When the weather turns chilly or you’re feeling under the weather, nothing beats a steaming bowl of creamy chicken noodle soup. This hearty dish combines tender chicken, vibrant vegetables, and silky noodles in a luscious, flavorful broth that wraps you in warmth with every bite. Perfect for busy weeknights or lazy weekends, it’s a soul-soothing meal that comes together in under an hour. With its simple ingredients and unbeatable taste, this recipe is destined to become a family favorite.
Whether you’re cooking for a crowd or meal-prepping for the week, Easy Creamy Chicken Noodle Soup offers both comfort and convenience. The velvety broth, combined with the satisfying texture of egg noodles and the sweetness of sautéed vegetables, creates a symphony of flavors that’s as nostalgic as it is irresistible. Let’s dive into how to make this cozy, crowd-pleasing dish.
Why You’ll Love This Recipe
• Quick and Easy: Ready in just under an hour with minimal prep.
• Incredible Flavor: A rich and creamy broth that perfectly complements the savory chicken and veggies.
• Customizable: Adjust ingredients to suit your dietary needs or preferences.
• Family-Friendly: A dish everyone, from kids to adults, will enjoy.
Ingredients needed
• Chicken: The star of the show, providing protein and heartiness.
• Carrots, Celery, Onion: A classic trio that adds sweetness, crunch, and depth of flavor.
• Garlic: Enhances the aroma and taste.
• Chicken Broth: The base that ties everything together.
• Potato: Adds creaminess and substance.
• Egg Noodles: A filling addition that makes every bite satisfying.
• Butter and Flour: Create a roux for thickening.
• Seasonings: Thyme, oregano, salt, and pepper for a balanced flavor profile.
• Half-and-Half or Milk: Adds the creamy touch.
Step-by-Step Instructions
1. Sauté Vegetables: Melt butter in a large pot over medium heat. Add onions, carrots, celery, and garlic, stirring occasionally until softened (about 5 minutes).
2. Build the Base: Stir in flour, salt, pepper, thyme, and oregano, cooking for 1 minute to eliminate the raw flour taste.
3. Add Broth and Potatoes: Slowly pour in chicken broth, stirring to combine. Add diced potatoes and bring the mixture to a boil.
4. Simmer: Reduce heat to low, partially cover the pot, and simmer for 25 minutes or until the potatoes are tender.
5. Add Chicken and Milk: Stir in shredded chicken and half-and-half. Allow to heat through.
6. Cook Noodles: Add egg noodles and cook for 10 minutes or until tender. Taste and adjust seasoning as needed.
7. Serve: Garnish with fresh thyme leaves (optional) and serve warm.
Variations
• Vegetarian: Substitute chicken with tofu or mushrooms and use vegetable broth.
• Dairy-Free: Replace half-and-half with coconut milk for a creamy alternative.
• Gluten-Free: Swap egg noodles with gluten-free noodles and use cornstarch instead of flour for thickening.
• Extra Veggies: Add peas, corn, or spinach for more color and nutrition.
Storage Tips
• Refrigerate: Store in an airtight container for up to 3 days. Reheat gently on the stovetop or microwave.
• Freeze: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat Carefully: Warm on low heat to prevent the cream from curdling.
FAQs
1. Can I use rotisserie chicken?
Yes, shredded rotisserie chicken works beautifully and saves time.
2. What if my soup is too thick?
Simply add more chicken broth to reach your desired consistency.
3. Can I make this soup in advance?
Absolutely! Prepare the base ahead of time and add the noodles just before serving.
The Goods
Easy Creamy Chicken Noodle Soup
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Recipes
- 1 tablespoon 14g unsalted butter
- ¾ cup 100g yellow onion, chopped
- 1 cup 120g carrots, sliced or diced
- 1 cup 120g celery, sliced or diced
- 2 garlic cloves minced
- ¼ cup 31g all-purpose flour
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- 8 cups 1.92 liters chicken broth
- 1 medium potato peeled and diced
- 2 cups 250g cooked chicken, shredded or chopped
- 1 cup 240ml half-and-half or whole milk
- 3–4 cups uncooked wide egg noodles 112–150g
- Optional garnish: fresh thyme leaves
Instructions
Sauté Vegetables:
- Melt butter in a large pot over medium heat.
- Add onion, carrots, celery, and garlic. Stir occasionally and cook for about 5 minutes until softened.
Prepare the Base:
- Sprinkle in flour, salt, pepper, thyme, and oregano. Stir and cook for 1 minute to eliminate the raw flour taste.
Add Broth and Potatoes:
- Gradually pour in chicken broth while stirring.
- Add the diced potato, stirring to combine.
Simmer the Soup:
- Turn the heat to medium-high and bring the soup to a boil. Let it boil for 3 minutes, then reduce the heat to low.
- Partially cover the pot and simmer for 25 minutes, or until the potatoes are tender.
Finish the Soup:
- Taste and adjust seasoning as needed.
- Stir in the cooked chicken, half-and-half (or milk), and uncooked egg noodles.
- Cook for another 10 minutes, or until the noodles are tender.
Serve and Store:
- Serve warm, optionally garnished with fresh thyme leaves.
- Store leftovers in an airtight container in the refrigerator for up to 1 week. Reheat over medium heat until warmed through.
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