Description
This creamy chicken noodle soup is a comforting and hearty dish featuring tender vegetables, flavorful herbs, and shredded chicken in a rich, creamy broth. The addition of potato adds body and smoothness, making it a filling meal perfect for any day.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon unsalted butter (14g)
- 3/4 cup chopped yellow onion (100g, about 1/2 large onion)
- 1 cup sliced or diced carrots (120g, about 1-2 large carrots or a handful of baby carrots)
- 1 cup sliced or diced celery (120g, about 2-3 stalks)
- 2 garlic cloves, minced
- 1 medium potato, peeled and diced (about 1 1/2 cups or 280g)
Seasonings and Spices
- 1/4 cup all-purpose flour (31g, spooned and 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)
Liquids and Protein
- 8 cups chicken broth (1.92 liters, reduced sodium recommended)
- 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) or other dry pasta
Optional Garnish
- Fresh thyme leaves
Instructions
- Melt the butter and cook vegetables: In a large pot or Dutch oven over medium heat, melt the butter. Add chopped onion, carrots, celery, and minced garlic. Cook, stirring occasionally, for 5 minutes until the vegetables soften.
- Add flour and seasonings: Stir in the all-purpose flour, salt, pepper, dried thyme, and dried oregano. Cook for 2 minutes while stirring to combine and remove the raw flour taste.
- Add broth and potatoes, bring to boil: Pour in the chicken broth and add the diced potatoes. Stir quickly to combine, then increase heat to medium-high. Bring the soup to a boil without stirring, letting it boil for 3 minutes.
- Simmer until potatoes are tender: Reduce heat to medium-low and partially cover the pot. Let the soup simmer for 25 minutes or until the potatoes are softened. Taste and adjust seasoning if needed.
- Add chicken, milk, and noodles: Stir in the shredded cooked chicken, half-and-half or whole milk, and uncooked wide egg noodles. Cook uncovered for 10 minutes until the noodles are tender and the soup thickens. Taste again and adjust seasonings as desired.
- Serve warm: Ladle the soup into bowls and garnish with fresh thyme leaves if desired. Serve immediately for best flavor and texture.
- Storage and reheating: Store leftovers covered in the refrigerator for up to 1 week. Reheat gently on the stovetop over medium heat until warmed through. Add extra chicken broth to thin if the soup becomes too thick after refrigeration.
Notes
- The potato helps to naturally thicken the soup and creates a creamy texture without heavy cream.
- You can substitute half-and-half with whole milk or use a dairy-free milk alternative, but the soup may be less creamy.
- Leftover rotisserie chicken works great for this recipe, or use any cooked chicken you have on hand.
- If desired, this recipe can be adapted for the slow cooker by cooking the vegetables first on the stovetop before transferring ingredients to the slow cooker to simmer until potatoes and noodles are tender.
- Use wide egg noodles or a similar pasta shape that holds up well in soup and thickens the broth.
Nutrition
- Serving Size: 1 cup
- Calories: 190 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 35 mg
