Description
A lightened-up, creamy chicken noodle soup featuring potato for natural thickness, aromatic herbs, and convenient rotisserie chicken.
Ingredients
- 1 tablespoon unsalted butter
- 3/4 cup yellow onion, chopped
- 1 cup carrots, sliced or diced
- 1 cup celery, sliced or diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 8 cups reduced-sodium chicken broth
- 1 medium potato, peeled and diced
- 2 cups cooked chicken, shredded
- 1 cup half-and-half or whole milk
- 3–4 cups wide egg noodles, uncooked
- Optional: fresh thyme for garnish
Instructions
- Cook vegetables in butter until soft, then add garlic, flour, and seasonings.
- Add broth and potato, bring to boil, then simmer until potatoes soften.
- Add chicken, half-and-half, and noodles, cook until noodles are tender.
- Optional: finish with fresh lemon juice for brightness.
- Serve hot with your favorite bread for dipping.
Notes
Store leftovers in refrigerator for up to 1 week. Add extra broth when reheating as soup thickens over time. For freezing, store for up to 3 months – thaw overnight in refrigerator before reheating.
- Prep Time: 30 minutes
- Cook Time: 40 minutes