Creamy Chicken Noodle Soup
This creamy chicken noodle soup is hearty yet light, featuring a velvety broth enriched with potatoes, thyme, and oregano. Made with convenient rotisserie chicken, it's an easy and satisfying meal that can be prepared on the stove or in a slow cooker. Perfect for chilly evenings or as a comforting meal for the soul.
Servings: 6
Calories: 350kcal
Ingredients
For the Soup:
- 1 tablespoon 14g unsalted butter
- 3/4 cup 100g chopped yellow onion (about 1/2 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
- 1/4 cup 31g all-purpose flour (spooned and leveled)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme leaves or 2 teaspoons fresh
- 1/2 teaspoon dried oregano or 1 teaspoon fresh
- 8 cups 1.92 liters chicken broth (preferably reduced sodium)
- 1 medium potato peeled and diced (about 1 1/2 cups or 280g)
- 2 cups about 250g shredded or chopped cooked chicken
- 1 cup 240ml half-and-half or whole milk
- 3 –4 cups about 112–150g uncooked wide egg noodles (or other dry pasta, see notes)
Optional garnish: fresh thyme leaves
Instructions
Sauté the Vegetables:
- Melt the butter in a large pot or Dutch oven (4-quart or larger) over medium heat. Add the onion, carrots, celery, and garlic. Cook, stirring occasionally, for 5 minutes or until the vegetables have softened.
- Add Seasonings and Flour:
- Stir in the flour, salt, pepper, thyme, and oregano. Cook for 2 minutes, stirring constantly, to remove the raw flour taste.
Add Broth and Potato:
- Pour in the chicken broth and add the diced potato. Stir everything together, then increase the heat to medium-high. Bring the soup to a boil (without stirring) and let it boil for 3 minutes.
Simmer:
- Reduce the heat to medium-low, partially cover the pot, and allow the soup to simmer for 25 minutes or until the potatoes have softened. Taste the soup and adjust the seasoning as needed.
Add Chicken, Cream, and Noodles:
- Stir in the cooked chicken, half-and-half or milk, and noodles. Cook for about 10 minutes, or until the noodles are tender and the soup has thickened. Taste again and adjust the seasoning if needed.
Serve:
- Serve the soup warm, optionally garnished with fresh thyme leaves.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 1 week.
Reheat on the stove over medium heat, adding additional broth if needed, as the noodles and potatoes absorb liquid over time.
Freezing: Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove.
Slow Cooker Instructions: After sautéing the vegetables and flour on the stovetop, transfer everything to a slow cooker. Add the chicken broth and potato, then cook on low for 2 hours. Add the chicken, cream/milk, and noodles, and cook for 1 additional hour.
Broth: If using regular (not reduced sodium) chicken broth, start with 1/4 teaspoon of salt and adjust as needed at the end.
Chicken Options: Rotisserie chicken adds convenience and flavor, but you can also roast or boil chicken breasts, then shred or chop before adding.
Cream Alternatives: Substitute half-and-half with whole milk, plain oat milk, or 1/2 cup heavy cream (add 1/2 cup extra broth if using heavy cream). Lower-fat or nondairy options will yield a less creamy soup.
Noodle Options: Wide egg noodles are classic, but you can use other pasta shapes like elbow macaroni, broken fettuccine, or even tortellini. Smaller pasta may require only 2–3 cups. For a rice variation, use 1 cup uncooked rice and add it at the same time as the noodles.