Description
A comforting and creamy chicken noodle soup made with tender vegetables, hearty potatoes, shredded chicken, and wide egg noodles, all simmered in a flavorful broth and finished with cream for a rich, satisfying meal.
Ingredients
Scale
Base and Aromatics
- 1 Tablespoon (14g) unsalted butter
- 3/4 cup (100g) chopped yellow onion (1/2 of a large onion)
- 1 cup (120g) sliced or diced carrots (1–2 large carrots or a handful of baby carrots)
- 1 cup (120g) sliced or diced celery (2–3 stalks)
- 2 garlic cloves, minced
Thickening and Seasoning
- 1/4 cup (31g) all-purpose flour (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)
Soup Base
- 8 cups (1.92 liters) chicken broth (recommended reduced sodium)
- 1 medium potato, peeled and diced (around 1 and 1/2 cups or 280g)
Protein and Creaminess
- 2 cups (about 250g) shredded or chopped cooked chicken
- 1 cup (240ml) half-and-half or whole milk
Pasta
- 3-4 cups (about 112-150g) uncooked wide egg noodles (or other dry pasta)
Optional Garnish
- Fresh thyme leaves
Instructions
- Sauté Vegetables: Melt the butter in a large pot or Dutch oven (4-quart or larger) over medium heat. Add the chopped onion, carrots, celery, and minced garlic. Cook, stirring occasionally, for 5 minutes or until the vegetables have softened.
- Add Flour and Herbs: Stir in the all-purpose flour, salt, pepper, dried thyme, and dried oregano. Cook the mixture for 2 minutes to eliminate the raw flour taste while allowing the herbs to bloom.
- Add Broth and Potatoes: Pour in the chicken broth and add the diced potatoes. Stir everything briefly to combine. Increase the heat to medium-high and bring the soup to a boil. Once boiling, let it boil uncovered for 3 minutes without stirring to help thicken.
- Simmer: Reduce the heat to medium-low, partially cover the pot, and simmer for 25 minutes or until the potatoes are tender. Taste and adjust seasoning with additional salt and pepper if needed.
- Add Chicken, Dairy, and Noodles: Stir in the shredded cooked chicken and pour in the half-and-half or whole milk. Add the uncooked wide egg noodles. Cook for 10 minutes until the noodles are tender and the soup has thickened slightly. Taste again and adjust seasonings as desired.
- Serve and Store: Serve the soup warm, garnished with fresh thyme leaves if desired. Cover and refrigerate leftovers in an airtight container for up to 1 week. To reheat, warm the soup gently over medium heat, adding additional chicken broth if it has thickened too much after chilling.
Notes
- For a lighter version, substitute half-and-half with whole milk or a lower-fat milk alternative.
- If you prefer a thicker soup, use the full 4 cups of noodles; reduce noodles for a thinner consistency.
- Reduced sodium chicken broth is recommended to control saltiness, especially if adding extra salt to taste.
- Allow the soup to cool before storing in the fridge to maintain freshness and food safety.
- Wide egg noodles work best but other dry pasta types can be used; adjust cooking time accordingly.
- Leftover soup thickens as noodles and potatoes absorb liquid; add broth when reheating to adjust consistency.
