Creamy Roasted Chicken Noodle Soup
Servings 6
Equipment
- Large Dutch oven
Ingredients
- 1 tbsp olive oil
- 1 cup yellow onion diced
- 1 cup carrots diced
- ½ cup celery sliced
- 2 cloves of garlic minced
- ¼ tsp dried oregano or more to taste
- ¼ tsp dried thyme or more to taste
- 1-2 tsp chicken bouillon granules to taste
- Sea salt and freshly cracked black pepper to taste
- 6 cups chicken broth divided
- 4 cups of russet potatoes peeled and diced
- 2 cups of roasted chicken shredded
- ¼ cup cornstarch
- 1 cup evaporated milk
- 2 cups of uncooked egg noodles
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery, and cook, stirring often, for 5-6 minutes.
- Add the garlic and cook, stirring constantly, for 1 minute.
- Season the cooked vegetables with oregano, thyme, chicken bouillon granules, sea salt, and freshly cracked pepper, to taste.
- Add 5½ cups of chicken broth and the potatoes, and bring to a boil.
- Reduce heat and simmer, partially covered, for 45 minutes or until the potatoes are tender.
- Combine the cornstarch with the remaining ½ cup of cold chicken broth and mix thoroughly.
- Add the cornstarch mixture, chicken, milk, and egg noodles to the broth, and cook for 10 minutes or until the noodles are tender.
- Taste and re-season if needed. Enjoy.