Name: Chicken Noodle Soup — Ultra Creamy, Weeknight-Easy, One Pot
Prep time: 7 min
Cook time: 28 min
Total time: 35 min
Cuisine: American comfort
Ingredients: 2 Tbsp olive oil; 1 medium yellow onion, diced; 2 carrots, thinly sliced; 2 celery ribs, thinly sliced; 3 garlic cloves, minced; 1 tsp dried thyme (or 2 tsp fresh); 1 tsp dried parsley (plus fresh for finishing); 1 bay leaf; 8 cups low-sodium chicken stock; 8 oz wide egg noodles (about 5–6 cups cooked); 2–3 cups cooked shredded chicken (breast or thigh); 1 cup milk (or evaporated milk); ½ cup Greek yogurt (or ½ cup heavy cream); 2 Tbsp cornstarch (optional, for thicker body); 1–1½ tsp kosher salt, to taste; ¾ tsp freshly ground black pepper, plus more for serving; 2 Tbsp chopped fresh parsley, for finishing; Lemon wedges, for serving (optional)

Description

A cozy, ultra-creamy spin on the classic chicken noodle soup that’s ready in about 35 minutes. Silky broth, tender egg noodles, juicy chicken, and a bright pepper-parsley finish. Keep it light with Greek yogurt or go richer with cream—either way, it’s a weeknight one-pot win.

Ingredients

2 Tbsp olive oil
1 medium yellow onion, diced
2 carrots, thinly sliced
2 celery ribs, thinly sliced
3 garlic cloves, minced
1 tsp dried thyme (or 2 tsp fresh)
1 tsp dried parsley (plus fresh for finishing)
1 bay leaf
8 cups low-sodium chicken stock
8 oz wide egg noodles (about 5–6 cups cooked)
2–3 cups cooked shredded chicken (breast or thigh)
1 cup milk (or evaporated milk)
½ cup Greek yogurt (or ½ cup heavy cream)
2 Tbsp cornstarch (optional, for thicker body)
1–1½ tsp kosher salt, to taste
¾ tsp freshly ground black pepper, plus more for serving
2 Tbsp chopped fresh parsley, for finishing
Lemon wedges, for serving (optional)

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Instructions

Sauté base (5 min): Heat oil over medium in a 5–6 qt pot. Add onion, carrot, celery, pinch of salt; cook until glossy.
Bloom (1 min): Stir in garlic, thyme, dried parsley, bay leaf until fragrant.
Simmer veg (8 min): Add stock; bring to a lively simmer.
Cook noodles (6–8 min): Add egg noodles; stir to prevent sticking; cook to al dente.
Add chicken (2 min): Stir in shredded chicken to warm through.
Make it creamy (2–3 min): Whisk milk with cornstarch (if using); stir in and simmer to lightly thicken. Remove from heat; whisk in Greek yogurt (or cream) until silky.
Finish (1 min): Stir in fresh parsley; season with pepper and salt to taste. Squeeze lemon if desired.
Rest (2 min): Let it settle so broth clings to noodles; ladle and serve.

Notes

Swaps: Coconut milk for dairy-free; turkey instead of chicken; rotini/fusilli or cooked rice noodles (stir in at end).
Make-ahead: Cook aromatics + stock ahead; add noodles and dairy day-of.
Storage: 3–4 days refrigerated (noodles will soften). Best: store noodles separately. Freeze base (no noodles/dairy) up to 3 months.
Tips: Salt in stages; don’t boil after adding dairy; low-sodium stock lets you season perfectly at the end.

Prep Time: 7 minutes
Cook Time: 28 minutes
Category: soup recipes
Method: One-pot stovetop
Cuisine: American comfort