Creamy Chicken Noodle Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 Tablespoon (14g) unsalted butter
02 -
3/4 cup (100g) chopped yellow onion
03 -
1 cup (120g) sliced carrots
04 -
1 cup (120g) sliced celery
05 -
2 garlic cloves, minced
→ Seasonings
06 -
1/4 cup (31g) all-purpose flour
07 -
1/2 teaspoon salt
08 -
1/2 teaspoon fresh ground pepper
09 -
1 teaspoon dried thyme leaves
10 -
1/2 teaspoon dried oregano
→ Main Components
11 -
8 cups (1.92L) reduced-sodium chicken broth
12 -
1 medium potato, peeled and diced (1.5 cups)
13 -
2 cups (250g) cooked shredded chicken
14 -
1 cup (240ml) half-and-half or whole milk
15 -
3-4 cups (112-150g) wide egg noodles
# Instructions:
01 -
Melt butter in a large dutch oven over medium heat. Cook onion, carrots, celery, and garlic for 5 minutes until softened, stirring occasionally.
02 -
Stir in flour, salt, pepper, thyme, and oregano. Cook for 2 minutes to create a flavorful base for your soup.
03 -
Add chicken broth and potato, bring to a boil over medium-high heat for 3 minutes. Reduce heat, partially cover, and simmer for 25 minutes until potatoes are tender.
04 -
Stir in chicken, half-and-half, and noodles. Cook for 10 minutes until noodles are tender and soup has thickened to desired consistency.
05 -
Taste and adjust seasonings as needed. Serve hot, garnished with fresh thyme if desired.
# Notes:
01 -
Stores in refrigerator for up to 1 week
02 -
Can be frozen for up to 3 months
03 -
Soup thickens when stored as noodles absorb liquid