Description

This creamy chicken noodle soup is a comforting and hearty dish made with tender chicken, wide egg noodles, and a flavorful medley of vegetables simmered in a rich, creamy broth. The addition of potato adds body and texture, while thyme and oregano provide an aromatic depth. Ideal for cozy meals, this soup can be prepared on the stovetop and offers a perfect blend of creaminess and lightness.

Ingredients

Scale

Vegetables & Aromatics

1 Tablespoon (14g) unsalted butter
3/4 cup (100g) chopped yellow onion (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 medium potato, peeled and diced (about 1 1/2 cups or 280g)

Seasonings & Herbs

1/4 cup (31g) all-purpose flour (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)

Liquids & Dairy

8 cups (1.92 liters) chicken broth (reduced sodium recommended)
1 cup (240ml) half-and-half or whole milk

Protein & Pasta

2 cups (about 250g) shredded or chopped cooked chicken
3-4 cups (about 112-150g) uncooked wide egg noodles (or other dry pasta)

Optional Garnish

Fresh thyme leaves

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Instructions

Sauté Vegetables: Melt the butter in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, celery, and minced garlic. Cook while stirring occasionally for 5 minutes until the vegetables have softened and become fragrant.
Add Flour and Seasonings: Stir in the all-purpose flour, salt, pepper, dried thyme, and oregano. Cook this mixture for 2 minutes to remove the raw flour taste and build a flavorful base.
Add Broth and Potatoes: Pour in the chicken broth and add the diced potato. Stir briefly to combine all ingredients. Increase the heat to medium-high and bring the soup to a boil without stirring. Let it boil for 3 minutes to start thickening.
Simmer Soup: Reduce the heat to medium-low and partially cover the pot. Allow the soup to simmer for 25 minutes, or until the potatoes are tender. Taste the broth and adjust seasoning as needed.
Add Chicken, Dairy, and Noodles: Stir in the cooked chicken, half-and-half (or whole milk), and uncooked wide egg noodles. Continue cooking for 10 minutes, stirring occasionally, until the noodles are tender and the soup has thickened.
Final Seasoning and Serve: Taste the soup once more and add extra seasoning if desired. Serve the soup warm, garnished with fresh thyme leaves if using.
Storage & Reheating: Store any leftovers covered in the refrigerator for up to 1 week. To reheat, warm the soup over medium heat in a pot until heated through. Add extra chicken broth if the soup has thickened too much after refrigeration.

Notes

This soup is creamy yet light and gets additional body from the potato and flavor from thyme and oregano.
For convenience, use pre-cooked rotisserie chicken to save prep time.
You can adapt this recipe to a slow cooker by sautéing vegetables and spices first, then adding all ingredients except noodles and dairy to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, then add noodles and dairy during the last 30 minutes.
Wide egg noodles can be substituted with other pasta shapes if preferred, but cooking times may vary.
Use reduced sodium chicken broth to better control salt levels.

Nutrition

Serving Size: 1 cup
Calories: 220
Sugar: 3g
Sodium: 550mg
Fat: 7g
Saturated Fat: 3.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 15g
Cholesterol: 45mg