Light, Comforting, and Rich with Flavor
This Creamy Chicken Noodle Soup delivers the perfect balance of cozy richness and light, satisfying comfort. With tender chicken, soft noodles, sweet carrots, and a velvety broth thickened naturally with potatoes, every spoonful feels warm and nourishing. This is the kind of recipe you reach for on chilly evenings, quiet weekends, or whenever you crave something soothing yet wholesome. The fresh herbs add gentle aroma, while the milk or half-and-half gives the soup its signature silky finish. Whether you’re feeding your family or prepping meals for the week, this simple one-pot dish brings comforting homemade flavor with minimal effort and maximum warmth. 🍲✨
PrintCreamy Chicken Noodle Soup
Light yet rich creamy chicken noodle soup with potatoes, herbs, tender chicken, and a velvety broth.
Ingredients
1 tbsp butter
3/4 cup yellow onion, chopped
1 cup carrots, sliced
1 cup celery, sliced
2 garlic cloves, minced
1/4 cup all-purpose flour
1/2 tsp salt
1/2 tsp pepper
1 tsp dried thyme
1/2 tsp dried oregano
8 cups chicken broth
1 medium potato, diced
2 cups cooked chicken, shredded
1 cup half-and-half or whole milk
3–4 cups wide egg noodles
Instructions
1. Sauté onion, carrots, celery, and garlic until softened.
2. Add flour, salt, pepper, thyme, and oregano; cook 2 minutes.
3. Pour in broth and add potato; boil 3 minutes.
4. Simmer 25 minutes until potatoes soften.
5. Add chicken, milk, and noodles; cook 10 minutes.
6. Taste, adjust seasoning, and serve warm.
Notes
Soup thickens as it chills; add broth when reheating.
Store up to 1 week or freeze up to 3 months.
A splash of lemon brightens the flavor.
Preparation Time
Preparation: 30 minutes
Cooking: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 12 cups
Ingredients
- 1 tbsp unsalted butter
- ¾ cup chopped yellow onion
- 1 cup sliced carrots
- 1 cup sliced celery
- 2 garlic cloves, minced
- ¼ cup all-purpose flour
- ½ tsp salt
- ½ tsp freshly ground pepper
- 1 tsp dried thyme
- ½ tsp dried oregano
- 8 cups chicken broth
- 1 medium potato, peeled and diced
- 2 cups shredded or chopped cooked chicken
- 1 cup half-and-half or whole milk
- 3–4 cups uncooked wide egg noodles
- Fresh thyme for garnish (optional)
Required Utensils
This recipe doesn’t require any fancy equipment — just a few basic utensils for easy, stress-free cooking.
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Ladle
- Peeler
Preparation Steps (Beginner-Friendly)
1. Soften the vegetables
Melt the butter in a large pot over medium heat. Add onion, carrots, celery, and garlic. Cook 5 minutes until the vegetables soften and the aroma becomes warm and savory. 🥕✨
Tip: Keep the heat moderate so the garlic doesn’t burn.
2. Build the flavor base
Stir in the flour, salt, pepper, thyme, and oregano. Cook for 2 minutes until the mixture looks slightly golden and smells toasty.
3. Add broth and potatoes
Pour in the chicken broth and add the diced potato. Stir briefly, then increase heat to medium-high. Bring to a boil and let it bubble 3 minutes without stirring.
4. Simmer gently
Reduce heat to medium-low, partially cover the pot, and simmer 25 minutes or until potatoes soften. The soup should smell herbal and comforting.
5. Add chicken, cream, and noodles
Add shredded chicken, the milk or half-and-half, and the uncooked noodles. Cook 10 minutes, stirring occasionally, until noodles are tender and the soup thickens naturally.
6. Taste and adjust
Check seasoning and add a pinch more salt or pepper if needed. Garnish with fresh thyme and serve warm. 😊
Chef’s Tips
- Refrigerate leftovers for up to 1 week — the broth thickens as noodles absorb liquid.
- Add extra broth when reheating for a looser texture.
- For a brighter finish, stir in a splash of lemon juice just before serving.
- Freeze for up to 3 months; thaw overnight in the fridge before reheating.