Description

This creamy chicken noodle soup is a comforting, hearty bowl of warmth perfect for chilly days. Made with a blend of tender chicken, wide egg noodles, and a medley of vegetables in a rich, creamy broth thickened with flour and half-and-half, this soup offers a delicious and satisfying meal. The addition of herbs like thyme and oregano brings a fragrant depth of flavor, while potatoes and carrots add texture and nutrition. Ideal for family dinners or meal prepping, the soup stores well and reheats beautifully.

Ingredients

Units Scale

Soup Base

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
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)
8 cups (1.92 liters) chicken broth (reduced sodium recommended)
1 medium potato, peeled and diced (around 1 and 1/2 cups or 280g)

Protein and Dairy

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, see note)

Optional Garnish

Fresh thyme leaves

Cook Mode Prevent your screen from going dark

Instructions

Sauté Vegetables: Melt the butter in a large pot or Dutch oven (4-quart or larger) over medium heat. Add the onion, carrots, celery, and garlic. Cook, stirring occasionally, for 5 minutes or until the vegetables have softened.
Add Flour and Spices: Stir in the all-purpose flour, salt, pepper, dried thyme, and dried oregano. Cook the mixture for 2 minutes to form a roux and develop the flavors.
Add Broth and Potatoes: Pour in the chicken broth and add the peeled, diced potato. Give everything a quick stir to combine.
Boil and Simmer: Increase the heat to medium-high and bring the soup to a boil without stirring. Boil for 3 minutes, then reduce heat to medium-low, partially cover the pot, and simmer for 25 minutes or until the potatoes are tender.
Season to Taste: Taste the soup and adjust seasonings with more salt, pepper, or herbs if needed.
Add Chicken, Dairy, and Noodles: Stir in the shredded chicken, half-and-half or whole milk, and the uncooked wide egg noodles. Continue cooking for 10 minutes until the noodles are tender and the soup has thickened nicely.
Final Seasoning and Serve: Taste again and add additional seasoning if desired. Optionally garnish with fresh thyme leaves and serve the soup warm.
Storage and Reheating: Cover and refrigerate leftovers for up to 1 week. To reheat, warm the soup in a pot over medium heat, adding chicken broth if the soup is too thick due to noodles and potatoes absorbing liquid.

Notes

The soup thickens in the refrigerator because the noodles and potatoes soak up liquid; add chicken broth while reheating to adjust consistency.
Wide egg noodles provide texture, but other pasta shapes may be substituted; adjust cooking time accordingly.
Use reduced sodium chicken broth to control salt content.
For a dairy-free version, substitute half-and-half with a plant-based milk or cream alternative.
Leftover soup can be frozen, but noodles may become mushy; consider cooking noodles separately if freezing.

Nutrition

Serving Size: 1.5 cups
Calories: 280
Sugar: 4g
Sodium: 550mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 20g
Cholesterol: 60mg