Description
A comforting and creamy chicken noodle soup that warms the heart, perfect for family dinners or chilly nights.
Ingredients
Scale
- 1 Tablespoon unsalted butter
- 3/4 cup chopped yellow onion
- 1 cup sliced or diced carrots
- 1 cup sliced or diced celery
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon dried oregano
- 8 cups chicken broth
- 1 medium potato, peeled and diced
- 2 cups shredded or chopped cooked chicken
- 1 cup half and half or whole milk
- 3–4 cups uncooked wide egg noodles
Instructions
- Melt the butter in a large pot over medium heat.
- Add the onion, carrots, celery, and garlic. Cook, stirring occasionally for 5 minutes or until the vegetables have softened.
- Stir in flour, salt, pepper, thyme, and oregano, and cook for 2 minutes.
- Add the chicken broth and potato; give everything a quick stir. Increase the heat to medium-high and bring the soup to a boil without stirring; boil for 3 minutes.
- Reduce the heat to medium-low, partially cover the pot, and allow to simmer for 25 minutes, or until the potatoes have softened.
- Add the chicken, half and half or milk, and noodles. Cook for 10 minutes until the noodles are tender and the soup has thickened.
- Taste and add more seasoning as desired. Serve warm.
Notes
Use rotisserie chicken to save time. You can store leftovers in the refrigerator for up to 1 week or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken soup, creamy soup, comfort food, quick dinner, family meal