That is, by far, my favourite selfmade hen noodle soup recipe as a result of it’s merely the proper mixture of simple, healthful, and satisfying. It’s creamy but gentle, and advantages from the addition of potato, thyme, oregano, and handy pre-cooked rotisserie hen. For those who’re searching for a straightforward but extremely scrumptious selfmade creamy hen noodle soup recipe, simply learn among the critiques under, then strive it for your self!
That is a kind of recipes I prefer to make an enormous double batch of on a chilly, gradual weekend in January, and freeze half for future busy weeknights. It’s additionally an excellent one to take to a pal or neighbor who’s in want of a comforting selfmade meal.
This creamy hen noodle soup has solely about 200 energy per 1 cup. The potato provides heartiness to the soup and, because it cooks, makes the soup even creamier. I’ve made this soup most likely near 100 instances since I initially revealed the recipe in 2015. Belief me, don’t depart that potato out!
Reader Melinda commented: “I made this right now and must say that that is now our favourite selfmade hen noodle soup recipe, too! I adopted the recipe precisely as written and hubby beloved it.”
Reader DLand commented: “I first made this as a dinner for a brand new mother and pop. It was so good I couldn’t wait to make it once more to maintain for my very own dinner. Thanks for one more fantastic recipe!”
Reader Paula commented: “This soup was scrumptious, greatest hen soup I’ve eaten. I added Italian seasoning since I didn’t have oregano or contemporary thyme and it was good.”
Cozy up with a bowl of this soup, alongside a contemporary salad and a heat slice of homemade artisan bread, for a meal that will leave you feeling satisfied, but not weighed down.
Here’s Why You’ll Love This Light & Creamy Chicken Noodle Soup
- Lightened up, yet still creamy and so satisfying
- Can be made on the stove or in a slow cooker
- 1-pot meal
- Using a cooked rotisserie chicken saves time
- So much more delicious than store-bought soup
- Make ahead of time and freeze
- Good way to use up leftover chicken
- Flavorful spices, herbs, and vegetables
- Ultimate winter comfort food!
Best Ingredients to Use for Your Creamy Chicken Noodle Soup
You need 1 big pot and a few staple ingredients. This is a forgiving recipe, so let’s review what can change if needed.
- Butter: Just a Tablespoon, to soften the vegetables.
- Vegetables: Onion, carrots, and celery form the mirepoix flavor base for this soup.
- Herbs/Flavors: Use a blend of garlic, dried or fresh thyme and oregano, fresh ground pepper, and salt. Feel free to use other herbs you enjoy instead, if desired.
- Flour or Cornstarch: Flour (or cornstarch) thickens the liquid, taking this soup from brothy to creamy. See recipe Note for that substitution.
- Chicken Broth: Or stock.
- Potato: 1 medium potato is the first magical ingredient in this recipe, because it cooks down and makes the soup SO creamy, hearty, and satisfying.
- Chicken: This recipe saves time because you can use pre-cooked chicken. You could also use leftover cooked turkey, like we do in this turkey pot pie! I usually pick up a small rotisserie chicken from the grocery store, shred it, and add it right into the soup. Or you can boil/poach chicken breasts or roast them with a little garlic and thyme, let cool slightly (or refrigerate for a day or two), then shred or chop. If you have leftover chicken, you can also use it in recipes like my chicken quinoa salad or peanut chicken zucchini noodles.
- Milk or Half-and-Half: This is the other magical ingredient that turns your homemade chicken noodle soup into the creamiest soup ever. Use 1 cup of whole milk or 1 cup of half-and-half. If you want to make regular (non-creamy) chicken noodle soup, replace the milk with more chicken broth.
- Noodles: I prefer wide egg noodles in chicken soup, but you can use any type of dry pasta you like, or go noodle-less.
If you can find wide egg noodles, go ahead and use those in today’s soup. If you don’t have egg noodles, any dry pasta you like would work. Keep the noodles small enough to fit on a spoon, so break any large dry pasta before using if needed. A few readers have even used tortellini instead!
How Does the Soup Thicken Up?
Cooking down the onion, carrots, and celery is a key step in the recipe. After you cook them down, add flour and your herbs. The flour will absorb the liquid from the softening vegetables, and create a nice thick base for the soup. This is exactly how we start biscuit vegetable pot pie, too.
Whole milk or half-and-half also thicken up the soup. I’ve even made it with half the amount (1/2 cup or 120ml) heavy cream in a pinch. (Add more chicken broth if you use heavy cream; see recipe Note.)
Nice and thick, without being too heavy.
After the vegetable mixture cooks and you add the flour and seasonings (above), you’ll add the broth and potato. Boil, and then simmer on the stove before adding the milk/half-and-half, chicken, and noodles. Finish cooking. It’s all very simple.
*Slow cooker instructions in the recipe Notes below!*
Can I Skip the Noodles or Use Rice Instead?
Yes. Feel free to skip the noodles entirely with no other changes to the recipe. Or you can use 1 cup of uncooked rice instead. Add it when you would add the noodles.
This Soup Satisfies. Period.
One bowl of this light & creamy chicken noodle soup will leave you feeling satisfied for hours, without feeling weighed down. This is the meal that keeps on giving because if you have a smaller family, there will be plenty of leftover soup to enjoy during the week. Serve in homemade bread bowls or alongside a batch of deliciously soft dinner rolls or brown butter sage dinner rolls.
I calculated the nutrition details using the SparkRecipes calculator app, and a 1-cup serving of this creamy chicken noodle soup, when using whole milk, is only 203 calories, with 20 grams of protein. Creamy, yet light… best soup ever!
Description
This creamy chicken noodle soup is creamy yet light, and benefits from the addition of potato, flavorful thyme and oregano, and convenient pre-cooked rotisserie chicken. You can make it on the stove or slow cooker (see Note for slow cooker instructions).
- Melt the butter in a large pot or dutch oven (4 quart or bigger) over medium warmth. Add the onion, carrots, celery, and garlic. Cook dinner, stirring often, for five minutes or till greens have softened. Stir in flour, salt, pepper, thyme, and oregano and prepare dinner for two minutes.
- Subsequent, add the hen broth and potato. Give every part a fast stir, then enhance the warmth to medium-high. Deliver the soup to a boil, with out stirring, and boil for 3 minutes. Cut back the warmth to medium-low, partially cowl the pot, and permit to simmer for 25 minutes or till the potatoes have softened. Style the soup, and add extra seasonings to style, if desired.
- Add the hen, half-and-half/milk, and noodles. Cook dinner for 10 minutes till the noodles are tender and the soup has thickened. As soon as once more, style the soup and add extra seasoning as desired. Serve heat.
- Cowl and retailer leftovers within the fridge for as much as 1 week. To reheat, merely pour right into a pot over medium warmth and prepare dinner till heat. Be at liberty so as to add extra hen broth to the leftovers if it’s too thick. (Soup thickens within the fridge because the noodles and potatoes absorb the liquid.)
Notes
- Freezing Directions: Freeze soup for as much as 3 months. Thaw within the fridge the day earlier than consuming, after which reheat on the range till heat.
- Particular Instruments (affiliate hyperlinks): Dutch oven
- Gradual Cooker Directions: Put together the soup via step 1 on the stovetop. Switch to a slow cooker (affiliate hyperlink) and proceed with step 2, however don’t add the potato but. Permit to prepare dinner for two hours on low, then add the potato, hen, half-and-half/milk, and noodles. Cook dinner on low for 1–2 extra hours.
- Taste Tip: Throughout the previous few minutes of prepare dinner time, strive including a squeeze of contemporary lemon. It’s so good!
- Flour: As an alternative of 1/4 cup of flour, you should use 2 Tablespoons (16g) cornstarch.
- Herbs: I really like this soup with oregano and thyme. Or you should use 1 and 1/2–2 teaspoons pre-made Italian seasoning (discovered within the spice aisle).
- Broth: I take advantage of low sodium hen broth. If you’re utilizing common broth, begin with only one/4 teaspoon of salt. Because the soup finally ends up, style and add extra salt if desired.
- Rooster: I like to recommend utilizing rotisserie hen, and you should use both white or darkish meat. Or you’ll be able to roast some hen breasts your self. Rub with just a little minced garlic and dried thyme, roast within the oven underneath tender, then shred or chop it. You can too boil 2 giant hen breasts till cooked via, then shred/chop and use on this recipe.
- Complete Milk/Half-and-Half: Both works splendidly on this recipe. Keep away from lower-fat milks, and when you want a nondairy milk suggestion, I like to recommend plain oat milk. Plain almond milk could be the second best choice for nondairy. Take into account that the soup received’t be as creamy. You may use 1/2 cup (120ml) heavy cream as a substitute. If utilizing 1/2 cup of heavy cream, add one other 1/2 cup of hen broth to the recipe.
- Greatest Noodles to Use: I desire broad egg noodles in hen soup, however any homestyle egg noodles work. You should use different dried pasta too, similar to elbow macaroni or fettuccine. Preserve the noodles sufficiently small to suit on a spoon, so break any giant dry pasta earlier than utilizing if wanted. A couple of readers have even used tortellini! Or you should use 1 cup of raw rice as a substitute. Add it while you would add the noodles.
Key phrases: creamy hen noodle soup
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