Creamy Chicken Noodle Soup

Ingredients:

• 1 tablespoon (14g) unsalted butter
• 3/4 cup (100g) chopped yellow onion (about half 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 freshly ground black pepper
• 1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
• 1/2 teaspoon dried oregano (or 1 teaspoon fresh oregano)
• 8 cups (1.92 liters) chicken broth (preferably reduced sodium)
• 1 medium potato, peeled and diced (about 1 and 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 another type of pasta, see notes)
• Optional: Fresh thyme leaves for garnish

Instructions:

1. In a large pot or Dutch oven (at least 4-quarts), melt the butter over medium heat. Add the chopped onion, carrots, celery, and garlic. Cook, stirring occasionally, for about 5 minutes, until the vegetables soften.
2. Stir in the flour, salt, pepper, thyme, and oregano. Cook for another 2 minutes, stirring frequently.
3. Pour in the chicken broth and add the diced potato. Stir to combine, then increase the heat to medium-high. Bring the soup to a boil (without stirring), and let it boil for 3 minutes.
4. Lower the heat to medium-low, partially cover the pot, and let it simmer for 25 minutes or until the potatoes are tender. Taste the soup and adjust the seasonings if needed.
5. Add the shredded chicken, half-and-half or milk, and uncooked noodles. Cook for 10 minutes or until the noodles are tender and the soup has thickened.
6. Taste again, adjusting seasoning as necessary, and serve the soup warm.
7. Store leftovers in an airtight container in the fridge for up to 1 week. When reheating, you can add more chicken broth if the soup has thickened too much.

Notes:

• Freezing Instructions: This soup can be frozen for up to 3 months. Thaw in the fridge the night before, and reheat on the stove.
• Slow Cooker Instructions: Follow the instructions through step 1 on the stovetop, then transfer everything to a slow cooker. Add the chicken broth and potato. Cook on low for 2 hours, then add the chicken, milk, and noodles. Cook for an additional hour on low.
• Flavor Tip: For extra flavor, squeeze in some fresh lemon juice just before serving!
• Flour Alternatives: If you prefer, use 2 tablespoons (16g) of cornstarch instead of flour for thickening.
• Herb Variations: While this recipe uses thyme and oregano, you can substitute with 1 and 1/2–2 teaspoons of Italian seasoning.
• Broth: I recommend using low-sodium chicken broth. If you are using regular broth, reduce the salt to 1/4 teaspoon and taste before adding more.
• Chicken: I suggest using rotisserie chicken (white or dark meat). If you don't have rotisserie chicken, you can roast or boil chicken breasts to shred and use in the soup.
• Milk: Both half-and-half and whole milk work well here. If you prefer a dairy-free version, try using plain oat milk or almond milk (though the soup won’t be as creamy). For extra creaminess, substitute with 1/2 cup of heavy cream, adding an additional 1/2 cup of chicken broth.
• Best Noodles to Use: Wide egg noodles are a classic choice, but you can also use other types of pasta, like elbow macaroni or fettuccine (just break it up into smaller pieces). If using a smaller pasta, use about 2-3 cups. You can also substitute with 1 cup of uncooked rice added when you would normally add the noodles.
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Nutrition