The comforting aroma of simmering vegetables and herbs draws everyone into the kitchen during a hectic weeknight. This Creamy Chicken Noodle Soup delivers tender noodles, shredded chicken, and soft potatoes in a velvety broth that’s both nourishing and simple to prepare in one pot. Its rich yet light flavor makes it a go-to for soothing cold days without much fuss.
I appreciate how this soup fits seamlessly into busy schedules. It’s ready in under an hour and yields plenty for leftovers. It reheats beautifully, maintaining its creamy texture for lunches throughout the week. Family members always request seconds. They praise the balanced herbs and fresh taste that feels homemade every time.
Why We Love This Recipe
I truly cherish this creamy chicken noodle soup for so many reasons. First, it brings comfort without the hassle. Let me share why it’s a staple in my kitchen.
- One-Pot Simplicity: Everything cooks together right in one pot. This means minimal cleanup for me after a long day. Plus, the flavors meld beautifully into this creamy chicken noodle soup.
- Family-Friendly Comfort: Tender chicken and noodles make it so cozy. My family loves it on chilly evenings. It warms our hearts and fills us up nicely.
- Customizable Ease: I can adjust the herbs anytime. Or swap milk for a dairy-free version if needed. It suits whatever I have in my pantry.
- Quick Weeknight Win: It’s ready in about 55 minutes. Perfect for busy moms like me. We get a nourishing dinner fast, without stress.
One-Pot Creamy Chicken Noodle Soup
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Soup
- Method: One-Pot Simmer
- Cuisine: American
- Diet: Low Sodium
Description
A comforting one-pot creamy chicken noodle soup featuring tender vegetables, shredded chicken, and egg noodles in a rich, flavorful broth thickened with flour and half-and-half.
Ingredients
- 1 tablespoon unsalted butter
- ¾ cup chopped yellow onion
- 1 cup sliced or diced carrots
- 1 cup sliced or diced celery
- 2 minced garlic cloves
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon fresh ground pepper
- 1 teaspoon dried thyme leaves
- ½ teaspoon dried oregano
- 8 cups chicken broth (low sodium recommended)
- 1 medium potato, peeled and diced (about 1 ½ cups)
- 2 cups shredded or chopped cooked chicken
- 1 cup half-and-half or whole milk
- 3–4 cups uncooked wide egg noodles
- Fresh thyme leaves (optional, for garnish)
Instructions
- In a substantial pot or Dutch oven, melt the butter over medium heat. Introduce the chopped onion, carrots, celery, and minced garlic. Sauté, stirring occasionally, for about 5 minutes until the vegetables begin to soften.
- Stir in the flour, salt, pepper, dried thyme, and oregano, cooking for another 2 minutes.
- Pour in the chicken broth and add the diced potato. Stir briefly, then raise the heat to medium-high. Bring the soup to a boil, then reduce heat to medium-low. Cover partially and let it simmer for approximately 25 minutes, or until the potatoes are tender. Adjust seasoning to your taste.
- Incorporate the cooked chicken, half-and-half (or milk), and egg noodles. Continue to cook for about 10 minutes, or until the noodles are tender and the soup has thickened to your desired consistency.
- Serve hot, garnished with fresh thyme if desired.
Notes
- Use low-sodium chicken broth to control saltiness.
- This recipe is forgiving; adjust herbs and seasoning to taste.
- For a dairy-free version, substitute coconut milk, but it may alter flavor.
Ingredients to make Creamy Chicken Noodle Soup
I love how these ingredients blend in one pot. They create a creamy base from pantry staples. Fresh veggies add sweetness and texture. I always choose low-sodium broth. It boosts flavor without overpowering the herbs in this creamy chicken noodle soup.
- Unsalted butter – I use it for a rich start. It sautés veggies to build broth depth.
- Yellow onion – Chopped, it softens sweetly. It forms the aromatic heart of the soup.
- Carrots – Sliced, they bring color and sweetness. They soften into tender, tasty bites.
- Celery – Diced, it adds fresh earthiness. It balances the creamy richness nicely.
- Garlic cloves – Minced, they infuse savory aroma. I chop finely for even flavor spread.
- All-purpose flour – It thickens gently. Stir well to avoid lumps in the mix.
- Salt – Seasons lightly. I add sparingly if broth has sodium already.
- Fresh ground pepper – Gives a mild kick. It enhances every other taste beautifully.
- Dried thyme leaves – Brings warm herbal notes. They make the soup feel truly comforting.
- Dried oregano – Pairs with thyme earthily. It adds a subtle, lovely undertone.
- Chicken broth – Low-sodium forms the base. It keeps saltiness in check for balance.
- Potato – Peeled and diced, it adds heartiness. Chunks absorb broth for extra substance.
- Cooked chicken – Shredded, it mixes easily. Provides protein without more cooking time.
- Half-and-half – Makes the creamy magic. Whole milk swaps in for lighter days.
- Wide egg noodles – Cook right in the pot. They turn tender and slurpy fast.
- Fresh thyme leaves – Optional for garnish. They add bright, herbaceous finish.
How to Make Creamy Chicken Noodle Soup
I start making this creamy chicken noodle soup by gathering my pot. It feels straightforward, even on busy evenings. Let me walk you through each step. You’ll see how simple it is.
Step 1: Sauté the Vegetables
First, I melt one tablespoon of butter in a large pot or Dutch oven over medium heat. Then, I add ¾ cup chopped yellow onion, 1 cup sliced carrots, 1 cup sliced celery, and 2 minced garlic cloves. I stir occasionally for about 5 minutes. The vegetables soften and release their aromas. This builds a flavorful base gently, without browning. It saves time and adds depth right away.
Step 2: Add Flour and Seasonings
Next, I sprinkle in ¼ cup all-purpose flour, ½ teaspoon salt, ½ teaspoon fresh ground pepper, 1 teaspoon dried thyme leaves, and ½ teaspoon dried oregano. I stir well to coat everything. Then, I cook for another 2 minutes. This removes the raw flour taste and lets the herbs infuse nicely. I keep the heat at medium to avoid scorching. It’s a quick way to thicken without lumps.
Step 3: Simmer with Broth and Potato
Now, I pour in 8 cups low-sodium chicken broth and add 1 medium peeled, diced potato (about 1 ½ cups). I stir to combine evenly. Then, I bring it to a boil over medium-high heat. After that, I reduce to medium-low, partially cover, and simmer for about 25 minutes. The potatoes become tender. I taste and adjust seasoning for perfect balance. This step fills the kitchen with comforting smells.
Step 4: Incorporate Chicken and Noodles
Finally, I stir in 2 cups shredded cooked chicken, 1 cup half-and-half, and 3-4 cups uncooked wide egg noodles. I make sure they’re submerged. Then, I cook for about 10 minutes more. The noodles tenderize, and the soup thickens to a creamy consistency. I avoid overcooking to keep textures great. Serve hot, with fresh thyme if you like. This creamy chicken noodle soup is ready fast.
Pro Tips for Success
I always share these tips because they make creamy chicken noodle soup foolproof. Even on rushed days, they help avoid common pitfalls. Let me guide you through them.
- Choose Low-Sodium Broth: This keeps saltiness in check. It lets the herbs shine brightly. Without it, the creamy chicken noodle soup might taste too salty. I prefer this for better control.
- Adjust Herbs Freely: Taste halfway during simmering. Then, tweak thyme or oregano as needed. This matches your family’s flavor likes. It makes the soup feel personal and just right.
- Stir Flour Thoroughly: Coat the vegetables evenly with flour. Cook it well to skip lumps. This ensures smooth thickening. I learned this the hard way once, so now it’s my habit.
- Dairy-Free Swap: Try coconut milk for half-and-half. It works well but adds a light tropical hint. Perfect for dairy issues. The creamy chicken noodle soup stays comforting either way.
These simple steps turn good soup into great. They save time and reduce stress for busy cooks like us.
How to Serve Creamy Chicken Noodle Soup
I always look forward to serving this creamy chicken noodle soup. It brings my family together around the table. After a busy day, these ideas make it special without extra effort. Let me share my favorites.
Garnishes
I love topping this creamy chicken noodle soup with fresh thyme leaves. They add a pop of green and herbal brightness. A dash of chopped parsley works too. Or try a squeeze of lemon for zest. These touches keep the cozy base inviting. They make each bowl feel fresh, even for picky eaters.
Side Dishes
Pair the soup with crusty artisan bread. It soaks up the velvety broth perfectly. Add a crisp green salad with vinaigrette for light contrast. On cooler days, roasted broccoli warms things up. These sides balance the richness. They turn a simple soup into a full, satisfying meal fast.
Creative Ways to Present
Sometimes I serve this creamy chicken noodle soup in bread bowls. It adds a fun, rustic twist for gatherings. Or pour it into mugs for movie nights. The golden hues shine through. Drizzle herb oil on top for elegance. These tricks impress without much work. They keep dinner exciting for everyone.
Make Ahead and Storage
One of my favorite parts about this creamy chicken noodle soup is how well it stores. As a busy mom, I love preparing it ahead for quick meals later. It saves time during chaotic weeks, and the flavors even improve overnight. Let me share my go-to methods for keeping it fresh and delicious.
Storing Leftovers
I store leftovers in an airtight container in the fridge right away. They keep well for up to 4 days there. This method maintains the creamy texture without any separation. Before serving again, I just give it a gentle stir. It feels like a fresh batch every time, perfect for lunch on the go.
Freezing
For longer storage, I portion the cooled creamy chicken noodle soup into freezer-safe bags first. I flatten them for easy stacking and space-saving in the freezer. It holds up beautifully for up to 3 months, keeping the tender noodles and chicken intact. To thaw, I place it overnight in the fridge. This avoids any unwanted texture changes, so it’s ready when I am.
Reheating
I reheat on the stovetop over low heat, stirring occasionally for even warmth. If it thickens too much, I add a splash of broth to loosen it up. In the microwave, I cover loosely and heat in short bursts of 1-2 minutes. This prevents drying out the edges. Either way, the soup stays cozy and flavorful, just like the first day.
