Creamy Chicken Noodle Soup

Lightened Creamy Chicken Noodle Soup delivers all the comforting richness of classic chicken noodle soup with a lighter, velvety twist. Packed with tender vegetables, shredded chicken, and hearty egg noodles in a creamy broth, it’s the perfect balance of cozy and nourishing.

Why You’ll Love This Recipe

• Lighter but still creamy: Half-and-half adds richness without overwhelming heaviness.
• Loaded with flavor: Fresh herbs, garlic, and a touch of flour create a deeply savory base.
• Meal-prep friendly: Tastes even better the next day and reheats beautifully.

Ingredients

• 1 Tablespoon (14g) unsalted butter
• 3/4 cup (100g) chopped yellow onion (1/2 of a large onion)
• 1 cup (120g) sliced or diced carrots (1–2 large carrots or a handful of baby carrots)
• 1 cup (120g) sliced or diced celery (2–3 stalks)
• 2 garlic cloves, minced
• 1/4 cup (31g) all-purpose flour (spooned & leveled)
• 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 (1.92 liters) chicken broth (reduced sodium recommended)
• 1 medium potato, peeled and diced (~1.5 cups or 280g)
• 2 cups (~250g) shredded or chopped cooked chicken
• 1 cup (240ml) half-and-half or whole milk
• 3–4 cups (~112-150g) uncooked wide egg noodles (or other dry pasta, see note)
• Optional garnish: Fresh thyme leaves

Directions

Step 1: Sauté Aromatics

1. Melt butter in a large pot or Dutch oven over medium heat.
2. Add onion, carrots, and celery; cook for 5 minutes, stirring occasionally, until softened.
3. Stir in garlic, flour, salt, pepper, thyme, and oregano. Cook for 1 minute to toast the flour.

Step 2: Build the Broth

1. Gradually pour in chicken broth while whisking to prevent lumps.
2. Add diced potato and bring to a gentle boil. Reduce heat and simmer for 10 minutes, or until potatoes are fork-tender.

Step 3: Add Noodles & Chicken

1. Stir in uncooked egg noodles and simmer for 6–8 minutes (or per package instructions) until al dente.
2. Add shredded chicken and half-and-half. Simmer for 2–3 more minutes to heat through (do not boil vigorously).

Step 4: Adjust & Serve

1. Taste and adjust seasoning with more salt/pepper if needed.
2. Ladle into bowls and garnish with fresh thyme leaves.

5. Pro Tips and Variations

• Noodle swap: Use ditalini or rotini if preferred, but adjust cooking time.
• Extra veggies: Add 1 cup chopped spinach or peas in the last 2 minutes.
• Creamier option: Replace half-and-half with evaporated milk for richer texture.

6. Serving Suggestions

Pair with crusty bread, a side salad, or crackers. Sprinkle with extra black pepper or grated Parmesan for added depth.

7. Storage/Reheating

• Fridge: Store in an airtight container for up to 4 days. Reheat on the stove with a splash of broth to loosen.
• Freeze: Freeze without noodles (they turn mushy). Add fresh noodles when reheating.

FAQs

Can I make this dairy-free?
A: Yes! Use olive oil instead of butter and swap half-and-half for coconut milk or cashew cream.

Why is my soup too thick?
A: Thin it with extra broth or water when reheating.

Conclusion

This Lightened Creamy Chicken Noodle Soup proves comfort food can be both wholesome and indulgent. With its silky broth and tender ingredients, it’s a bowl of warmth you’ll crave all season!

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