Creamy Chicken Noodle Soup

In a large, heavy pot or Dutch oven over medium heat, melt 2 tablespoons of butter. Add 1/2 medium-diced yellow onion, 2 sliced carrots, and 2 diced celery ribs, and sauté for a few minutes until the vegetables start to soften.

Add 2 peeled and chopped red potatoes and continue sautéing.

Next, add 1 teaspoon of dried thyme leaves and 1 teaspoon of ground rosemary to the pot, stirring them into the softened vegetables. Allow the herbs to warm through for a minute or two, releasing their earthy aroma and infusing the soup base with layers of flavor.

Stir in 3 tablespoons of all-purpose flour, sprinkling it evenly over the vegetables and herbs. Mix well to coat everything, allowing the flour to absorb the butter and form a light roux. Cook for about 1–2 minutes, stirring constantly, to remove the raw flour taste and create a slightly thickened base that will help give the soup body and richness.

Pour in 8 cups of chicken broth, stirring to combine with the vegetables and herbs. Increase the heat and bring the mixture to a gentle boil, then reduce the heat to maintain a steady simmer. Simmer until the vegetables are fork-tender.

Add the noodles to the simmering soup and cook until the pasta is al dente, tender but still firm to the bite. Season with salt and pepper to taste, adjusting as needed to bring out the soup's full, comforting flavor.

Add 1/4 cup of heavy cream or half-and-half and 1 pound of cooked, shredded chicken, which equals about 2–3 cups, depending on how finely it’s shredded and your preference for a heartier or lighter soup. Stir the chicken into the broth, vegetables, and noodles, allowing it to warm through and blend with the flavors.

Enjoy!