Description
Warm up with a comforting bowl of Creamy Chicken Noodle Soup, a classic favorite that’s hearty and delicious. This recipe combines tender chicken, wholesome vegetables, and flavorful herbs in a creamy broth, all served over tender egg noodles.
Ingredients
Units
Scale
Main Soup:
- 1 Tablespoon unsalted butter
- 3/4 cup chopped yellow onion (1/2 of a large onion)
- 1 cup sliced or diced carrots (1-2 large carrots or a handful of baby carrots)
- 1 cup sliced or diced celery (2-3 stalks)
- 2 garlic cloves, minced
- 1/4 cup 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 chicken broth (reduced sodium recommended)
- 1 medium potato, peeled and diced (around 1 and 1/2 cups or 280g)
- 2 cups shredded or chopped cooked chicken
- 1 cup half-and-half or whole milk
- 3–4 cups uncooked wide egg noodles (or other dry pasta)
Optional Garnish:
- fresh thyme leaves
Instructions
- Melt the butter in a large pot or dutch oven over medium heat. Add the onion, carrots, celery, and garlic. Cook until vegetables have softened. Stir in flour, salt, pepper, thyme, and oregano and cook for 2 minutes.
- Add chicken broth and potato: Bring soup to a boil, then simmer until potatoes are soft. Adjust seasonings.
- Stir in chicken, half-and-half/milk, and noodles: Cook until noodles are tender and soup thickens. Adjust seasonings as needed.
- Serve warm and enjoy!
Notes
- Freeze soup for up to 3 months.
- Try adding a squeeze of fresh lemon for added flavor.
- For a creamier soup, heavy cream can be used instead of half-and-half or whole milk.
- Best noodles to use: wide egg noodles, homestyle egg noodles, or other dry pasta like elbow macaroni or fettuccine.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 680mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 60mg
