This light and creamy chicken noodle soup is the ultimate comfort food. It’s simple to make, yet packed with flavor and so satisfying. This recipe uses everyday ingredients and a secret ingredient—a potato—to create a velvety, rich soup that’s not too heavy.
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Why You’ll Love This Recipe
- It’s a one-pot wonder, so clean up is a breeze.
- It uses pre-cooked chicken, saving you valuable time.
- It’s a comforting classic that’s also light and wholesome.
What You Need to Make the Recipe
Ingredients
- 1 tbsp unsalted butter
- 3/4 cup chopped yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme leaves
- 1/2 tsp dried oregano
- 8 cups reduced-sodium chicken broth
- 1 medium potato, peeled and diced
- 2 cups shredded cooked chicken (like rotisserie chicken)
- 1 cup half-and-half or whole milk
- 3-4 cups uncooked wide egg noodles
- Fresh thyme for garnish (optional)
Tools
- Large pot or Dutch oven (4-quart or larger)
- Cutting board
- Knife
- Measuring cups and spoons
- Stirring spoon
How to Make It
Step 1: Prep the Veggies
Start by melting the butter in your large pot over medium heat. Add the chopped onion, carrots, and celery. Cook them, stirring often, for about 5 minutes until they begin to soften. Stir in the minced garlic and cook for another minute until you can smell its aroma.
Step 2: Build the Base
Sprinkle the flour over the softened vegetables. Add the salt, pepper, dried thyme, and dried oregano. Stir everything together and cook for 2 minutes. The flour will create a thick coating on the vegetables, which is key for thickening the soup later.
Step 3: Simmer the Soup
Slowly pour in the chicken broth, stirring constantly to avoid lumps. Add the diced potato. Bring the soup to a boil, then immediately reduce the heat to a low simmer. Cover the pot and let it cook for about 25 minutes. The potatoes should be fork-tender.
Step 4: Finish It Up
Add the shredded chicken, half-and-half or milk, and the egg noodles to the pot. Stir well. Cook for another 10 minutes, or until the noodles are tender and the soup has thickened to your liking. Taste the soup and add more salt or pepper if needed.
Step 5: Serve and Enjoy
Ladle the hot soup into bowls. Garnish with fresh thyme leaves if you’d like. Serve it immediately and enjoy every creamy, comforting spoonful.
How to Serve
This soup is a hearty meal all on its own. For a complete dinner, serve it with a fresh side salad, crusty artisan bread, or soft dinner rolls. It also pairs wonderfully with a slice of warm, homemade bread or even in bread bowls.
Storage, Reheating, and Make Ahead
Storage: Store leftovers in an airtight container in the refrigerator for up to one week.
Reheating: The soup will thicken in the fridge as the noodles and potatoes soak up the liquid. To reheat, simply pour it into a pot over medium heat and stir until it’s warm. If it’s too thick, add a splash of extra chicken broth to reach your desired consistency.
Make Ahead: This soup freezes beautifully. Let it cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw it in the refrigerator the day before you plan to eat it, then reheat on the stove as directed.
Special Tips
- Don’t skip the potato! The potato is the secret ingredient that makes this soup so creamy and hearty without using heavy cream. As it cooks, it releases starch, naturally thickening the soup.
- Adjust seasonings: Always taste your soup at the end of the cooking process. You might need a little extra salt or pepper to make the flavors pop.
- For a brighter flavor: Add a squeeze of fresh lemon juice right before serving. It brightens up all the flavors in the soup.
Variations
- Noodle-Free: You can skip the noodles entirely for a lower-carb option. The soup will still be hearty and delicious.
- Add veggies: Feel free to add other vegetables like mushrooms, spinach, or green beans. Just be mindful of the cooking times. Add soft greens like spinach at the very end.
- Use different herbs: While thyme and oregano are classic, you can substitute with other herbs like rosemary or a pre-made Italian seasoning blend.
- Make it non-creamy: If you prefer a classic, brothy soup, simply replace the milk or half-and-half with more chicken broth.
Side Dishes
This soup pairs beautifully with a variety of sides. Here are some great options:
- Crusty bread for dipping, like artisan bread or ciabatta.
- Soft dinner rolls or biscuits.
- A light, fresh salad with a simple vinaigrette.
- Grilled cheese sandwiches for a classic comfort food pairing.
Common Mistakes
- Overcooking the noodles: Don’t add the noodles too early. They will get mushy if they cook for too long. Add them in the final 10 minutes as the recipe directs.
- Leaving out the flour: The flour is essential for creating the creamy, thick base of the soup. Don’t skip this step.
- Not seasoning enough: A common mistake with soup is not adding enough salt and pepper. Taste as you go and adjust at the end. You’ll be surprised how much salt soup can handle.
FAQ
Q: Can I use different chicken?
A: Yes! This recipe is very flexible. While rotisserie chicken is a great time-saver, you can use any pre-cooked chicken. Leftover baked or boiled chicken works perfectly. You can also cook a couple of chicken breasts yourself specifically for this recipe. Just boil or roast them until cooked through, then shred or chop. You could even use leftover turkey!
Q: Can I make this soup in a slow cooker?
A: Absolutely! First, prepare the vegetables and flour mixture on the stovetop as described in the recipe. Then, transfer this mixture to your slow cooker. Add the chicken broth and potato and cook on low for about 2 hours. After that, stir in the chicken, milk/half-and-half, and noodles, and cook for another hour on low until the noodles are tender and the soup is thick.
Q: What kind of noodles are best?
A: Wide egg noodles are a classic choice for chicken noodle soup because they hold up well and have a great texture. However, you can use other types of dry pasta like elbow macaroni or even broken-up fettuccine. If you’re using a smaller pasta, you might want to use a little less, around 2-3 cups. Some readers have even used tortellini for a fun twist!
Q: Is it possible to make this soup dairy-free?
A: You can try using plain, unsweetened oat milk as a substitute for half-and-half or whole milk. It won’t be quite as creamy, but it’s a good alternative. Plain almond milk is a second option, but it will be less creamy.
Q: How do the nutrition facts compare to store-bought soup?
A: This homemade soup is light yet hearty. One cup serving, when made with whole milk, contains around 203 calories and 20 grams of protein. This makes it a great choice for a satisfying and nutritious meal.
Conclusion
This light and creamy chicken noodle soup is a must-try recipe. It’s the perfect combination of classic comfort and wholesome ingredients, proving that homemade is always better. The simple steps and forgiving nature of this recipe make it a joy to cook. It’s truly a soup that will have everyone asking for seconds.
Recipe Card
Light and Creamy Chicken Noodle Soup
Prep Time: 30 minutes | Cook Time: 40 minutes | Total Time: 1 hour, 10 minutes | Yields: About 12 cups
Description
A comforting and wholesome creamy chicken noodle soup with a secret ingredient—a potato—that makes it extra hearty and velvety.
Ingredients
- 1 tbsp unsalted butter
- 3/4 cup chopped yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp fresh ground pepper
- 1 tsp dried thyme leaves
- 1/2 tsp dried oregano
- 8 cups reduced-sodium chicken broth
- 1 medium potato, peeled and diced
- 2 cups shredded cooked chicken
- 1 cup half-and-half or whole milk
- 3-4 cups uncooked wide egg noodles
Instructions
- In a large pot, melt butter over medium heat. Add onion, carrots, celery, and garlic. Cook for 5 minutes until vegetables soften.
- Stir in flour, salt, pepper, thyme, and oregano. Cook for 2 minutes.
- Add chicken broth and potato, stirring to combine. Bring to a boil, then reduce heat to a simmer. Cover and cook for 25 minutes, or until potatoes are tender.
- Stir in cooked chicken, half-and-half/milk, and egg noodles. Cook for 10 minutes until noodles are tender and soup has thickened.
- Taste and adjust seasonings if needed. Serve warm.
Notes
- Storage: Store leftovers in the refrigerator for up to 1 week.
- Freezing: Freeze for up to 3 months. Thaw in the fridge before reheating.
- Slow Cooker: Follow steps 1 and 2 on the stove, then transfer to a slow cooker with broth and potato. Cook on low for 2 hours. Add remaining ingredients and cook for 1 more hour.
