Creamy Chicken Noodle Soup That's Pure Comfort in a Bowl

This Creamy Chicken Noodle Soup is a comforting one-pot wonder that brings warmth to your kitchen.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 bowls

Course: Soups

Cuisine: American

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tbsp Olive Oil Can substitute with vegetable oil or butter.
2 tbsp Unsalted Butter Use salted butter to control saltiness.
2½ cups Boneless Skinless Chicken Thighs or Rotisserie Chicken Thighs keep the soup moist; rotisserie saves time.
to taste Salt
to taste Pepper

For the Vegetables

2 Carrots Substitute with parsnips for a twist.
2 Celery stalks Can be replaced with bell peppers or leeks.
1 Onion Opt for leeks or shallots if preferred.
3 cloves Garlic Fresh is best, but garlic powder works too.

For the Soup

2 tbsp All-Purpose Flour Use gluten-free flour for a gluten-free option.
8 cups Low Sodium Chicken Broth Switch to vegetable broth for a vegetarian version.
1 tbsp Chicken Bouillon Omit or choose a vegan version for plant-based needs.
1 tsp Dried Parsley Adjust quantities for fresh herbs.
1 tsp Oregano
1 tsp Thyme
1 Bay Leaves Remove before serving.
1 tsp Ground Cumin
to taste Red Pepper Flakes Omit if you prefer less heat.

For Creaminess and Texture

2 cups Half and Half Replace with evaporated milk (adding cornstarch) for a lighter alternative.
2 tbsp Cornstarch Substitute with flour or a cornstarch slurry.
2 cups Wide Egg Noodles Any pasta type works; adjust cooking times.
⅓ cup Freshly Grated Parmesan Cheese Optional for a dairy-free version.

Equipment

Large pot

Method

Step-by-Step Instructions

In a large pot, heat 2 tablespoons of olive oil over medium heat. Season the chicken with salt and pepper, then add the chicken to the pot. Cook for about 5-7 minutes per side, until golden brown. Remove the chicken from the pot and set aside.
In the same pot, add 2 tablespoons of unsalted butter. Once melted, stir in the diced onion, chopped carrots, and chopped celery. Sauté for about 5-7 minutes until soft and fragrant. Add minced garlic in the last 30 seconds.
Sprinkle 2 tablespoons of all-purpose flour over the vegetables, stirring well to coat. Cook for 2 minutes, allowing the flour to slightly toast.
Slowly pour in 8 cups of low-sodium chicken broth while stirring. Add back the seared chicken, chicken bouillon, dried parsley, oregano, thyme, and a bay leaf. Bring to a gentle simmer and cook for 12-15 minutes.
Carefully remove the chicken thighs from the pot and shred them. Return the shredded chicken to the pot and mix well.
In a small bowl, whisk together 2 cups of half and half and 2 tablespoons of cornstarch until smooth. Stir this into the soup and cook on low for 3-5 minutes, letting it thicken.
Add 2 cups of wide egg noodles and stir to combine. Increase heat and cook for 4-5 minutes or until noodles are al dente.
Remove from heat, stir in ⅓ cup of Parmesan cheese, and season with additional salt and pepper to taste. Discard the bay leaf before serving.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 40gProtein: 25gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

Store in an airtight container for up to 3 days in the fridge. Freeze without noodles for up to 3 months.

Tried this recipe?

Let us know how it was!