Craving a bowl that hugs the soul and clears a chilly evening in one spoonful? This creamy chicken noodle soup with potatoes brings tender chicken, soft veggies, and slurpable noodles together in a rich and velvety broth that stays light on the palate and easy on weeknights. Expect a silky texture, big flavor from simple pantry staples, and a finish that makes second helpings feel mandatory, not optional.
Table of Contents
Key benefits
- Creamy but balanced thanks to milk and a quick slurry instead of heavy cream.
- Hearty add‑ins like potatoes and egg noodles make it a full meal in one pot with fewer dishes later which searchers love for convenience intent.
Ingredients
- Boneless skinless chicken thighs diced small for tenderness
- Olive oil
- Unsalted butter
- Yellow onion chopped
- Celery chopped
- Carrots chopped
- Garlic minced
- Potatoes peeled and diced small russet or gold
- Low sodium chicken broth
- Dried thyme
- Dried parsley
- Bay leaf
- Fine salt and black pepper
- Egg noodles
- Whole milk or evaporated milk
- Cornstarch
- Fresh lemon juice optional
- Fresh parsley for garnish optional.
How to Make Creamy Chicken Noodle Soup with Potatoes
- Sweat aromatics
Heat olive oil and butter in a Dutch oven over medium. Add onion celery carrots and a pinch of salt. Cook until soft and glossy then stir in garlic for 30 seconds until fragrant no burning. - Build the base
Add diced potatoes chicken broth thyme parsley bay leaf salt and pepper. Bring to a gentle boil then lower to a lively simmer and cook until potatoes are just tender 10 to 12 minutes. - Add chicken and noodles
Stir in diced chicken and egg noodles. Simmer until chicken is cooked through and noodles are al dente 6 to 8 minutes adjust salt as needed. - Make it creamy
Whisk milk with cornstarch to make a smooth slurry. Stream it into the pot while stirring. Simmer 2 to 3 minutes until slightly thick and velvety. Remove bay leaf. Add a squeeze of lemon if desired for brightness. - Finish and serve
Turn off heat. Rest 3 minutes to settle. Garnish with chopped parsley and cracked pepper. Ladle into warm bowls and serve with crusty bread or simple salad on the side tiny nap chuckle it disappears fast.
Tips and swaps
- Chicken choice
Thighs stay juicy but breast works fine. If using breast dice small and avoid overcooking for best texture. - Dairy options
Evaporated milk adds body without heaviness. For extra rich texture increase slurry a touch and simmer briefly to avoid floury taste cornstarch keeps it clean. - Noodle control
Cook noodles directly in the soup for flavor or boil separately if planning leftovers to prevent sogginess then add per serving. - Flavor boosters
Add a small pinch of turmeric for color or a dash of paprika for warmth. A little lemon lifts the creaminess without making it tart.
Make ahead and storage
- Refrigerate
Cool completely then store in airtight containers for up to 3 days. Add a splash of broth or milk on reheat to loosen the soup as noodles absorb liquid over time. - Freeze
For best results freeze the soup without noodles up to 2 months. Reheat gently then add freshly cooked noodles to keep them springy not mushy.
Creamy Chicken Noodle Soup with Potatoes
Creamy but balanced chicken noodle soup with tender thighs, soft veggies, and slurpable egg noodles in a silky broth, finished with a light milk-and-cornstarch slurry for weeknight ease.
Ingredients
Equipment
Method
- Heat olive oil and butter in a Dutch oven over medium. Add onion, celery, carrots, and a pinch of salt; cook until soft and glossy. Stir in garlic and cook 30 seconds until fragrant.
- Add potatoes, chicken broth, thyme, parsley, bay leaf, salt, and pepper. Bring to a gentle boil, then reduce to a lively simmer; cook 10–12 minutes until potatoes are just tender.
- Stir in diced chicken and egg noodles. Simmer 6–8 minutes until chicken is cooked through and noodles are al dente; adjust salt to taste.
- Whisk milk with cornstarch to make a smooth slurry. Stream into the pot while stirring; simmer 2–3 minutes until slightly thick and velvety. Remove bay leaf. Add a squeeze of lemon if desired.
- Turn off heat and rest 3 minutes to settle. Garnish with parsley and cracked pepper. Serve with crusty bread or a simple salad.
- Tips: Cook noodles in the soup for more flavor, or boil separately if planning leftovers to prevent sogginess. Evaporated milk adds body without heaviness.
Notes
For make-ahead: Refrigerate up to 3 days; add a splash of broth or milk on reheat to loosen. For freezing: best to freeze without noodles up to 2 months; reheat gently and add freshly cooked noodles.
Flavor boosters: a pinch of turmeric for color, or a dash of paprika for warmth. A little lemon lifts the creaminess without turning it tart.
