Creamy Chicken Noodle Soup
Ingredients
The base
-
1
Tablespoon
unsalted butter
-
¾
cup
chopped yellow onion
-
1
cup
sliced or diced carrots
-
1
cup
sliced or diced celery
-
2
cloves
garlic
The thickening agents
-
¼
cup
all-purpose flour
-
½
teaspoon
salt
-
½
teaspoon
fresh ground pepper
-
1
teaspoon
dried thyme leaves
-
½
teaspoon
dried oregano
The main ingredients
-
8
cups
chicken broth
-
1
medium
potato
-
2
cups
shredded or chopped cooked chicken
-
1
cup
half-and-half or whole milk
-
3–4
cups
uncooked wide egg noodles
Optional garnish
-
to taste
fresh thyme leaves
Instructions
- Melt butter in a large pot over medium heat and add onion, carrots, celery, and garlic; cook until softened.
- Stir in flour, salt, pepper, thyme, and oregano, and cook for 2 minutes.
- Add chicken broth and diced potato; bring to a boil for 3 minutes.
- Reduce heat to medium-low, cover partially, and simmer for 25 minutes until potatoes are soft.
- Add chicken, half-and-half/milk, and noodles; cook for 10 minutes until noodles are tender.
- Taste and adjust seasoning as desired; serve warm.
Nutrition Facts (estimated)
Servings
6
Calories
203
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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