Description
A cozy and comforting chicken noodle soup filled with hearty vegetables and a rich creamy broth.
Ingredients
Scale
- 1 Tablespoon (14g) unsalted butter
- 3/4 cup (100g) chopped yellow onion
- 1 cup (120g) sliced or diced carrots
- 1 cup (120g) sliced or diced celery
- 2 garlic cloves, minced
- 1/4 cup (31g) 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 (1.92 liters) chicken broth
- 1 medium potato, peeled and diced
- 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
- Optional for garnish: fresh thyme leaves
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat.
- Add the onion, carrots, celery, and garlic. Cook for 5 minutes or until softened.
- Stir in flour, salt, pepper, thyme, and oregano; cook for 2 minutes more.
- Add the chicken broth and diced potato. Bring to a boil without stirring, then boil for 3 minutes.
- Reduce heat to medium-low, partially cover pot, and simmer for 25 minutes.
- Add the chicken, half-and-half/milk, and noodles. Cook for 10 minutes until noodles are tender.
- Serve warm, garnished with fresh thyme if desired.
Notes
This soup is perfect with crusty bread or a side salad. Store leftovers in an airtight container for up to one week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg