Description
This creamy chicken noodle soup is a comforting and hearty dish made with tender chicken, wide egg noodles, carrots, celery, potatoes, and a flavorful creamy broth infused with thyme and oregano. Perfect for a cozy meal, it combines fresh vegetables and chicken broth with a touch of richness from half-and-half, delivering a satisfying homemade soup that's easy to prepare on the stovetop.
Ingredients
Scale
Vegetables
- 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 medium potato, peeled and diced (around 1 and 1/2 cups or 280g)
Broth and 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
- 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)
Proteins 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)
Optional Garnish
- Fresh thyme leaves
Instructions
- Melt Butter and Cook Vegetables: Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, celery, and minced garlic. Cook while stirring occasionally for 5 minutes until the vegetables soften.
- Add Flour and Seasonings: Stir in the all-purpose flour, salt, fresh ground pepper, dried thyme, and dried oregano. Continue cooking and stirring for 2 minutes to form the base of the roux and develop flavor.
- Add Broth and Potato: Pour in the chicken broth and add the diced potato. Stir quickly to combine, then raise the heat to medium-high and bring the soup to a boil without stirring. Let it boil for 3 minutes.
- Simmer Soup: Reduce heat to medium-low, partially cover the pot, and simmer the soup for 25 minutes until the potatoes are tender. Taste and adjust seasoning if needed.
- Add Chicken, Dairy, and Noodles: Stir in the shredded cooked chicken, half-and-half or milk, and uncooked wide egg noodles. Cook the soup for 10 minutes until the noodles are tender and the soup thickens.
- Final Seasoning and Serve: Taste the soup once more and add any additional salt or pepper as desired. Garnish with fresh thyme leaves if using, and serve warm.
- Storage and Reheating: Store leftovers covered in the refrigerator for up to 1 week. Reheat by warming in a pot over medium heat, adding chicken broth if the soup is too thick.
Notes
- The potato adds creaminess and helps thicken the soup naturally without extra cream.
- You can use rotisserie chicken or any cooked chicken for convenience.
- If preferred, substitute the half-and-half with whole milk for a lighter version; cream can be used for extra richness.
- Wide egg noodles work best, but any dry pasta can be used keeping in mind cooking times may vary.
- This recipe can be adapted for the slow cooker by combining all ingredients except noodles and dairy, cooking on low for 6-8 hours, then adding noodles and dairy in the last 30 minutes.
- Use reduced sodium chicken broth to better control salt content.
- Soup thickens in the fridge; add broth or water when reheating to adjust consistency.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 400 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
