Ingredients
– 1 Tablespoon unsalted butter
– 3/4 cup chopped yellow onion (about half a large onion)
– 1 cup sliced or diced carrots (1 to 2 large carrots or a handful of baby carrots)
– 1 cup sliced or diced celery (2 to 3 stalks)
– 2 garlic cloves, minced
– 1/4 cup all-purpose flour (or substitute with 2 tablespoons cornstarch)
– 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, or Italian seasoning as alternative)
– 8 cups chicken broth (preferably reduced sodium)
– 1 medium potato, peeled and diced (around 1 and 1/2 cups or 280g)
– 2 cups shredded or chopped cooked chicken
– 1 cup half-and-half or whole milk (non-dairy options include plain oat milk or almond milk; heavy cream can be used but requires adding more broth)
– 3 to 4 cups uncooked wide egg noodles or other dry pasta (or 1 cup uncooked rice as a substitute)
– Optional garnish: fresh thyme leaves
Instructions
1-First, gather and measure your ingredients to make things smooth. Dice 1 medium onion, slice 3 carrots and 2 celery stalks, mince 2 garlic cloves, shred about 2 cups cooked chicken, and measure 6 cups low-sodium chicken broth and 1 1/2 cups noodles. This prep takes 5-10 minutes and sets you up for success.
2-Next, heat 2 tablespoons olive oil or butter in a large pot over medium heat. Add the onion, carrots, and celery, cooking until they soften, which takes about 4-6 minutes. Stir in the garlic and cook for another 30-60 seconds to build that tasty base.
3-Now, sprinkle 2 tablespoons flour over the veggies and stir for 1-2 minutes. For gluten-free options, use cornstarch later. Gradually add 1 cup of chicken broth and whisk to make a smooth mix.
4-Pour in the remaining 5 cups broth and add 1 teaspoon dried thyme, then bring to a boil and simmer for 8-10 minutes. This step lets the flavors blend nicely. If you’re using alternatives like tofu, add them here.
5-Add 1 1/2 cups noodles and cook until al dente, about 6-8 minutes. Stir in 2 cups chicken and 1 cup milk, warming gently to avoid curdling. Taste and adjust seasoning with salt and pepper, then finish with fresh herbs for a bright lift.
6-Serve right away and store leftovers properly for later. This method ensures every bowl is comforting and just as good as the first time.
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
🍜 Use freshly cooked chicken or leftover rotisserie chicken for convenience.
🥛 For a dairy-free version, substitute milk and half-and-half with your favorite plant-based milk.
🍲 Avoid boiling after adding dairy to prevent curdling and keep the soup creamy.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Gluten-Free Option if using gluten-free pasta
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg