Creamy Chicken Noodle Soup
This creamy chicken noodle soup is light yet packed with flavor, featuring chicken, noodles, and fresh vegetables.
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](https://sallysbakingaddiction.com/how-to-measure-baking-ingredients/)
- 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 (recommended reduced sodium)
- 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, see note first)
Garnish
- fresh thyme leaves optional for garnish
Instructions
Cooking Instructions
- Melt the butter in a large pot or dutch oven (4-quart or larger) 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
Freezing Instructions: Freeze soup for up to 3 months. Thaw in the refrigerator the day before eating, and then reheat on the stove until warm. Slow Cooker Instructions: Prepare the soup through step 1 on the stovetop. Transfer to a slow cooker and add the chicken broth and potato. Allow to cook for 2 hours on low, then add the chicken, half-and-half/milk, and noodles. Cook on low for 1 more hour. Flavor Tip: During the last few minutes of cook time, try adding a squeeze of fresh lemon.
Nutrition
Serving: 1cupCalories: 270kcalCarbohydrates: 36gProtein: 14gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg
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