Creamy Chicken Noodle Soup
Light yet rich creamy chicken noodle soup with potatoes, herbs, tender chicken, and a velvety broth.
Ingredients
1 tbsp butter
3/4 cup yellow onion, chopped
1 cup carrots, sliced
1 cup celery, sliced
2 garlic cloves, minced
1/4 cup all-purpose flour
1/2 tsp salt
1/2 tsp pepper
1 tsp dried thyme
1/2 tsp dried oregano
8 cups chicken broth
1 medium potato, diced
2 cups cooked chicken, shredded
1 cup half-and-half or whole milk
3–4 cups wide egg noodles
Instructions
1. Sauté onion, carrots, celery, and garlic until softened.
2. Add flour, salt, pepper, thyme, and oregano; cook 2 minutes.
3. Pour in broth and add potato; boil 3 minutes.
4. Simmer 25 minutes until potatoes soften.
5. Add chicken, milk, and noodles; cook 10 minutes.
6. Taste, adjust seasoning, and serve warm.
Notes
Soup thickens as it chills; add broth when reheating.
Store up to 1 week or freeze up to 3 months.
A splash of lemon brightens the flavor.
Find it online: https://mymealrecipes.net/creamy-chicken-noodle-soup-3/