Creamy Chicken Noodle Soup with Vegetables and Fresh Herbs Recipe
A comforting and hearty Chicken Noodle Soup made with tender shredded chicken, fresh vegetables, and pasta simmered in a creamy, flavorful broth, perfect for a cozy meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Vegetables & Aromatics
- 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)
Fats & Flours
- 3 tbsp unsalted butter
- 3 tbsp plain (all-purpose) flour
Seasonings & Liquids
- 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)
Pasta & Protein
- 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)
Garnish & Accompaniments
- Fresh chopped parsley or thyme
- Crusty bread, toasted bread or garlic bread
Instructions
- Melt Butter and Sauté Vegetables: Melt the butter in a large saucepan or casserole pan over medium heat. Add diced onion, carrots, sliced celery, minced garlic, salt, black pepper, and dried thyme. Gently sauté, stirring often, until the onion softens, about 5 minutes.
- Add Flour to Form Roux: Sprinkle the flour over the vegetables and stir in using a balloon whisk until it forms a creamy paste or roux.
- Cook Roux and Add Stock: Allow the roux to cook for one minute while stirring continuously with the whisk. Slowly pour in the chicken stock while whisking to incorporate it fully into the mixture.
- Add Potatoes and Simmer: Stir in the diced potatoes and bring to a simmer. Allow to simmer gently for 10 minutes to soften the potatoes.
- Add Milk, Lemon Juice, and Pasta: Add the milk, lemon juice, and pasta noodles to the pan. Stir well, bring the mixture back to a gentle simmer, and continue simmering for 10 minutes until the pasta is almost cooked through.
- Add Shredded Chicken and Heat Through: Stir in the shredded cooked chicken and cook for an additional 3 to 4 minutes to heat the chicken through evenly.
- Season and Garnish: Taste and adjust seasoning with salt and pepper as needed. Garnish with freshly chopped parsley or thyme. Serve with crusty bread, toasted bread, or garlic bread for dipping.
Notes
- This soup can be made with homemade chicken stock or store-bought stock cubes dissolved in water.
- Use any pasta shape you prefer if Mafalda corta is not available.
- For a creamier texture, full-fat milk is recommended but low-fat milk will work as well.
- Leftovers keep well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
- Adjust lemon juice to taste if you prefer more tanginess.
- Rotisserie chicken is convenient but cooked chicken breast or thighs can be shredded instead.
Keywords: chicken noodle soup, homemade chicken soup, creamy chicken soup, comfort food, easy chicken soup recipe
