Description
This creamy chicken noodle soup is a comforting and hearty dish featuring tender chicken, wide egg noodles, and a rich broth enhanced with thyme, oregano, and potatoes. Velvety yet light, it’s perfect for a cozy meal and easy to make on the stovetop.
Ingredients
Scale
Sauté Base
- 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
Seasoning & Thickener
- 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)
Broth & Main Ingredients
- 8 cups (1.92 liters) chicken broth (reduced sodium recommended)
- 1 medium potato, peeled and diced (about 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 Garnish
- Fresh thyme leaves
Instructions
- Sauté Vegetables: Melt the butter in a large pot or dutch oven (4-quart or larger) over medium heat. Add the onion, carrots, celery, and garlic. Cook, stirring occasionally, for 5 minutes or until vegetables have softened.
- Add Flour and Spices: Stir in the flour, salt, pepper, thyme, and oregano. Cook for 2 minutes, stirring frequently to form a roux and to blend the flavors.
- Add Broth and Potatoes: Pour in the chicken broth and add the diced potato. Give everything a quick stir to combine. Increase the heat to medium-high and bring the soup to a boil without stirring. Boil for 3 minutes to activate thickening.
- Simmer: Reduce heat to medium-low, partially cover the pot, and simmer for 25 minutes or until the potatoes are tender. Taste and adjust seasoning if needed.
- Add Chicken, Dairy, and Noodles: Stir in the shredded chicken, half-and-half or milk, and uncooked egg noodles. Continue cooking for 10 minutes until the noodles are tender and the soup has thickened slightly.
- Final Seasoning and Serve: Taste once more and adjust seasoning to preference. Serve warm, garnished with fresh thyme leaves if desired.
- Storage: Cover and store leftovers in the refrigerator for up to 1 week. Reheat gently over medium heat, adding chicken broth if the soup has thickened too much.
Notes
- This soup offers a creamy yet light texture, complemented by potato and fresh herbs for added depth.
- Using pre-cooked rotisserie chicken saves time and adds flavor.
- You can adapt this recipe for a slow cooker by sautéing vegetables and spices first, then transferring all ingredients except noodles and dairy to a slow cooker and cooking on low for 6 hours. Add noodles and dairy in the last 30 minutes.
- Feel free to substitute egg noodles with other dry pasta shapes, adjusting cooking time accordingly.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 3g
- Sodium: 520mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 45mg
