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A bowl of creamy chicken noodle soup with potatoes, carrots, and herbs, served warm on a wooden table.

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Rest 3 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Aromatics
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, chopped
  • 2 ribs celery, chopped
  • 2 medium carrots, chopped
  • 3 cloves garlic, minced
Soup base
  • 2 cups potatoes, peeled and diced small (russet or gold)
  • 6 cups low sodium chicken broth
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1 bay leaf
  • 1 tsp fine salt, plus more to taste
  • 1/2 tsp black pepper
Chicken and noodles
  • 1 lb boneless skinless chicken thighs, diced small for tenderness
  • 6 oz egg noodles
Creamy finish
  • 1.5 cups whole milk or evaporated milk
  • 2 tbsp cornstarch
  • fresh lemon juice optional, to taste
  • fresh parsley, chopped optional garnish

Equipment

  • Dutch Oven

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Turn off heat and rest 3 minutes to settle. Garnish with parsley and cracked pepper. Serve with crusty bread or a simple salad.
  6. 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.