Description
A comforting and creamy chicken noodle soup that’s perfect for cozy nights.
Ingredients
Scale
- 14 g unsalted butter
- 100 g chopped yellow onion
- 120 g sliced or diced carrots
- 120 g sliced or diced celery
- 2 garlic cloves, minced
- 31 g all-purpose flour
- 0.5 teaspoon fine salt
- 0.5 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme leaves or 2 teaspoons fresh thyme
- 0.5 teaspoon dried oregano or 1 teaspoon fresh oregano
- 1.92 liters reduced sodium chicken broth
- 280 g peeled and diced potato
- 250 g shredded or chopped cooked chicken
- 240 ml half-and-half or whole milk
- 112–150 g uncooked wide egg noodles or other dry pasta
- Fresh thyme leaves (garnish, optional)
Instructions
- Heat the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots, celery, and minced garlic. Sauté, stirring occasionally, for approximately 5 minutes until vegetables are softened.
- Add the flour, salt, black pepper, thyme, and oregano to the softened vegetables. Stir well and cook for 2 minutes to form a roux and release the flavors.
- Pour in the chicken broth and add the diced potato. Stir briefly to combine. Increase the heat to medium-high and bring to a boil without stirring. Boil for 3 minutes.
- Reduce the heat to medium-low, partially cover the pot, and simmer for 25 minutes until potatoes are tender. Taste and adjust seasoning if needed.
- Stir in the cooked chicken, half-and-half or whole milk, and uncooked noodles. Continue cooking for 10 minutes, stirring occasionally, until noodles are al dente and the soup has thickened. Adjust seasoning as preferred.
- Ladle into bowls, garnish with fresh thyme leaves if desired, and serve warm.
- Cool completely before transferring leftovers to an airtight container. Refrigerate for up to 1 week. Reheat gently on the stove over medium heat, adding more chicken broth if the soup is too thick.
Notes
- Can be made with rotisserie chicken for quicker preparation.
- Substitutions for pasta can be made for a gluten-free version.
- Using fresh herbs can enhance the flavors significantly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 60 mg