Description
This creamy chicken noodle soup is a comforting and hearty dish featuring tender chicken, wide egg noodles, and a rich broth thickened with flour and enriched with half-and-half. Infused with thyme, oregano, and fresh vegetables, it offers a perfect balance of creaminess and warmth for a satisfying meal.
Ingredients
Scale
Main Ingredients
- 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)
- 2 cups (about 250g) shredded or chopped cooked chicken
- 1 cup (240ml) half-and-half or whole milk
- 3-4 cups (about 112-150g) uncooked wide egg noodles (or other dry pasta)
Optional Garnish
- Fresh thyme leaves
Instructions
- Prepare the 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 have softened.
- Create the roux and season: Stir in the all-purpose flour, salt, pepper, dried thyme, and dried oregano. Continue cooking and stirring for 2 minutes to form a fragrant base.
- Add broth and potatoes: Pour in the chicken broth and add the diced potato. Stir quickly to combine, then increase heat to medium-high and bring the soup to a boil without stirring. Let it boil for 3 minutes.
- Simmer the soup: Reduce heat to medium-low, partially cover the pot with a lid, and simmer for 25 minutes, or until the potatoes are tender. Taste and adjust seasoning if needed.
- Add chicken, dairy, and noodles: Stir in the shredded cooked chicken and half-and-half (or whole milk). Add the uncooked wide egg noodles and cook for 10 minutes until the noodles are tender and soup thickens.
- Final seasoning and serving: Taste the soup again and adjust seasonings as desired. Serve warm topped with optional fresh thyme leaves for garnish.
- Storage and reheating: Store leftovers covered in the refrigerator for up to 1 week. To reheat, warm in a pot over medium heat, adding chicken broth if the soup is too thick due to noodles and potatoes absorbing liquid.
Notes
- This soup combines creamy richness with lightness thanks to the addition of potato and aromatic herbs like thyme and oregano.
- Using pre-cooked rotisserie chicken makes preparation faster and easier.
- You can substitute wide egg noodles with other pasta types, but cooking times may vary.
- For a slow cooker version, after sautéing vegetables and making the roux on the stovetop, add all ingredients except noodles, milk, and chicken to the slow cooker and cook on low for 4-6 hours. Add chicken, noodles, and milk during the last 20-30 minutes to finish cooking.
- Reduced sodium chicken broth is recommended to control saltiness.
- The soup thickens as it cools due to starches from noodles and potatoes; add broth when reheating if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 450 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: 40 mg
