The chill in the air, the kind that sneaks up on you just as you think summer’s endless, calls for comfort like nothing else. Picture this: a bowl of creamy chicken noodle soup—the kind that wraps you in a warm hug and reminds you of cozy evenings by a crackling fire. It’s nostalgia in a spoon, a simple delight that somehow feels like home, even if you’re miles away from it.
Steps
- Melt butter in a large pot over medium heat. Add onion, carrots, celery, and garlic, and cook for about 5 minutes until the vegetables are softened. Stir in flour, salt, pepper, thyme, and oregano, and cook for an additional 2 minutes.
- Pour in chicken broth and add diced potato. Stir the mixture, then increase the heat to medium-high, bringing it to a boil for 3 minutes without stirring. Reduce the heat to medium-low, partially cover the pot, and simmer for 25 minutes, or until the potatoes are tender.
- Add shredded chicken, milk or half-and-half, and noodles to the pot. Cook for approximately 10 minutes, until the noodles are tender and the soup has thickened. Taste and adjust seasoning if necessary.
- Serve the soup warm and store any leftovers in the refrigerator for up to a week. Reheat leftovers in a pot over medium heat, adding more chicken broth if the soup has thickened too much in the fridge.
Ingredients
- 1 tablespoon (14g) unsalted butter
- 3/4 cup (100g) chopped yellow onion (about 1/2 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
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 teaspoon dried thyme leaves (or 2 teaspoons fresh)
- 1/2 teaspoon dried oregano (or 1 teaspoon fresh)
- 8 cups (1.92 liters) chicken broth (preferably reduced sodium)
- 1 medium potato, peeled and diced (approximately 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 dry pasta)
- Optional garnish: fresh thyme leaves
FAQ
- Can I use a different type of pasta instead of egg noodles?
- Yes, you can substitute egg noodles with any dry pasta of your choice. Just ensure the pasta pieces are small enough to fit on a spoon. You can even use tortellini or add 1 cup of uncooked rice instead of noodles.
- Is it possible to make this soup without cream or milk?
- While whole milk or half-and-half contributes to the creaminess, you can omit them for a broth-based soup. Simply replace them with additional chicken broth for a non-creamy version.
- How can I make this soup in a slow cooker?
- Start by preparing the soup through the initial step on the stovetop. Then, transfer it to a slow cooker, add the chicken broth and potato, and cook on low for 2 hours. Add the chicken, milk/half-and-half, and noodles, and continue cooking for another hour on low.
- Can I freeze this soup?
- Absolutely, this soup can be frozen for up to 3 months. To enjoy later, thaw it in the refrigerator the day before you plan to eat it, and reheat it on the stove until warmed through.
- Can I use a different type of chicken?
- Yes, you can use either rotisserie chicken or cook chicken breasts yourself. If you prefer, roast them with some garlic and thyme, or boil until cooked through, then shred or chop for use in the soup.
Tips
- If you’re looking to save time, use a pre-cooked rotisserie chicken. It’s quick to shred and adds great flavor to the soup.
- Consider making a double batch of this soup on a leisurely weekend and freeze half for busy nights. It’s a great way to have a comforting meal ready to go.
- Don’t skip the potato! It adds creaminess and heartiness to the soup, enhancing its texture and flavor.
- Feel free to swap out herbs like thyme and oregano for Italian seasoning if that’s what you have on hand. It will still provide a delicious flavor profile.
Equipment
- Dutch Oven (4-quart or larger)
- Slow Cooker (optional, if you prefer using it over stovetop cooking)
