Description
A cozy and comforting chicken noodle soup that’s easy to make and perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked shredded chicken (preferably rotisserie)
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups egg noodles (or any short pasta)
- 1 cup half and half (or whole milk)
- 2 tablespoons flour
- 2 tablespoons butter
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Melt butter in a large pot over medium heat. Add chopped onion, carrots, and celery. Cook for about 6 to 8 minutes until softened.
- Stir in minced garlic, thyme, and black pepper; cook for 30 seconds.
- Sprinkle flour over the veggies and stir well. Cook for about 1 minute.
- Pour in a splash of chicken broth first, stirring until smooth, then add the rest and bring to a gentle simmer.
- Stir in the egg noodles. Cook until tender, checking the package time.
- Lower the heat, add the shredded chicken, then pour in half and half or milk. Keep warm without boiling.
- Add salt if needed and finish with chopped parsley if desired.
Notes
For best texture, keep noodles separate when storing leftovers. Add a splash of broth or milk when reheating if it thickens.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Keywords: chicken noodle soup, creamy soup, comfort food, quick recipe