Description
This creamy chicken noodle soup is a comforting and hearty dish featuring tender chicken, wide egg noodles, and a flavorful blend of vegetables and herbs. The addition of potatoes adds body to the broth, while half-and-half delivers a rich, creamy texture without overwhelming the lightness of the soup. Perfect for a cozy meal any time of year.
Ingredients
Scale
Soup Base
- 1 Tablespoon unsalted butter (14g)
- 3/4 cup chopped yellow onion (100g, about 1/2 of a large onion)
- 1 cup sliced or diced carrots (120g, 1–2 large carrots or a handful of baby carrots)
- 1 cup sliced or diced celery (120g, 2–3 stalks)
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour (31g, spooned & leveled)
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1 teaspoon dried thyme leaves (or 2 teaspoons fresh)
- 1/2 teaspoon dried oregano (or 1 teaspoon fresh)
- 8 cups chicken broth (1.92 liters, recommended reduced sodium)
- 1 medium potato, peeled and diced (about 1 1/2 cups or 280g)
Main Ingredients
- 2 cups shredded or chopped cooked chicken (about 250g)
- 1 cup half-and-half or whole milk (240ml)
- 3-4 cups uncooked wide egg noodles (about 112-150g, or other dry pasta)
Optional Garnish
- Fresh thyme leaves
Instructions
- Melt the butter: In a large pot or Dutch oven (4-quart or larger), melt the unsalted butter over medium heat to create the base for sautéing the vegetables.
- Sauté vegetables: Add the chopped onion, carrots, celery, and minced garlic to the pot. Cook, stirring occasionally, for about 5 minutes until the vegetables soften and become fragrant.
- Add seasonings and flour: Stir in the all-purpose flour, salt, fresh ground pepper, dried thyme, and dried oregano. Continue to cook and stir for 2 minutes to eliminate raw flour taste and blend the flavors well.
- Add broth and potato: Pour in the chicken broth and add the diced potatoes. Stir everything quickly to combine.
- Bring to boil and simmer: Increase heat to medium-high and bring the soup to a boil without stirring. Let it boil for 3 minutes, then reduce heat to medium-low. Partially cover the pot and simmer gently for 25 minutes until the potatoes are tender.
- Add chicken, milk, and noodles: Stir in the cooked chicken, half-and-half (or milk), and uncooked wide egg noodles. Continue to cook on medium heat for 10 minutes until noodles are tender and the soup thickens.
- Adjust seasoning and serve: Taste the soup and adjust seasoning with salt and pepper as needed. Serve the soup warm, garnished with fresh thyme leaves if desired.
- Store leftovers: Cover and refrigerate leftovers for up to 1 week. To reheat, warm in a pot over medium heat, adding extra chicken broth if the soup has thickened too much from refrigeration.
Notes
- The addition of potato helps thicken and add body to the soup while keeping it light and creamy.
- Using pre-cooked rotisserie chicken saves time and adds convenient flavor.
- You can substitute wide egg noodles with other pasta shapes, but cook time may vary.
- Reduced sodium chicken broth is recommended to control saltiness, but taste and adjust seasoning at the end.
- For a slow cooker version, after sautéing vegetables and combining with broth and potatoes, cook on low for 4-6 hours, then add chicken, milk, and noodles in the last 30 minutes.
- The soup thickens in the refrigerator as noodles and potatoes absorb liquid; add broth when reheating to thin if needed.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 50 mg
