Name: Creamy Chicken Noodle Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 14 g unsalted butter; 100 g chopped yellow onion; 120 g sliced or diced carrots; 120 g sliced or diced celery; 2 garlic cloves, minced; 31 g all-purpose flour; 0.5 teaspoon fine salt; 0.5 teaspoon freshly ground black pepper; 1 teaspoon dried thyme leaves or 2 teaspoons fresh thyme; 0.5 teaspoon dried oregano or 1 teaspoon fresh oregano; 1.92 liters reduced sodium chicken broth; 280 g peeled and diced potato; 250 g shredded or chopped cooked chicken; 240 ml half-and-half or whole milk; 112–150 g uncooked wide egg noodles or other dry pasta; Fresh thyme leaves (optional, for garnish)

Description

A rich and comforting creamy chicken noodle soup perfect for chilly days.

Ingredients

Scale

14 g unsalted butter
100 g chopped yellow onion
120 g sliced or diced carrots
120 g sliced or diced celery
2 garlic cloves, minced
31 g all-purpose flour
0.5 teaspoon fine salt
0.5 teaspoon freshly ground black pepper
1 teaspoon dried thyme leaves or 2 teaspoons fresh thyme
0.5 teaspoon dried oregano or 1 teaspoon fresh oregano
1.92 liters reduced sodium chicken broth
280 g peeled and diced potato
250 g shredded or chopped cooked chicken
240 ml half-and-half or whole milk
112–150 g uncooked wide egg noodles or other dry pasta
Fresh thyme leaves (optional, for garnish)

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Instructions

Heat the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots, celery, and minced garlic. Sauté for approximately 5 minutes until the vegetables are softened.
Add the flour, salt, black pepper, thyme, and oregano to the softened vegetables. Stir well and cook for 2 minutes to form a roux and release the flavors.
Pour in the chicken broth and add the diced potato. Stir briefly to combine. Increase the heat to medium-high and bring to a boil without stirring. Boil for 3 minutes.
Reduce the heat to medium-low, partially cover the pot, and simmer for 25 minutes until potatoes are tender. Taste and adjust seasoning if needed.
Stir in the cooked chicken, half-and-half or whole milk, and uncooked noodles. Continue cooking for 10 minutes, stirring occasionally, until noodles are al dente and the soup has thickened. Adjust seasoning as preferred.
Ladle into bowls, garnish with fresh thyme leaves if desired, and serve warm.

Notes

Cool completely before transferring leftovers to an airtight container.
Refrigerate for up to 1 week.
Reheat gently on the stove over medium heat, adding more chicken broth if the soup is too thick.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 2 g
Sodium: 570 mg
Fat: 15 g
Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 18 g
Cholesterol: 50 mg