Creamy Chicken Noodle Soup is the ultimate comfort food, especially during chilly nights. This hearty dish combines tender chicken, wide egg noodles, and a medley of fresh vegetables simmered in a rich, creamy broth. It’s a warm embrace in a bowl, perfect for cozy family dinners. Let’s dive into how to make this delightful soup right in your kitchen!
Why You’ll Love This Creamy Chicken Noodle Soup
This creamy chicken noodle soup is not just delicious; it’s also versatile and packed with nutrients. Here are a few reasons to love it:
- It’s a one-pot meal, making cleanup a breeze.
- Rich in flavors with herbs and vegetables.
- Perfect for meal prepping; it tastes even better the next day.
- Can be easily customized with your favorite veggies or herbs.
- Great for chilly weather, providing warmth and comfort.
- A healthy option with low-fat ingredients, fitting into various diets.
This recipe is a homemade creamy chicken noodle soup that caters to all tastes, making it an ideal choice for a family-friendly dinner.
Ingredients for Creamy Chicken Noodle Soup
Gather these items:
- 1 Tablespoon (14g) unsalted butter
- 3/4 cup (100g) chopped yellow onion
- 1 cup (120g) sliced or diced carrots
- 1 cup (120g) sliced or diced celery
- 2 garlic cloves, minced
- 1 medium potato, peeled and diced (about 1 1/2 cups or 280g)
- 1/4 cup (31g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon dried oregano
- 8 cups (1.92 liters) chicken broth
- 1 cup (240ml) half-and-half or whole milk
- 2 cups (about 250g) shredded or chopped cooked chicken
- 3-4 cups (about 112-150g) uncooked wide egg noodles
- Fresh thyme leaves
How to Make Creamy Chicken Noodle Soup Step-by-Step
- Step 1: Melt the butter in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, celery, and minced garlic. Cook while stirring occasionally for 5 minutes until the vegetables have softened and become fragrant.
- Step 2: Stir in the all-purpose flour, salt, pepper, dried thyme, and oregano. Cook this mixture for 2 minutes to remove the raw flour taste and build a flavorful base.
- Step 3: Pour in the chicken broth and add the diced potato. Stir briefly to combine all ingredients. Increase the heat to medium-high and bring the soup to a boil without stirring. Let it boil for 3 minutes to start thickening.
- Step 4: Reduce the heat to medium-low and partially cover the pot. Allow the soup to simmer for 25 minutes, or until the potatoes are tender. Taste the broth and adjust seasoning as needed.
- Step 5: Stir in the cooked chicken, half-and-half (or whole milk), and uncooked wide egg noodles. Continue cooking for 10 minutes, stirring occasionally, until the noodles are tender and the soup has thickened.
- Step 6: Taste the soup once more and add extra seasoning if desired. Serve the soup warm, garnished with fresh thyme leaves if using.
- Step 7: Store any leftovers covered in the refrigerator for up to 1 week. To reheat, warm the soup over medium heat in a pot until heated through. Add extra chicken broth if the soup has thickened too much after refrigeration.
Pro Tips for the Best Creamy Chicken Noodle Soup
Keep these in mind:
- Use reduced sodium chicken broth for a healthier option.
- This recipe is perfect for meal prep and can be stored for up to a week.
- For a gluten-free option, substitute all-purpose flour with cornstarch or gluten-free flour.
- Experiment with adding different vegetables like peas or corn for extra flavor.
Best Ways to Serve Creamy Chicken Noodle Soup
Here are a few ideas:
- Serve with crusty bread or toast for a satisfying meal.
- Pair with a side salad for a light and healthy dinner.
- Top with freshly chopped herbs for added flavor and color.
How to Store and Reheat Creamy Chicken Noodle Soup
This soup is great for meal prep! To store, keep it covered in the refrigerator for up to 1 week. When reheating, warm it over medium heat in a pot, adding extra chicken broth if it thickens too much.
Frequently Asked Questions About Creamy Chicken Noodle Soup
What is creamy chicken noodle soup?
Creamy Chicken Noodle Soup is a hearty dish made with chicken, noodles, and vegetables in a rich, creamy broth. It’s comfort food at its best!
Can I make creamy chicken noodle soup ahead of time?
Yes! This soup can be made ahead of time and stored in the refrigerator. It often tastes better the next day as the flavors meld.
How do I avoid common mistakes with creamy chicken noodle soup?
To avoid common mistakes, ensure vegetables are well-cooked before adding the noodles and adjust the seasoning to enhance the flavor of the broth.
Variations of Creamy Chicken Noodle Soup You Can Try
Here are some tasty variations:
- Creamy Chicken and Noodles: Skip the broth and use more cream for a richer dish.
- Slow Cooker Creamy Chicken Noodle Soup: Prepare it in a slow cooker for a hands-off approach.
- Healthy Creamy Chicken Noodle Soup Options: Use low-fat milk or alternative milk for a lighter version.
- Gluten-Free Creamy Chicken Noodle Soup: Substitute traditional pasta with gluten-free noodles.
For more delicious recipes, check out our Creamy Italian Meatball Soup or Creamy Pumpkin Soup.
For more tips on meal prepping, visit our One-Pot Creamy Vegetable recipe.
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Delicious Creamy Chicken Noodle Soup Recipe for Comfort
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Diet: Low Fat
Description
This creamy chicken noodle soup is a comforting and hearty dish made with tender chicken, wide egg noodles, and a flavorful medley of vegetables simmered in a rich, creamy broth.
Ingredients
- 1 Tablespoon (14g) unsalted butter
- 3/4 cup (100g) chopped yellow onion
- 1 cup (120g) sliced or diced carrots
- 1 cup (120g) sliced or diced celery
- 2 garlic cloves, minced
- 1 medium potato, peeled and diced (about 1 1/2 cups or 280g)
- 1/4 cup (31g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon dried oregano
- 8 cups (1.92 liters) chicken broth
- 1 cup (240ml) half-and-half or whole milk
- 2 cups (about 250g) shredded or chopped cooked chicken
- 3–4 cups (about 112-150g) uncooked wide egg noodles
- Fresh thyme leaves
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, celery, and minced garlic. Cook while stirring occasionally for 5 minutes until the vegetables have softened and become fragrant.
- Stir in the all-purpose flour, salt, pepper, dried thyme, and oregano. Cook this mixture for 2 minutes to remove the raw flour taste and build a flavorful base.
- Pour in the chicken broth and add the diced potato. Stir briefly to combine all ingredients. Increase the heat to medium-high and bring the soup to a boil without stirring. Let it boil for 3 minutes to start thickening.
- Reduce the heat to medium-low and partially cover the pot. Allow the soup to simmer for 25 minutes, or until the potatoes are tender. Taste the broth and adjust seasoning as needed.
- Stir in the cooked chicken, half-and-half (or whole milk), and uncooked wide egg noodles. Continue cooking for 10 minutes, stirring occasionally, until the noodles are tender and the soup has thickened.
- Taste the soup once more and add extra seasoning if desired. Serve the soup warm, garnished with fresh thyme leaves if using.
- Store any leftovers covered in the refrigerator for up to 1 week. To reheat, warm the soup over medium heat in a pot until heated through. Add extra chicken broth if the soup has thickened too much after refrigeration.
Notes
- Use reduced sodium chicken broth for a healthier option.
- This recipe is perfect for meal prep and can be stored for up to a week.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg