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.
Equipment
- Dutch Oven
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
Instructions
- 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.