Q1: What is the absolute secret to a creamy, not watery, soup?

The secret is making a proper roux ! As the recipe directs, you must sprinkle the flour over your sautéed vegetables and let it cook in the butter for a minute or two. This step not only cooks out the raw taste of the flour but also allows the flour granules to absorb the fat, which is the key that will allow them to thicken your broth beautifully and without any lumps.

Q2: How do I keep my noodles from getting too mushy in the leftovers?

Because the noodles are cooked directly in the soup, they will naturally continue to soften and absorb the delicious broth as the soup sits in the refrigerator. The soup will still be absolutely delicious, just very thick! If you strongly prefer your noodles to be al dente , you can cook them separately and simply add them to each individual bowl as you serve the soup.

Q3: Can I use raw chicken for this recipe instead of cooked chicken?

Yes, you can. Simply cut about 1 to 1 1/2 pounds of boneless, skinless chicken into small, bite-sized pieces. You can either brown them in the pot after you have sautéed your vegetables, or you can add the raw chicken to the soup at the same time as the potatoes and let it simmer and cook through completely.

Q4: Can I freeze this soup?

Because this soup contains dairy (the half-and-half) and cooked pasta, it is not an ideal candidate for freezing, as the cream can sometimes separate and the noodles can become very soft and mushy upon thawing and reheating. If you want to make this as a freezer meal, it is best to prepare and freeze the soup before you add the half-and-half and the noodles.

Q5: What kind of pasta is best for this soup?

Classic, wide egg noodles are the traditional and perfect choice. Their tender, slightly chewy texture is a wonderful match for the creamy broth. However, any small to medium pasta shape will work beautifully. Try it with rotini, ditalini, or small shells

The Best Cozy & Creamy Chicken Noodle Soup (Easy Recipe!)

A from-scratch recipe for a thick, hearty, and creamy chicken noodle soup. This one-pot meal features a rich, savory broth thickened with a butter and flour roux and enriched with half-and-half or milk. The soup is loaded with a classic mirepoix of onion, carrots, and celery, along with diced potatoes and shredded cooked chicken. Wide egg noodles are cooked directly in the finished soup, making it a complete and comforting meal.

Author: Grace
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6-8 servings
Category: Soup
Method: Sautéing, Simmering
Cuisine: American

Ingredients

1 Tablespoon unsalted butter
3/4 cup chopped yellow onion
1 cup diced carrots
1 cup diced celery
2 garlic cloves, minced
1/4 cup 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 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
Optional for garnish: fresh thyme leaves

Instructions

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 until the vegetables have softened.
Stir in the flour, salt, pepper, thyme, and oregano, and cook for 2 minutes to create a roux.
Add the chicken broth and the diced potato. Stir, then increase the heat to medium-high and bring the soup to a boil for 3 minutes.
Reduce the heat to medium-low, partially cover the pot, and allow the soup to simmer for 25 minutes, or until the potatoes are soft.
Add the cooked chicken, the half-and-half or milk, and the uncooked egg noodles.
Cook for 10 more minutes, stirring occasionally, until the noodles are tender and the soup has thickened.
Taste the soup and add more seasonings if desired. Serve warm.

Notes

This is a one-pot meal where the noodles are cooked directly in the soup, which helps to thicken the broth.
The soup will continue to thicken as it cools and is stored in the refrigerator. You may need to add more chicken broth when reheating.
Using pre-cooked or rotisserie chicken is a great time-saving shortcut for this recipe.
Leftovers can be stored in an airtight container in the refrigerator for up to one week.

Find it online: https://www.eatswithsoul.com/chicken-noodle-soup-2/