Creamy Chicken Noodle Soup
This is my homemade creamy chicken noodle soup recipe. It's a lightened-up version but you'd never know it— family and friends rave about it! It's made in one pot and freezes perfectly!
Ingredients
- 3 Tablespoons unsalted butter
- 1 cup chopped yellow onion (about 1 medium)
- 1 and ½ cup sliced or chopped carrots (2-3 large carrots)
- 1 cup sliced or chopped celery (3-4 stalks)
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon fresh thyme, minced
- 1 and ½ teaspoons salt
- 1 teaspoon freshly ground black pepper
- 3 (32 ounce) low-sodium chicken broth
- 2 and ½ cups shredded chicken
- 1 and ½ cup milk*
- 2 Tablespoons cornstarch
- 1 (8 ounce) bag wide egg noodles (about 4 cups)
Instructions
- Heat the butter in a 5 quart or larger pot or dutch oven over medium-high heat. Add the onion, carrots, celery, and garlic. Sauté for 5 minutes to allow the vegetables to soften. Add the oregano, parsley, thyme, salt, and pepper. Stir together and cook for an additional 5 minutes.
- Next, add the broth. Give everything a stir and scrape the bits up from the bottom of the pot. Bring to a boil, without stirring, for 2-3 minutes. Add the noodles and shredded chicken. Cook the noodles until tender— about 6-8 minutes.
- Combine the milk and cornstarch by stirring together until no lumps remain. The best way to do this: add the cornstarch to a large measuring cup or bowl, then add the milk slowly while stirring. Add the milk/cornstarch mixture to the soup. Allow the soup to cook for 3-5 minutes until the milk incorporates into the soup and it thickens slightly. Take the soup to see if it needs more seasoning.
- Serve the soup warm. Store leftovers in an airtight container in the refrigerator for up to 1 week.
Notes
- Make Ahead & Freezing Tips: Leftovers keep well in the refrigerator for up to 1 week. You may need to add more chicken broth or water as you warm it up— I usually do. The noodles soap up the liquid as it sits. The soup freezes well for up to 3 months. Thaw in the refrigerator the day before, then heat on the stove. You can also put the frozen soup in a crockpot on low for 4 hours.
- Slow Cooker Option: Add 1-1.5 pounds boneless skinless chicken breasts, onion, celery, carrots, garlic, spices, and chicken broth to the slow cooker. Cook on low for 6 hours or high for 3 hours. About 30-40 minutes before you want to eat, remove the chicken breasts and shred them, then place them back in the slow cooker with the milk/cornstarch mixture and egg noodles. Give it a nice stir. Allow to cook until the noodles are al dente— start checking at the 15 minute mark. It can take anywhere from 15-20 minutes.
- Milk: You can use any milk fat or dairy-free milk. To keep it dairy-free, use ghee instead of butter.
- Chicken Broth: I prefer to use low-sodium chicken broth. If you choose to use regular, you may need to reduce the salt and taste as you go.
- Chicken: Feel free to bake and shred your own chicken but I find that using rotisserie chicken is easier.
Tried this recipe?Let us know how it was!