Creamy Chicken Noodle Soup Recipe
There’s something undeniably comforting about a bowl of Creamy Chicken Noodle Soup that warms you from the inside out. This recipe yields a generous 12 cups, making it ideal for sharing or saving for later.
Ingredients
- 1 Tablespoon unsalted butter 14g
- 3/4 cup chopped yellow onion 100g (1/2 of a large onion)
- 1 cup sliced or diced carrots 120g (1–2 large carrots or a handful of baby carrots)
- 1 cup sliced or diced celery 120g (2–3 stalks)
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour 31g (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 chicken broth 1.92 liters (I recommend reduced sodium)
- 1 medium potato, peeled and diced around 1 and 1/2 cups or 280g
- 2 cups shredded or chopped cooked chicken about 250g
- 1 cup half-and-half or whole milk 240ml
- 3–4 cups uncooked wide egg noodles about 112-150g (or other dry pasta, see note first)
- optional for garnish: fresh thyme leaves
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. (Soup thickens in the refrigerator as the noodles and potatoes soak up the liquid.)
Tried this recipe?Let us know how it was!