- 1 Tablespoon unsalted butter
- 3/4 cup chopped yellow onion (1/2 of a medium onion)
- 1 cup sliced carrots (1 and 1/2 large carrots)
- 1 cup sliced celery (2-3 stalks)
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1/2 teaspoon oregano
- 1/2 teaspoon fresh ground pepper
- 1 teaspoon fresh thyme1
- 1/2 teaspoon salt
- 7 cups chicken broth2
- 1 medium potato, peeled and diced (around 1 and 1/2 cups)
- 2 cups shredded roasted chicken3
- 1 cup fat free half-and-half or whole milk4
- 4 cups uncooked wide egg noodles
- Heat the butter in a 4 quart or larger large pot or dutch oven (4 quart or larger) over medium heat. Add the onion, carrots, celery, and garlic. Sauté for around 7 minutes as the veggies let off some juices and become soft. Add flour, oregano, pepper, thyme, and salt. Stir and cook for 3 minutes.
- Next, add the broth and potato. Give everything a quick stir, then increase the heat to medium-high. Bring the soup to a boil, without stirring, and allow to boil for 3 minutes. Reduce the heat to medium-low, partially cover the pot, and allow to simmer for 25 minutes or until the potatoes have softened. Taste the soup. Does it need more seasoning like salt, pepper, etc? Add some. Add the chicken, half-and-half, and noodles. Cook for 10 minutes until the noodles are tender and the soup has thickened. Once again, taste the soup. Does it need more seasoning like salt, pepper, etc? Add some. Sometimes I add a pinch more of pepper. Serve the soup warm.
- Make ahead tip: Leftovers keep well in the refrigerator for 1 week. To reheat, simply pour into a pot over medium heat and cook until warm. Feel free to add more chicken broth to the leftovers as it cooks if it is too thick– I always do. (It thickens in the refrigerator as the noodles and potatoes soak up the liquid.) Soup freezes well, up to 3 months.