Description
This creamy chicken noodle soup offers a comforting and hearty meal, combining tender chicken, wide egg noodles, and a velvety broth enriched with potatoes, aromatic herbs, and a splash of half-and-half. Perfect for warming up on chilly days, this soup is easy to prepare on the stovetop and packed with classic flavors.
Ingredients
Scale
Base Ingredients
- 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
Seasoning & Thickener
- 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
Broth & Vegetables
- 8 cups chicken broth (1.92 liters, reduced sodium recommended)
- 1 medium potato, peeled and diced (about 280g)
Protein & Dairy
- 2 cups shredded or chopped cooked chicken (about 250g)
- 1 cup half-and-half or whole milk (240ml)
Pasta
- 3-4 cups uncooked wide egg noodles (about 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 seasonings: Stir in the all-purpose flour, salt, pepper, dried thyme, and dried oregano. Cook this mixture for 2 minutes, allowing the flour to absorb flavors and start thickening.
- Add broth and potatoes, bring to boil: Pour in the chicken broth and add the diced potatoes. Stir briefly, then increase heat to medium-high and bring to a boil without stirring. Boil for 3 minutes.
- Simmer soup: Reduce the heat to medium-low, partially cover the pot, and let the soup simmer for 25 minutes until the potatoes are tender. Taste the soup and adjust seasonings if needed.
- Add chicken, milk, and noodles: Stir in the shredded cooked chicken, half-and-half or milk, and uncooked wide egg noodles. Cook for 10 minutes until the noodles are tender and the soup has thickened to a creamy consistency.
- Final seasoning and serving: Taste the soup again, adjusting salt and pepper if necessary. Serve warm garnished with fresh thyme leaves if desired.
- Storage and reheating: Store leftovers covered in the refrigerator for up to 1 week. To reheat, warm on the stovetop over medium heat, adding extra chicken broth if the soup has thickened too much.
Notes
- This soup is creamy but remains light thanks to the addition of potatoes and herbs.
- Using pre-cooked rotisserie chicken makes preparation quicker and adds flavor.
- Wide egg noodles are preferred, but other pasta types can be substituted; adjust cooking times accordingly.
- The soup thickens in the fridge; add broth when reheating to reach desired consistency.
- This recipe can be adapted for slow cooking by combining all ingredients except noodles and milk, cooking on low for 5-6 hours, then adding noodles and milk near the end.
Nutrition
- Serving Size: 1 cup
- Calories: 230 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 55 mg
