When the weather turns chilly or you simply crave something soul-warming, there’s nothing quite like a big bowl of creamy chicken noodle soup. This recipe brings together tender shredded chicken, hearty vegetables, comforting egg noodles, and a silky, rich broth that feels indulgent — yet is surprisingly light thanks to a few smart swaps.
What makes this soup extra special? It’s not just the creaminess — it’s the layers of flavor built from sautéed aromatics, herbs, and a secret ingredient: a single potato that melts into the soup, naturally thickening the broth without needing heavy cream. Whether you’re feeling under the weather or just want a cozy dinner, this creamy chicken noodle soup is a go-to that the whole family will love.
Ingredients
- 2 tablespoons butter or olive oil
- 1 medium yellow onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 1 medium Yukon gold potato, peeled and diced small
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 2 cups wide egg noodles
- 1 cup whole milk or half-and-half
- Optional: 1/2 cup frozen peas or a handful of baby spinach for extra veggies
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté the vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5–7 minutes until the vegetables begin to soften. Stir in the minced garlic and cook for another 30 seconds until fragrant. - Create the roux:
Sprinkle the flour over the sautéed vegetables and stir well to coat. Cook for 1–2 minutes, stirring constantly. This helps build a thick, creamy base. - Add broth and seasonings:
Slowly pour in the chicken broth, stirring to combine and avoid lumps. Add the diced potato, dried thyme, dried oregano, and season with salt and pepper. Bring to a boil. - Simmer until tender:
Reduce heat to medium-low and simmer for about 15 minutes, or until the potatoes are soft and can be easily pierced with a fork. - Add the chicken and noodles:
Stir in the shredded cooked chicken and egg noodles. Continue to simmer for 8–10 minutes, or until the noodles are tender. - Add milk or half-and-half:
Reduce the heat to low and stir in the milk or half-and-half. Let the soup warm through for 2–3 minutes. Do not boil after adding dairy, as it may curdle. - Optional veggies:
Stir in frozen peas or baby spinach, if using, and cook for an additional 2–3 minutes until warmed through and wilted. - Garnish and serve:
Taste and adjust seasoning as needed. Ladle into bowls and sprinkle with fresh chopped parsley for a burst of color and freshness.
Why This Soup Works
- Creamy Without Heavy Cream: The diced potato naturally breaks down during cooking and thickens the soup, allowing you to use less cream.
- Rotisserie Chicken Shortcut: Using pre-cooked chicken saves time while still packing in flavor.
- Balanced Flavor: A mix of herbs, sautéed aromatics, and a creamy broth brings depth and comfort.
Serving Ideas
Serve this creamy chicken noodle soup with crusty bread, garlic toast, or warm biscuits. It’s hearty enough to be a full meal, but also pairs beautifully with a crisp green salad.
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stove.
- Freezer: Freeze the soup without the noodles for up to 2 months. Add freshly cooked noodles when reheating to avoid mushiness.
Recipe Summary
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Serving Size: 1 bowl (about 1.5 cups)
Yield: 6 servings
Cuisine: American
Course: Soup, Dinner, Main Course
Nutrition Information (per serving, approx.):
Calories: 320
Fat: 10g
Carbohydrates: 35g
Protein: 22g
Final Note
This creamy chicken noodle soup is more than just a comfort food classic — it’s a feel-good meal made with simple ingredients and full-bodied flavor. It’s the kind of dish that invites second helpings, warms the soul, and might just become a new staple in your recipe rotation.