Description
A comforting one-pot creamy chicken noodle soup featuring tender vegetables, shredded chicken, and egg noodles in a rich, flavorful broth thickened with flour and half-and-half.
Ingredients
- 1 tablespoon unsalted butter
- ¾ cup chopped yellow onion
- 1 cup sliced or diced carrots
- 1 cup sliced or diced celery
- 2 minced garlic cloves
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon fresh ground pepper
- 1 teaspoon dried thyme leaves
- ½ teaspoon dried oregano
- 8 cups chicken broth (low sodium recommended)
- 1 medium potato, peeled and diced (about 1 ½ cups)
- 2 cups shredded or chopped cooked chicken
- 1 cup half-and-half or whole milk
- 3-4 cups uncooked wide egg noodles
- Fresh thyme leaves (optional, for garnish)
Instructions
- In a substantial pot or Dutch oven, melt the butter over medium heat. Introduce the chopped onion, carrots, celery, and minced garlic. Sauté, stirring occasionally, for about 5 minutes until the vegetables begin to soften.
- Stir in the flour, salt, pepper, dried thyme, and oregano, cooking for another 2 minutes.
- 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, then reduce heat to medium-low. Cover partially and let it simmer for approximately 25 minutes, or until the potatoes are tender. Adjust seasoning to your taste.
- Incorporate the cooked chicken, half-and-half (or milk), and egg noodles. Continue to cook for about 10 minutes, or until the noodles are tender and the soup has thickened to your desired consistency.
- Serve hot, garnished with fresh thyme if desired.
Notes
- Use low-sodium chicken broth to control saltiness.
- This recipe is forgiving; adjust herbs and seasoning to taste.
- For a dairy-free version, substitute coconut milk, but it may alter flavor.