Ingredients
For the soup:
2 tablespoons butter or olive oil
1 medium onion, diced
2–3 cloves garlic, minced
2 medium carrots, peeled and sliced
2 celery stalks, diced
3 medium potatoes, peeled and cut into bite-sized cubes
2 cups cooked chicken, shredded or chopped
6 cups chicken broth
1 cup egg noodles
1 teaspoon dried thyme
½ teaspoon dried parsley
½ teaspoon dried oregano
½ teaspoon onion powder
Salt and black pepper, to taste
1 bay leaf
For the creamy finish:
1 cup half-and-half or whole milk
2 tablespoons all-purpose flour
2 tablespoons butter
½ cup finely grated Parmesan cheese, optional
2 tablespoons fresh parsley, chopped
👩🍳 Instructions
1. Sauté the vegetables
Melt the butter in a large soup pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for about 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for another 30 seconds, just until fragrant.
2. Add the potatoes and seasonings
Add the diced potatoes, thyme, oregano, onion powder, bay leaf, salt, and black pepper. Stir everything together so the vegetables are coated with the seasonings.
3. Add the broth
Pour in the chicken broth and bring the soup to a gentle boil. Reduce the heat to medium-low, cover partially, and simmer for about 15–20 minutes, or until the potatoes are fork-tender.
4. Add the chicken and noodles
Stir in the cooked chicken and egg noodles. Continue simmering until the noodles are tender, usually 6–8 minutes, depending on the type of noodles you use.
5. Make it creamy
In a small saucepan, melt 2 tablespoons of butter over medium-low heat. Whisk in the flour and cook for about 1 minute.
Slowly whisk in the half-and-half or milk until smooth. Cook for 2–3 minutes, stirring constantly, until slightly thickened.
6. Combine
Slowly pour the creamy mixture into the soup while stirring. Let the soup gently simmer for another 2–3 minutes. Do not boil aggressively after adding the dairy.
If using Parmesan, stir it in now and allow it to melt into the broth.
7. Finish and serve
Remove the bay leaf. Taste and adjust the salt and pepper as needed. Stir in fresh parsley just before serving.
Ladle the hot soup into bowls and garnish with additional parsley and Parmesan if desired.
🥖 Serving Suggestion
Serve this hearty soup with warm crusty bread, garlic bread, homemade biscuits, or buttery dinner rolls. The bread is perfect for soaking up every drop of the creamy chicken broth.
⭐ Tips for the Best Soup
Use rotisserie chicken for an especially easy and flavorful version.
Cut the potatoes into similar-sized pieces so they cook evenly.
If you prefer a thicker soup, mash a few cooked potato pieces against the side of the pot before adding the creamy mixture.
Add the noodles toward the end so they don’t become overly soft.
For leftovers, the noodles will continue absorbing broth. Add a splash of chicken broth or milk when reheating.
For extra flavor, sauté the chicken briefly with the vegetables before adding the broth.
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: About 45–50 minutes
Servings: 6–8
🍲 Creamy, hearty, comforting, and packed with chicken, potatoes, vegetables, and tender noodles—this is the kind of soup that makes everyone ask for seconds!