Ingredients

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

1/4 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)

8 cups (1.92 liters) chicken broth (reduced sodium recommended)

1 medium potato, peeled and diced (about 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 other dry pasta; see note)

Optional for garnish: fresh thyme leaves

Instructions

Step 1: 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 the vegetables have softened. Stir in the flour, salt, pepper, thyme, and oregano, and cook for 2 minutes to form a roux.

Step 2: Add the chicken broth and diced potato. Stir quickly, then increase the heat to medium-high. Bring the soup to a boil without stirring, and boil for 3 minutes. Reduce heat to medium-low, partially cover the pot, and simmer for 25 minutes or until the potatoes are tender. Taste and adjust seasoning as needed.

Step 3: Stir in the shredded chicken, half-and-half or milk, and uncooked noodles. Cook for about 10 minutes until the noodles are tender and the soup thickens. Taste again and add more seasoning if desired. Serve warm, garnished with fresh thyme if you like.

Step 4: Store any leftovers covered in the refrigerator for up to 1 week. To reheat, warm the soup over medium heat, adding extra chicken broth if it has thickened too much, as noodles and potatoes absorb liquid over time.

Tips & Variations

Use wide egg noodles for the classic texture, but you can substitute with other pasta shapes if preferred—adjust cooking time accordingly.

For a dairy-free version, replace half-and-half with coconut milk or a plant-based milk, noting this will slightly alter the flavor.

Add fresh herbs like parsley or dill at the end for an extra burst of freshness.

Leftover roasted or rotisserie chicken works perfectly and saves cooking time.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be made a day or two in advance. Just store it in the fridge and reheat gently before serving. The flavors will deepen, but you may need to add some broth when reheating to loosen the thickness.

What if I don’t have half-and-half?

You can use whole milk instead for a lighter result or combine equal parts milk and cream to mimic half-and-half. For a non-dairy option, coconut or oat milk can be used, though the flavor will change slightly.

Dinner

Creamy Chicken Noodle Soup Recipe

Introduction