Creamy Chicken Noodle Soup

Searching for a good soup to warm a winter day, I went to my go to blogger Sally's Baking Addiction and it was excellent.  Taste as you go and adjust spices as desired.

For more tips and Sally's beautiful food photography, to go: http://sallysbakingaddiction.com/2015/01/07/lightened-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 pepper
• 1 teaspoon fresh thyme*
• 1/2 teaspoon salt
• 7 cups chicken broth
• 1 medium potato, peeled and diced (around 1 and 1/2 cups)
• 2 cups shredded roasted chicken
• 1 cup half-and-half (can substitute milk)
• 4 cups uncooked wide egg noodles

Directions:

Heat the butter in a 4 quart or larger pot or dutch oven over medium heat. Add the onion, carrots, celery, and garlic. Sauté for around 7 minutes as the veggies let off some juices and become soft. Add flour, oregano, pepper, thyme, and salt. Stir and cook for 3 minutes.

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 allow to 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.  Add the chicken, half-and-half, and noodles. Cook for 10 minutes until the noodles are tender and the soup has thickened.

*if not fresh, use 1/2 teaspoon dried.  I found this to make soup a little spicy, i would omit.