Name: Creamy Chicken Noodle Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 pound boneless skinless chicken thighs OR 2 ½ cups rotisserie chicken; Salt and pepper, to taste; 3 tablespoons olive oil, divided; 2 tablespoons unsalted butter; 1 1/2 cups carrots, sliced 1/4-inch thick; 1 1/2 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 or bouillon cubes or better than bouillon; 1 tablespoon dried parsley or 3 tablespoons fresh parsley; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon dried thyme; 1/2 teaspoon dried sage; 1/2 teaspoon ground cumin; Pinch (about 1/4 teaspoon) red pepper flakes; 2 bay leaves; 2 cups half and half (or evaporated milk plus ½ tablespoon cornstarch); 2 tablespoons cornstarch; 2 cups wide egg noodles, uncooked; 1/3 cup freshly grated Parmesan cheese

Ingredients

3 tablespoons olive oil, divided

2 tablespoons unsalted butter

1 pound boneless skinless chicken thighs OR 2 ½ cups rotisserie chicken

Salt and pepper

1 1/2 cups carrots, sliced 1/4-inch thick

1 1/2 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, bouillon cubes, or better than bouillon

1 tablespoon dried parsley or 3 tablespoons fresh parsley

1 teaspoon each dried oregano and dried basil

1/2 teaspoon each dried thyme, dried sage, and ground cumin

Pinch (about 1/4 teaspoon) red pepper flakes

2 bay leaves

2 cups half and half (or evaporated milk + ½ tablespoon cornstarch)

2 tablespoons cornstarch

2 cups wide egg noodles, uncooked

1/3 cup freshly grated Parmesan cheese

Instructions

Step 1: Season the chicken with ½ teaspoon salt and ½ teaspoon pepper. Heat 2 tablespoons olive oil over medium-high heat in a large Dutch oven or soup pot. Once hot, add the chicken and sear until golden, about 2 minutes per side. Remove the chicken to a plate but leave the drippings in the pot.

Step 2: Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat in the drippings. Once melted, increase heat to medium-high and add onions, carrots, and celery. Sauté for 4 minutes, scraping up the golden bits on the bottom of the pot.

Step 3: Add garlic and sauté for 30 seconds. Sprinkle in the flour and cook, stirring constantly, for 2 minutes. Be careful not to let the flour stick to the bottom to prevent burning. Add additional oil if necessary.

Step 4: Return the chicken to the pot along with chicken broth, bouillon, all seasonings, an additional ½ teaspoon salt, and bay leaves. Cover and bring to a simmer over high heat. Reduce heat and simmer, covered, for 12-15 minutes or until the chicken is tender. Stir occasionally to prevent burning and replace the lid.

Step 5: Remove the chicken to a cutting board and shred once cool enough to handle. Meanwhile, whisk cornstarch with half and half until smooth in a small bowl or measuring cup, then stir the mixture into the pot.

Step 6: Add the noodles and bring the soup to a boil. Simmer until the noodles are al dente, about 5 minutes, being careful not to overcook them.

Step 7: Reduce heat to low, stir in Parmesan cheese until smooth, then add shredded chicken. Taste and adjust seasoning with salt and pepper if desired. Add additional broth or half and half if you prefer a thinner, less chunky soup.

Tips & Variations

Use rotisserie chicken for a quicker version without sacrificing flavor.

For a dairy-free option, substitute half and half with coconut milk and omit Parmesan cheese.

Add fresh herbs like thyme or parsley at the end for a brighter taste.

If you prefer a thicker soup, increase the cornstarch slightly and mix it well before adding.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. For longer storage, freeze the soup in a freezer-safe container for up to 3 months. Note that noodles may become softer after freezing, so you may want to add fresh noodles when reheating.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast works fine, though thighs tend to stay juicier and add more flavor. Adjust cooking time to avoid drying out the breast meat.

Can I make this soup in a slow cooker?

Absolutely. Sear the chicken and sauté the vegetables on the stove, then transfer everything to a slow cooker. Cook on low for 4-6 hours. Add noodles during the last 30 minutes and stir in half and half and Parmesan just before serving.