Creamy Chicken Noodle Soup

One-pot comfort for cozy evenings

A warm bowl of creamy chicken noodle soup brings instant comfort, and this version makes busy days feel easier with the help of tender rotisserie chicken. Each spoonful blends soft noodles, sweet carrots, savory herbs, and a velvety broth that feels like a hug after a long day. The texture is rich yet light enough for weeknight meals, and everything cooks in one pot for minimal cleanup. Whether you’re fighting cold weather, craving a feel-better dinner, or gathering the family around the table, this dish delivers pure coziness. 🍲✨

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Preparation Time

Preparation: 20 minutes
Cooking: 30 minutes
Total Time: 50 minutes
Servings: 6 people

Ingredients

3 tablespoons olive oil, divided
2 tablespoons unsalted butter
2 ½ cups shredded rotisserie chicken
1 ½ cups carrots, sliced ¼-inch thick
1 ½ cups celery, sliced
1 onion, diced
4–6 garlic cloves, minced
⅓ cup all-purpose flour
8 cups low-sodium chicken broth
1 tablespoon chicken bouillon
1 tablespoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon ground cumin
Pinch red pepper flakes
2 bay leaves
2 cups half and half
2 tablespoons cornstarch
2 cups wide egg noodles, uncooked
⅓ cup freshly grated Parmesan cheese
Salt and black pepper to taste

Required Utensils

This recipe doesn’t require any fancy equipment — just a few basic utensils for easy, stress-free cooking.

Large pan or pot
Sharp knife
Cutting board
Measuring cups and spoons
Mixing bowls
Spatula or wooden spoon

Preparation Steps (Beginner-Friendly)

1. Warm 2 tablespoons of olive oil in a large pot over medium heat. Add carrots, celery, and onion. Sauté for 4 minutes until the vegetables soften and release a sweet aroma.
2. Add garlic and cook for 30 seconds until fragrant. Stir in the flour and cook for 2 minutes, scraping the bottom so nothing burns.
3. Pour in the chicken broth and whisk well. Add bouillon, parsley, oregano, basil, thyme, sage, cumin, red pepper flakes, bay leaves, ½ teaspoon salt, and ½ teaspoon pepper. Bring to a simmer.
4. In a small bowl, whisk half and half with cornstarch until smooth, then stir it into the pot. The soup will start to thicken beautifully. 😌
5. Add the egg noodles and simmer for about 5 minutes until al dente. Stir occasionally so the noodles cook evenly.
6. Stir in the shredded rotisserie chicken and Parmesan. Simmer on low for 2 minutes or until the soup becomes creamy and cozy.
7. Taste and adjust seasoning. Add a splash of broth or half and half if you’d like a thinner texture. Enjoy while warm! 🍜

Chef’s Tips

Store leftovers in an airtight container for up to 4 days.
Cook the noodles al dente so they stay firm when reheated.
Prepare veggies and shred the chicken ahead for quick weeknight cooking.
Serve with warm cornbread, crusty rolls, or a crisp apple salad.

Nutrition Information

Serving: 1 bowl
Calories: 410 kcal
Protein: 29 g
Carbs: 36 g
Fat: 17 g
Fiber: 3 g
Sugar: 5 g