For the soup:2 tablespoons butter or olive oil1 medium onion, diced2–3 cloves garlic, minced2 medium carrots, peeled and sliced2 celery stalks, diced3 medium potatoes, peeled and cut into bite-sized cubes2 cups cooked chicken, shredded or chopped6 cups chicken broth1 cup egg noodles1 teaspoon dried thyme½ teaspoon dried parsley½ teaspoon dried oregano½ teaspoon onion powderSalt and black pepper, to taste1 bay leafFor the creamy finish:1 cup half-and-half or whole milk2 tablespoons all-purpose flour2 tablespoons butter½ cup finely grated Parmesan cheese, optional2 tablespoons fresh parsley, chopped👩🍳 Instructions1. Sauté the vegetablesMelt the butter in a large soup pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for about 5–7 minutes, stirring occasionally, until the vegetables begin to soften.Add the minced garlic and cook for another 30 seconds, just until fragrant.2. Add the potatoes and seasoningsAdd the diced potatoes, thyme, oregano, onion powder, bay leaf, salt, and black pepper. Stir everything together so the vegetables are coated with the seasonings.3. Add the brothPour in the chicken broth and bring the soup to a gentle boil. Reduce the heat to medium-low, cover partially, and simmer for about 15–20 minutes, or until the potatoes are fork-tender.4. Add the chicken and noodlesStir in the cooked chicken and egg noodles. Continue simmering until the noodles are tender, usually 6–8 minutes, depending on the type of noodles you use.5. Make it creamyIn a small saucepan, melt 2 tablespoons of butter over medium-low heat. Whisk in the flour and cook for about 1 minute.Slowly whisk in the half-and-half or milk until smooth. Cook for 2–3 minutes, stirring constantly, until slightly thickened.6. CombineSlowly pour the creamy mixture into the soup while stirring. Let the soup gently simmer for another 2–3 minutes. Do not boil aggressively after adding the dairy.If using Parmesan, stir it in now and allow it to melt into the broth.7. Finish and serveRemove the bay leaf. Taste and adjust the salt and pepper as needed. Stir in fresh parsley just before serving.Ladle the hot soup into bowls and garnish with additional parsley and Parmesan if desired.🥖 Serving SuggestionServe this hearty soup with warm crusty bread, garlic bread, homemade biscuits, or buttery dinner rolls. The bread is perfect for soaking up every drop of the creamy chicken broth.⭐ Tips for the Best SoupUse rotisserie chicken for an especially easy and flavorful version.Cut the potatoes into similar-sized pieces so they cook evenly.If you prefer a thicker soup, mash a few cooked potato pieces against the side of the pot before adding the creamy mixture.Add the noodles toward the end so they don’t become overly soft.For leftovers, the noodles will continue absorbing broth. Add a splash of chicken broth or milk when reheating.For extra flavor, sauté the chicken briefly with the vegetables before adding the broth.Prep Time: 15 minutesCook Time: 30–35 minutesTotal Time: About 45–50 minutesServings: 6–8🍲 Creamy, hearty, comforting, and packed with chicken, potatoes, vegetables, and tender noodles—this is the kind of soup that makes everyone ask for seconds!
Hearty Chicken Potato Noodle Soup
