Creamy Chicken Noodle Soup with Egg Noodles
A comforting, from-scratch chicken noodle soup built on simmered stock enriched with cream of mushroom, tender egg noodles, and chunks of cooked chicken. The long simmer develops deep savory notes balanced by thyme, while a flour slurry thickens it to a stoup-like consistency. Perfect for weeknight dinners, meal prep, or when someone needs nourishing comfort food. This version prioritizes homemade stock and real chicken over condensed soup alone, with flexibility to adjust seasoning and thickness to preference.
Ingredients
- 4 cup chicken stock
- 3 cup water
- 1 medium onion, diced
- 3 clove garlic, minced
- 2 tablespoon olive oil
- salt, to taste
- pepper, to taste
- ½ teaspoon thyme, dried
- 4 chicken bouillon cube
- 3 cup chicken, cooked and cubed
- 2 15 ounce cream of mushroom soup, canned
- 1 10 ounce peas, canned(optional)
- 1 pound egg noodles
- ¼ cup all-purpose flour, as needed for thickening(optional)cornstarch2 tablespoon cornstarch = 0.25 cup flourthickenergluten-free
gluten-free option
Instructions
- 1
Saute diced onion and minced garlic in olive oil until tender, being careful not to burn the garlic.
- 2
Combine stock, water, bouillon cubes, thyme, chicken, and cream of mushroom soup in a large pot.
- 3
Simmer on low for about 2 hours to develop flavors and allow broth to thicken slightly.
- 4
Taste and adjust seasoning with salt, pepper, or additional bouillon as needed.
- 5
Add egg noodles and peas, cooking for 15-20 minutes until noodles are tender.
- 6
If thicker consistency is desired, whisk flour with cold water to create a slurry and stir into simmering soup.
- 7
Cook a few more minutes while stirring frequently to avoid lumps, then serve.
Tips
To avoid burnt garlic bitterness, add it after onion has softened slightly and keep heat moderate.
Make a smooth flour slurry by whisking flour with cold water before adding to hot broth to prevent lumping.
Reserve some uncooked noodles separately if serving over multiple days, as noodles absorb broth and soften further.
Good to Know
Refrigerate covered up to 4 days. Noodles will continue to soften; store noodles separately if keeping longer. Freeze up to 3 months in airtight containers; thaw overnight in fridge and reheat gently on stovetop.
Prepare broth and chicken mixture through step 3 up to 2 days ahead. Cook noodles and add peas just before serving to maintain texture.
Ladle into bowls and serve hot. Pair with crusty bread, oyster crackers, or a simple green salad. Offers 6-8 servings depending on portion size.
Common Mistakes
Do not skip sauteing garlic separately—adding raw cloves or burnt ones results in harsh flavor.
To avoid lumpy flour mixture, whisk flour with cold water before stirring into hot soup.
Do not add noodles until broth reaches desired flavor; they absorb seasoning and dilute taste if added early.
Substitutions
Gluten-Free Swaps
gluten-free option
Full guide →General Alternatives
FAQ
Can I make this dairy-free?
Replace canned cream of mushroom soup with dairy-free alternative or make a simple roux-based mushroom sauce using olive oil and flour. Chicken broth remains the base.
What if my soup is too thin after cooking?
Mix 2 tablespoon flour or cornstarch with 3 tablespoon cold water, stir into simmering soup, and cook 2-3 minutes while stirring constantly. Repeat if needed.
How long can I keep leftovers?
Refrigerate in airtight containers up to 4 days. Freeze up to 3 months. Store cooked noodles separately if keeping more than 1 day to prevent sogginess.