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The Ultimate Easy Creamy Chicken Noodle Soup Recipe that Everyone Will Love

337.Easy Creamy Chicken Noodle Soup 1
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5 from 2 reviews

Ingredients

  • 1 tablespoon (14g) unsalted butter
  • 3/4 cup (100g) chopped yellow onion
  • 1 cup (120g) sliced or diced carrots
  • 1 cup (120g) sliced or diced celery
  • 2 garlic cloves, minced
  • 1/4 cup (31g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon dried oregano
  • 8 cups (1.92 liters) chicken broth
  • 1 medium potato, peeled and diced
  • 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
  • Optional for garnish: fresh thyme leaves

Instructions

  1. Melt butter in a large pot over medium heat.
  2. Add onion, carrots, celery, and garlic. Stir occasionally.
  3. Cook for 5 minutes until vegetables have softened.
  4. Stir in flour, salt, pepper, thyme, and oregano. Cook.
  5. Add chicken broth and potato. Stir to combine.
  6. Increase heat to medium-high, bring soup to a boil.
  7. Boil for 3 minutes without stirring. Reduce heat.
  8. Partially cover pot, simmer 25 minutes until potatoes soften.
  9. Taste, adjust seasonings. Add chicken, milk, and noodles.
  10. Cook 10 minutes until noodles are tender. Serve warm.
  11. Store leftovers in refrigerator for up to 1 week.
  12. Reheat in a pot over medium heat until warm.

Find it online: https://www.kitchenmomy.com/easy-creamy-chicken-noodle-soup/