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Creamy Chicken Noodle Soup Recipe

Creamy, comforting homemade chicken noodle soup
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Prep Time 14 minutes
Course Soup
Cuisine American

Ingredients
  

  • 1 tablespoon unsalted butter
  • 3/4 cup chopped yellow onion
  • 1 cup sliced or diced carrots
  • 1 cup sliced or diced celery
  • 2 garlic cloves minced
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 8 cups chicken broth reduced sodium preferred
  • 1 medium potato peeled and diced
  • 2 cups cooked chicken shredded or chopped
  • 1 cup half-and-half or whole milk
  • 3 –4 cups uncooked wide egg noodles
  • Optional garnish: fresh thyme leaves

Instructions
 

  • Melt the butter in a large pot over medium heat. Add onion, carrots, celery, and garlic. Cook for 5 minutes until softened.
  • Stir in flour, salt, pepper, thyme, and oregano. Cook for 2 minutes.
  • Add chicken broth and diced potato. Increase heat to medium-high and bring to a boil. Boil for 3 minutes.
  • Reduce heat to medium-low, partially cover, and simmer for 25 minutes until potatoes are tender.
  • Add cooked chicken, milk, and noodles. Cook for 10 minutes until noodles are tender and the soup thickens.
  • Taste and adjust seasoning. Serve warm.

Notes

  • Add peas or corn for extra vegetables