Description
This creamy chicken noodle soup is a comforting and hearty dish featuring tender chicken, wide egg noodles, and vegetables simmered in a flavorful broth enriched with half-and-half. It's perfect for cozy meals and easy to prepare on the stovetop.
Ingredients
Scale
Vegetables and Aromatics
- 3/4 cup (100g) chopped yellow onion (1/2 large onion)
- 1 cup (120g) sliced or diced carrots (1–2 large carrots or handful of baby carrots)
- 1 cup (120g) sliced or diced celery (2–3 stalks)
- 2 garlic cloves, minced
- 1 medium potato, peeled and diced (about 1 1/2 cups or 280g)
Spices 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)
Liquids and Protein
- 8 cups (1.92 liters) chicken broth (reduced sodium recommended)
- 2 cups (about 250g) shredded or chopped cooked chicken
- 1 cup (240ml) half-and-half or whole milk
Pasta
- 3-4 cups (about 112-150g) uncooked wide egg noodles (or other dry pasta)
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 chopped onion, carrots, celery, and minced garlic. Cook, stirring occasionally, for about 5 minutes until the vegetables soften.
- Add Flour and Seasonings: Stir in the flour, salt, pepper, dried thyme, and dried oregano. Cook the mixture for 2 minutes to develop flavor and eliminate raw flour taste.
- Add Broth and Potato, Bring to Boil: Pour in the chicken broth and add diced potato. Stir briefly to combine. Increase heat to medium-high and bring the soup to a boil without stirring. Boil for 3 minutes.
- Simmer Until Potatoes Are Tender: Reduce the heat to medium-low and partially cover the pot. Let the soup simmer for 25 minutes, or until the potatoes have softened.
- Add Chicken, Dairy, and Noodles: Stir in the shredded cooked chicken, half-and-half or milk, and uncooked wide egg noodles. Cook for 10 minutes, or until the noodles are tender and the soup thickens.
- Season and Serve: Taste the soup and adjust seasonings as needed. Serve warm, garnished with fresh thyme leaves if desired.
- Store Leftovers: Cover and refrigerate leftovers for up to 1 week. To reheat, warm over medium heat on the stove, adding chicken broth if soup is too thick.
Notes
- The potato adds creaminess and helps thicken the soup naturally.
- Using pre-cooked rotisserie chicken is a convenient option to save time.
- Choose wide egg noodles or another dry pasta that holds up well in soups.
- Soup thickens in the refrigerator due to noodles and potatoes absorbing liquid; reheat with extra broth if needed.
- For a slow cooker version, sauté the vegetables and flour, then combine all ingredients except noodles and dairy in the slow cooker. Cook on low for 4-6 hours, add noodles and dairy during the last 30 minutes.
Nutrition
- Serving Size: 1 cup
- Calories: 230 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 40 mg
