Description
Indulge in a comforting bowl of creamy chicken noodle soup with this easy recipe. Learn how to make this hearty and delicious dish today!
Ingredients
- 1 Tablespoon (14g) vegetable oil
- 3/4 cup (100g) chopped white 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) coconut 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 over medium heat. Add the chopped onion, sliced carrots, diced celery, and minced garlic. Stir occasionally for about 5 minutes until the vegetables become tender. Mix in the all-purpose flour, salt, pepper, dried thyme, and oregano, and continue cooking for another 2 minutes.
- Pour in the chicken broth and add the diced potato. Stir briefly, then raise the heat to medium-high. Let the soup come to a boil without stirring and maintain the 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 the soup and adjust the seasoning if necessary.
- Introduce the cooked beef, coconut milk, and uncooked egg noodles into the pot. Cook for 10 minutes until the noodles are soft and the soup has thickened. Taste once more and adjust the seasoning if needed. Serve the soup hot.
- Store any leftovers in the fridge for up to a week. To reheat, place in a pot over medium heat and warm thoroughly. Add more chicken broth if the soup has thickened too much in the fridge.
Notes
- For a vegetarian option, substitute the beef with cooked chickpeas or tofu for added protein.
- To make this soup gluten-free, switch the all-purpose flour with a gluten-free flour blend or cornstarch.
- Add extra vegetables like peas, corn, or bell peppers for more color and nutrients.
