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.
- 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/