Print

Hearty Creamy Chicken Noodle Soup with Potatoes

Close-up of a white bowl filled with creamy chicken noodle soup with potatoes and carrots.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a rich, comforting, and thick chicken noodle soup that includes tender potatoes for a truly satisfying meal. This recipe uses simple steps to achieve a creamy texture everyone will love.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 2 medium Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 8 ounces egg noodles
  • 1 cup heavy cream or half-and-half
  • 1/2 cup milk (whole or 2%)
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Sprinkle the flour over the vegetables. Stir constantly for 2 minutes to cook out the raw flour taste. This step creates your roux base for thickening.
  4. Slowly whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a simmer.
  5. Add the diced chicken, diced potatoes, thyme, rosemary, and bay leaf to the pot. Season with salt and pepper.
  6. Bring the soup back to a gentle simmer, then reduce the heat to low, cover, and cook for 15 minutes, or until the potatoes are tender when pierced with a fork.
  7. Remove the bay leaf. Increase the heat to medium-low and add the egg noodles. Cook according to package directions, usually 6 to 8 minutes, until al dente.
  8. Reduce the heat to the lowest setting. Stir in the heavy cream and milk. Heat gently for 2 to 3 minutes, stirring often. Do not allow the soup to boil after adding the dairy to prevent curdling.
  9. Taste the soup and adjust salt and pepper as needed. Stir in the fresh parsley before serving.

Notes

  • For the best creamy texture, use whole milk or heavy cream. If you prefer a lighter soup, use half-and-half, but the result will be less rich.
  • To ensure the potatoes cook evenly, cut them into uniform, small cubes.
  • If you want a deeper chicken flavor, use leftover shredded rotisserie chicken instead of raw chicken pieces, adding it in Step 7 with the noodles.

Nutrition

Find it online: https://tastethisplate.com/creamy-chicken-noodle-soup-with-potatoes/