Easy Creamy Chicken Noodle Soup Recipe

Introduction

This easy creamy chicken noodle soup is a comforting, hearty meal perfect for any day when you crave warmth and flavor. It combines tender chicken, fresh vegetables, and creamy broth with comforting egg noodles for a classic family favorite.

Ingredients

• 1 Tbsp (14g) unsalted butter
• ¾ cup (100g) chopped yellow onion (about ½ large onion)
• 1 cup (120g) sliced or diced carrots (1–2 large or a handful of baby carrots)
• 1 cup (120g) sliced or diced celery (2–3 stalks)
• 2 garlic cloves, minced
• ¼ cup (31g) all-purpose flour (spooned & leveled)
• ½ tsp salt
• ½ tsp freshly ground black pepper
• 1 tsp dried thyme (or 2 tsp fresh)
• ½ tsp dried oregano (or 1 tsp fresh)
• 8 cups (1.92 L) reduced-sodium chicken broth
• 1 medium potato, peeled and diced (about 1½ cups / 280g)
• 2 cups (250g) shredded or chopped cooked chicken
• 1 cup (240ml) half-and-half or whole milk
• 3–4 cups (112–150g) uncooked wide egg noodles (or other pasta)
• Optional garnish: fresh thyme leaves

Instructions

1. Step 1: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrots, celery, and minced garlic. Cook, stirring occasionally, for about 5 minutes until the vegetables are softened.
2. Step 2: Stir in the flour, salt, pepper, dried thyme, and oregano. Cook for 2 minutes, stirring constantly to form a flavorful roux.
3. Step 3: Pour in the chicken broth and add the diced potato. Stir to combine. Bring the mixture to a boil over medium-high heat, then boil for 3 minutes.
4. Step 4: Reduce heat to medium-low, partially cover the pot, and let it simmer for about 25 minutes, or until the potatoes are tender.
5. Step 5: Add the shredded chicken, half-and-half (or milk), and uncooked noodles to the pot. Simmer for about 10 minutes, until the noodles are tender and the soup has thickened.
6. Step 6: Taste and adjust the seasonings if needed. Ladle the soup into bowls and garnish with fresh thyme leaves if desired. Serve warm.

Tips & Variations

• For a slow cooker version, complete the sauté step on the stove, then transfer everything except chicken, milk, and noodles to a slow cooker. Cook on low for 2 hours, then add chicken, milk, and noodles and cook another hour.
• Add a squeeze of fresh lemon juice before serving to brighten the flavors.
• Replace the flour with cornstarch (2 Tbsp) for a gluten-free option.
• Use Italian seasoning instead of thyme and oregano for a different herbal note.
• Rotisserie chicken works well and saves time—use either white or dark meat.
• For dairy-free, substitute half-and-half with plain oat or almond milk, though the soup will be less creamy.
• Try different pasta shapes or substitute with 1 cup uncooked rice, adding it at the same step as noodles.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 1 week. Reheat gently on the stove over medium heat, adding extra broth if the soup becomes too thick. You can freeze the soup for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for this soup?

Yes, shredded rotisserie chicken or any cooked chicken will work well and save time.

What can I use instead of half-and-half for a creamier texture?

You can use ½ cup heavy cream mixed with ½ cup broth for a richer, creamier soup if you prefer.

Easy Creamy Chicken Noodle Soup Recipe

Print Recipe

★★★★★

4.6 from 135 reviews

This Easy Creamy Chicken Noodle Soup is a comforting and hearty classic made with tender chicken, wide egg noodles, and a creamy broth enriched with flavorful herbs and vegetables. Perfect for a cozy meal, it combines sautéed onions, carrots, celery, garlic, and potatoes simmered in a savory chicken broth thickened with a roux, finished with creamy half-and-half and shredded chicken. This soup is both satisfying and nourishing, ideal for warming up on chilly days or anytime you need a delicious homemade dish.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 to 8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

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Vegetables and Aromatics

• 1 Tbsp (14g) unsalted butter
• ¾ cup (100g) chopped yellow onion (about ½ large onion)
• 1 cup (120g) sliced or diced carrots (1–2 large 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 (about 1½ cups / 280g)

Seasonings & Flour

• ¼ cup (31g) all-purpose flour (spooned & leveled)
• ½ tsp salt
• ½ tsp freshly ground black pepper
• 1 tsp dried thyme (or 2 tsp fresh)
• ½ tsp dried oregano (or 1 tsp fresh)

Liquids & Protein

• 8 cups (1.92 L) reduced-sodium chicken broth
• 2 cups (250g) shredded or chopped cooked chicken
• 1 cup (240ml) half-and-half or whole milk

Pasta

• 3–4 cups (112–150g) uncooked wide egg noodles (or other pasta; see notes)

Optional Garnish

• Fresh thyme leaves

Instructions

1. Sauté the vegetables. In a large pot or Dutch oven (4-quart or larger), melt the butter over medium heat. Add the onion, carrots, celery, and garlic. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
2. Build the base. Stir in the flour, salt, pepper, thyme, and oregano. Continue cooking for 2 minutes, stirring constantly, to form a flavorful roux that will thicken the soup.
3. Add broth and potato. Pour in the reduced-sodium chicken broth and add the diced potato. Stir to combine, then bring the mixture to a boil over medium-high heat. Boil for 3 minutes, then reduce the heat to medium-low. Partially cover the pot and simmer for about 25 minutes, or until the potatoes are tender.
4. Add chicken, milk, and noodles. Stir in the shredded or chopped cooked chicken, half-and-half (or whole milk), and uncooked wide egg noodles. Continue simmering the soup for about 10 minutes, until the noodles are tender and the soup has thickened to a creamy consistency.
5. Taste and serve. Adjust seasonings with additional salt and pepper if needed. Ladle the creamy chicken noodle soup into bowls, garnish with fresh thyme leaves if desired, and serve warm for a comforting meal.

Notes

• Slow Cooker Method: After sautéing the vegetables on the stovetop, transfer them to a slow cooker. Add the broth and diced potatoes and cook on low for 2 hours. Then add the cooked chicken, milk, and noodles, and cook for another hour on low.
• Flavor Boost: Add a squeeze of fresh lemon juice before serving for a bright, fresh finish.
• Flour Alternative: Substitute the ¼ cup flour with 2 Tbsp (16g) cornstarch if preferred.
• Herbs: You can replace thyme and oregano with 1½–2 tsp Italian seasoning for a different herb profile.
• Broth: If using regular sodium chicken broth instead of reduced-sodium, start with only ¼ tsp salt and adjust seasoning later.
• Chicken Options: Rotisserie chicken works perfectly, whether white or dark meat. Poached or roasted chicken breasts shredded by hand also work well.
• Dairy Options: Half-and-half or whole milk gives the best creamy texture. For dairy-free alternatives, plain oat milk or almond milk can be used, noting the soup will be less creamy. Another option is to use ½ cup heavy cream combined with ½ cup broth for extra richness.
• Noodles: Wide egg noodles are classic, but you may use any pasta shape. For smaller pasta shapes, reduce quantity to 2–3 cups. Tortellini or 1 cup uncooked rice can be used as alternatives, added at the same step as noodles.
• Storage & Reheating: Refrigerate soup in an airtight container up to 1 week. Reheat gently on the stove, adding extra broth if too thick. Freeze for up to 3 months and thaw overnight before reheating.

Keywords: Creamy chicken noodle soup, easy chicken soup, homemade chicken noodle soup, comforting chicken soup, creamy soup recipe, classic chicken noodle soup