Creamy Chicken Noodle Soup
This creamy chicken noodle soup is a comforting dish, enhanced with potato, thyme, and rotisserie chicken.
Equipment
- large pot
- Dutch Oven
Ingredients
Base Ingredients
- 1 Tablespoon unsalted butter
- ¾ cup chopped yellow onion (½ 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 cloves garlic minced
- ¼ cup all-purpose flour [spooned & leveled]
- ½ teaspoon salt
- ½ teaspoon fresh ground pepper
- 1 teaspoon dried thyme leaves (or 2 teaspoons fresh)
- ½ teaspoon dried oregano (or 1 teaspoon fresh)
- 8 cups chicken broth (reduced sodium recommended)
- 1 medium potato (peeled and diced, around 1 and ½ 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)
- fresh thyme leaves optional for garnish
Instructions
Cooking Instructions
- Melt the butter in a large pot or dutch oven over medium heat. Add the onion, carrots, celery, and garlic. Cook, stirring occasionally, for 5 minutes or until vegetables have softened. Stir in flour, salt, pepper, thyme, and oregano and cook for 2 minutes.
- Next, add the chicken broth and potato. Give everything a quick stir, then increase the heat to medium-high. Bring the soup to a boil, without stirring, and boil for 3 minutes. Reduce the heat to medium-low, partially cover the pot, and allow to simmer for 25 minutes or until the potatoes have softened. Taste the soup, and add more seasonings to taste, if desired.
- Add the chicken, half-and-half/milk, and noodles. Cook for 10 minutes until the noodles are tender and the soup has thickened. Once again, taste the soup and add more seasoning as desired. Serve warm.
- Cover and store leftovers in the refrigerator for up to 1 week. To reheat, simply pour into a pot over medium heat and cook until warm. Feel free to add more chicken broth to the leftovers if it’s too thick.
Notes
Soup can be frozen for up to 3 months. Thaw in the refrigerator the day before eating, and then reheat on the stove until warm. For slow cooker instructions, prepare the soup through step 1 on the stovetop, then transfer to a slow cooker and add the chicken broth and potato. Cook on low for 2 hours, then add chicken, half-and-half/milk, and noodles, cooking for 1 more hour.
Nutrition
Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 15gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 600IUVitamin C: 6mgCalcium: 50mgIron: 1mg
Tried this recipe?Let us know how it was!