Print

Creamy Chicken Noodle Soup Recipe

Print Recipe

★★★★★

4.8 from 145 reviews

This creamy chicken noodle soup features tender seared chicken thighs simmered with a savory blend of vegetables, herbs, and wide egg noodles in a rich, smooth broth made creamy with half and half and Parmesan cheese. Perfect for a comforting and hearty meal, this soup balances the classic flavors of chicken noodle soup with a velvety, indulgent twist.

Ingredients

Scale

Chicken:

  • 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

Vegetables & Aromatics:

  • 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

Soup Base & Seasonings:

  • 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

Creamy Mixture & Noodles:

  • 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

Instructions

  1. Season and Sear Chicken: Season chicken thighs 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. When hot, add the chicken and sear until golden brown, about 2 minutes per side. Remove the chicken to a plate, leaving the flavorful drippings in the pot.
  2. Sauté Vegetables: Melt 2 tablespoons butter with 1 tablespoon olive oil in the pot over medium heat in the chicken drippings. Once melted, increase heat to medium-high and add diced onions, sliced carrots, and celery. Sauté for 4 minutes, scraping up any browned bits from the bottom of the pot to build flavor.
  3. Add Garlic and Flour: Stir in minced garlic and sauté for 30 seconds until fragrant. Sprinkle in the flour and cook, stirring constantly for 2 minutes to form a thick roux. Be careful not to let the flour stick or burn; add a little oil if needed.
  4. Simmer Soup Base: Return the seared chicken to the pot along with the chicken broth, granulated bouillon, all dried herbs (parsley, oregano, basil, thyme, sage, cumin), red pepper flakes, ½ teaspoon salt, and bay leaves. Cover and bring to a simmer over high heat, then reduce heat to low and simmer covered for 12-15 minutes, or until chicken is tender and can be shredded. Stir occasionally to prevent sticking and replace the lid after stirring.
  5. Prepare Cornstarch Mixture and Shred Chicken: Remove the chicken to a cutting board and shred once cool enough to handle. In a small bowl or measuring cup, whisk cornstarch with half and half until smooth.
  6. Cook Noodles and Thicken Soup: Stir the cornstarch and half and half mixture into the pot. Add uncooked wide egg noodles and bring the soup to a boil. Reduce heat and simmer for approximately 5 minutes, or until noodles are al dente, being careful not to overcook them.
  7. Finish Soup: Reduce heat to low and stir in freshly grated Parmesan cheese until smooth. Add shredded chicken back into the soup and stir to combine. Taste and adjust seasoning with additional salt and pepper if needed. If desired, add extra chicken broth or half and half to achieve your preferred consistency for a creamier or less chunky soup.

Notes

  • You can substitute rotisserie chicken for a quicker version. Add it after the roux and seasoning step to avoid overcooking.
  • For a dairy-free option, use evaporated milk combined with cornstarch instead of half and half.
  • Adjust the noodle cooking time as needed to prevent them from becoming mushy.
  • The soup thickens as it cools, so serve promptly or thin with additional broth if reheating.
  • Feel free to swap wide egg noodles for your preferred pasta shape.

Keywords: creamy chicken noodle soup, chicken soup, comfort food, homemade chicken soup, creamy soup, easy chicken noodle soup

Find it online: https://www.sanacooks.com/creamy-chicken-noodle-soup-recipe/