Description
A rich and comforting Creamy Chicken Noodle Soup made with tender chicken thighs, fresh vegetables, and a creamy broth thickened with flour and cornstarch. This hearty soup is perfect for cozy dinners and features flavorful herbs and wide egg noodles cooked to perfection.
Ingredients
Scale
Chicken and Broth
- 1 pound boneless skinless chicken thighs OR 2 ½ cups rotisserie chicken
- 8 cups low sodium chicken broth
- 1 tablespoon granulated chicken bouillon, bouillon cubes or better than bouillon
- 2 bay leaves
Vegetables and Aromatics
- 3 tablespoons olive oil, divided
- 2 tablespoons unsalted butter
- 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
Herbs and Spices
- 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 (1/4 teaspoon) red pepper flakes
- Salt and pepper to taste (use at least 1 teaspoon salt in total)
Thickening and Dairy
- 1/3 cup all-purpose flour
- 2 cups half and half (or evaporated milk + 1/2 tablespoon cornstarch)
- 2 tablespoons cornstarch
- 1/3 cup freshly grated Parmesan cheese
Pasta
- 2 cups wide egg noodles, uncooked
Instructions
- Season and Sear Chicken: Season chicken thighs with 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat 2 tablespoons olive oil over medium-high heat in a large Dutch oven or soup pot. Add chicken and sear about 2 minutes per side until golden. Remove chicken to a plate, leaving drippings in the pot.
- Sauté Vegetables: Melt 2 tablespoons butter with 1 tablespoon olive oil in the drippings over medium heat. Increase heat to medium-high and add onions, carrots, and celery. Sauté for 4 minutes, scraping up browned bits from the bottom.
- Add Garlic and Flour: Add minced garlic and sauté for 30 seconds. Sprinkle in flour and cook, stirring constantly, for 2 minutes until mixture thickens but does not burn. Add additional oil if needed to prevent sticking.
- Add Chicken and Broth: Return chicken to the pot. Add chicken broth, chicken bouillon, all herbs and spices, 1/2 teaspoon salt, and bay leaves. Cover and bring to a simmer over high heat.
- Simmer Chicken: Reduce heat to medium-low and simmer, covered, for 15 minutes until chicken is tender enough to shred. Stir occasionally to prevent burning and replace lid.
- Shred Chicken and Thicken Soup: Remove chicken to a cutting board and shred when cool enough to handle. In a small bowl, whisk cornstarch with half and half until smooth, then stir into the soup pot.
- Add Noodles and Cook: Add egg noodles to the pot and bring to a boil. Simmer until noodles are al dente, about 5 minutes. Avoid overcooking noodles.
- Finish Soup: Reduce heat to low and stir in Parmesan cheese until smooth. Add shredded chicken back to the pot. Taste and add additional salt and pepper if desired. Add more broth or half and half for a thinner consistency if preferred.
Notes
- For a shortcut, use pre-chopped vegetables and rotisserie chicken and substitute garlic and onion powder.
- If using rotisserie chicken, add it shredded at the end and season the soup to taste.
- Chicken breasts can be substituted but will be leaner and less flavorful; slice large breasts thinly to reduce cook time.
- Use 3 crushed chicken bouillon cubes if using cubes instead of granulated bouillon.
- Make your own half and half with equal parts heavy cream and milk or substitute evaporated milk with extra cornstarch for a lighter option.
- Try different pasta shapes like rotini, fusilli, shells, or tortellini; adjust cooking times accordingly.
- Vegetables such as green beans, peas, bell peppers, mushrooms, broccoli, or spinach can be added; add green beans and bell peppers in the last 10 minutes to avoid overcooking.
- For vegan version, omit chicken and bouillon, use vegetable broth and oil instead of butter, and non-dairy milk with cornstarch instead of half and half.
- Make ahead by prepping veggies and chicken; soup flavor improves the next day.
- Store in refrigerator for up to 4 days; omitting noodles before freezing is recommended to prevent texture issues.
- Reheat on stove over medium-low heat, stirring occasionally; add broth if soup thickens too much.
- Use gluten-free flour and pasta for a gluten-free version.
