Creamy Chicken Noodle Soup
A light yet cozy one-pot creamy chicken noodle soup made with everyday ingredients and minimal prep. It’s the perfect go-to for weeknights, chilly weather, or when someone needs a bowl of comfort.
Print
Pin
Servings: 12 cups
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