Description
Creamy Chicken Noodle Soup is a cozy one-pot meal made with tender chicken, vegetables, broken spaghetti, aromatic herbs, and a rich, silky milk-based broth. This hearty comfort-food recipe is easy to prepare and perfect for a satisfying family dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 5 tablespoons unsalted butter, divided
- 1 small yellow onion, diced (about 1 cup)
- 1 large carrot, diced (about 3/4 cup)
- 1 to 2 celery stalks, diced (about 3/4 cup)
- 1 red bell pepper, diced
- 1 1/2 teaspoons finely minced garlic (about 2 cloves)
- 1/3 cup all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- 1 teaspoon chicken bouillon powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
- 4 1/2 cups chicken broth or stock, plus more if needed
- 3 cups milk (whole milk recommended)
- 6 ounces spaghetti
- 1 cup frozen corn
- 1 cup frozen sweet peas
- 1 cup cooked chicken, such as rotisserie chicken
- Fresh thyme and/or 3 tablespoons finely minced fresh parsley, optional
- Buttered bread or dinner rolls, for serving, optional
Instructions
- Heat a large pot over medium heat. Melt 1 tablespoon of butter with the olive oil. Add the onion, carrot, celery, and red bell pepper. Sauté for 7–9 minutes until the vegetables begin to soften. Add the garlic and cook for another 30 seconds.
- Add the dried thyme, Italian seasoning, chicken bouillon powder, dried basil, dried oregano, salt, and black pepper. Stir for about 30 seconds until fragrant.
- Push the vegetables toward the sides of the pot and increase the heat to medium-high. Add the remaining 4 tablespoons of butter and let it melt. Sprinkle in the flour and stir briskly until incorporated. Cook for 1 minute to remove the raw flour taste.
- Pour in 1 cup of chicken broth while whisking constantly. Cook for about 1 minute until the mixture begins to thicken. Gradually add the remaining broth while stirring continuously. Cook for another 2–3 minutes.
- Gradually add the milk, about 1/2 cup at a time, stirring well after each addition. Reduce the heat slightly and continue stirring for 4–6 minutes, or until the soup reaches a gentle boil and thickens.
- Reduce the heat to maintain a gentle simmer. Break each spaghetti strand into four shorter pieces and add the pasta to the soup. Cook for about 10 minutes, stirring occasionally, until the spaghetti is al dente.
- Add the frozen corn, frozen peas, and cooked chicken. Stir and cook just until the vegetables and chicken are heated through. Add additional chicken broth if the soup is thicker than desired.
- Remove the soup from the heat. Taste and adjust the salt and black pepper as needed. Stir in fresh parsley if desired and garnish with fresh thyme. Serve hot with buttered bread or dinner rolls.
Notes
- Whole milk produces the richest and creamiest broth, although 1% or 2% milk can also be used.
- Rotisserie chicken is an easy shortcut, but leftover roasted, baked, or poached chicken also works well.
- Add the broth and milk gradually while stirring to help create a smooth, lump-free creamy base.
- The noodles continue absorbing liquid as the soup rests, so add extra chicken broth when needed to adjust the consistency.
- Cook the spaghetti only until al dente to help prevent overly soft noodles.
- Taste before adding extra salt because chicken broth and bouillon powder can already contain significant sodium.
- Refrigerate leftovers in an airtight container and gently reheat with a splash of chicken broth or milk to loosen the soup.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/6 of recipe)
- Calories: Approximately 490 kcal
- Sugar: Approximately 12 g
- Sodium: Approximately 850 mg
- Fat: Approximately 23 g
- Saturated Fat: Approximately 11 g
- Unsaturated Fat: Approximately 10 g
- Trans Fat: Approximately 0.5 g
- Carbohydrates: Approximately 52 g
- Fiber: Approximately 5 g
- Protein: Approximately 22 g
- Cholesterol: Approximately 75 mg