Description
A comforting and hearty Thick Chicken Noodle Soup recipe, perfect for a chilly day. This recipe features tender chicken, vegetables, and wide egg noodles in a rich, thickened broth.
Ingredients
- 1 tbsp olive oil
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 2 cloves garlic, minced
- 8 cups chicken broth
- 2 cups cooked chicken, shredded or diced
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1 bay leaf
- 1.5 cups wide egg noodles
- 1/4 cup all-purpose flour
- 1/2 cup cold water
- Salt to taste
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, celery, and carrots and sauté for 7-10 minutes until softened.
- Add minced garlic and cook for another minute until fragrant.
- Pour in chicken broth. Add shredded chicken, dried thyme, black pepper, and bay leaf. Bring to a simmer.
- In a small bowl, whisk together all-purpose flour and cold water until smooth to create a slurry.
- Gradually whisk the flour slurry into the simmering soup. Continue to simmer for 5-7 minutes, stirring occasionally, until the soup thickens to your desired consistency.
- Add wide egg noodles and cook according to package directions, usually 7-10 minutes, or until tender.
- Remove the bay leaf. Taste and adjust seasonings with salt and more pepper if needed.
- Ladle into bowls, garnish with fresh parsley, and serve warm.
Notes
- For a richer flavor, you can use homemade chicken broth.
- Feel free to add other vegetables like peas or corn.
- If you prefer a gluten-free option, use gluten-free noodles and a gluten-free thickener like cornstarch or a gluten-free flour blend.