Creamy Chicken Noodle Soup Recipe

Ingredients

Chicken

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

Vegetables & Aromatics

• 1 ½ cups carrots, sliced ¼-inch thick
• 1 ½ cups celery, sliced 3/8-inch thick
• 1 onion, diced
• 4–6 cloves garlic, minced

Fats & Cooking Mediums

• 3 tablespoons olive oil, divided
• 2 tablespoons unsalted butter

Thickening & Dairy

• 1/3 cup all-purpose flour
• 2 cups half and half (or evaporated milk + ½ tablespoon cornstarch)
• 2 tablespoons cornstarch
• 1/3 cup freshly grated Parmesan cheese

Broth & Seasonings

• 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 dried oregano
• 1 teaspoon dried basil
• ½ teaspoon dried thyme
• ½ teaspoon dried sage
• ½ teaspoon ground cumin
• Pinch (¼ teaspoon) red pepper flakes
• 2 bay leaves
• Salt and pepper to taste (including ½ teaspoon salt and ½ teaspoon pepper for seasoning chicken)

Pasta

• 2 cups wide egg noodles, uncooked

Instructions

1. Season 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, approximately 2 minutes per side. Remove chicken to a plate but keep the drippings in the pot.
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 from the bottom of the pot.
3. Add minced garlic and sauté for 30 seconds. Sprinkle in the flour and cook, stirring constantly for 2 minutes until thickened. Add additional oil if needed to prevent sticking or burning.
4. Return the chicken to the pot along with chicken broth, chicken bouillon, dried parsley, oregano, basil, thyme, sage, cumin, red pepper flakes, ½ teaspoon salt, and bay leaves. Cover and bring soup to a simmer over high heat, then reduce heat to low and simmer, covered, for 15 minutes until chicken is tender, stirring occasionally to prevent burning.
5. Remove the chicken from the pot and shred it when cool enough to handle. In a small bowl, whisk cornstarch with half and half until smooth.
6. Stir the half and half and cornstarch mixture into the soup. Add the noodles and bring the soup to a boil, then simmer until noodles are al dente, about 5 minutes. Avoid overcooking noodles.
7. Reduce heat to low. Stir in grated Parmesan cheese until smooth, then add shredded chicken back into the soup. Taste and adjust seasoning with salt and pepper as needed. Optionally, stir in extra broth or half and half for a thinner consistency.

Notes

• Use pre-chopped vegetables and rotisserie chicken for a quicker version of this recipe.
• Rotisserie chicken can be added shredded at the end; season to taste since chicken thighs are skipped.
• Chicken breasts can be used but are leaner and less juicy; halve large breasts for even cooking.
• If using chicken bouillon cubes, crush and add directly to broth without dissolving first.
• DIY half and half can be made with equal parts heavy cream and milk; evaporated milk plus cornstarch is a healthier alternative.
• Alternative pastas like rotini, fusilli, or tortellini can be used but may require longer cooking times.
• Add green beans, bell peppers, or cauliflower in the last 10 minutes to avoid overcooking; leafy greens can be added at the end.
• Protein substitutes include ground beef, turkey, or ham; brown ground meat with vegetables or add ham at the end.
• For gluten-free option, use gluten-free flour and pasta; all other ingredients are naturally gluten-free.
• To make vegan, omit chicken and bouillon, replace butter with oil, use vegetable broth and non-dairy milk with cornstarch; add mushrooms or tofu instead of chicken.
• Make ahead: soup flavors improve the next day; cook noodles al dente or add separately during reheating.
• Storage: refrigerate up to 4 days; freeze without noodles and half and half or use evaporated milk instead.
• Reheat on stove over medium low heat, stirring and adding broth as needed; microwave in intervals stirring in between for smaller portions.