Description
A comforting, creamy chicken noodle soup that’s easy to make with tender chicken, vegetables, and a silky broth—perfect for cozy meals any night of the week.
Ingredients
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- ¼ cup flour
- 4 cups chicken broth
- 1 medium potato, peeled & diced
- 1 cup whole milk or half‑and‑half
- 2 cups cooked shredded chicken (rotisserie or poached)
- 2 cups egg noodles (or pasta of choice)
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt & pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, melt butter with olive oil over medium heat.
- Add onion, carrots, celery; sauté until softened, about 5 minutes.
- Stir in garlic; cook 1 minute.
- Sprinkle flour over veggies; stir and cook 1–2 minutes to form a roux.
- Gradually whisk in chicken broth, then add diced potato.
- Bring to a boil, reduce heat, and simmer until potato is tender, about 10 minutes.
- Stir in milk, thyme, oregano, salt, and pepper; heat through.
- Add shredded chicken and egg noodles; simmer until noodles are al dente, about 8–10 minutes.
- Adjust seasoning, ladle into bowls, and garnish with fresh parsley before serving.
Notes
- Use rotisserie chicken for quick prep.
- Potato adds natural creaminess—don’t skip it.
- Sub with rice or pasta as desired.
- Store leftovers in the fridge up to 4 days; reheat gently, adding broth if needed.
- Freezing isn’t recommended due to dairy and noodles.