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Lightened Creamy Chicken Noodle Soup

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A lightened yet creamy and satisfying chicken noodle soup made with vegetables, herbs, and tender chicken. Perfect for a comforting meal that can be made on the stove or slow cooker.

Ingredients

Scale
  • 2 tablespoons butter
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 6 cups chicken broth
  • 1 medium potato, peeled and diced
  • 2 cups cooked chicken, shredded or chopped
  • 1 cup half-and-half or milk
  • 1 cup egg noodles

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots, celery, and garlic. Cook, stirring occasionally, for 5 minutes or until vegetables have softened.
  2. Stir in flour, salt, pepper, thyme, and oregano and cook for 2 minutes.
  3. Add chicken broth and diced potato. Stir quickly, then increase heat to medium-high and bring to a boil without stirring. Boil for 3 minutes.
  4. Reduce heat to medium-low, partially cover, and simmer for 25 minutes or until potatoes are soft. Taste and adjust seasonings if needed.
  5. Add chicken, half-and-half (or milk), and noodles. Cook for 10 minutes until noodles are tender and soup thickens.
  6. Taste again and adjust seasoning as desired. Serve warm.
  7. Store leftovers in the refrigerator up to 1 week. Reheat on the stove, adding broth if soup is too thick.

Notes

Cooking down the vegetables before adding flour helps develop flavor. Using cooked rotisserie chicken saves time. Soup thickens as it cools due to noodles and potatoes absorbing liquid; add broth when reheating if needed.

Nutrition

Find it online: https://www.rapidrecipes.blog/creamy-chicken-vegetable-soup-fall/