Description
This Creamy Chicken Noodle Soup is a comforting and hearty homemade classic featuring tender chicken, wide egg noodles, and a rich, creamy broth made with half-and-half. Loaded with hearty vegetables like carrots, celery, onions, and potatoes, and perfectly seasoned with thyme and oregano, this soup is ideal for chilly days or when you need a cozy meal. It’s easy to prepare on the stovetop in about an hour and yields a large batch perfect for family dinners or leftovers.
Ingredients
Vegetables & Aromatics
- 3/4 cup (100g) chopped yellow onion (1/2 of a large onion)
- 1 cup (120g) sliced or diced carrots (1–2 large carrots 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 (around 1 and 1/2 cups or 280g)
Liquids & Dairy
- 8 cups (1.92 liters) chicken broth (reduced sodium recommended)
- 1 cup (240ml) half-and-half or whole milk
Protein
- 2 cups (about 250g) shredded or chopped cooked chicken
Dry Ingredients & Seasonings
- 1 Tablespoon (14g) unsalted butter
- 1/4 cup (31g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1 teaspoon dried thyme leaves (or 2 teaspoons fresh)
- 1/2 teaspoon dried oregano (or 1 teaspoon fresh)
- 3-4 cups (about 112-150g) uncooked wide egg noodles (or other dry pasta)
Optional Garnish
- Fresh thyme leaves
Instructions
- Sauté Vegetables: Melt the butter in a large pot or Dutch oven (4-quart or larger) over medium heat. Add the chopped onion, carrots, celery, and minced garlic. Cook, stirring occasionally, for 5 minutes until the vegetables soften but do not brown.
- Add Flour and Seasonings: Stir in the all-purpose flour, salt, pepper, dried thyme, and oregano. Cook the mixture for 2 minutes to form a lightly thickened base and to toast the flour slightly, which helps develop flavor.
- Cook Potatoes in Broth: Pour in the chicken broth and add the diced potato. Give everything a quick stir. Increase heat to medium-high and bring the soup to a boil without stirring. Boil for 3 minutes to start the cooking process for the potatoes.
- Simmer Soup: Reduce heat to medium-low, partially cover the pot, and let the soup simmer gently for 25 minutes, or until the potatoes are tender when pierced with a fork. Taste and adjust seasonings if needed.
- Add Chicken, Dairy, and Noodles: Add the shredded cooked chicken, half-and-half (or whole milk), and uncooked wide egg noodles to the pot. Stir gently and cook for about 10 minutes until the noodles are cooked through and the soup thickens to a creamy consistency.
- Final Taste and Serve: Taste the soup once more and adjust salt, pepper, or herbs as desired. Serve the soup warm, garnished with fresh thyme leaves if using.
- Store Leftovers: Cover and refrigerate leftovers for up to one week. To reheat, warm on the stovetop over medium heat until hot. Add extra chicken broth if the soup has thickened too much after refrigeration.
Notes
- Use reduced sodium chicken broth to control saltiness; adjust seasoning after the soup cooks.
- Wide egg noodles are recommended, but other pasta shapes can work; add pasta fresh as it cooks quickly and absorbs liquid.
- If you prefer a thinner soup, add extra broth or milk when reheating leftovers.
- Fresh herbs add brightness; use fresh thyme leaves as garnish if available.
- This soup thickens after refrigeration due to noodles and potatoes soaking up liquid—thin it out upon reheating as desired.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American