Notes
Ingredients
- 4 Tbsp unsalted butter
- ¾ cup chopped yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 3 garlic cloves, minced
- ¼ cup all-purpose flour
- 1 tsp dried thyme
- ½ tsp dried oregano
- ½ tsp salt, plus more to taste
- ½ tsp black pepper
- 8 cups reduced-sodium chicken broth
- 1 medium potato, peeled and diced
- 2 to 3 cups cooked, shredded chicken
- 1 cup half-and-half or whole milk
- 3 cups uncooked wide egg noodles
- Optional: fresh thyme or parsley for garnish
- Melt butter over medium heat. Sauté onion, carrots, and celery about 5 minutes; add garlic and cook 1 minute.
- Stir in flour, thyme, oregano, salt, and pepper. Cook 2 minutes, stirring, to form a roux.
- Whisk in the chicken broth gradually, then add the potato. Bring to a gentle boil.
- Reduce heat to medium-low, partially cover, and simmer 15 to 20 minutes until the potato is fork-tender.
- Stir in the shredded chicken, milk, and egg noodles. Simmer gently 8 to 10 minutes until noodles are tender. Do not boil hard after the milk.
- Taste and adjust seasoning. Serve warm, garnished with fresh thyme or parsley.
- Use equal parts butter and flour for a roux that actually thickens.
- For leftovers, cook the noodles separately and add per bowl so they do not go mushy.
- Keep the heat gentle after the milk goes in to keep the broth silky.