Ingredients

1 Tablespoon (14g) unsalted butter

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

1/4 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 (recommended reduced sodium)

1 medium potato, peeled and diced (about 1 1/2 cups or 280g)

2 cups (about 250g) shredded or chopped cooked chicken

1 cup (240ml) half-and-half or whole milk

3–4 cups (about 112–150g) uncooked wide egg noodles (or other dry pasta)

Optional for garnish: fresh thyme leaves

Instructions

Step 1: Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots, celery, and garlic. Cook, stirring occasionally, for about 5 minutes until the vegetables soften.

Step 2: Stir in the flour, salt, pepper, thyme, and oregano. Cook for 2 minutes to combine and lightly toast the flour.

Step 3: Pour in the chicken broth and add the diced potato. Stir quickly, then increase heat to medium-high and bring the soup to a boil without stirring. Boil for 3 minutes.

Step 4: Reduce heat to medium-low, partially cover the pot, and simmer for 25 minutes until the potatoes are tender. Taste and adjust seasoning if needed.

Step 5: Add the chicken, half-and-half or milk, and noodles. Cook for about 10 minutes until the noodles are tender and the soup has thickened.

Step 6: Taste once more and add any additional salt or pepper as desired. Serve warm, garnished with fresh thyme if using.

Tips & Variations

Use cooked rotisserie chicken for a quick shortcut without sacrificing flavor.

To keep noodles from getting mushy when reheating leftovers, cook noodles separately and add to servings as needed.

For a lighter version, substitute half-and-half with whole milk or even an unsweetened plant-based milk.

Add fresh spinach or kale in the last few minutes of cooking for added nutrients and color.

FAQs

Can I use leftover chicken or raw chicken?

You can use shredded leftover cooked chicken or rotisserie chicken for convenience. If using raw chicken, cook it separately before adding or substitute with pre-cooked chicken to ensure even cooking.

What type of noodles work best for this soup?

Wide egg noodles are traditional and hold up well, but you can use other pasta like rotini, shells, or even small shapes. Avoid delicate pasta types that may become mushy after reheating.

Dinner

Creamy Chicken Noodle Soup Recipe

Introduction