There is something inherently healing about a big, steaming bowl of soup on a chilly day. This creamy chicken noodle soup recipe is the ultimate comfort food, blending tender shredded chicken, perfectly cooked vegetables, and a silky, herb-infused broth. It feels like a hug in a bowl, designed to warm you from the inside out when you need it most.
Making this dish from scratch is surprisingly simple, yet it tastes like it has been simmering on the stove for an entire afternoon. The secret lies in searing the chicken thighs to build a deep, golden foundation of flavor, combined with a luxurious cream base that turns a humble soup into a restaurant-quality dinner.
Why You Will Love This Recipe
- This recipe is incredibly easy to make, even for weeknight meals.
- It is a certified family favorite that warms the soul.
- This soup is budget-friendly, using accessible pantry staples.
- It is perfect for meal prep, as the flavors often deepen overnight.
- You can easily customize the vegetables to suit your pantry.
Recipe Quick Facts
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Total Time | 45 minutes |
| Servings | 6 servings |
| Difficulty | Easy |
Ingredients
You will need the following high-quality ingredients to bring this creamy chicken noodle soup to life:
- 3 tablespoons olive oil, divided
- 2 tablespoons unsalted butter
- 1 pound boneless skinless chicken thighs
- 1.5 cups carrots, sliced 1/4-inch thick
- 1.5 cups celery, sliced 3/8-inch thick
- 1 onion, diced
- 4-6 cloves garlic, minced
- 1/3 cup all-purpose flour
- 8 cups low sodium chicken broth
- 1 tablespoon granulated chicken bouillon
- 1 tablespoon dried parsley
- 1 teaspoon each of dried oregano, dried basil
- 1/2 teaspoon each of dried thyme, dried sage, ground cumin
- 1/4 teaspoon red pepper flakes
- 2 bay leaves
- 2 cups half and half
- 2 tablespoons cornstarch
- 2 cups wide egg noodles, uncooked
- 1/3 cup freshly grated Parmesan cheese
- Salt and pepper to taste
Kitchen Tools You Will Need
To prepare this soup correctly, you will need a large Dutch oven or a heavy-bottomed soup pot. A whisk is essential for smoothing out the flour and cream additions, while a pair of tongs makes searing and removing the chicken easy.
How To Make Creamy Chicken Noodle Soup
- Season your chicken thighs with salt and pepper. Heat 2 tablespoons of oil in your Dutch oven over medium-high heat. Sear the chicken until golden brown, about 2 minutes per side. Remove the chicken to a plate, leaving the flavorful drippings behind.
- Melt 2 tablespoons of butter with 1 tablespoon of olive oil in the same pot. Add the onions, carrots, and celery. Sauté these vegetables for about 4 minutes, making sure to scrape up the golden, flavorful bits from the bottom of the pot.
- Stir in the minced garlic and cook for 30 seconds until fragrant. Sprinkle the flour over the vegetables. Cook this mixture for 2 minutes, stirring constantly to ensure the flour is toasted but not burnt.
- Return the chicken to the pot. Pour in the broth, bouillon, and all of your dried herbs, spices, and bay leaves. Add an extra pinch of salt. Cover the pot and simmer for 12-15 minutes until the chicken is tender.
- Remove the chicken to a cutting board and shred it into bite-sized pieces. While you shred, whisk the cornstarch and half and half together in a small bowl until completely smooth.
- Stir the cream mixture and the egg noodles into the simmering pot. Boil until the noodles are al dente, about 5 minutes. Finally, stir in the Parmesan cheese and shredded chicken. Adjust the seasoning with salt and pepper to taste.
Pro Tips for the Best Results
For the creamiest texture, avoid boiling the soup vigorously once the cream has been added. Keep it at a gentle simmer to prevent the dairy from curdling. If you prefer a thinner soup, simply add an extra splash of chicken broth until you reach your desired consistency.
Variations and Substitutions
If you want a healthier version, you can swap the half and half for whole milk mixed with a little extra cornstarch. For a spicy kick, increase the red pepper flakes to 1/2 teaspoon. You can also replace the chicken thighs with leftover rotisserie chicken to cut your cooking time in half.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so slowly on the stove over low heat. If the soup has thickened too much in the fridge, add a small splash of broth to bring it back to that signature creamy texture.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, this soup stores beautifully. However, the noodles may absorb liquid over time. I recommend cooking the noodles separately and adding them just before serving if you plan to store the soup for more than one day.
Can I freeze this creamy soup?
Dairy-based soups can sometimes separate when frozen. If you plan to freeze it, wait to add the half and half and noodles until you reheat the broth base, or accept that the texture may change slightly after thawing.
What is the best way to keep the noodles from getting mushy?
The key is to not overcook the noodles in the soup. They should be just al dente when you remove the pot from the heat, as they will continue to soften in the hot broth.
Final Thoughts
There is nothing quite like a homemade creamy chicken noodle soup to soothe the spirit. This recipe is meant to be shared, so be sure to pin this to your favorite recipe board on Pinterest and tag me in your photos on Facebook. I cannot wait to hear how much your family enjoyed this cozy meal!
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Creamy Chicken Noodle Soup
- Total Time: 45
- Yield: 6 servings
- Diet: Halal
Description
Experience the ultimate comfort in a bowl with this rich, creamy chicken noodle soup. Featuring golden-seared chicken thighs, tender vegetables, and a silky herb-infused broth, this recipe provides a warm, hearty meal perfect for chilly days. It is simple to prepare, budget-friendly, and tastes even better the next day, making it an ideal choice for effortless weeknight dinners or family gatherings.
Ingredients
3 tablespoons olive oil, divided
2 tablespoons unsalted butter
1 pound boneless skinless chicken thighs
1.5 cups carrots, sliced 1/4-inch thick
1.5 cups celery, sliced 3/8-inch thick
1 onion, diced
4-6 cloves garlic, minced
1/3 cup all-purpose flour
8 cups low sodium chicken broth
1 tablespoon granulated chicken bouillon
1 tablespoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes
2 bay leaves
2 cups half and half
2 tablespoons cornstarch
2 cups wide egg noodles, uncooked
1/3 cup freshly grated Parmesan cheese
Salt and pepper to taste
Instructions
Season chicken thighs with salt and pepper.
Heat 2 tablespoons oil in a Dutch oven over medium-high heat and sear chicken for 2 minutes per side; remove and set aside.
Add butter and remaining oil to the pot, then sauté onions, carrots, and celery until softened.
Stir in minced garlic and cook until fragrant.
Sprinkle flour over the vegetables and stir to cook for 1 minute.
Slowly whisk in the chicken broth, bouillon, and all dried herbs and spices.
Return chicken to the pot and simmer until fully cooked; remove chicken, shred, and return to the pot.
Add the egg noodles and cook until tender.
Whisk together half and half with cornstarch and stir into the soup to thicken.
Finish by stirring in Parmesan cheese and adjusting seasoning with salt and pepper.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles may absorb broth, so add a splash of water or broth when reheating. Feel free to substitute half and half with heavy cream for a richer texture.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: American