Comfort in a bowl — this creamy chicken noodle soup offers a velvety texture, tender chicken, hearty noodles, and a delightful medley of flavors from thyme, oregano, and garlic. It’s quick to prepare and versatile, making it perfect for weeknight dinners or cozy weekends.
Why You’ll Love This Recipe
- Hearty yet light: A creamy base without being overly rich.
- Quick and convenient: Uses rotisserie chicken for a time-saving boost.
- Customizable: Adapt with gluten-free noodles, plant-based milk, or alternative proteins.
- Perfect for any occasion: Great as a standalone meal or paired with sides.
Preparation Phase
Before diving in, ensure you have all the tools and ingredients ready for a seamless cooking experience.
Essential Tools and Equipment
- Large pot or Dutch oven (at least 4 quarts)
- Cutting board and sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Potato peeler
- Whisk
Why These Tools Matter
- Large pot or Dutch oven: Allows even cooking and plenty of room for ingredients to mix without spills.
- Whisk: Ensures the flour blends smoothly into the broth, avoiding lumps.
Preparation Tips
- Prep ahead: Chop all vegetables and measure out seasonings before starting.
- Even cooking: Dice potatoes and vegetables into similar sizes to ensure uniform cooking.
- Customize to taste: Adjust the seasoning at the end based on your preference.
Ingredients
Soup Base
- 1 tablespoon (14g) unsalted butter
- ¾ cup (100g) chopped yellow onion
- 1 cup (120g) sliced or diced carrots
- 1 cup (120g) sliced or diced celery
- 2 garlic cloves, minced
Seasonings
- ¼ cup (31g) all-purpose flour
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried thyme leaves (or 2 teaspoons fresh)
- ½ teaspoon dried oregano (or 1 teaspoon fresh)
Broth and Fillings
- 8 cups (1.92 liters) chicken broth (reduced sodium recommended)
- 1 medium potato, peeled and diced (1 ½ cups or 280g)
- 2 cups (250g) shredded or chopped cooked chicken (e.g., rotisserie chicken)
- 1 cup (240ml) half-and-half or whole milk
Pasta
- 3–4 cups (112–150g) uncooked wide egg noodles or other dry pasta
Optional Garnish
- Fresh thyme leaves
Step-by-Step Directions
1. Sauté Vegetables
- Melt the butter in a large pot or Dutch oven over medium heat.
- Add onion, carrots, celery, and garlic.
- Cook, stirring occasionally, for 5 minutes until the vegetables soften.
2. Add Seasonings and Flour
- Stir in the flour, salt, pepper, thyme, and oregano.
- Cook for 2 minutes, stirring constantly, to eliminate the raw flour taste.
3. Add Broth and Potato
- Pour in the chicken broth and add the diced potato.
- Increase heat to medium-high and bring to a boil. Let boil for 3 minutes without stirring.
4. Simmer
- Reduce heat to medium-low, partially cover the pot, and simmer for 25 minutes.
- Stir occasionally until the potatoes are tender. Taste and adjust seasoning.
5. Add Chicken, Cream, and Noodles
- Stir in the shredded chicken, half-and-half, and noodles.
- Cook for 10 minutes, or until the noodles are tender and the soup thickens slightly.
6. Serve
- Ladle the soup into bowls and garnish with fresh thyme leaves, if desired.
- Serve warm and enjoy!
Serving Suggestions
- Serve this creamy chicken noodle soup hot and fresh in bowls for ultimate comfort.
- Add a garnish of fresh thyme leaves for an herbal aroma and pop of color.
- Pair with a slice of crusty bread or a warm biscuit to soak up the velvety broth.
- For a more indulgent presentation, sprinkle grated Parmesan or sharp cheddar on top.
Common Mistakes to Avoid & How to Perfect the Recipe
1. Overcooking the Noodles
- Mistake: Adding noodles too early can lead to mushy pasta.
- Fix: Cook the noodles just until tender, as they will continue to soften in the hot soup.
2. Using Too Much Salt
- Mistake: Regular chicken broth may make the soup overly salty.
- Fix: Opt for reduced-sodium chicken broth and adjust the salt at the end.
3. Skipping the Flour Cooking Step
- Mistake: Failing to cook the flour thoroughly can result in a raw flour taste.
- Fix: Stir and cook the flour for at least 2 minutes before adding the liquid.
4. Neglecting Texture Balance
- Mistake: Unevenly chopped vegetables or potatoes can disrupt the consistency.
- Fix: Dice ingredients uniformly for even cooking and a balanced bite.
5. Reheating Incorrectly
- Mistake: Reheating directly on high heat may cause the creamy base to separate.
- Fix: Reheat gently over medium heat, adding broth to maintain the soup’s consistency.
Side Dish Recommendations
Pairing this hearty soup with complementary side dishes enhances the meal:
1. Crusty Artisan Bread
- The chewy crust and soft interior of artisan bread pair perfectly with the creamy broth.
2. Garlic Parmesan Breadsticks
- Add a savory and cheesy note with warm, buttery breadsticks.
3. Mixed Green Salad
- A light salad with leafy greens, cherry tomatoes, and a tangy vinaigrette balances the rich soup.
4. Roasted Vegetables
- Roasted carrots, Brussels sprouts, or asparagus add a touch of smokiness and extra nutrition.
5. Classic Caesar Salad
- The creamy dressing and crunchy croutons create a satisfying textural contrast.
6. Sweet Cornbread
- A sweet and crumbly cornbread complements the soup’s savory flavors.
7. Grilled Cheese Sandwich
- The gooey melted cheese and crispy bread make an indulgent pairing.
8. Mashed Potatoes
Creamy mashed potatoes mirror the soup’s texture while offering an additional comforting side
Recipe Tips
- Customize Creaminess: Adjust the creaminess by using more or less half-and-half, or substitute with oat milk for a dairy-free option.
- Flavor Enhancers: Add a splash of lemon juice or a pinch of red pepper flakes for a flavor boost.
- Make It Gluten-Free: Use gluten-free flour and pasta without compromising the soup’s rich texture.
- Double the Batch: This soup freezes well, so consider making extra for quick and satisfying meals later.
Storage and Reheating Instructions
Storing Leftovers
- Refrigerator: Store soup in an airtight container for up to 1 week.
- Freezer: Place cooled soup in freezer-safe containers or bags for up to 3 months.
Reheating Tips
- Stovetop: Reheat over medium heat, stirring occasionally. Add extra broth if the soup has thickened too much.
- Microwave: Heat in a microwave-safe bowl in 30-second intervals, stirring in between to prevent uneven heating.
Pro Tip: Avoid reheating multiple times to maintain the soup’s quality. Freeze in portion-sized containers for easier reheating.
FAQs About Creamy Chicken Noodle Soup
1. Can I make this soup dairy-free?
Yes! Substitute half-and-half with plain oat milk, almond milk, or coconut milk. Keep in mind that the flavor and creaminess may vary slightly.
2. Can I use raw chicken instead of cooked chicken?
Absolutely. Dice raw chicken and add it to the soup after sautéing the vegetables. Let it cook fully while the soup simmers.
3. How can I prevent the noodles from getting mushy?
Cook the noodles separately and add them to individual servings instead of cooking them in the soup.
4. Can I use a slow cooker for this recipe?
Yes! After sautéing the vegetables and flour on the stovetop, transfer everything to a slow cooker. Add the broth, potato, and seasonings, and cook on low for 2 hours. Add the chicken, cream, and noodles in the last hour of cooking.
5. What can I use instead of potatoes?
You can substitute potatoes with sweet potatoes, parsnips, or even cauliflower for a unique twist.
6. How do I make the soup thicker?
For a thicker consistency, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the simmering soup.
7. Can I use other types of pasta?
Yes, any pasta shape works well! Just adjust the cooking time based on the type of pasta used.
8. Can I freeze this soup with the noodles?
It’s better to freeze the soup without the noodles, as they can become mushy when thawed. Add freshly cooked noodles when reheating.
Conclusion
This Creamy Chicken Noodle Soup is the ultimate comfort food for chilly days, family dinners, or whenever you crave something warm and hearty. With its velvety broth, tender chicken, and wholesome vegetables, this dish is not only satisfying but also incredibly versatile. Pair it with your favorite side dishes and enjoy a cozy meal that’s as easy to prepare as it is to love.
Creamy Chicken Noodle Soup
Ingredients
- 1 tablespoon 14g unsalted butter
- 3/4 cup 100g chopped yellow onion (about 1/2 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
- 1/4 cup 31g all-purpose flour (spooned and leveled)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme leaves or 2 teaspoons fresh
- 1/2 teaspoon dried oregano or 1 teaspoon fresh
- 8 cups 1.92 liters chicken broth (preferably reduced sodium)
- 1 medium potato peeled and diced (about 1 1/2 cups or 280g)
- 2 cups about 250g shredded or chopped cooked chicken
- 1 cup 240ml half-and-half or whole milk
- 3 –4 cups about 112–150g uncooked wide egg noodles (or other dry pasta, see notes)
- Optional garnish: fresh thyme leaves
Instructions
Sauté Vegetables:
- Melt the butter in a large pot or Dutch oven (4-quart or larger) over medium heat. Add the onion, carrots, celery, and garlic. Cook, stirring occasionally, for 5 minutes or until the vegetables have softened.
Add Seasonings and Flour:
- Stir in the flour, salt, pepper, thyme, and oregano. Cook for 2 minutes, stirring constantly, to remove the raw flour taste.
Add Broth and Potato:
- Pour in the chicken broth and add the diced potato. Stir everything together, then increase the heat to medium-high. Bring the soup to a boil (without stirring) and boil for 3 minutes.
Simmer:
- Reduce the heat to medium-low, partially cover the pot, and allow the soup to simmer for 25 minutes or until the potatoes have softened. Taste the soup and adjust the seasoning as needed.
Add Chicken, Cream, and Noodles:
- Stir in the cooked chicken, half-and-half or milk, and noodles. Cook for about 10 minutes, or until the noodles are tender and the soup has thickened. Taste again and adjust the seasoning if needed.
Serve:
- Serve the soup warm, optionally garnished with fresh thyme leaves.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 1 week. Reheat on the stove over medium heat, adding additional broth if needed to thin out the soup (as the noodles and potatoes absorb liquid over time).
Freezing: Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove.
Slow Cooker Instructions: After sautéing the vegetables and flour on the stovetop, transfer everything to a slow cooker. Add the chicken broth and potato, then cook on low for 2 hours. Add the chicken, cream/milk, and noodles, and cook for 1 additional hour.
Broth: If using regular (not reduced sodium) chicken broth, start with 1/4 teaspoon of salt and adjust as needed at the end.
Chicken Options: Rotisserie chicken is easy and flavorful. Alternatively, roast or boil chicken breasts, then shred or chop before adding.
Cream Alternatives: You can substitute half-and-half with whole milk, plain oat milk, or 1/2 cup heavy cream (add 1/2 cup extra broth if using heavy cream). Keep in mind that lower-fat or nondairy options will produce a less creamy soup.
Noodle Options: Wide egg noodles are classic, but you can use other pasta shapes like elbow macaroni, fettuccine (broken into smaller pieces), or even tortellini. Smaller pasta may require only 2–3 cups. For a rice variation, use 1 cup uncooked rice and add it at the same time as the noodles.
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