Name: Easy Creamy Chicken Noodle Soup
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 1 Tablespoon (14g) unsalted butter; 3/4 cup (100g) chopped yellow onion (1/2 of a large onion); 1 cup (120g) sliced or diced carrots (1–2 large carrots or a handful of baby carrots); 1 cup (120g) sliced or diced celery (2–3 stalks); 2 garlic cloves, minced; 1/4 cup (31g) all-purpose flour (spoon & leveled); 1/2 teaspoon salt; 1/2 teaspoon fresh ground pepper; 1 teaspoon dried thyme leaves (or 2 teaspoons fresh); 1/2 teaspoon dried oregano (or 1 teaspoon fresh); 8 cups (1.92 liters) chicken broth (I recommend reduced sodium); 1 medium potato, peeled and diced (around 1 and 1/2 cups or 280g); 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 (or other dry pasta, see note first); optional for garnish: fresh thyme leaves

This Creamy Chicken Noodle Soup is so easy to put together and is always a big hit with the family. It’s creamy yet light, and benefits from the addition of potato, thyme, oregano, and convenient pre-cooked rotisserie chicken. It Is comforting and a guaranteed family favorite!

This Chicken Noodle Soup recipe is unlike any other, in its own amazing and unique way! This creamy dream also reheats beautifully for make ahead dinner or lunches!

Easy Creamy Chicken Noodle Soup

Prep Time 30 minutes

Cook Time 40 minutes

Total Time 1 hour 10 minutes

Ingredients

1 Tablespoon (14g) unsalted butter
3/4 cup (100g) chopped yellow onion (1/2 of a large onion)
1 cup (120g) sliced or diced carrots (1–2 large carrots or a handful of baby carrots)
1 cup (120g) sliced or diced celery (2–3 stalks)
2 garlic cloves, minced
1/4 cup (31g) all-purpose flour (spoon & leveled)
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1 teaspoon dried thyme leaves (or 2 teaspoons fresh)
1/2 teaspoon dried oregano (or 1 teaspoon fresh)
8 cups (1.92 liters) chicken broth (I recommend reduced sodium)
1 medium potato, peeled and diced (around 1 and 1/2 cups or 280g)
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 (or other dry pasta, see note first)
optional for garnish: fresh thyme leaves

Instructions

Step-By-Step Instructions

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Ingredients

Instructions

Step-By-Step Instructions

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