Country-Style Chicken Noodle Soup

Ingredients

• 2 tbsp olive oil (For sautéing)
• 1 cup yellow onion (Diced)
• 1 cup carrot (Diced)
• 1 cup celery (Diced)
• 2 cloves garlic (Minced)
• 1 tsp salt
• black pepper (To taste; the source lists pepper with the salt)
• 0.5 tsp dried thyme
• 0.5 tsp dried parsley
• 0.5 tsp dried oregano
• 0.25 cup all-purpose flour
• 7 cups chicken broth (The source gives a range of 6–8 cups; use enough to reach the desired soup consistency)
• 2 russet potatoes (Diced)
• 2 bay leaves (Remove before serving)
• 5 oz egg noodles (The source gives a range of 4–6 oz)
• 1 cup milk
• 1 cup cooked chicken (Shredded or diced; rotisserie chicken works well)

Steps

1. 1

   Prepare the vegetables by dicing the onion, carrot, celery, and russet potatoes. Mince the garlic and shred or dice the cooked chicken. Measure the remaining ingredients so they are ready to add as the soup cooks.

2. 2

   Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften and the onion turns translucent.

3. 3

   Add the minced garlic, salt, black pepper, thyme, parsley, and oregano. Stir to coat the vegetables and cook for about 1 minute, until the garlic and herbs are fragrant.

4. 4

   Add the flour and stir thoroughly so it coats the vegetables. Cook the mixture for about 2 minutes, stirring constantly, to remove the raw flour taste and form a light roux.

5. 5

   Pour in the chicken broth gradually while stirring and scraping the bottom of the pot to dissolve the flour mixture. Add the diced potatoes and stir well.

6. 6

   Increase the heat and bring the soup to a boil. Once boiling, reduce the heat to maintain a gentle simmer and add the bay leaves.

7. 7

   Simmer the soup for 20–25 minutes, stirring occasionally, until the potatoes are fork-tender. The broth should be lightly thickened and the vegetables fully softened.

8. 8

   Add the egg noodles and milk. Stir well and continue simmering until the noodles are tender, following the noodle package timing if needed, usually about 6–10 minutes. Avoid a hard boil after adding the milk.

9. 9

   Add the cooked chicken and stir it into the soup. Simmer briefly, about 2–3 minutes, until the chicken is heated through.

10. 10

    Remove the bay leaves, taste the soup, and adjust the salt and pepper as needed. Ladle into bowls and serve hot.

Notes

The recipe specifies 6–8 cups of chicken broth, 4–6 ounces of egg noodles, and rotisserie chicken as a convenient option. Add broth or noodles according to the desired thickness. Refrigerate leftovers promptly; the noodles will continue absorbing broth, so thin reheated portions with additional broth or milk.

Nutrition per serving

• main
• soup
• American
• comfort food
• one-pot
• stovetop
• chicken
• family-friendly