The best ingredients to use.
You will need a large pot and a few staple ingredients. This is a loose recipe, so let’s review what can be changed if needed.
Butter. Only a tablespoon is needed to soften the vegetables.
Vegetables. Onions, carrots and celery form the base of the seasoning for this soup.
Herbs/flavor. Use garlic, dried or fresh thyme and oregano, freshly ground pepper and salt. Feel free to substitute any other herbs you like, if desired.
Flour or cornstarch. Flour (or cornstarch) thickens the liquid and transforms this soup from a broth to a creamy soup. See recipe instructions for substitutions.
Chicken broth. Or stock.
Potatoes: 1 medium potato is the first magic ingredient in this recipe because it makes the soup so creamy, hearty and satisfying when cooked.
Chicken. This recipe will save time because you can use pre-cooked chicken. You can also use leftover cooked turkey, like we did in this turkey pot pie I usually buy a small roasted chicken from the grocery store, shred it, and add it directly to the soup. Or you can boil/cook the chicken breast, or roast it with a little garlic and thyme, cool it slightly (or refrigerate it for a day or two), and then shred or dice it. If you have leftover chicken, you can also use it in recipes like my Chicken Quinoa Salad or Peanut Chicken Zucchini Noodles.
Milk or half and half. This is another amazing ingredient to turn your homemade chicken noodle soup into the creamiest soup ever. Use 1 cup of whole milk or 1 cup of half-and-half. If you want to make a regular (non-creamy) chicken noodle soup, use more chicken broth instead of milk.
Noodles. I like to add wide egg noodles to the chicken broth, but you can use any type of dry noodles you like, or leave out the noodles.
Chicken broth, cooked chicken, noodles, carrots, celery, milk and other ingredients on a marble counter.
If you can find wide egg noodles, use those in your soup today. If you don’t have egg noodles, any dry noodles you like will do. Keep the noodles small enough to fit on a spoon, so break up any large dry noodles before using them, if needed. Some readers have even used cornmeal instead!
Ingredients
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 (spoon & 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 (I recommend reduced sodium)
1 medium potato, peeled and diced (around 1 and 1/2 cups or 280g)
2 cups (about 250g) shredded or chopped cooked chicken
1 cup (240ml) half-and-half or whole milk
3–4 cups (about 112-150g) uncooked wide egg noodles (or other dry pasta, see note first)
optional for garnish: fresh thyme leaves
Instructions
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