Easy Homemade Chicken Noodle Soup

If you’re craving something cozy, comforting, and full of flavor, this creamy chicken noodle soup with potatoes is exactly what you need. It’s rich, hearty, and layered with fresh herbs, tender chicken, and soft Yukon gold potatoes. Every spoonful tastes like warmth and home, especially on cold nights or long, busy days.

This upgraded version of the classic chicken noodle soup uses a splash of cream, fresh lemon juice, and a mix of herbs to create a beautifully balanced bowl. Serve it over egg noodles and you’ve got a complete meal everyone will love.

Ingredients for the Best Chicken Noodle Soup

• 2 tbsp butter
  
• 2 tbsp olive oil
  
• 2 seasoned chicken breasts
  
• 1/2 yellow onion, diced
  
• 3 stalks celery, diced
  
• 2–3 carrots, diced
  
• 1 tbsp Italian seasoning
  
• 1 tsp red pepper flakes (optional)
  
• Salt and pepper
  
• 8–10 garlic cloves, minced
  
• 1/2 cup dry white wine (optional)
  
• 6 cups chicken broth
  
• 2–3 cups diced Yukon gold potatoes
  
• 1–2 tsp chicken bouillon (optional)
  
• 1 Parmesan rind (optional)
  
• 1 bay leaf
  
• 1/2–1 cup heavy cream
  
• Juice of half a lemon
  
• Fresh parsley, dill, rosemary, thyme
  
• 1 lb egg noodles, cooked separately
  

For serving: Parmesan, lemon juice, dill, black pepper, red pepper flakes, olive oil

How to Make Creamy Chicken Noodle Soup with Potatoes

1. Cook the noodles
   Boil your egg noodles in salted water, drain, and set aside so they stay perfectly firm.
   
2. Sear the chicken
   In a Dutch oven, heat 1 tbsp butter and 1 tbsp olive oil. Brown the chicken breasts on each side for 3–4 minutes until they develop a golden crust. Set aside.
   
3. Sauté the vegetables
   Add the remaining butter and oil, then cook the onion, celery, and carrots with seasoning until softened and fragrant.
   
4. Add garlic and deglaze
   Stir in the garlic for 30 seconds, then add the wine (if using) and let it simmer briefly.
   
5. Build the soup
   Pour in the broth, add potatoes, bouillon, Parmesan rind, and bay leaf. Return the chicken to the pot.
   
6. Simmer
   Let everything cook together for 15–20 minutes, until the potatoes are soft.
   
7. Shred the chicken
   Remove the chicken, shred it, and set aside. Take out the bay leaf and Parmesan rind as well.
   
8. Make it creamy
   Stir in the heavy cream, lemon juice, and all the fresh herbs. Add the shredded chicken back in.
   
9. Serve
   Add noodles to each bowl and pour the hot soup on top. Finish with Parmesan, dill, lemon, pepper, and a drizzle of olive oil.
   

Why This Soup Hits the Spot

• Creamy without being too heavy
  
• Loaded with vegetables and herbs
  
• Super comforting and filling
  
• Perfect for meal prep or feeding a crowd
  
• Even better the next day
  

It’s the kind of recipe you’ll come back to all winter long.

Try This Next

If you enjoy cozy meals with bold flavor, try the Mediterranean Chicken Bowl next,  it’s delicious, fresh, and perfect for meal prepping:
https://www.balsamkitchen.com/mediterranean-chicken-bowl/

Conclusion

This creamy chicken noodle soup with potatoes is more than just a meal — it’s a hug in a bowl. With tender chicken, hearty potatoes, fresh herbs, and perfectly cooked noodles, it’s comforting, flavorful, and satisfying. Whether you’re cooking for family, friends, or yourself, it’s a recipe that warms both the body and soul. Serve it fresh, enjoy the cozy flavors, and savor every spoonful.