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Creamy Chicken Noodle Soup Recipe

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4.3 from 1 review

This creamy chicken noodle soup is a comforting and hearty dish perfect for chilly days. Made with fresh vegetables, tender chicken, and wide egg noodles in a flavorful chicken broth thickened with a touch of flour and enriched with half-and-half or whole milk, this soup offers a rich, satisfying meal. The addition of herbs like thyme and oregano adds aromatic depth, while the potatoes provide extra texture and substance, making it a perfect family-friendly recipe that can be easily reheated and enjoyed throughout the week.

Ingredients

Vegetables & 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 & Seasonings

  • 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 & Dairy

  • 8 cups (1.92 liters) chicken broth (reduced sodium recommended)
  • 1 cup (240ml) half-and-half or whole milk

Other Ingredients

  • 1/4 cup (31g) all-purpose flour (spooned & leveled)
  • 2 cups (about 250g) shredded or chopped cooked chicken
  • 3–4 cups (about 112-150g) uncooked wide egg noodles (or other dry pasta)

Optional Garnish

  • Fresh thyme leaves

Instructions

  1. Sauté the Vegetables: Melt the butter in a large pot or Dutch oven (4-quart or larger) over medium heat. Add the chopped onion, carrots, celery, and minced garlic. Cook, stirring occasionally, for about 5 minutes until the vegetables soften.
  2. Add Flour and Seasonings: Stir in the all-purpose flour, salt, fresh ground pepper, dried thyme, and dried oregano. Cook this mixture for 2 minutes to eliminate the raw flour taste and to meld the herbs with the vegetables.
  3. Add Broth and Potatoes: Pour in the chicken broth and add the diced potato. Stir everything briefly, then raise the heat to medium-high and bring the soup to a boil without stirring. Let it boil uncovered for 3 minutes.
  4. Simmer: Reduce the heat to medium-low and partially cover the pot. Let the soup simmer gently for 25 minutes, or until the potatoes are tender. Taste at this stage and adjust seasonings as needed.
  5. Cook with Chicken, Milk, and Noodles: Add the shredded cooked chicken, half-and-half or whole milk, and uncooked wide egg noodles. Cook for about 10 minutes until the noodles are tender and the soup thickens to a creamy consistency.
  6. Final Taste and Serve: Taste the soup again and adjust seasoning if necessary. Serve the soup warm, garnished with fresh thyme leaves if desired.
  7. Store and Reheat: Cover and refrigerate leftovers for up to one week. To reheat, pour soup into a pot over medium heat and cook until warmed through. Add extra chicken broth if the soup has thickened too much after refrigeration.

Notes

  • Using reduced sodium chicken broth helps control the saltiness of the soup.
  • Wide egg noodles can be substituted with other types of pasta, but cooking times may vary slightly.
  • Fresh herbs can be used instead of dried for a brighter flavor. Double the amount for fresh herbs as indicated.
  • For a richer soup, use half-and-half instead of whole milk. For a lighter version, you may use whole milk or a milk alternative, though it will change the creaminess.
  • Since the soup thickens as it cools, adding additional chicken broth while reheating will bring it back to desired consistency.
  • Leftovers keep well refrigerated and can be frozen, but texture of potatoes and noodles may change slightly after freezing.

Find it online: https://bitezly.com/creamy-chicken-noodle-soup-recipe/