Description
A cozy and creamy chicken noodle soup featuring tender vegetables, hearty potatoes, and wide egg noodles simmered in a flavorful chicken broth enriched with half-and-half for a luscious texture. Perfect for a comforting meal any day.
Ingredients
Scale
Sauté 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 a handful of baby carrots)
- 1 cup sliced or diced celery (120g, 2–3 stalks)
- 2 garlic cloves, minced
Soup and Seasoning
- 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)
- 1 medium potato, peeled and diced (about 1 1/2 cups or 280g)
- 2 cups shredded or chopped cooked chicken (about 250g)
Dairy and Pasta
- 1 cup half-and-half or whole milk (240ml)
- 3–4 cups uncooked wide egg noodles (about 112-150g) or other dry pasta
Optional Garnish
- Fresh thyme leaves
Instructions
- Prepare the base: Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots, celery, and garlic, cooking and stirring occasionally for 5 minutes until vegetables soften.
- Make the roux and season: Stir in the flour, salt, pepper, thyme, and oregano. Cook for 2 minutes while stirring to form a roux and bring out the flavors.
- Add broth and potatoes: Pour in the chicken broth and add diced potatoes. Stir quickly to mix, then increase heat to medium-high and bring to a boil without stirring. Boil for 3 minutes.
- Simmer the soup: Reduce heat to medium-low, partially cover the pot, and simmer for 25 minutes or until potatoes are tender. Taste and adjust seasoning as needed.
- Add chicken, dairy, and noodles: Stir in the cooked chicken, half-and-half or whole milk, and uncooked noodles. Cook for 10 minutes until noodles are tender and soup thickens.
- Final seasoning and serve: Taste the soup one more time and add additional salt and pepper if desired. Serve warm, garnished with fresh thyme if using.
Notes
- Freeze soup for up to 3 months; thaw overnight in the refrigerator and reheat on the stove.
- Use a 4-quart or larger Dutch oven for best results to comfortably cook the soup.
- Slow cooker option: After step 1, transfer ingredients to a slow cooker, add broth and potato, cook on low for 2 hours; then add chicken, dairy, and noodles and cook 1 more hour on low.
- For extra flavor, add a squeeze of fresh lemon juice during the last minutes of cooking.
- Substitute flour with 2 tablespoons cornstarch for thickening if preferred.
- You can use 1.5 to 2 teaspoons Italian seasoning instead of individual herbs.
- Start with less salt if using regular chicken broth; adjust seasoning gradually to avoid over-salting.
- Rotisserie chicken is highly recommended; alternatively, roast or boil chicken breasts and shred them before adding.
- For nondairy, use plain oat milk or almond milk, keeping in mind the soup will be less creamy.
- If using heavy cream instead of half-and-half or milk, use 1/2 cup cream and add an extra 1/2 cup chicken broth to maintain consistency.
- Wide egg noodles are preferred; other pasta types like elbow macaroni, fettuccine (broken to fit), tortellini, or even 1 cup uncooked rice can be used with adjustments to quantity.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 55 mg
