1-First Step: Start by melting 1 tablespoon of unsalted butter in a large pot over medium heat. Add 3/4 cup chopped yellow onion, 1 cup sliced or diced carrots, 1 cup sliced or diced celery, and 2 minced garlic cloves. Cook, stirring occasionally, for about 5 minutes until the vegetables soften. For plant-based versions, use a dairy-free butter alternative here to keep the creamy chicken noodle soup inclusive.

2-Second Step: Stir in 1/4 cup all-purpose flour (or 2 tablespoons cornstarch for a gluten-free option), 1/2 teaspoonquot salt, 1/2 teaspoon fresh ground pepper, 1 teaspoon dried thyme leaves (or 2 teaspoons fresh), and 1/2 teaspoon dried oregano (or 1 teaspoon fresh). Cook for 2 minutes to create a thickened base, stirring constantly. This step builds the rich flavor that makes this creamy soup stand out, and you can adjust herbs for dietary preferences.

3-Third Step: Add 8 cups chicken broth and 1 medium peeled and diced potato (about 1 1/2 cups or 280g), then stir quickly. Increase the heat to medium-high and bring to a boil for 3 minutes. For a lighter version, use low-sodium broth to reduce salt intake while maintaining the comforting essence of creamy chicken noodle soup.

4-Fourth Step: Reduce the heat to medium-low, partially cover the pot, and simmer for 25 minutes or until the potatoes are tender. Taste and adjust seasonings as needed. This is a good time to add any vegetable swaps for more nutrition, ensuring your creamy chicken noodle soup adapts to your needs.

5-Final Step: Add 2 cups shredded or chopped cooked chicken, 1 cup half-and-half or whole milk (or nondairy options like plain oat milk), and 3 4 cups uncooked wide egg noodles. Cook for 10 minutes until the noodles are tender and the soup thickens. For gluten-free adaptations, use rice or gluten-free pasta, and avoid overcooking by adding noodles later. Serve warm, adjusting seasoning and perhaps adding a squeeze of lemon for extra zing. This yields about 12 cups, making it ideal for meal prep.