Description
A comforting and creamy chicken noodle soup loaded with tender vegetables, shredded chicken, and wide egg noodles in a flavorful herb-infused broth with potato for added creaminess.
Ingredients
Scale
Soup Base
- 1 Tablespoon unsalted butter (14g)
- 3/4 cup chopped yellow onion (100g, about 1/2 large onion)
- 1 cup sliced or diced carrots (120g, 1-2 large carrots or handful of baby carrots)
- 1 cup sliced or diced celery (120g, 2-3 stalks)
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour (31g, spooned & leveled)
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1 teaspoon dried thyme leaves (or 2 teaspoons fresh thyme)
- 1/2 teaspoon dried oregano (or 1 teaspoon fresh oregano)
- 8 cups chicken broth (1.92 liters, reduced sodium recommended)
Add-ins
- 1 medium potato, peeled and diced (about 1 1/2 cups or 280g)
- 2 cups shredded or chopped cooked chicken (about 250g)
- 1 cup half-and-half or whole milk (240ml)
- 3-4 cups uncooked wide egg noodles (about 112-150g)
Optional Garnish
- Fresh thyme leaves
Instructions
- Melt Butter and Sauté Vegetables: In a large pot or dutch oven over medium heat, melt the butter. Add the chopped onion, sliced carrots, diced 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, fresh ground pepper, thyme, and oregano. Cook this mixture for 2 minutes, stirring constantly to form a roux and to toast the flour slightly.
- Add Broth and Potato, Boil: Pour in the chicken broth and add the diced potato. Stir quickly, then increase heat to medium-high and bring the soup to a boil without stirring. Boil for 3 minutes.
- Simmer Soup: Reduce heat to medium-low, partially cover the pot with a lid, and simmer for 25 minutes or until the potatoes are tender. Taste and adjust seasoning as needed.
- Add Chicken, Dairy, and Noodles: Stir in the cooked shredded chicken, half-and-half or whole milk, and the uncooked wide egg noodles. Cook for 10 minutes until noodles are tender and the soup has thickened.
- Final Seasoning and Serve: Taste the soup one more time, adjusting seasoning if desired. Serve the soup warm, garnished with fresh thyme leaves if using.
- Storage: Cool leftovers quickly, cover, and refrigerate for up to 1 week. To reheat, warm the soup gently on the stove over medium heat, adding extra broth if the soup is too thick from noodles and potatoes absorbing liquid.
Notes
- For a slow cooker version, cook vegetables and broth first, then add remaining ingredients later for last 10-15 minutes.
- Using pre-cooked rotisserie chicken is convenient and adds great flavor.
- Wide egg noodles are preferred for texture, but other pasta types can be used if desired.
- Soup thickens as it cools due to starch from noodles and potatoes; thin with broth when reheating if needed.
- Use reduced sodium chicken broth to control saltiness.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 40 mg
