This chicken noodle soup is creamy yet light, and benefits from the addition of potato, flavorful thyme and oregano. Best make it on the stove.
Creamy Chicken Noodle Soup
A very satisfying Chicken Soup. Be careful to add a lot of chicken stock as the noodle soak up a lot of moisture.
Servings: 6
Cost: £12
Equipment
- 1 Large Soup Pan
Ingredients
- 14 g (tablespoon) unsalted butter
- 100 g chopped yellow onion (1/2 of a large onion)
- 120 g sliced or diced carrots (1–2 large carrots or a handful of baby carrots)
- 120 g 120g sliced or diced celery (2–3 stalks)
- 1 medium potato peeled and diced (around 1 and 1/2 cups or 280g)
- 4 garlic cloves minced
- 30 g all-purpose flour
- 1/2 teaspoon fresh ground pepper
- 1 teaspoon dried thyme leaves or 2 teaspoons fresh
- 1/2 teaspoon dried oregano or 1 teaspoon fresh
- 2000 ml (2 liters) chicken broth (I recommend reduced sodium)
- 250 g shredded or chopped cooked chicken
- 250 ml half-and-half or whole milk
- 150 g uncooked wide egg noodles (or other dry pasta)
- optional for garnish: fresh thyme leaves
Instructions
- Melt the butter in a large pot 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.
- 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.
- 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.
Storage
- 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 it’s too thick. (Soup thickens in the refrigerator as the noodles and potatoes soak up the liquid.)
Notes
Storage seems to increase the flavour. In this case, the soup will be creamier tasting (and a little thicker).
For your 30 a week plan, you can add other vegetables such as parsnips, leeks etc.
