Description
This Creamy Chicken Noodle Soup is a comforting and hearty meal featuring tender chicken, wide egg noodles, and a creamy broth enriched with potatoes, thyme, and oregano. Perfect for chilly days, it combines fresh vegetables and cooked chicken in a flavorful, creamy base that's easy to prepare on the stovetop.
Ingredients
Scale
Soup Base
- 1 Tablespoon unsalted butter (14g)
- 3/4 cup chopped yellow onion (100g)
- 1 cup sliced or diced carrots (120g)
- 1 cup sliced or diced celery (120g)
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour (31g)
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon dried oregano
Broth and Vegetables
- 8 cups chicken broth (1.92 liters), reduced sodium recommended
- 1 medium potato, peeled and diced (about 280g)
Protein and Dairy
- 2 cups shredded or chopped cooked chicken (about 250g)
- 1 cup half-and-half or whole milk (240ml)
Pasta
- 3-4 cups uncooked wide egg noodles (about 112-150g)
Optional Garnish
- Fresh thyme leaves
Instructions
- Sauté Vegetables: Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, celery, and minced garlic. Cook, stirring occasionally, for 5 minutes until the vegetables are softened.
- Add Flour and Seasonings: Stir in the all-purpose flour, salt, pepper, dried thyme, and dried oregano. Cook for an additional 2 minutes to allow the flour to absorb into the vegetables and develop flavor.
- Add Broth and Potatoes: Pour in the chicken broth and add the diced potato. Stir quickly to combine. Increase the heat to medium-high and bring the soup to a boil without stirring. Boil for 3 minutes.
- Simmer: Reduce the heat to medium-low and partially cover the pot. Let the soup simmer for 25 minutes, or until the potatoes are tender. Taste and adjust seasonings as desired.
- Add Chicken, Dairy, and Noodles: Stir in the shredded cooked chicken, half-and-half or whole milk, and uncooked wide egg noodles. Cook for 10 minutes, or until the noodles are tender and the soup has thickened. Taste again and adjust seasoning if needed.
- Serve: Serve the soup warm, garnished with fresh thyme leaves if desired. Store leftovers covered in the refrigerator for up to 1 week. Reheat gently on the stovetop, adding more chicken broth if the soup becomes too thick.
Notes
- The potato adds creamy texture and body to the soup without heaviness.
- Use pre-cooked rotisserie chicken for convenience and rich flavor.
- If preferred, substitute half-and-half with whole milk or a dairy alternative for a lighter soup.
- The soup thickens upon refrigeration as noodles and potatoes absorb liquid; add broth when reheating to achieve desired consistency.
- To make in a slow cooker, combine ingredients (except noodles and dairy) and cook on low for 6-8 hours, adding noodles and dairy near the end to cook through.
- Wide egg noodles are preferred, but other pasta shapes like shells or fusilli can be used.
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 3 g
- Sodium: 430 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 45 mg
