Can You Make a Comforting, Creamy Chicken Noodle Soup in Just Over an Hour?
Craving a warm, hearty bowl of soup that’s both comforting and flavorful? What if you could combine tender rotisserie chicken, creamy broth, and classic veggies with egg noodles in just 70 minutes? Creamy Chicken Noodle Soup is your answer—a 4.9-star-rated dish from 293 reviews, perfect for cozy weeknights, family dinners, or soothing a cold. Ready to fill your kitchen with nostalgic aromas? Let’s get cooking!
Overview: Why Creamy Chicken Noodle Soup Shines
What makes Creamy Chicken Noodle Soup so special? This recipe elevates classic chicken noodle soup with a creamy yet light broth, enriched with potato, thyme, and oregano, and made quick with pre-cooked rotisserie chicken. The one-pot stovetop method (or slow cooker option) keeps it simple, while the combination of egg noodles and veggies delivers hearty texture. Perfect for chilly evenings, meal prep, or feeding a crowd, this soup is versatile, kid-friendly, and freezes beautifully.
Time requirement: 1 hour 10 minutes total, with 30 minutes prep and 40 minutes cooking. The slow cooker option offers hands-off convenience (see recipe notes).
Difficulty level: Easy! If you can chop veggies and stir a pot, you’re set. A large pot or Dutch oven (4-quart or larger) and a knife are the main tools, and kids can help add noodles or garnish with thyme.
Health perks: Chicken provides lean protein and iron for muscle health, while carrots, celery, and potatoes offer fiber, vitamins A and C, and potassium. The low-sodium broth and moderate half-and-half keep it balanced, and the recipe’s flexibility supports gluten-free or vegetarian diets.
Essential Ingredients: What You Need and Why It Matters
Here’s the lineup for about 12 cups (8-10 servings). Each ingredient plays a key role, with swaps for flexibility.
- Unsalted butter (1 tablespoon, 14g): Adds richness to the veggie base. Sub: Olive oil or vegan butter.
- Yellow onion (3/4 cup chopped, 100g, 1/2 large onion): Provides savory depth. Sub: White onion or shallots.
- Carrots (1 cup sliced or diced, 120g, 1-2 large or a handful of baby carrots): Add sweet crunch. Sub: Parsnips or sweet potato.
- Celery (1 cup sliced or diced, 120g, 2-3 stalks): Brings crisp, earthy flavor. Sub: Fennel or green bell pepper.
- Garlic (2 cloves, minced): Enhances savory warmth. Sub: 1/2 teaspoon garlic powder.
- All-purpose flour (1/4 cup, 31g, spooned & leveled): Thickens the broth. Sub: Gluten-free flour or 2 tablespoons cornstarch.
- Salt (1/2 teaspoon): Boosts flavors. Sub: Kosher salt or low-sodium alternatives.
- Black pepper (1/2 teaspoon, freshly ground): Adds mild heat. Sub: White pepper.
- Dried thyme leaves (1 teaspoon, or 2 teaspoons fresh): Provides earthy notes. Sub: Dried rosemary or Italian seasoning.
- Dried oregano (1/2 teaspoon, or 1 teaspoon fresh): Adds herby depth. Sub: Dried basil or marjoram.
- Chicken broth (8 cups, 1.92 liters, reduced sodium): Forms the flavorful base. Sub: Vegetable broth for vegetarian.
- Potato (1 medium, peeled and diced, about 1 1/2 cups, 280g): Adds hearty texture and creaminess. Sub: Sweet potato or turnip.
- Cooked chicken (2 cups, 250g, shredded or chopped): Provides protein (rotisserie recommended). Sub: Turkey, tofu, or chickpeas for vegetarian.
- Half-and-half or whole milk (1 cup, 240ml): Creates creamy texture. Sub: Heavy cream or unsweetened plant-based milk.
- Uncooked wide egg noodles (3-4 cups, 112-150g): Add classic noodle soup texture. Sub: Other pasta (e.g., rotini, ditalini) or gluten-free noodles.
- Optional garnish: Fresh thyme leaves for a fresh pop. Sub: Parsley or chives.
These ingredients are pantry-friendly and versatile, creating a wholesome, comforting soup.
Step-by-Step Instructions: Let’s Cook This Soup!
Ready to start? You’ll need a large pot or Dutch oven (4-quart or larger), a knife, and a spoon. These steps are simple, with tips for success.
- Cook the veggies: Melt 1 tablespoon butter in a large pot or Dutch oven over medium heat. Add 3/4 cup chopped onion, 1 cup carrots, 1 cup celery, and 2 minced garlic cloves. Cook, stirring occasionally, for 5 minutes until veggies soften. Tip: Chop veggies uniformly for even cooking; stir to prevent sticking.
- Thicken the base: Stir in 1/4 cup flour, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon dried thyme, and 1/2 teaspoon dried oregano. Cook for 2 minutes to remove the raw flour taste. Tip: Stir constantly to avoid lumps.
- Add broth and potato: Pour in 8 cups chicken broth and add 1 diced potato. Stir briefly, then increase heat to medium-high. Bring to a boil without stirring and boil for 3 minutes. Reduce to medium-low, partially cover, and simmer for 25 minutes until potatoes are tender. Taste and adjust seasonings if needed. Tip: Check potatoes at 20 minutes; they should be soft but not mushy.
- Finish the soup: Add 2 cups cooked chicken, 1 cup half-and-half, and 3-4 cups egg noodles. Cook for 10 minutes until noodles are tender and soup is thickened. Taste and adjust seasonings. Tip: Add noodles gradually to avoid clumping; stir occasionally.
- Serve: Ladle into bowls and garnish with optional fresh thyme leaves. Tip: Offer garnishes in small bowls for customizable servings.
Slow Cooker Option
For a hands-off approach: In a slow cooker, combine all ingredients except half-and-half and noodles. Cook on low for 6-8 hours or high for 3-4 hours until veggies are tender. Stir in half-and-half and noodles, then cook on high for 20-30 minutes until noodles are tender. Adjust seasonings and serve.
Assembly: Plate It Like a Pro
This soup is creamy and comforting, making it easy to plate beautifully. Here’s how to make it look as good as it tastes.
- Soup: Ladle into deep bowls, ensuring each serving has chicken, noodles, veggies, and creamy broth. Tip: Stir before serving to distribute ingredients evenly.
- Garnish: Sprinkle with fresh thyme, parsley, or chives for a fresh pop. Tip: Add a pinch of black pepper or paprika for flair.
- Serving suggestion: Pair with crusty bread, crackers, or a green salad for a complete meal. Tip: Toast bread during the last 10 minutes of cooking.
- Presentation: For a cozy vibe, use white or rustic bowls to highlight the creamy broth and colorful veggies. Serve family-style in a tureen for gatherings. Tip: A drizzle of olive oil or extra thyme adds a restaurant-style touch.
Storage and Make-Ahead Tips: Keep It Fresh
Want to enjoy leftovers or prep ahead? Here’s how to keep your soup tasting great.
- Storage: Store in a large airtight container in the fridge for up to 1 week. Reheat in a pot over medium heat for 5-7 minutes, adding a splash of broth if too thick, or microwave for 1-2 minutes. Tip: Stir gently to preserve noodle texture.
- Freezing: Freeze without noodles for up to 3 months (noodles can get mushy). Cool completely, then store in airtight containers. Thaw overnight in the fridge, reheat on the stove, and add fresh noodles when reheating. Tip: Freeze in portions for quick meals.
- Make-ahead: Chop veggies and shred chicken a day ahead; store in the fridge. Cook soup fresh for best noodle texture. Tip: Don’t add noodles early—they absorb liquid.
Health tip: Storing properly preserves the chicken’s protein, veggies’ vitamins, and noodles’ carbs, so you’re getting nutrients even in leftovers.
Recipe Variations: Get Creative
This recipe is flexible. Try these twists to keep it exciting while staying wholesome.
- Vegetarian version: Swap chicken for 2 cups cooked chickpeas or tofu; use vegetable broth.
- Gluten-free option: Use gluten-free flour (or cornstarch) and gluten-free noodles.
- Spicy kick: Add 1/4 teaspoon red pepper flakes or a dash of hot sauce with the spices.
- Creamy boost: Use heavy cream instead of half-and-half for a richer broth.
- Veggie swap: Replace celery or carrots with zucchini, peas, or green beans.
- Herb twist: Add 1 teaspoon fresh rosemary or dill for a different flavor.
Conclusion: Savor Your Creamy Comfort Soup
You’re now ready to master Creamy Chicken Noodle Soup! This wholesome, comforting dish brings tender chicken, creamy broth, and hearty noodles together for a meal that’s perfect for chilly nights, family dinners, or soothing a cold. With just over an hour (or a slow cooker option), you can create a flavorful, nutrient-packed soup that’s as cozy as it is versatile. Play with vegetarian or spicy twists to make it your own. Grab that pot, simmer some soup, and enjoy this classic delight. Share your results in the comments—I’d love to hear how it turned out!
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Creamy Chicken Noodle Soup
Description
Craving a warm, hearty bowl of soup that’s both comforting and flavorful? What if you could combine tender rotisserie chicken, creamy broth, and classic veggies with egg noodles in just 70 minutes? Creamy Chicken Noodle Soup is your answer—a 4.9-star-rated dish from 293 reviews, perfect for cozy weeknights, family dinners, or soothing a cold
Ingredients
- Unsalted butter (1 tablespoon, 14g): Adds richness to the veggie base. Sub: Olive oil or vegan butter.
- Yellow onion (3/4 cup chopped, 100g, 1/2 large onion): Provides savory depth. Sub: White onion or shallots.
- Carrots (1 cup sliced or diced, 120g, 1-2 large or a handful of baby carrots): Add sweet crunch. Sub: Parsnips or sweet potato.
- Celery (1 cup sliced or diced, 120g, 2-3 stalks): Brings crisp, earthy flavor. Sub: Fennel or green bell pepper.
- Garlic (2 cloves, minced): Enhances savory warmth. Sub: 1/2 teaspoon garlic powder.
- All-purpose flour (1/4 cup, 31g, spooned & leveled): Thickens the broth. Sub: Gluten-free flour or 2 tablespoons cornstarch.
- Salt (1/2 teaspoon): Boosts flavors. Sub: Kosher salt or low-sodium alternatives.
- Black pepper (1/2 teaspoon, freshly ground): Adds mild heat. Sub: White pepper.
- Dried thyme leaves (1 teaspoon, or 2 teaspoons fresh): Provides earthy notes. Sub: Dried rosemary or Italian seasoning.
- Dried oregano (1/2 teaspoon, or 1 teaspoon fresh): Adds herby depth. Sub: Dried basil or marjoram.
- Chicken broth (8 cups, 1.92 liters, reduced sodium): Forms the flavorful base. Sub: Vegetable broth for vegetarian.
- Potato (1 medium, peeled and diced, about 1 1/2 cups, 280g): Adds hearty texture and creaminess. Sub: Sweet potato or turnip.
- Cooked chicken (2 cups, 250g, shredded or chopped): Provides protein (rotisserie recommended). Sub: Turkey, tofu, or chickpeas for vegetarian.
- Half-and-half or whole milk (1 cup, 240ml): Creates creamy texture. Sub: Heavy cream or unsweetened plant-based milk.
- Uncooked wide egg noodles (3-4 cups, 112-150g): Add classic noodle soup texture. Sub: Other pasta (e.g., rotini, ditalini) or gluten-free noodles.
- Optional garnish: Fresh thyme leaves for a fresh pop. Sub: Parsley or chives.
These ingredients are pantry-friendly and versatile, creating a wholesome, comforting soup
Instructions
- Cook the veggies: Melt 1 tablespoon butter in a large pot or Dutch oven over medium heat. Add 3/4 cup chopped onion, 1 cup carrots, 1 cup celery, and 2 minced garlic cloves. Cook, stirring occasionally, for 5 minutes until veggies soften. Tip: Chop veggies uniformly for even cooking; stir to prevent sticking.
- Thicken the base: Stir in 1/4 cup flour, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon dried thyme, and 1/2 teaspoon dried oregano. Cook for 2 minutes to remove the raw flour taste. Tip: Stir constantly to avoid lumps.
- Add broth and potato: Pour in 8 cups chicken broth and add 1 diced potato. Stir briefly, then increase heat to medium-high. Bring to a boil without stirring and boil for 3 minutes. Reduce to medium-low, partially cover, and simmer for 25 minutes until potatoes are tender. Taste and adjust seasonings if needed. Tip: Check potatoes at 20 minutes; they should be soft but not mushy.
- Finish the soup: Add 2 cups cooked chicken, 1 cup half-and-half, and 3-4 cups egg noodles. Cook for 10 minutes until noodles are tender and soup is thickened. Taste and adjust seasonings. Tip: Add noodles gradually to avoid clumping; stir occasionally.
- Serve: Ladle into bowls and garnish with optional fresh thyme leaves. Tip: Offer garnishes in small bowls for customizable servings.
FAQs: Your Questions Answered
Can I use raw chicken? Yes! Cube 1.5 pounds raw chicken, cook with veggies in step 1 until no longer pink, then proceed.
What are the health benefits? Chicken provides protein, veggies offer fiber and vitamins A and C, and potato adds potassium.
How do I know the soup is done? Noodles and potatoes should be tender after 10 minutes of final cooking; test with a fork.
Can I prep for a party? Yes! Chop veggies and shred chicken a day ahead; cook fresh for best noodle texture.
Kid-friendly? Totally! Creamy broth and noodles appeal to kids; omit celery for picky eaters.
Why is my soup too thick? Noodles or potatoes absorbed liquid. Add extra broth when reheating.
Gluten-free? Use gluten-free flour and noodles; check broth for additives.
How to store leftovers? Fridge for 1 week; reheat on stove or microwave with broth. Freeze without noodles for 3 months; thaw before reheating.