Description
A comforting and creamy chicken noodle soup made with tender chicken, wide egg noodles, vegetables, and a flavorful blend of herbs. This hearty soup combines the richness of half-and-half with the wholesome goodness of potatoes and fresh vegetables, perfect for a cozy meal any day of the week.
Ingredients
Scale
Vegetables & Herbs
- 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
- 1 teaspoon dried thyme leaves (or 2 teaspoons fresh)
- 1/2 teaspoon dried oregano (or 1 teaspoon fresh)
- Optional for garnish: fresh thyme leaves
Base & Seasonings
- 1 Tablespoon (14g) unsalted butter
- 1/4 cup (31g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
Liquids & Broth
- 8 cups (1.92 liters) chicken broth (reduced sodium recommended)
- 1 cup (240ml) half-and-half or whole milk
Other Ingredients
- 1 medium potato, peeled and diced (about 1 1/2 cups or 280g)
- 2 cups (about 250g) shredded or chopped cooked chicken
- 3-4 cups (about 112-150g) uncooked wide egg noodles (or other dry pasta)
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 about 5 minutes or until the vegetables are softened.
- Add Flour and Herbs: Stir in the all-purpose flour, salt, pepper, dried thyme, and oregano. Cook for 2 minutes to remove the raw flour taste and combine flavors.
- Simmer Soup Base: Pour in the chicken broth and add the diced potato. Give the soup a quick stir, then increase heat to medium-high. Bring to a boil without stirring and let it boil for 3 minutes.
- Cook Potatoes: Reduce heat to medium-low, partially cover the pot, and simmer for 25 minutes or until the potatoes are tender. Taste and adjust seasoning if needed.
- Add Chicken, Dairy and Noodles: Add the cooked shredded chicken, half-and-half (or whole milk), and uncooked wide egg noodles to the soup. Cook for 10 minutes until noodles are tender and the soup thickens.
- Final Seasoning and Serve: Taste the soup again and adjust salt and pepper as desired. Serve warm garnished with fresh thyme leaves if using.
- Storage: Store leftovers in a covered container in the refrigerator for up to one week. Reheat by gently warming on the stovetop, adding more chicken broth if the soup thickens too much after refrigeration.
Notes
- This soup balances creaminess with freshness by including potatoes and herbs like thyme and oregano.
- Using pre-cooked rotisserie chicken adds convenience and flavor.
- You can prepare this recipe on the stovetop as described or adapt it for the slow cooker by sautéing vegetables first, then combining all ingredients except noodles and dairy in the slow cooker for 4-5 hours on low before adding pasta and milk to finish.
- Egg noodles absorb liquid and thicken the soup over time, so adjust broth when reheating if necessary.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 55mg
