Description
Creamy Chicken Noodle Soup is the quintessential comfort food that warms you from the inside out. This delightful dish features a rich, velvety broth filled with tender chicken, hearty vegetables, and cozy noodles. Perfect for chilly evenings or when you’re feeling under the weather, this soup is simple to make and incredibly satisfying.
Ingredients
Scale
- 1 tablespoon (14g) unsalted butter
- 3/4 cup (100g) chopped yellow onion
- 1 cup (120g) sliced or diced carrots
- 1 cup (120g) sliced or diced celery
- 2 garlic cloves, minced
- 1/4 cup (31g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon dried oregano
- 8 cups (1.92 liters) chicken broth
- 1 medium potato, peeled and diced
- 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
- Optional garnish: fresh thyme leaves
Instructions
- In a large pot, melt butter over medium heat. Sauté chopped onion, carrots, celery, and garlic for about 5 minutes until softened.
- Stir in flour, salt, pepper, thyme, and oregano; cook for 2 minutes.
- Add chicken broth and diced potato; bring to boil for 3 minutes.
- Reduce heat to medium-low and simmer uncovered for 25 minutes.
- Stir in cooked chicken and half-and-half; add uncooked noodles. Cook for another 10 minutes until noodles are tender.
- Serve warm, garnished with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 70mg
Keywords: Feel free to customize by adding your favorite vegetables or pasta shapes. For a lighter version, substitute half-and-half with low-fat milk.