste at the end.Tips & Tricks
- Reheating Tip: If the soup thickens too much when refrigerated, stir in extra broth or milk while reheating.
- Freezing: Leave out noodles and dairy if freezing. Add them fresh when reheating.
- For Extra Creaminess: Swap in ½ cup heavy cream + ½ cup broth.
- Flavor Boost: Add a squeeze of lemon or pinch of Italian seasoning at the end.
- Dairy-Free Option: Use plain oat milk or full-fat coconut milk.
- Gluten-Free Option: Sub cornstarch for flour and use GF pasta or rice.
- Slow Cooker Tip: For best results, sauté the vegetables and flour mixture before transferring to the slow cooker. This improves flavor and helps thicken the soup properly
1. Can I make this ahead of time?
Absolutely!
Just leave out the noodles and dairy if you’re planning to freeze it.
Add those when you reheat, and boom—tastes like it was made fresh that day.
2. How do I stop it from tasting bland?
Don’t be shy with the seasoning!
Layer the flavor as you go—sauté those veggies properly, salt the broth, and taste before you serve.
A squeeze of lemon or dash of vinegar at the end? Total game changer.
3. What makes it creamy without using a bucket of cream?
Magic combo: flour + milk + potato.
The potato breaks down as it cooks and thickens the soup naturally—no heavy cream needed (unless you want to be fancy).
Bonus: flour builds a base so the soup gets that lovely silky texture.
4. Can I use raw chicken instead of cooked?
Yep! Just chop it up and brown it first in the pot, then remove and add it back later with the noodles.
Or simmer it in the soup, then shred. Either way works—just don’t overcook it or it’ll go rubbery.
5. Any swaps for dietary needs?
Dairy-free? Go for oat milk or coconut milk.
Gluten-free? Use cornstarch instead of flour and throw in rice or gluten-free pasta.
This soup’s super flexible—just don’t skip the herbs. That’s where all the magic lives.
