Ingredients
– 1 tablespoon unsalted butter
– 3/4 cup chopped yellow onion (about half a large onion)
– 1 cup sliced or diced carrots (1-2 large carrots or a handful of baby carrots)
– 1 cup sliced or diced celery (2-3 stalks)
– 2 garlic cloves, minced
– 1/4 cup all-purpose flour (or 2 tablespoons cornstarch as a substitute)
– 1/2 teaspoon salt
– 1/2 teaspoon freshly ground black pepper
– 1 teaspoon dried thyme leaves (or 2 teaspoons fresh thyme)
– 1/2 teaspoon dried oregano (or 1 teaspoon fresh oregano)
– 8 cups chicken broth (preferably reduced sodium)
– 1 medium potato, peeled and diced (about 1 1/2 cups or 280 grams)
– 2 cups shredded or chopped cooked chicken (rotisserie or boiled/roasted chicken breast)
– 1 cup half-and-half or whole milk (plain oat milk or almond milk can be used as nondairy options, though less creamy)
– 3 to 4 cups uncooked wide egg noodles or other dry pasta (can substitute 1 cup uncooked rice or omit noodles entirely)
Instructions
1-Melt 1 tablespoon unsalted butter in a large pot over medium heat. Add 3/4 cup chopped yellow onion, 1 cup sliced or diced carrots, 1 cup sliced or diced celery, and 2 garlic cloves, minced. Cook for about 5 minutes until softened.
2-Stir in 1/4 cup all-purpose flour (or 2 tablespoons cornstarch), 1/2 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon dried thyme leaves (or 2 teaspoons fresh thyme), and 1/2 teaspoon dried oregano (or 1 teaspoon fresh oregano). Cook for 2 minutes to form a thick base.
3-Add 8 cups chicken broth and 1 medium potato, peeled and diced. Increase heat to medium-high and bring to a boil without stirring. Boil for 3 minutes.
4-Reduce heat to medium-low, partially cover, and simmer for 25 minutes or until potatoes are tender. Adjust seasoning as needed.
5-Add 2 cups shredded or chopped cooked chicken, 1 cup half-and-half or whole milk, and 3 to 4 cups uncooked wide egg noodles or other dry pasta. Cook for 10 minutes until noodles are tender and soup thickens. Taste and adjust seasoning as desired.
6-Serve warm, with optional garnish of fresh thyme leaves. This soup is great for make-ahead meals and pairs well with crusty bread.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥔 The potato adds creaminess and heartiness to the soup.
🥄 Using a flour and vegetable mixture creates a roux that thickens the broth naturally.
🍋 Add fresh lemon juice or use Italian seasoning for flavor variations to brighten the dish.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop Simmering
- Cuisine: American
- Diet: Gluten option (can be made gluten-free by substituting flour and noodles)
Nutrition
- Serving Size: 1 cup
- Calories: 203
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: Not specified
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 45mg