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Creamy Chicken Noodle Soup
Ingredients
  • 1 Tablespoon ( 14g) unsalted butter
  • ¾ cup (100g) chopped yellow onion ( ½ of a large onion)
  • 1 cup (120g) sliced or diced carrots ( 1 to 2 large carrots or a handful of baby carrots)
  • 1 cup (120g) sliced or diced celery ( 2 to 3 stalks)
  • 2 garlic cloves, minced
  • ¼ cup ( 31g) all-purpose flour ( spooned & leveled)
  • ½ teaspoon salt
  • ½ teaspoon fresh ground pepper
  • 1 teaspoon dried thyme leaves (or 2 teaspoons fresh)
  • ½ 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 ½ cups or 280g)
  • 2 cups (about 250g) shredded or chopped cooked chicken
  • 1 cup (240ml) half-and-half or whole milk
  • 3 to 4 cups (about 112-1 50g) uncooked wide egg noodles (or other dry pasta, see note first)
  • optional for garnish: fresh thyme leaves
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