Ingredients
Base:
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14 grams (1 tablespoon) unsalted butter
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100 grams (¾ cup) chopped yellow onion (½ large onion)
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120 grams (1 cup) sliced or diced carrots (1–2 large carrots or a handful of baby carrots)
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120 grams (1 cup) sliced or diced celery (2–3 stalks)
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2 garlic cloves, minced
Seasoning:
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31 grams (¼ cup) all-purpose flour (spooned & leveled)
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½ teaspoon salt
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½ teaspoon fresh ground pepper
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1 teaspoon dried thyme leaves (or 2 teaspoons fresh)
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½ teaspoon dried oregano (or 1 teaspoon fresh)
Liquid & Add-ins:
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2L (8 cups) chicken broth (preferably reduced sodium)
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280 grams (1½ cups) diced potato (1 medium potato, peeled)
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250 grams (2 cups) shredded or chopped cooked chicken
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240 mL (1 cup) half-and-half or whole milk
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112–150 grams (3–4 cups) uncooked wide egg noodles (or other dry pasta)
01
Vegetables
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In a large pot, melt butter over medium heat.
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Add onion, carrots, celery, and garlic. Sauté, stirring occasionally, for 5 minutes or until softened.
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Stir in flour, salt, pepper, thyme, and oregano. Cook for 2 minutes.
02
Simmer the base
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Add chicken broth and potato to the pot. Stir to combine.
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Increase heat to medium-high and bring to a boil for 3 minutes without stirring.
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Reduce heat to medium-low, partially cover, and simmer for 25 minutes until potatoes are tender. Taste and adjust seasoning as needed.
03
Final Touches
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Stir in chicken, half-and-half/milk, and uncooked noodles.
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Simmer for 10 minutes, stirring occasionally, until noodles are tender and soup thickens.
04
Serve
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Serve warm, garnished with fresh herbs if desired.
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Store leftovers in an airtight container in the fridge for up to 1 week. Reheat on the stovetop over medium heat, adding extra broth if needed to adjust consistency.
