Description
This creamy chicken noodle soup is a comforting and hearty meal featuring tender chicken, wide egg noodles, and a flavorful broth thickened with a subtle roux. Enhanced with thyme, oregano, and fresh vegetables, it’s perfect for cozy dinners and can be easily stored and reheated for leftovers.
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 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
- Prepare the Vegetables: Melt the butter in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, celery, and minced garlic. Cook, stirring occasionally, for 5 minutes until the vegetables soften.
- Create the Roux and Season: Stir in the all-purpose flour, salt, pepper, dried thyme, and dried oregano. Cook for 2 minutes while stirring to build flavor and to cook off the raw flour taste.
- Add Broth and Potato: Pour in the chicken broth and add diced potato. Stir everything quickly, then increase heat to medium-high and bring the soup to a boil without stirring. Boil for 3 minutes to thicken slightly.
- Simmer the Soup: Reduce heat to medium-low, partially cover the pot, and let the soup simmer for 25 minutes or until potatoes are tender. Taste and adjust seasonings if needed.
- Add Chicken, Dairy, and Noodles: Stir in shredded cooked chicken, half-and-half or whole milk, and uncooked egg noodles. Cook for 10 minutes until noodles are tender and the soup has thickened further.
- Final Seasoning and Serve: Taste the soup again and adjust seasonings as preferred. Serve warm, optionally garnished with fresh thyme leaves.
- Store Leftovers: Cover and refrigerate leftovers for up to 1 week. Reheat gently on the stovetop, adding extra chicken broth as needed if soup is too thick.
Notes
- The potato adds a creamy body and richness without heavy cream, making the soup both creamy and light.
- Pre-cooked rotisserie chicken saves time and adds great flavor.
- You can substitute wide egg noodles with other pasta types but adjust cooking time as needed.
- For a slow cooker version, combine all ingredients except dairy and noodles, cook on low for 6 hours, then stir in dairy and noodles and cook until pasta is done.
- If soup thickens too much after refrigeration, add chicken broth or water when reheating to loosen consistency.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 50 mg
