Ingredients

• 1 tablespoon unsalted butter (14g)
• 3/4 cup chopped yellow onion (100g, about half of a large onion)
• 1 cup sliced or diced carrots (120g, 1–2 large carrots or a handful of baby carrots)
• 1 cup sliced or diced celery (120g, 2–3 stalks)
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour (31g, spooned & leveled)
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme leaves (or 2 teaspoons fresh thyme)
• 1/2 teaspoon dried oregano (or 1 teaspoon fresh oregano)
• 8 cups chicken broth (1.92 liters, reduced-sodium preferred)
• 1 medium potato, peeled and diced (about 1 and 1/2 cups or 280g)
• 2 cups shredded or chopped cooked chicken (about 250g)
• 1 cup half-and-half or whole milk (240ml)
• 3–4 cups uncooked wide egg noodles (about 112-150g, or other dry pasta; see note)
• Optional garnish: fresh thyme leaves

Instructions

1. Prepare the Soup Base: In a large pot or Dutch oven (at least 4 quarts), melt the butter over medium heat. Add the onion, carrots, celery, and garlic. Stir occasionally and cook for 5 minutes until the vegetables are tender.
2. Add Flour and Seasonings: Stir in the flour, salt, pepper, thyme, and oregano. Cook for an additional 2 minutes, allowing the flour to absorb the flavors.
3. Simmer the Soup: Add the chicken broth and diced potato to the pot. Stir everything together, then increase the heat to medium-high. Bring the soup to a boil and let it cook for 3 minutes without stirring. Reduce the heat to medium-low, partially cover the pot, and simmer for 25 minutes or until the potatoes are soft.
4. Taste and Adjust: Taste the soup and adjust the seasoning, adding more salt or pepper if desired.
5. Add Chicken, Milk, and Noodles: Add the chicken, half-and-half (or milk), and uncooked noodles. Let the soup cook for another 10 minutes, until the noodles are tender and the soup has thickened.
6. Final Seasoning: Taste again and adjust the seasoning as needed. Serve the soup warm, optionally garnished with fresh thyme leaves.  

Storage and Reheating

• Refrigerate: Store leftovers in the refrigerator for up to 1 week. To reheat, pour the soup into a pot over medium heat, warming it through. If it becomes too thick, you can add more chicken broth.
• Freeze: The soup can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove.

Notes

• Slow Cooker Instructions: Start by preparing the soup on the stove through step 1. Then transfer everything to a slow cooker. Add the chicken broth and diced potatoes. Cook on low for 2 hours, then add the chicken, milk, and noodles. Cook for another hour on low.
• Flavor Tip: For an extra burst of flavor, squeeze fresh lemon juice into the soup just before serving.
• Flour Substitution: If you prefer, use 2 tablespoons (16g) of cornstarch instead of the flour.
• Herbs: Feel free to adjust the herbs to your liking. You can substitute the thyme and oregano with 1 to 2 teaspoons of Italian seasoning.
• Broth Options: I recommend low-sodium chicken broth. If using regular broth, reduce the salt to 1/4 teaspoon and adjust as needed during cooking.
• Chicken Tips: Rotisserie chicken works perfectly here, but you can also cook your own chicken. Roast or boil chicken breasts and shred them, or use white or dark meat from the rotisserie.
• Milk Substitutes: Whole milk or half-and-half creates a creamy texture, but you can use heavy cream for an even richer version. If using dairy-free milk, I suggest plain oat milk, though almond milk can work too.
• Best Noodles: Wide egg noodles are ideal, but you can substitute with other dry pasta such as elbow macaroni or fettuccine (broken into smaller pieces). If using a smaller pasta, reduce the amount to 2-3 cups. You could even try adding tortellini or rice for a different twist!  

Nutrition
Calories: 316 kcal | Carbohydrates: 37.4g | Protein: 17.2g | Fat: 16.7g | Saturated Fat: 5.2g
Fiber: 4.5g | Sugar: 4g | Sodium: 359.5mg | Vitamin A: 231 IU | Vitamin C: 1.67mg
Calcium: 10mg | Iron: 0.33mg