Description
This creamy chicken noodle soup is a hearty and comforting dish perfect for chilly days. It features tender chicken, wide egg noodles, and a flavorful blend of vegetables simmered in a savory broth enriched with half-and-half for a luscious texture. Easy to prepare and packed with home-style goodness, this soup makes a delicious meal for the whole family.
Ingredients
Scale
Soup Base
- 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) reduced sodium chicken broth
- 1 medium potato, peeled and diced (around 1 and 1/2 cups or 280g)
Main Ingredients
- 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 Garnish
- Fresh thyme leaves
Instructions
- Sauté Vegetables: Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots, celery, and garlic, cooking and stirring occasionally for about 5 minutes until the vegetables have softened.
- Create the Base: Stir in the flour, salt, pepper, thyme, and oregano. Cook the mixture for an additional 2 minutes to form a flavorful roux that will thicken the soup.
- Add Broth and Potatoes: Pour in the chicken broth and add the diced potatoes. Stir briefly, then bring the mixture to a boil over medium-high heat without stirring. Boil for 3 minutes, then reduce heat to medium-low, partially cover, and simmer for 25 minutes until the potatoes are tender. Adjust seasoning as needed.
- Incorporate Chicken and Noodles: Add the shredded chicken, half-and-half (or milk), and uncooked egg noodles to the pot. Cook for 10 minutes, or until the noodles are tender and the soup has thickened to your liking.
- Final Taste Adjustment and Serve: Taste the soup one last time and add seasoning if necessary. Serve warm, garnished with fresh thyme leaves if desired.
- Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to one week. To reheat, warm in a pot over medium heat, adding extra chicken broth if the soup has thickened too much.
Notes
- This recipe works well with wide egg noodles, but you can substitute with other dry pasta types if preferred.
- The soup thickens after refrigeration as the noodles and potatoes absorb liquid; add extra broth when reheating if needed.
- Using reduced sodium broth helps control salt levels; adjust seasoning to taste.
- Fresh herbs can be used in place of dried for a brighter flavor.
