Creamy Chicken Noodle Soup
Delicious, hearty and renewing creamy chicken noodle soup
Equipment
- 1 dutch oven
Ingredients
- 1 tbsp unsalted butter
- 3/4 cup yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 2 cloves minced garlic
- 1/4 cup all-purpose flour
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 8 cups chicken broth
- 1 med potato peeled and diced
- 2 cups chicken cooked and diced
- 1 cup whole milk
- 3/4 cup wide egg noodles uncooked
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.)