Light Creamy Chicken Noodle Soup

Ingredients

• 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 black pepper
• 1 teaspoon fresh thyme
• 1/2 teaspoon salt
• 8 cups chicken broth
• 1 medium potato, peeled and diced (around 1 and 1/2 cups)
• 2 cups shredded roasted chicken
• 1 cup fat free half-and-half or whole milk
• 4 cups uncooked wide egg noodles

Instructions

1. Over medium heat, melt the butter in a large pot or dutch oven (4 quart or larger). Add the onion, carrots, celery, and garlic. Sauté for around 7 minutes or until the vegetables are soft. Add flour, oregano, pepper, thyme, and salt. Stir and cook for 3 minutes.
2. 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 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, milk/half-and-half, and noodles. Cook for 10 minutes until the noodles are tender and the soup has thickened. Once again, taste the soup and add more seasoning as desired. Serve the soup warm.
3. Cover and store leftovers in the refrigerator for up to 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 if it’s too thick– I always do. (Soup thickens in the refrigerator as the noodles and potatoes soak up the liquid.

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