Ingredients

• 1 Tbsp (14g) unsalted butter
• ¾ cup (100g) chopped yellow onion (about ½ large onion)
• 1 cup (120g) sliced or diced carrots (1–2 large or a handful of baby carrots)
• 1 cup (120g) sliced or diced celery (2–3 stalks)
• 2 garlic cloves, minced
• ¼ cup (31g) all-purpose flour (spooned & leveled)
• ½ tsp salt
• ½ tsp freshly ground black pepper
• 1 tsp dried thyme (or 2 tsp fresh)
• ½ tsp dried oregano (or 1 tsp fresh)
• 8 cups (1.92 L) reduced-sodium chicken broth
• 1 medium potato, peeled and diced (about 1½ cups / 280g)
• 2 cups (250g) shredded or chopped cooked chicken
• 1 cup (240ml) half-and-half or whole milk
• 3–4 cups (112–150g) uncooked wide egg noodles (or other pasta; see notes)
• Optional garnish: fresh thyme leaves

Instructions

1. Sauté the vegetables.
   In a large pot or Dutch oven (4-quart or larger), melt the butter over medium heat. Add the onion, carrots, celery, and garlic. Cook for about 5 minutes, stirring occasionally, until softened.
2. Build the base.
   Stir in the flour, salt, pepper, thyme, and oregano. Cook for 2 minutes to form a flavorful roux.
3. Add broth and potato.
   Pour in the chicken broth and add the diced potato. Stir to combine, then bring to a boil over medium-high heat. Boil for 3 minutes, then reduce the heat to medium-low. Cover partially and simmer for about 25 minutes, or until the potatoes are tender.
4. Add chicken, milk, and noodles.
   Stir in the cooked chicken, half-and-half (or milk), and noodles. Simmer for about 10 minutes, until noodles are tender and the soup has thickened.
5. Taste and serve.
   Adjust seasonings to taste. Ladle into bowls, garnish with fresh thyme if desired, and serve warm.

Storage & Reheating

• Refrigerate: Store in an airtight container for up to 1 week.
• Reheat: Warm gently on the stove over medium heat. Add extra broth if the soup thickens too much.
• Freeze: Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Notes & Tips

• Slow Cooker Method:
  Complete step 1 on the stovetop, then transfer to a slow cooker. Add broth and potato and cook on low for 2 hours. Add chicken, milk, and noodles, then cook for another hour on low.
• Flavor Boost:
  Add a squeeze of fresh lemon juice before serving for a bright, fresh finish.
• Flour Alternative:
  Replace ¼ cup flour with 2 Tbsp (16g) cornstarch if preferred.
• Herbs:
  Substitute 1½–2 tsp Italian seasoning for the thyme and oregano.
• Broth:
  If using regular (not low-sodium) broth, start with only ¼ tsp salt and adjust later.
• Chicken Options:
  Rotisserie chicken works perfectly—use white or dark meat. You can also roast or boil chicken breasts and shred them yourself.
• Dairy Options:
  Half-and-half or whole milk gives the best texture. For dairy-free, use plain oat milk or almond milk (the soup will be less creamy). You can also use ½ cup heavy cream + ½ cup broth for a richer texture.
• Noodles:
  Wide egg noodles are traditional, but you can use any pasta shape. For smaller pasta, reduce to 2–3 cups. Try tortellini or even 1 cup uncooked rice—add at the same step as noodles.

Nutrition