Description
A comforting and creamy chicken noodle soup made with fresh vegetables, tender shredded chicken, and wide egg noodles in a flavorful broth thickened with flour and enriched with half-and-half. Perfect for a hearty meal on chilly days.
Ingredients
Scale
Base and Vegetables
- 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 medium potato, peeled and diced (about 1 and 1/2 cups or 280g)
Seasonings and Thickener
- 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)
- 1/2 teaspoon dried oregano (or 1 teaspoon fresh)
Liquids and Protein
- 8 cups chicken broth (1.92 liters, preferably reduced sodium)
- 2 cups shredded or chopped cooked chicken (about 250g)
- 1 cup half-and-half or whole milk (240ml)
Carbohydrates
- 3-4 cups uncooked wide egg noodles (about 112-150g, or other dry pasta)
Optional Garnish
- Fresh thyme leaves
Instructions
- 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 soften.
- Add Flour and Seasonings: Stir in the flour, salt, pepper, dried thyme, and oregano. Cook for 2 minutes to form a roux and incorporate the flavors.
- Add Broth and Potato: Pour in the chicken broth and add the diced potato. Give everything a quick stir to combine.
- Boil the Soup: Increase the heat to medium-high and bring the soup to a boil without stirring. Let it boil for 3 minutes to activate the thickening.
- Simmer until Potatoes are Tender: Reduce the heat to medium-low and partially cover the pot. Let it simmer for 25 minutes or until the potato pieces are tender.
- Add Chicken, Milk, and Noodles: Stir in the shredded chicken, half-and-half or milk, and uncooked wide egg noodles. Cook for 10 minutes until the noodles are tender and the soup thickens.
- Adjust Seasoning and Serve: Taste the soup and add more salt, pepper, or herbs as desired. Serve warm, garnished with fresh thyme leaves if using.
- Store Leftovers: Cover and refrigerate leftovers for up to 1 week. Reheat gently on the stovetop and add extra broth if the soup is too thick.
Notes
- The addition of potato adds creaminess and thickens the soup naturally along with the flour.
- You can substitute rotisserie or any pre-cooked chicken for convenience.
- If using the slow cooker, sauté the vegetables and roux on the stove first, then transfer to slow cooker with broth and potato and cook on low for 6-8 hours.
- Wide egg noodles are recommended, but you can use other pasta types; adjust cooking time accordingly.
- Store leftovers covered in the fridge; the soup thickens overnight as noodles and potatoes absorb liquid.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 45 mg
