Steam rises from the pot, carrying that unmistakable scent of butter-softened vegetables and thyme. This easy creamy chicken noodle soup transforms simple ingredients into something that feels like a hug from the inside out. The broth thickens naturally as flour mingles with chicken stock, creating a velvety base that clings to tender egg noodles and chunks of potato. No cream-of-whatever cans here—just real ingredients building layers of comfort in one pot.
Why You’ll Love This Recipe
- One-pot wonder that dirties exactly one dish (plus your cutting board)
- Naturally thickened with flour and half-and-half, no processed soups required
- Flexible timing works with rotisserie chicken or Sunday’s leftovers
- Freezer-friendly base before adding dairy and noodles
Key Ingredients That Make It Work
Butter and flour create a quick roux that thickens without heaviness. You’re cooking raw flour taste out during that 2-minute stir, building a base that won’t taste pasty or gluey later.
Yellow onion, carrots, celery form the classic mirepoix. Don’t rush this step. Those 5 minutes of softening release natural sugars that sweeten the entire pot. Dice them roughly the same size so everything cooks evenly.
Garlic goes in with the vegetables, not the flour. It needs just enough time to bloom without burning.
Dried thyme and oregano pack concentrated flavor. Fresh herbs work beautifully if you’ve got them, but dried delivers consistency. The thyme especially matters—it’s what makes this taste like soup instead of just chicken-flavored liquid.
Reduced-sodium chicken broth gives you control. Eight cups sounds like a lot, but it reduces slightly during that 25-minute simmer. Good broth makes good soup. Really.
One medium potato adds body and a subtle starchiness that helps thicken naturally. Yukon golds hold their shape better than russets. Peel it or don’t—your call.
Cooked chicken means this comes together fast. Rotisserie from the store works perfectly. So does leftover roasted chicken thighs. Dark meat stays moister, but white meat works fine in all that creamy broth.
Half-and-half brings richness without the heaviness of cream. Whole milk works if that’s what you’ve got. Don’t use skim—you need some fat for proper mouthfeel.
Wide egg noodles are traditional for good reason. They’ve got surface area to catch that creamy broth. Cook them directly in the soup so they release a bit of starch and help everything come together.
How to Make Easy Creamy Chicken Noodle Soup
Start with the aromatics. Melt butter in your largest pot over medium heat. Add onion, carrots, celery, and garlic. Stir occasionally for 5 minutes. You’ll see the onions turn translucent and smell that sweet vegetable aroma. The carrots will brighten slightly.
Build the roux. Sprinkle flour, salt, pepper, thyme, and oregano over the vegetables. Stir constantly for 2 minutes. The mixture will look dry and clumpy at first—that’s normal. Keep stirring. You’re coating every vegetable piece and cooking out that raw flour taste. The bottom of your pot might start to look slightly golden.
Add broth and potato. Pour in all 8 cups of chicken broth and add the diced potato. Give it one good stir to incorporate the flour mixture, then crank the heat to medium-high. Bring it to a full boil without stirring—this helps the flour distribute evenly. Let it boil hard for 3 minutes.
Simmer until potatoes soften. Drop the heat to medium-low and partially cover the pot. That partial cover is key—you want some steam to escape so the soup doesn’t boil over, but you’re trapping enough heat to keep things moving. Simmer for 25 minutes. The potatoes should pierce easily with a fork. Taste now and adjust salt if needed. Every broth is different.
Finish with chicken, dairy, and noodles. Add shredded chicken, half-and-half, and dry noodles. Stir gently. Cook uncovered for 10 minutes, stirring occasionally so noodles don’t stick to the bottom. The soup will thicken noticeably as the noodles cook and release starch. When noodles are tender and the soup coats the back of your spoon, you’re done. Taste one more time for seasoning.
Serve immediately. Ladle into bowls while it’s hot. The soup should be creamy but still pourable, with noodles suspended throughout. If you’re garnishing with fresh thyme, do it now.
Tips and Variations
Don’t skip the flour-cooking step. Those 2 minutes matter. Raw flour tastes chalky and won’t thicken properly. Cooked flour creates smooth, velvety texture.
Add noodles last if making ahead. Cook the soup through step 2, then cool and refrigerate. When ready to serve, reheat and add chicken, dairy, and noodles fresh. They’ll stay perfectly tender instead of mushy.
Control your simmer. Too high and potatoes break apart into mush. Too low and nothing softens. You want gentle bubbles breaking the surface every few seconds. In Asheville’s altitude, I find medium-low runs slightly cooler than at sea level—adjust your dial accordingly.
Swap the protein. Leftover turkey works beautifully here. So does shredded pork. Keep the quantity around 2 cups for proper soup-to-stuff ratio.
Make it lighter or richer. Use all milk instead of half-and-half for a lighter version. Want it extra luxurious? Use heavy cream or add a splash of white wine with the broth.
Storage and Serving
Refrigerate in an airtight container for up to a week. The soup thickens dramatically as it sits—noodles and potatoes soak up liquid. Reheat gently on the stovetop, adding broth or milk to thin it back out. Don’t microwave from cold or the dairy might separate.
Serve with crusty bread, oyster crackers, or a simple green salad. This is substantial enough to be dinner on its own.
Frequently Asked Questions
Can I use raw chicken instead of cooked?
Yes. Cut 1 pound of boneless chicken into bite-sized pieces and add them with the broth and potato in step 2. They’ll cook through during that 25-minute simmer. Check that the internal temperature hits 165°F before adding dairy and noodles.
Why is my soup too thick or too thin?
Too thick means the noodles absorbed too much liquid, especially common with leftovers. Add more broth when reheating, ½ cup at a time. Too thin means you need more cooking time for the noodles to release starch, or you could whisk together 1 tablespoon flour with 2 tablespoons cold water and stir it in. Simmer 5 more minutes.
Your New Go-To Comfort Bowl
This easy creamy chicken noodle soup delivers exactly what you need when the temperature drops or someone needs comfort in a bowl. Real ingredients, straightforward technique, one pot. Make it this week.
Easy Creamy Chicken Noodle Soup
Ingredients
Method
- Melt butter in your largest pot over medium heat. Add onion, carrots, celery, and garlic. Stir occasionally for 5 minutes.
- Sprinkle flour, salt, pepper, thyme, and oregano over the vegetables. Stir constantly for 2 minutes.
- Pour in all chicken broth and add the diced potato. Stir and bring to a boil without stirring.
- Reduce heat to medium-low and partially cover the pot. Simmer for 25 minutes, until the potatoes soften.
- Add shredded chicken, half-and-half, and dry noodles. Stir gently and cook uncovered for 10 minutes.
- Ladle into bowls while hot. The soup should be creamy but still pourable.