Description
Warm up with our delicious and comforting Cozy Hearty Chicken Noodle Soup recipe. Learn how to make this classic dish from scratch in just a few simple steps!
Ingredients
- 1 Tablespoon (14g) vegetable oil
- 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 (3 ml) salt
- 1/2 teaspoon (3 ml) fresh ground pepper
- 1 teaspoon (5 ml) dried thyme leaves (or 2 teaspoons (10 ml) fresh)
- 1/2 teaspoon (3 ml) dried oregano (or 1 teaspoon (5 ml) fresh)
- 8 cups (1920 ml) (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 beef
- 1 cup (240ml) 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
- Warm the vegetable oil in a large pot or dutch oven (4-quart or larger) over medium heat. Add the chopped onion, sliced carrots, diced celery, and minced garlic. Sauté, stirring occasionally, for 5 minutes until the vegetables become tender. Incorporate the flour, salt, pepper, thyme, and oregano, and continue cooking for 2 minutes.
- Subsequently, pour in the chicken broth and add the diced potato. Stir briefly, then raise the heat to medium-high. Allow the soup to reach a boil without stirring, and let it boil for 3 minutes. Lower the heat to medium-low, partially cover the pot, and let it simmer for 25 minutes or until the potatoes are soft. Taste and adjust the seasoning if needed.
- Introduce the shredded beef, whole milk, and egg noodles. Let it cook for 10 minutes until the noodles are soft, and the soup has thickened. Taste once more and add more seasoning if necessary. Serve hot.
- Store leftovers covered in the refrigerator for up to a week. To reheat, transfer to a pot over medium heat and warm through. If the soup becomes too thick, add additional chicken broth as needed, since it tends to thicken in the fridge as the noodles and potatoes absorb the liquid.
Notes
- For a richer broth, try using half-and-half or heavy cream instead of whole milk.
- Enhance the flavor by adding a dash of Worcestershire sauce or a sprinkle of paprika.
- For a burst of freshness, add fresh herbs towards the end of cooking.
