Creamy Chicken Noodle Soup
- 2 tbsp olive oil
- 1 large onion, diced
- 4 carrots, sliced
- 4 celery stalks, sliced
- 4 cloves of garlic, minced
- 1/4 cup all-purpose flour
- 1 tsp dried thyme
- 1 tsp dried oregano
- 6 cups chicken broth
- 1 large potato, peeled and diced
- 1 cup whole milk
- 2 cups cooked rotisserie chicken, shredded
- 2 cups wide egg noodles
- Salt and pepper, to taste
1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, celery, and garlic. Cook until the vegetables have softened, about 5 minutes.
2. Sprinkle the flour, thyme, and oregano over the vegetable mixture. Stir well to combine and cook for another minute.
3. Pour in the chicken broth and add the diced potato. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potato is tender.
4. Stir in the milk and shredded chicken. Cook for an additional 5 minutes.
5. Add the egg noodles and cook according to package instructions until al dente.
6. Season with salt and pepper to taste.
7. Serve hot and enjoy!
- If you don't have egg noodles, you can use any other type of dry pasta. Just break them into small pieces before adding to the soup.
- To thicken the soup, the flour absorbs the liquid from the vegetables, creating a thick base. Whole milk or half-and-half can also be used to add creaminess.
- If you prefer a soup without noodles, you can skip them entirely or substitute with 1 cup of uncooked rice.
- Leftover soup can be stored in the refrigerator for several days or frozen for future use.
- For slow cooker instructions, see the recipe Notes below.
- Each 1-cup serving of this creamy chicken noodle soup, made with whole milk, contains approximately 203 calories and 20 grams of protein.
Enjoy this light and creamy chicken noodle soup, which is both satisfying and comforting. Perfect for cozy nights or taking to a friend in need of a homemade meal.