Description
This creamy chicken noodle soup is a comforting and hearty dish made with tender chicken, wide egg noodles, and a flavorful medley of vegetables simmered in a rich, creamy broth.
Ingredients
Scale
- 1 Tablespoon (14g) unsalted butter
- 3/4 cup (100g) chopped yellow onion
- 1 cup (120g) sliced or diced carrots
- 1 cup (120g) sliced or diced celery
- 2 garlic cloves, minced
- 1 medium potato, peeled and diced (about 1 1/2 cups or 280g)
- 1/4 cup (31g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon dried oregano
- 8 cups (1.92 liters) chicken broth
- 1 cup (240ml) half-and-half or whole milk
- 2 cups (about 250g) shredded or chopped cooked chicken
- 3–4 cups (about 112-150g) uncooked wide egg noodles
- Fresh thyme leaves
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, celery, and minced garlic. Cook while stirring occasionally for 5 minutes until the vegetables have softened and become fragrant.
- Stir in the all-purpose flour, salt, pepper, dried thyme, and oregano. Cook this mixture for 2 minutes to remove the raw flour taste and build a flavorful base.
- Pour in the chicken broth and add the diced potato. Stir briefly to combine all ingredients. Increase the heat to medium-high and bring the soup to a boil without stirring. Let it boil for 3 minutes to start thickening.
- Reduce the heat to medium-low and partially cover the pot. Allow the soup to simmer for 25 minutes, or until the potatoes are tender. Taste the broth and adjust seasoning as needed.
- Stir in the cooked chicken, half-and-half (or whole milk), and uncooked wide egg noodles. Continue cooking for 10 minutes, stirring occasionally, until the noodles are tender and the soup has thickened.
- Taste the soup once more and add extra seasoning if desired. Serve the soup warm, garnished with fresh thyme leaves if using.
- Store any leftovers covered in the refrigerator for up to 1 week. To reheat, warm the soup over medium heat in a pot until heated through. Add extra chicken broth if the soup has thickened too much after refrigeration.
Notes
- Use reduced sodium chicken broth for a healthier option.
- This recipe is perfect for meal prep and can be stored for up to a week.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg