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Creamy Chicken Noodle Soup


  • 1 tbsp butter
  • 1 cup carrots, chopped
  • 2-3 stalks of celery, chopped
  • 1 potato, chopped
  • 1 tsp garlic
  • 1/4 cup flour
  • salt and pepper, to taste
  • 1/4 tsp dried thyme
  • 8 cups chicken broth
  • 2 cups cooked chicken, shredded
  • 1/2 cup whole milk
  • 1/2 cup half and half
  • 3-4 cups noodles


  • Chop vegetables and set aside. Melt butter in a large saucepan. Add carrots, garlic, and celery and cook stirring frequently for about 5 minutes or until vegetables are soft.
  • Whisk in flour, salt, pepper, and thyme. Cook for about 1 minute.
  • Add chicken broth and potatoes, stir well and bring to a boil. Boil for a few minutes, reduce heat to low/medium and simmer with cracked cover for 20-25 minutes or until potatoes are soft.
  • Add milk, half and half, chicken, and noodles. Stir well and cook on medium heat for 10 minutes.