Description
A comforting and creamy chicken noodle soup featuring tender chicken, wide egg noodles, and vegetables in a flavorful herb-infused broth, perfect for a warming meal any day.
Ingredients
Scale
Vegetables and Aromatics
- 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 medium potato, peeled and diced (around 1 and 1/2 cups or 280g)
Liquids and Dairy
- 8 cups (1.92 liters) chicken broth (reduced sodium recommended)
- 1 cup (240ml) half-and-half or whole milk
Protein
- 2 cups (about 250g) shredded or chopped cooked chicken
Grains
- 3-4 cups (about 112-150g) uncooked wide egg noodles (or other dry pasta)
Fats and Seasonings
- 1 Tablespoon (14g) unsalted butter
- 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)
Optional Garnish
- Fresh thyme leaves
Instructions
- 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. Continue cooking for 2 minutes to form a flavorful base for the soup.
- Add Broth and Potatoes: Pour in the chicken broth and add the diced potato. Give everything a quick stir, then increase the heat to medium-high to bring the soup to a boil without stirring. Boil for 3 minutes.
- Simmer Soup: Reduce heat to medium-low, partially cover the pot, and simmer for 25 minutes or until the potatoes are tender. Taste and adjust seasoning as needed.
- Add Chicken, Milk, and Noodles: Stir in the cooked shredded chicken, half-and-half or milk, and uncooked noodles. Cook for 10 minutes until the noodles are tender and the soup thickens.
- Final Seasoning and Serve: Taste once more and add any additional seasoning if desired. Serve the soup warm, garnished with fresh thyme leaves if desired.
- Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 1 week. To reheat, warm the soup gently over medium heat, adding extra chicken broth if the soup has thickened too much due to noodles and potatoes absorbing liquid.
Notes
- The addition of diced potato adds creaminess and helps to thicken the soup naturally.
- Using pre-cooked rotisserie chicken saves time and adds depth of flavor.
- If preferred, this recipe can be adapted for slow cooking by combining ingredients (except noodles and milk) and cooking on low for 6-8 hours, then adding noodles and milk near the end.
- Wide egg noodles work best for texture, but any dry pasta can be substituted.
- To reduce sodium, use low-sodium or homemade chicken broth.
- The soup thickens when refrigerated as noodles and potatoes absorb liquid; add broth when reheating to adjust consistency.
Nutrition
- Serving Size: 1 cup
- Calories: 190 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 40 mg
