There are some recipes you keep in your back pocket for days when you need comfort—nothing fancy, nothing complicated—just something warm that makes you feel taken care of. This Easy Chicken Noodle Soup is one of those recipes.
It’s cozy, creamy (thanks to a clever potato-thickened broth), and layered with soft vegetables, tender chicken, and perfectly cooked egg noodles. But unlike heavy cream-based soups, this one stays light, balanced, and incredibly satisfying.
And the best part?
It all comes together in one pot using simple ingredients you probably already have at home. Whether you’re cooking for sick days, cold nights, or just craving something soothing, this soup is reliable, nostalgic, and downright delicious.
Why You’ll Love This Chicken Noodle Soup
This recipe has everything people love about traditional chicken noodle soup—but just a little better.
Extra creamy without heavy cream
A diced potato naturally thickens the broth as it cooks.
One-pot meal
Minimal cleanup, maximum comfort.
Uses rotisserie or leftover chicken
Instant flavor booster + fast cooking.
Light, cozy, and truly satisfying
Perfect balance of broth, noodles, and vegetables.
Easy for beginners
No complicated steps. Just simple cooking done well.
Ingredients You’ll Need
Base Vegetables
- Onion
- Carrots
- Celery
- Garlic
These build the classic savory flavor.
To Thicken
- 1 medium potato – the “secret ingredient” that makes the soup naturally creamy.
Seasonings
- Thyme
- Oregano
- Salt + pepper
Broth + Noodles
- Chicken broth (reduced sodium)
- Wide egg noodles
Protein
- Shredded cooked chicken (rotisserie makes it easy!)
Creaminess
- Half-and-half or whole milk
Step-by-Step: How to Make It
Before You Begin
Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your stove, pot type, and ingredients.
1. Sauté the Vegetables
Warm butter in a large pot over medium heat. Add onion, carrots, and celery and cook for 5–6 minutes, stirring occasionally, until they begin to soften. Add garlic and cook 1 minute more until fragrant.
2. Build the Base
Sprinkle flour over the vegetables and stir to coat. Add salt, pepper, thyme, and oregano. Cook 1–2 minutes, stirring regularly, until the mixture thickens slightly.
3. Add Broth and Potato
Pour in chicken broth slowly while stirring so the flour incorporates smoothly. Add diced potato.
Bring to a gentle boil, then reduce heat and simmer 20–25 minutes, or until potatoes are soft enough to mash easily with a spoon.
4. Add Chicken, Milk, and Noodles
Stir in shredded chicken, half-and-half (or milk), and egg noodles. Continue simmering 8–12 minutes, or until noodles are tender and the broth thickens naturally.
If the soup becomes too thick, add a splash of broth or water as needed.
5. Taste and Adjust
Season with additional salt, pepper, or herbs to your preference.
Allow the soup to cool slightly before serving.
How to Serve
This soup is cozy and filling on its own, but pairs beautifully with:
- Crusty artisan bread
- Homemade biscuits
- Caesar or garden salad
- Grilled cheese (amazing pairing!)
Storage & Reheating
Refrigerate
Up to 1 week in an airtight container.
Reheat
- Stove: 5–7 minutes on medium heat
- Microwave: 2 minutes, stir halfway
Add extra broth if the soup thickens in the refrigerator (normal for noodle soups).
Freeze
Freeze for up to 3 months without noodles.
(Freeze noodles separately OR add fresh noodles when reheating.)
Special Tips for Best Results
- Don’t skip the potato. It naturally thickens the soup without cream.
- Add the noodles last. Overcooked noodles become mushy.
- Taste before serving. Flavor transforms after simmering.
- Add lemon juice at the end for brightness (optional but recommended).
Great Variations
- Classic broth version: Swap the half-and-half for extra broth.
- Veggie boost: Add spinach, peas, mushrooms, or green beans.
- Use different herbs: Rosemary or Italian seasoning works well.
- Make it dairy-free: Use oat milk for creaminess.
FAQ
Can I use leftover turkey instead of chicken?
Yes! Thanksgiving leftovers work perfectly.
Can I make this in a slow cooker?
Yes—sauté the vegetables with flour first, then transfer to the slow cooker. Add noodles in the final hour.
What noodles work best?
Wide egg noodles are traditional, but macaroni or rotini also work.
Conclusion
This Easy Chicken Noodle Soup is one of those recipes you’ll return to again and again. It’s warm, comforting, and unbelievably satisfying—proof that simple ingredients can create something really special when cooked patiently in one pot. Whether you’re making it for your family or for yourself after a long day, it always feels like the right choice.
Creamy Chicken Noodle Soup (One-Pot Comfort)
Ingredients
Method
- Before You Begin
- Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
- Sauté Vegetables
- Melt butter in a large pot over medium heat. Add onion, carrots, and celery and cook 5–6 minutes until softened. Stir in garlic.
- Build the Base
- Add flour, salt, pepper, thyme, and oregano. Cook 1–2 minutes, stirring constantly.
- Add Broth and Potato
- Slowly pour in broth while stirring. Add potatoes. Bring to a boil, reduce to a simmer, and cook 20–25 minutes, or until potatoes are soft.
- Add Chicken, Milk, Noodles
- Stir in chicken, half-and-half, and noodles. Simmer 8–12 minutes, or until noodles are tender. Add broth if soup thickens too much.
- Serve
- Adjust seasoning to taste. Let cool slightly before serving.
- Cooking Notes
- Cooking times may vary depending on pot size, stove heat, and ingredient temperature.
- Simmer potatoes for 20–25 minutes until soft, then cook noodles an additional 8–12 minutes until tender.
- If the soup thickens during storage, add broth when reheating to adjust consistency.
- Freeze without noodles for best texture.
About the Author
Isaac shares easy, family-friendly recipes made with simple ingredients, focusing on clear instructions and reliable results for everyday home cooking.
