Creamy Chicken Noodle Soup: A velvety, herb-infused broth with tender veggies, chicken & noodles. Lighter but just as comforting!

1 Tablespoon (14g) unsalted butter
3/4 cup (100g) chopped yellow onion (1/2 of a large onion)
1 cup (120g) sliced or diced carrots (1–2 large carrots or a handful of baby carrots)
1 cup (120g) sliced or diced celery (2–3 stalks)
2 garlic cloves, minced
1/4 cup (31g) all-purpose flour (spooned & leveled)
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1 teaspoon dried thyme leaves (or 2 teaspoons fresh)
1/2 teaspoon dried oregano (or 1 teaspoon fresh)
8 cups (1.92 liters) chicken broth (reduced sodium recommended)
1 medium potato, peeled and diced (~1.5 cups or 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 dry pasta, see note)
Optional garnish: Fresh thyme leaves

Melt butter in a large pot or Dutch oven over medium heat.
Add onion, carrots, and celery; cook for 5 minutes, stirring occasionally, until softened.
Stir in garlic, flour, salt, pepper, thyme, and oregano. Cook for 1 minute to toast the flour.

Gradually pour in chicken broth while whisking to prevent lumps.
Add diced potato and bring to a gentle boil. Reduce heat and simmer for 10 minutes, or until potatoes are fork-tender.

Stir in uncooked egg noodles and simmer for 6–8 minutes (or per package instructions) until al dente.
Add shredded chicken and half-and-half. Simmer for 2–3 more minutes to heat through (do not boil vigorously).

Broth matters: Low-sodium broth lets you control saltiness.

Chicken prep: Rotisserie chicken saves time, or poach 2 breasts in the broth before starting.

Keywords: creamy chicken noodle soup, light comfort food, easy soup recipe