Homemade Chicken Noodle Soup

This chicken noodle soup takes a different path than the classic clear-broth version. A flour and milk slurry stirred in at the end thickens the broth into something creamy and almost chowder-like, coating every noodle and piece of chicken in a velvety finish.

Cooking the noodles directly in the broth is intentional. The starch they release as they cook adds extra body to the soup, and the noodles absorb chicken flavor as they simmer instead of tasting like plain boiled pasta. Pull them just before they’re fully tender since they’ll continue to soften in the hot liquid.

Mixing the flour into a small amount of cold milk first before adding the rest creates a lump-free slurry. Dumping flour straight into hot soup clumps instantly and no amount of stirring will smooth it out. This two-step mixing dissolves the flour completely before it hits the heat.

Kitchen Tips

• Use leftover rotisserie chicken for the fastest version. It’s already cooked and seasoned, which adds another layer of flavor to the broth.
• Don’t boil the soup hard after adding the milk. High heat can cause the milk to curdle. Keep it at a gentle simmer while it thickens.
• Adjust thickness to your preference. Cook longer for a thicker soup, or add a splash more milk or broth if it gets too thick.

Variations

• Add diced carrots with the celery for a more traditional vegetable mix and a pop of color.
• Use wide egg noodles for a heartier, more substantial bowl that holds more of the creamy broth.