Description
This creamy chicken noodle soup combines tender chicken, hearty vegetables, and wide egg noodles in a flavorful broth thickened with a touch of flour and enriched with half-and-half. Perfectly seasoned with thyme and oregano, it delivers comfort in every spoonful and is ideal for a cozy meal.
Ingredients
Scale
Soup Base
- 1 Tablespoon unsalted butter (14g)
- 3/4 cup chopped yellow onion (100g, about 1/2 large onion)
- 1 cup sliced or diced carrots (120g, 1–2 large carrots or handful baby carrots)
- 1 cup sliced or diced celery (120g, 2–3 stalks)
- 2 garlic cloves, minced
Seasoning and Thickening
- 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 thyme)
- 1/2 teaspoon dried oregano (or 1 teaspoon fresh oregano)
Broth and Main Ingredients
- 8 cups chicken broth (1.92 liters, reduced sodium recommended)
- 1 medium potato, peeled and diced (around 1 and 1/2 cups or 280g)
- 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)
Optional Garnish
- Fresh thyme leaves
Instructions
- Melt Butter and Sauté Vegetables: Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots, celery, and garlic, and cook while stirring occasionally for 5 minutes until the vegetables soften.
- Add Flour and Seasonings: Stir in the flour, salt, pepper, thyme, and oregano. Cook this mixture for 2 minutes to form a roux and toast the seasonings.
- Add Broth and Potato, Bring to Boil: Pour in the chicken broth and add the diced potato. Stir quickly, then increase heat to medium-high. Bring the soup to a boil without stirring, and boil for 3 minutes.
- Simmer Soup: Reduce heat to medium-low, cover partially, and simmer for 25 minutes or until the potatoes are tender. Taste the broth and adjust seasonings if necessary.
- Add Chicken, Milk, and Noodles: Stir in the cooked chicken, half-and-half (or whole milk), and the wide egg noodles. Cook for 10 minutes until the noodles are tender and the soup thickens.
- Final Seasoning and Serve: Taste again and add any additional seasonings as desired. Serve warm, garnished with fresh thyme leaves if using.
- Store Leftovers: Cover and refrigerate leftovers for up to 1 week. Reheat gently on the stovetop, adding chicken broth if the soup is too thick due to noodles and potatoes absorbing liquid.
Notes
- This soup combines creamy richness with lightness due to careful use of half-and-half and potato for body.
- Use pre-cooked rotisserie chicken for convenience and great flavor.
- You can substitute different types of pasta if desired; adjust cooking time accordingly.
- For a slow cooker version, brown vegetables with butter and seasonings on the stovetop, then transfer all ingredients except noodles and milk to the slow cooker and cook on low for 6 hours; add noodles and milk during the last 30 minutes.
- The soup thickens as it cools due to starch from noodles and potatoes; add broth when reheating if needed.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 45 mg
