Description
This creamy chicken noodle soup features tender chicken, hearty vegetables, and wide egg noodles in a rich, flavorful broth thickened with flour and half-and-half. Perfect for a comforting meal any time of the year, it’s easy to make on the stovetop and can be customized with your favorite herbs and pasta.
Ingredients
Scale
Sauté Base
- 1 Tablespoon unsalted butter (14g)
- 3/4 cup chopped yellow onion (100g, 1/2 large onion)
- 1 cup sliced or diced carrots (120g, 1–2 large carrots or handful of baby carrots)
- 1 cup sliced or diced celery (120g, 2–3 stalks)
- 2 garlic cloves, minced
Soup and Seasoning
- 1/4 cup all-purpose flour (31g, 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 (1.92 liters, reduced sodium recommended)
- 1 medium potato, peeled and diced (approximately 1 1/2 cups or 280g)
- 2 cups shredded or chopped cooked chicken (about 250g)
- 1 cup half-and-half or whole milk (240ml)
- 3–4 cups uncooked wide egg noodles (112-150g, or other dry pasta as preferred)
Optional Garnish
- Fresh thyme leaves
Instructions
- Melt Butter and Sauté 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 are softened.
- Add Flour and Seasonings: Stir in the flour, salt, pepper, dried thyme, and oregano. Cook the mixture for 2 minutes to remove the raw flour taste and to help thicken the soup later.
- Add Broth and Potato, Boil: Pour in the chicken broth and add the diced potato. Stir briefly, then raise the heat to medium-high. Bring the soup to a boil without stirring and let it boil for 3 minutes.
- Simmer Until Potatoes Are Tender: Reduce the heat to medium-low, partially cover the pot, and allow to simmer for 25 minutes, or until the potatoes are fully softened. Taste and adjust seasoning if needed.
- Add Chicken, Dairy, and Noodles: Stir in the shredded chicken, half-and-half or whole milk, and uncooked noodles. Cook for 10 minutes or until the noodles are tender and the soup has thickened.
- Final Seasoning and Serve: Taste the soup once more and adjust seasonings to preference. Serve warm and garnish with fresh thyme leaves if desired.
- Storage and Reheating: Store any leftovers covered in the refrigerator for up to 1 week. Reheat over medium heat, adding additional broth if soup is too thick. For freezing, freeze up to 3 months and thaw in the refrigerator before reheating.
Notes
- Freeze the soup for up to 3 months. Thaw in the refrigerator the day before reheating.
- Use a 4-quart or larger Dutch oven for best results.
- Slow Cooker Method: Prepare through step 2 on stovetop. Transfer to slow cooker, add broth and potatoes, cook on low 2 hours, then add chicken, dairy, and noodles, cook 1 more hour on low.
- Flavor Boost: Add a squeeze of fresh lemon during the last few minutes of cooking for brightness.
- Flour Substitute: Use 2 tablespoons cornstarch instead of flour for thickening.
- Herbs: Italian seasoning (1 1/2–2 teaspoons) can replace oregano and thyme.
- Broth: Use low sodium broth and start with less salt, adjusting at the end.
- Chicken Options: Use rotisserie chicken, roasted chicken breasts, or boiled chicken breasts shredded or chopped.
- Dairy Alternatives: Use plain oat milk or almond milk (less creamy) or substitute 1/2 cup heavy cream plus 1/2 cup broth for extra creaminess.
- Noodles: Wide egg noodles preferred, but elbow macaroni, fettuccine, tortellini, or 1 cup uncooked rice (add when noodles go in) can be used.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 50 mg
