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Light & Creamy Chicken Noodle Soup

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This light yet creamy chicken noodle soup is made with tender rotisserie chicken, hearty vegetables, egg noodles, and a creamy broth thickened with potato and milk. It’s comforting, easy to prepare, and perfect for cold days or when you’re in need of a cozy homemade meal.

  • Author: Tina
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 cups
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Lactose

Ingredients

1 Tablespoon unsalted butter

3/4 cup chopped yellow onion

1 cup sliced or diced carrots

1 cup sliced or diced celery

2 garlic cloves, minced

1/4 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon fresh ground pepper

1 teaspoon dried thyme leaves (or 2 teaspoons fresh)

1/2 teaspoon dried oregano (or 1 teaspoon fresh)

8 cups chicken broth (preferably reduced sodium)

1 medium potato, peeled and diced (about 1.5 cups)

2 cups shredded or chopped cooked chicken

1 cup half-and-half or whole milk

3–4 cups uncooked wide egg noodles (or other dry pasta)

Optional: fresh thyme leaves for garnish

Instructions

  1. Melt butter in a large pot or Dutch oven over medium heat. Add onion, carrots, celery, and garlic. Cook for 5 minutes until softened.
  2. Stir in flour, salt, pepper, thyme, and oregano. Cook for 2 more minutes.
  3. Add chicken broth and diced potato. Increase heat to medium-high and bring to a boil for 3 minutes. Reduce heat to medium-low, partially cover, and simmer for 25 minutes until potatoes are soft.
  4. Add shredded chicken, milk or half-and-half, and noodles. Cook for 10 minutes until noodles are tender and soup is thickened.
  5. Taste and adjust seasoning if necessary. Serve warm, garnished with fresh thyme if desired.

Notes

  • For a thicker soup, use half-and-half or add extra flour/cornstarch if desired.
  • To make in a slow cooker: complete step 1 on stovetop, then transfer to slow cooker with broth and potato. Cook on low for 2 hours, then add chicken, milk, and noodles and cook 1 more hour.
  • Store leftovers in refrigerator up to 1 week. Reheat gently and add broth if needed.
  • Soup can be frozen for up to 3 months.

Nutrition

Find it online: https://cheftinaskitchen.com/light-creamy-chicken-noodle-soup/