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

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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.