There’s nothing quite like a warm bowl of creamy chicken noodle soup to make you feel cosy and comforted. This recipe is the perfect balance of flavour, nourishment, and simplicity, ideal for busy weeknights or when you’re craving a hearty yet wholesome meal.
With 61g of protein per serving, this soup is both satisfying and budget-friendly at just £2.20 per portion. The one-pot method keeps things easy, and in just 20 minutes, you’ll have a delicious meal ready to enjoy.
The creamy broth, made with semi-skimmed milk and a touch of cornflour, is packed with tender chicken, noodles, sweetcorn, and aromatic spices like garlic and ginger. It’s warming, rich, and perfect for soup season. Whether you’re looking to refuel after a long day or simply want a comforting dish to savour, this soup has you covered.
Tips
- Dice or thinly slice the chicken breasts so they cook quickly and evenly—ideal when you’re on the clock.
- Make a slurry: a slurry is simply a mixture of cornflour (cornstarch) or any other thickening agent combined with a cold liquid (such as water, broth, or milk). It’s used to thicken soups, sauces, and gravies without creating lumps. A slurry thickens without adding the extra calories or richness, which makes the soup feel lighter, especially if you’re looking for a balance between creaminess and comfort without the heaviness.
- Add the noodles straight into the pot—no need to cook them separately. They only take about 5 minutes and will soak up all the flavour from the chicken and stock while they cook. It saves time and makes the soup even more delicious.
How To Make a Slurry
In a small bowl, mix equal parts of cornflour and cold liquid (for example, 1 tablespoon of cornflour with 1 tablespoon of water). Stir it together until smooth and there are no lumps. Once your soup is nearly at the desired consistency, slowly pour in the slurry, stirring constantly to evenly distribute it. Let it simmer for a couple of minutes to thicken.
Swaps
Chicken: swap with cooked rotisserie chicken, turkey, or tofu for a veggie version.
Milk: use oat, soy, or almond milk for a dairy-free option (unsweetened works best).
Cornflour: arrowroot or plain flour can be used to thicken the soup.
Noodles: swap for rice noodle for a gluten-free option.
Soy sauce: use tamari (for gluten-free)
Vegetable: if you are short on time you can also use chopped frozen vegetables.
Storage
Fridge:
Let the soup cool completely before transferring it to an airtight container. It will keep in the fridge for 1–2 days. Since the noodles continue to absorb liquid as they sit, this soup is best enjoyed fresh. If you’re planning to store it, I recommend leaving the noodles out and adding them only when you’re ready to eat. This keeps the texture just right.
Freezer:
This soup freezes well, but for best texture, freeze it without the noodles if you can. Portion into freezer-safe containers and store for up to 2 months. Defrost in the fridge overnight and reheat gently on the hob, adding freshly cooked noodles if needed.
More Soups Recipes
One-Pot Creamy Chicken Noodle Soup
Ingredients
- 2 chicken breasts
- 1 large carrot chopped into small cubes
- 4 spring onions finely chopped
- 1 onion finely chopped
- ~100g sweetcorn from a can
- 1 egg noodle nest/ portion
- 200 ml semi-skimmed milk ~1 cup
- 1 tbsp cornflour US is cornstarch
- 700 ml chicken stock
- 1 tbsp soy sauce
- 1 tbsp sesame oil or any oil
Spice mix
- 1/2 tsp garlic powder
- 1/2 tsp ginger
- 1/4 tsp pepper
Instructions
- Add the oil and the chicken into a pot and cook. Season with a pinch of salt and pepper.
- When the chicken is sear both sides add carrot, celery, onion, spices and cook for a minute.
- Add sweetcorn and spring onion.
- Add the chicken stock and the noodles, then add the milk and slurry (simply mix cornstarch and water in a small jar) and soy sauce.
- Add the noodles to the pan and cook as per packet instructions (it should only take 5 minutes) and enjoy.