Can I make Creamy Chicken Noodle Soup without noodles or use a different grain?

Yes, you can skip the noodles entirely if you prefer a lower-carb or gluten-free option. If you want a grain substitute, one cup of uncooked rice works well. Add the rice at the same stage you would normally add noodles. Cooking time may vary slightly with rice, so adjust as needed until tender.

How do I make the soup creamy without using heavy cream?

To achieve creaminess without heavy cream, cook down diced onions, carrots, and celery, then stir in flour to make a thick base. Adding whole milk or half-and-half will provide a rich texture. You can also use plain oat milk as a dairy-free alternative to maintain creaminess, although the flavor might be milder.

What is the best way to prepare chicken for this soup?

Using pre-cooked rotisserie chicken simplifies preparation and adds flavor. Alternatively, you can roast or boil chicken breasts and shred them before adding to the soup. Leftover cooked turkey also works well. The key is to add the shredded chicken toward the end of cooking to keep it tender.

Can I prepare Creamy Chicken Noodle Soup in a slow cooker?

Yes, start by sautéing the vegetables on the stove, then transfer them to a slow cooker with chicken broth and diced potatoes. Cook on low for about 2 hours, then add the chicken, milk or half-and-half, and noodles, cooking for an additional hour on low. This method develops flavors and keeps the soup creamy.

How long can I store leftover Creamy Chicken Noodle Soup safely?

Store leftovers in an airtight container in the refrigerator for up to one week. For longer storage, freeze the soup in portions for up to three months. When reheating, thaw overnight in the fridge and warm gently on the stove to prevent curdling or separation.

Creamy Chicken Noodle Soup Recipe With Rich Comfort Flavors

Name: Creamy Chicken Noodle Soup
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 tablespoon unsalted butter; 3/4 cup chopped yellow onion (about half a large onion); 1 cup sliced or diced carrots (1 2 large or a handful of baby carrots); 1 cup sliced or diced celery (2 3 stalks); 2 garlic cloves, minced; 1/4 cup all-purpose flour (can substitute with 2 tablespoons cornstarch); 1/2 teaspoon salt (adjust according to broth saltiness); 1/2 teaspoon freshly ground pepper; 1 teaspoon dried thyme leaves (or 2 teaspoons fresh); 1/2 teaspoon dried oregano (or 1 teaspoon fresh) or 1 1/2 to 2 teaspoons Italian seasoning; 8 cups chicken broth (preferably reduced sodium); 1 medium potato, peeled and diced (about 1 1/2 cups or 280 grams); 2 cups shredded or chopped cooked chicken (rotisserie chicken recommended); 1 cup half-and-half or whole milk (dairy or plain oat milk for nondairy; avoid lower-fat milks); 3 to 4 cups uncooked wide egg noodles or other dry pasta (can substitute with 1 cup uncooked rice or skip noodles); Optional garnish: fresh thyme leaves

Description

🍲 Enjoy a rich and comforting bowl of creamy chicken noodle soup that’s perfect for warming up on cozy days.
🥄 This recipe combines fresh herbs, tender chicken, and hearty vegetables for a nourishing, satisfying meal that’s easy to prepare.

Ingredients

Scale

1 tablespoon unsalted butter

3/4 cup chopped yellow onion (about half a large onion)

1 cup sliced or diced carrots (1 2 large or a handful of baby carrots)

1 cup sliced or diced celery (2 3 stalks)

2 garlic cloves, minced

1/4 cup all-purpose flour (can substitute with 2 tablespoons cornstarch)

1/2 teaspoon salt (adjust according to broth saltiness)

1/2 teaspoon freshly ground pepper

1 teaspoon dried thyme leaves (or 2 teaspoons fresh)

1/2 teaspoon dried oregano (or 1 teaspoon fresh) or 1 1/2 to 2 teaspoons Italian seasoning

8 cups chicken broth (preferably reduced sodium)

1 medium potato, peeled and diced (about 1 1/2 cups or 280 grams)

2 cups shredded or chopped cooked chicken (rotisserie chicken recommended)

1 cup half-and-half or whole milk (dairy or plain oat milk for nondairy; avoid lower-fat milks)

3 to 4 cups uncooked wide egg noodles or other dry pasta (can substitute with 1 cup uncooked rice or skip noodles)

Optional garnish: fresh thyme leaves

Instructions

1-Melt 1 tablespoon unsalted butter in a large pot over medium heat. Add 3/4 cup chopped yellow onion, 1 cup sliced or diced carrots, 1 cup sliced or diced celery, and 2 garlic cloves, minced; cook for 5 minutes until softened.

2-Stir in 1/4 cup all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon freshly ground pepper, 1 teaspoon dried thyme leaves, and 1/2 teaspoon dried oregano; cook for 2 minutes to form a thickened base. This step creates the velvety texture that defines this creamy soup.

3-Add 8 cups chicken broth and 1 medium potato, peeled and diced. Bring to a boil without stirring, then boil for 3 minutes. Reduce heat to medium-low, partially cover, and simmer for 25 minutes until potatoes are tender. Taste and adjust seasonings as needed.

4-Finally, add 2 cups shredded or chopped cooked chicken, 1 cup half-and-half or whole milk, and 3 to 4 cups uncooked wide egg noodles. Cook for about 10 minutes until noodles are tender and the soup thickens. Adjust seasonings again and serve warm, optionally garnished with fresh thyme leaves.

Notes

🍋 A squeeze of fresh lemon at the end brightens flavor.
🥛 Use half-and-half or whole milk for the best creamy texture; plain oat milk works well for nondairy.
🥔 Peel and dice the potato for added creaminess and heartiness in the soup.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Soup
Method: Simmering, Sautéing
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 203 kcal
Sugar: 3 g
Sodium: 700 mg
Fat: 7 g
Saturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 3 g
Protein: 20 g
Cholesterol: 50 mg

Keywords: Creamy Chicken Soup, Comforting Soup, Chicken Noodle, Rich Soup