Creamy Chicken Noodle Soup
A warm and comforting soup featuring tender chicken, hearty vegetables, and wide egg noodles in a rich, creamy broth, perfect for relaxing evenings.
Equipment
- 1 large pot or Dutch oven
Ingredients
- 1 tablespoon unsalted butter
- 3/4 cup chopped yellow onion
- 1 cup sliced or diced carrots
- 1 cup sliced or diced celery
- 2 garlic cloves minced
- 1/4 cup all-purpose flour
- 1/2 teaspoon fine salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme leaves or 2 teaspoons fresh thyme
- 1/2 teaspoon dried oregano or 1 teaspoon fresh oregano
- 8 cups reduced sodium chicken broth
- 1 1/4 cups peeled and diced potato
- 1 1/4 cups shredded or chopped cooked chicken
- 1 cup half-and-half or whole milk
- 4 to 5 ounces uncooked wide egg noodles or other dry pasta
- Fresh thyme leaves optional for garnish
Instructions
- Heat butter in a large pot or Dutch oven over medium heat. Add onions, carrots, celery, and garlic; sauté for about 5 minutes until softened.
- Stir in flour, salt, pepper, thyme, and oregano. Cook for 2 minutes while stirring to form a roux and enhance flavor.
- Pour in chicken broth and add diced potatoes. Stir briefly, increase heat to medium-high, and bring to a boil. Boil for 3 minutes without stirring.
- Reduce heat to medium-low and partially cover the pot. Simmer for 25 minutes until potatoes are tender. Adjust seasoning if needed.
- Add cooked chicken, half-and-half or milk, and uncooked noodles. Cook for 10 minutes, stirring occasionally, until noodles are al dente and soup thickens.
- Serve warm, garnished with fresh thyme leaves if desired. Cool leftovers completely before refrigerating up to one week.
Notes
- Use rotisserie chicken for faster prep.
- Substitute gluten-free pasta to make gluten-free.
- Fresh herbs boost flavor significantly.
- Store leftovers airtight up to 1 week.
- Reheat gently, adding broth if too thick.