This comforting soup offers the rich, creamy texture we love in traditional chicken noodle soup but with a lighter twist. The addition of potato not only enhances the creaminess but also adds heartiness, making it a satisfying meal without being overly heavy. Utilizing pre-cooked rotisserie chicken and simple pantry staples, this recipe is both time-efficient and flavorful.
1 tablespoon unsalted butter
¾ cup chopped yellow onion (about half of a large onion)
1 cup sliced or diced carrots (1–2 large carrots or a handful of baby carrots)
1 cup sliced or diced celery (2–3 stalks)
2 garlic cloves, minced
¼ cup all-purpose flour (spooned & leveled)
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon dried thyme leaves (or 2 teaspoons fresh)
½ teaspoon dried oregano (or 1 teaspoon fresh)
8 cups chicken broth (preferably reduced sodium)
1 medium potato, peeled and diced (about 1½ cups or 280g)
2 cups shredded or chopped cooked chicken
1 cup half-and-half or whole milk
3–4 cups uncooked wide egg noodles (or other dry pasta)
Optional: fresh thyme leaves for garnish
In a large pot or Dutch oven over medium heat, melt the butter. Add the chopped onion, carrots, celery, and minced garlic. Cook, stirring occasionally, for about 5 minutes until the vegetables have softened.
Stir in the flour, salt, pepper, thyme, and oregano. Cook for an additional 2 minutes, allowing the flour to absorb the liquid from the vegetables.
Add the chicken broth and diced potato to the pot. Stir to combine, then increase the heat to medium-high. Bring the mixture to a boil and let it boil for 3 minutes without stirring.
Reduce the heat to medium-low, partially cover the pot, and let it simmer for about 25 minutes, or until the potatoes are tender. Taste and adjust seasonings if needed.
Add the shredded chicken, half-and-half or milk, and uncooked noodles to the pot. Continue to cook for 10 minutes, or until the noodles are tender and the soup has thickened.
Serve warm, garnished with fresh thyme leaves if desired.
Calories: Approximately 203
Protein: 20 grams
Fat: Varies based on choice of milk or half-and-half
Carbohydrates: Approximately 20 grams
Fiber: Varies based on vegetables used