Description
This creamy chicken noodle soup is a comforting and hearty meal featuring tender chicken, wide egg noodles, and a rich broth thickened with flour and half-and-half. Enhanced with aromatic herbs like thyme and oregano, and the subtle sweetness of carrots and celery, this soup is perfect for cozy days or as a wholesome family dinner.
Ingredients
Scale
Main Ingredients
- 1 Tablespoon (14g) unsalted butter
- 3/4 cup (100g) chopped yellow onion (1/2 of a large onion)
- 1 cup (120g) sliced or diced carrots (1–2 large carrots or a handful of baby carrots)
- 1 cup (120g) sliced or diced celery (2–3 stalks)
- 2 garlic cloves, minced
- 1/4 cup (31g) all-purpose flour (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 (1.92 liters) chicken broth (reduced sodium recommended)
- 1 medium potato, peeled and diced (around 1 and 1/2 cups or 280g)
- 2 cups (about 250g) shredded or chopped cooked chicken
- 1 cup (240ml) half-and-half or whole milk
- 3-4 cups (about 112-150g) uncooked wide egg noodles (or other dry pasta)
- optional for 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. Cook, stirring occasionally, for 5 minutes or until the vegetables have softened.
- Add Seasonings and Flour: Stir in the flour, salt, pepper, thyme, and oregano. Cook for 2 minutes to form a roux and develop the flavors.
- Add Broth and Potato: Pour in the chicken broth and add the diced potato. Stir quickly to combine, then increase heat to medium-high and bring the soup to a boil without stirring. 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, Dairy, and Noodles: Stir in the cooked chicken, half-and-half or whole milk, and uncooked noodles. Cook for 10 minutes until noodles are tender and the soup thickens. Taste again and season as desired.
- Serve and Store: Serve the soup warm, garnished with fresh thyme leaves if desired. Store leftovers covered in the refrigerator for up to 1 week. Reheat gently on the stove, adding chicken broth if soup has thickened too much.
Notes
- This soup is creamy yet light due to the use of half-and-half and potato for thickness instead of heavy cream.
- Using pre-cooked rotisserie chicken speeds up preparation without sacrificing flavor.
- Wide egg noodles work best, but other dry pasta can be substituted; adjust cook time accordingly.
- You can prepare this soup in a slow cooker by sautéing vegetables and making the roux first, then combining all ingredients (except dairy and noodles) to cook on low for 6 hours; add chicken, half-and-half, and noodles in the last 30 minutes.
- The soup thickens as it cools; add extra chicken broth when reheating if needed.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 40 mg
