Creamy chicken noodle soup is the definition of cozy comfort food.
Each spoonful is warm, creamy, and packed with tender noodles, veggies, and juicy rotisserie chicken.
As it simmers, the kitchen fills with the comforting aroma of garlic, thyme, and broth — a sure sign that something delicious is on the way.
This soup is rich yet light, hearty but never heavy, and it comes together easily in one pot.
Perfect for a chilly evening or whenever you need a meal that feels like a warm hug.
Serve it piping hot with a slice of crusty bread and enjoy every soothing, creamy bite.
For the Soup Base
- Butter – Adds richness and helps sauté the vegetables for a flavorful start.
- Onion, Carrots & Celery – The classic trio (mirepoix) that builds a savory foundation.
- Garlic – Brings warmth and depth to the overall flavor.
- Flour – Thickens the soup and gives it that creamy consistency.
- Salt & Pepper – Essential for balancing and enhancing all the flavors.
For the Seasoning
- Thyme – Adds a comforting, herby note that pairs perfectly with chicken.
- Oregano – Gives a subtle earthiness and rounds out the flavor.
For the Heartiness
- Chicken Broth – The flavorful base of the soup; use reduced-sodium if possible.
- Potato – Makes the soup creamy and hearty without relying on too much dairy.
- Chicken – Shredded rotisserie chicken keeps things easy while adding protein and texture.
For the Creaminess
- Half-and-Half or Whole Milk – Adds that velvety texture without feeling heavy.
(Use oat milk or almond milk for a lighter, dairy-free version.)
For the Noodles
- Wide Egg Noodles – Classic and comforting; they soak up the flavor beautifully.
(Other pasta shapes like macaroni, fettuccine, or even rice work well too.)
Optional Garnish
- Fresh Thyme Leaves – A fragrant finishing touch that makes each bowl feel special.
- Can I use rotisserie chicken instead of cooking my own?
Absolutely! Rotisserie chicken is your best friend here — it saves time and adds a ton of flavor. Just shred it up and stir it in near the end so it warms through without turning dry. Easy, fast, and still tastes like you’ve been cooking all day. - How do I stop the noodles from going mushy?
The trick is timing — add the noodles during the last 8 to 10 minutes of cooking. Any earlier and they’ll soak up too much broth and go soft. If you’re planning leftovers, you can even cook the noodles separately and add them fresh when serving. - My soup tastes a bit bland — what can I do?
Season in layers! A good soup starts with flavorful broth, but don’t stop there — add salt and pepper as you go, not just at the end. A squeeze of lemon juice or a sprinkle of fresh herbs before serving also brightens the flavor beautifully. - Help! My soup turned out too salty. What now?
No stress — it happens! Just drop in a peeled potato and simmer for about 15 minutes; it’ll soak up some of that salt. Or add a splash of water or extra broth to balance things out. Taste as you go until it’s just right. - Can I freeze this soup?
Yes! But for best results, freeze the soup without the noodles. They can get mushy once thawed. When you’re ready to serve, reheat the soup and cook fresh noodles to stir in. It’ll taste just as good as the day you made it — maybe even better.
Creamy Chicken Noodle Soup
This comforting creamy chicken noodle soup is rich yet surprisingly light. A mix of tender vegetables, diced potatoes, herbs, and rotisserie chicken creates the perfect balance of flavor and heartiness.
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Servings: 8
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Ingredients
- 1 Tbsp (14g) unsalted butter
- ¾ cup (100g) chopped yellow onion (about ½ large onion)
- 1 cup (120g) sliced or diced carrots (1–2 large or a handful of baby carrots)
- 1 cup (120g) sliced or diced celery (2–3 stalks)
- 2 garlic cloves, minced
- ¼ cup (31g) all-purpose flour (spooned & leveled)
- ½ tsp salt
- ½ tsp freshly ground black pepper
- 1 tsp dried thyme (or 2 tsp fresh)
- ½ tsp dried oregano (or 1 tsp fresh)
- 8 cups (1.92 L) reduced-sodium chicken broth
- 1 medium potato, peeled and diced (about 1½ cups / 280g)
- 2 cups (250g) shredded or chopped cooked chicken
- 1 cup (240ml) half-and-half or whole milk
- 3–4 cups (112–150g) uncooked wide egg noodles (or other pasta; see notes)
- Optional garnish: fresh thyme leaves
Instructions
- Sauté the vegetables.
In a large pot or Dutch oven (4-quart or larger), melt the butter over medium heat. Add the onion, carrots, celery, and garlic. Cook for about 5 minutes, stirring occasionally, until softened. - Build the base.
Stir in the flour, salt, pepper, thyme, and oregano. Cook for 2 minutes to form a flavorful roux. - Add broth and potato.
Pour in the chicken broth and add the diced potato. Stir to combine, then bring to a boil over medium-high heat. Boil for 3 minutes, then reduce the heat to medium-low. Cover partially and simmer for about 25 minutes, or until the potatoes are tender. - Add chicken, milk, and noodles.
Stir in the cooked chicken, half-and-half (or milk), and noodles. Simmer for about 10 minutes, until noodles are tender and the soup has thickened. - Taste and serve.
Adjust seasonings to taste. Ladle into bowls, garnish with fresh thyme if desired, and serve warm.
Storage & Reheating
- Refrigerate: Store in an airtight container for up to 1 week.
- Reheat: Warm gently on the stove over medium heat. Add extra broth if the soup thickens too much.
- Freeze: Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Notes & Tips
- Slow Cooker Method:
Complete step 1 on the stovetop, then transfer to a slow cooker. Add broth and potato and cook on low for 2 hours. Add chicken, milk, and noodles, then cook for another hour on low. - Flavor Boost:
Add a squeeze of fresh lemon juice before serving for a bright, fresh finish. - Flour Alternative:
Replace ¼ cup flour with 2 Tbsp (16g) cornstarch if preferred. - Herbs:
Substitute 1½–2 tsp Italian seasoning for the thyme and oregano. - Broth:
If using regular (not low-sodium) broth, start with only ¼ tsp salt and adjust later. - Chicken Options:
Rotisserie chicken works perfectly—use white or dark meat. You can also roast or boil chicken breasts and shred them yourself. - Dairy Options:
Half-and-half or whole milk gives the best texture. For dairy-free, use plain oat milk or almond milk (the soup will be less creamy). You can also use ½ cup heavy cream + ½ cup broth for a richer texture. - Noodles:
Wide egg noodles are traditional, but you can use any pasta shape. For smaller pasta, reduce to 2–3 cups. Try tortellini or even 1 cup uncooked rice—add at the same step as noodles.
