Creamy Chicken Noodle Soup
This creamy chicken noodle soup is hearty yet light, with a velvety broth enhanced by potatoes, thyme, and oregano. Made with convenient rotisserie chicken, it's a cozy and satisfying meal that can be prepared on the stove or in a slow cooker. Perfect for chilly evenings or as comfort food for the soul.
Servings: 12 cups
Ingredients
- 1 tablespoon 14g unsalted butter
- ¾ cup 100g chopped yellow onion (about ½ 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
- ¼ cup 31g all-purpose flour (spooned and leveled)
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried thyme leaves or 2 teaspoons fresh
- ½ teaspoon dried oregano or 1 teaspoon fresh
- 8 cups 1.92 liters chicken broth (preferably reduced sodium)
- 1 medium potato peeled and diced (about 1½ 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.
- Increase the heat to medium-high and bring the soup to a boil (without stirring).
- Boil for 3 minutes.
Simmer
- Reduce the heat to medium-low, partially cover the pot, and simmer for 25 minutes, or until the potatoes are softened.
- Taste and adjust seasoning if 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 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.
Freezing: Freeze for up to 3 months. Thaw overnight in the refrigerator 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 ¼ teaspoon of salt and adjust at the end.
Chicken Options: Rotisserie chicken is easy and flavorful. Alternatively, roast or boil chicken breasts, then shred or chop before adding.
Cream Alternatives: Substitute half-and-half with whole milk, plain oat milk, or ½ cup heavy cream (if using heavy cream, add ½ cup extra broth).
Noodle Options: Wide egg noodles are classic, but you can use:
Elbow macaroni
Fettuccine (broken into smaller pieces)
Tortellini
For a rice variation, use 1 cup uncooked rice and add it at the same time as the noodles.