Name: Creamy Chicken Noodle Soup with Vegetables and Fresh Herbs Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 large onion (peeled and diced); 2 medium carrots (peeled and diced); 2 sticks of celery (sliced); 2 cloves garlic (peeled and minced); 1 medium sized potato (peeled and diced); 3 tbsp unsalted butter; 3 tbsp plain (all-purpose) flour; 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp dried thyme; 1.2 litres (5 cups) chicken stock (water plus 3-4 stock cubes is fine); 300 ml (1 1/4 cups) milk (half or full-fat); 1 tbsp lemon juice (approx. the juice from 1/2 small lemon); 150 g (5.3 oz) Mafalda corta pasta or your favourite pasta noodle/shape; 500 g (1.1 lbs) shredded cooked chicken (breast, thigh, or mix; rotisserie chicken recommended); Fresh chopped parsley or thyme; Crusty bread, toasted bread or garlic bread

Jump to Recipe

Introduction

Chicken noodle soup is a comforting classic that’s perfect for any day when you need a warm, nourishing meal. This version uses a creamy broth with tender vegetables, shredded chicken, and your favorite pasta for a satisfying bowl of homemade goodness.

The image shows a white pot filled with creamy chicken noodle soup. The soup has several layers: a thick creamy base with a light beige color, chunks of shredded white chicken, small diced orange carrots, and short curly yellow noodles spread throughout. The soup is sprinkled with small green herb pieces and some black pepper on top. A wooden spoon with a dark brown handle is partly dipped into the soup from the left side. Behind the pot, there is a white plate with toasted slices of light golden-brown bread and a small gray bowl with finely chopped green herbs on the right. The setting surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp unsalted butter
1 large onion, peeled and diced
2 medium carrots, peeled and diced
2 sticks of celery, sliced
2 cloves garlic, peeled and minced
1/2 tsp salt
1/2 tsp black pepper
1 tsp dried thyme
3 tbsp plain (all-purpose) flour
1.2 litres (5 cups) chicken stock (or water plus 3-4 stock cubes)
1 medium sized potato, peeled and diced
300 ml (1 1/4 cups) milk (half or full-fat)
1 tbsp lemon juice (approx. the juice from 1/2 small lemon)
150 g (5.3 oz) Mafalda corta pasta or your favorite pasta noodle/shape
500 g (1.1 lbs) shredded cooked chicken (breast, thigh, or a mix; rotisserie chicken works well)
Fresh chopped parsley or thyme, for garnish
Crusty bread, toasted bread, or garlic bread, for serving

Instructions

Step 1: Melt the butter in a large saucepan or casserole pan over medium heat.
Step 2: Add the onion, carrot, celery, garlic, salt, pepper, and thyme. Gently sauté, stirring often, until the onion softens, about 5 minutes.
Step 3: Sprinkle the flour over the vegetables and stir using a balloon whisk to form a creamy paste (roux).
Step 4: Cook the roux for one minute while stirring, then slowly pour in the chicken stock, whisking until fully incorporated.
Step 5: Add the diced potato, stir, and simmer gently for 10 minutes.
Step 6: Stir in the milk, lemon juice, and pasta or noodles. Bring to a gentle simmer and cook for 10 minutes, until the pasta is nearly tender.
Step 7: Add the shredded chicken and cook for another 3 to 4 minutes to heat through.
Step 8: Adjust seasoning with salt and pepper to taste. Serve topped with fresh parsley or thyme and a wedge of your favorite bread for dipping.

Tips & Variations

Use leftover roast chicken or store-bought rotisserie chicken for convenience without sacrificing flavor.
Swap the white flour for gluten-free flour if needed to make the soup gluten-free.
Try using different herbs like rosemary or sage for a new twist.
For a richer soup, substitute some or all of the milk with cream.
If you prefer a thinner broth, use less flour or skip the roux step.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. To prevent the pasta from overcooking and becoming mushy on reheating, consider cooking the pasta separately and adding it to individual servings.

How to Serve

A white bowl filled with creamy chicken noodle soup showing three layers: at the base, pale yellow broth mixed with small pasta pieces of curly shapes; the middle layer has shredded white chicken and chunks of orange carrots and light yellow potatoes; scattered fresh green parsley pieces and ground black pepper sit on top. A golden brown toasted bread slice leans inside the bowl on the right side. A silver spoon rests on the left edge of the bowl, partially dipped in the soup. The bowl is set on a wooden table next to a gray cloth, with part of another similar bowl visible in the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this soup?

Yes, you can use cooked frozen chicken, but be sure it is fully thawed before adding it to the soup to ensure even heating and safety.

What can I substitute if I don’t have lemon juice?

You can use a splash of vinegar, such as white wine or apple cider vinegar, to add brightness to the soup if lemon juice isn’t available.