Description
A comforting and creamy chicken noodle soup made with tender chicken, fresh vegetables, egg noodles, and a flavorful blend of thyme and oregano. Perfect for warming up on a chilly day, this soup combines a rich broth with creamy half-and-half and diced potatoes for added heartiness.
Ingredients
Scale
Soup Base
- 1 Tablespoon unsalted butter (14g)
- 3/4 cup chopped yellow onion (100g)
- 1 cup sliced or diced carrots (120g)
- 1 cup sliced or diced celery (120g)
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour (31g)
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon dried oregano
- 8 cups chicken broth, reduced sodium (1.92 liters)
- 1 medium potato, peeled and diced (280g)
- 2 cups shredded or chopped cooked chicken (250g)
- 1 cup half-and-half or whole milk (240ml)
- 3-4 cups uncooked wide egg noodles (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 chopped onion, carrots, celery, and minced garlic. Cook, stirring occasionally, for 5 minutes or until the vegetables have softened.
- Add Flour and Herbs: Stir in the all-purpose flour, salt, pepper, thyme, and oregano. Cook for 2 minutes while stirring constantly to form a roux and develop flavor.
- Add Broth and Potatoes: Pour in the chicken broth and add the diced potato. Stir everything together quickly, then increase heat to medium-high to bring the soup to a boil without stirring. Let it boil for 3 minutes.
- Simmer Soup: Reduce heat to medium-low, partially cover the pot, and allow the soup to simmer for 25 minutes or until the potatoes are tender. Taste and adjust seasoning as needed.
- Add Chicken, Milk, and Noodles: Stir in the shredded chicken, half-and-half or whole milk, and uncooked wide egg noodles. Cook for 10 minutes until the noodles are tender and the soup has thickened. Taste again and adjust seasoning if necessary.
- Serve: Serve the soup warm, garnished with fresh thyme leaves if desired. Store leftovers covered in the refrigerator for up to 1 week.
Notes
- This soup packs a creamy yet light texture thanks to the addition of potato and half-and-half, creating a perfect balance of heartiness and richness.
- Use pre-cooked rotisserie chicken for convenience and excellent flavor, or use leftover cooked chicken.
- If using other types of noodles or pasta, adjust cooking time accordingly to ensure tenderness without overcooking.
- You can prepare this soup in a slow cooker by combining all ingredients except milk, noodles, and chicken, cooking on low for 4-5 hours, then stirring in the chicken, noodles, and milk near the end and cooking until noodles are tender.
- Reheat leftovers gently over medium heat, adding additional chicken broth if the soup has thickened too much due to noodles and potatoes absorbing liquid.
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 45 mg
