Ingredients: |
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 (12 large carrots or a handful of baby carrots)
1 cup (120g) sliced or diced celery (23 stalks)
2 garlic cloves, minced
1/4 cup (31g) all-purpose flour (spooned & 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
34 cups (about 112-150g) uncooked wide egg noodles (or other dry pasta, see note first)
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Directions: |
Directions:1. Melt the butter in a large pot or dutch oven (4-quart or larger) over medium heat. Add the onion, carrots, celery, and garlic. Cook, stirring occasionally, for 5 minutes or until vegetables have softened. Stir in flour, salt, pepper, thyme, and oregano and cook for 2 minutes.
2. Next, add the chicken broth and potato. Give everything a quick stir, then increase the heat to medium-high. Bring the soup to a boil, without stirring, and boil for 3 minutes. Reduce the heat to medium-low, partially cover the pot, and allow to simmer for 25 minutes or until the potatoes have softened. Taste the soup, and add more seasonings to taste, if desired.
3. Add the chicken, half-and-half/milk, and noodles. Cook for 10 minutes until the noodles are tender and the soup has thickened. Once again, taste the soup and add more seasoning as desired. Serve warm.
4. Cover and store leftovers in the refrigerator for up to 1 week. To reheat, simply pour into a pot over medium heat and cook until warm. Feel free to add more chicken broth to the leftovers if its too thick. (Soup thickens in the refrigerator as the noodles and potatoes soak up the liquid.) |
Personal
Notes: |
Personal
Notes: Slow Cooker Instructions: Prepare the soup through step 1 on the stovetop. Transfer to a slow cooker (affiliate link) and continue with step 2, but do not add the potato yet. Allow to cook for 2 hours on low, then add the potato, chicken, half-and-half/milk, and noodles. Cook on low for 12 more hours.
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This recipe for Creamy Chicken Noodle Soup is from