Make ahead tip: Leftovers keep will in the refrigerator for up to 1 week. You can add more chicken broth or water to the leftovers as it cooks— I normally do. The noodles soak up the liquid as it sits. The soup freezes well for up to 3 months. Thaw in the refrigerator the day before, then reheat on the stove. You can also put the frozen soup in a crockpot on low for 6 hours.
Make in the slow cooker: Add 1-1.5 pounds boneless skinless chicken breasts, onion, celery, carrots, garlic, spices, and chicken broth to the slow cooker. Cook on low for 6 hours or high for 3 hours. About 30-40 minutes before you want to eat, remove the chicken breasts and shred them, then place them back in the slow cooker with the milk/cornstarch mixture and egg noodles. Give it a nice stir. Allow to cook until the noodles are al dente— start checking at the 15 minute mark. It can take anywhere from 15-20 minutes.
*To make this soup dairy-free, use ghee and unsweetened almond milk. That’s how I make it often.
*I prefer to use low-sodium chicken broth. If you’re using regular, reduce the salt and taste as you go.
*I use rotisserie chicken since it’s so easy but feel free to use what is easiest for you.
*Using SparkRecipes, for a 1 cup serving it's 199.5 calories— 18g protein, 14.4g carbs, 7.5g fat. This is based on using ghee and unsweetened almond milk. If you'd rather something else, any milk fat % works but the calorie count will change.
- 3 tablespoons unsalted butter, or ghee
- 1 1/ 2 cups sliced or chopped carrots
- 1 cup chopped yellow onion
- 1 cup sliced or chopped celery
- 3 cloves garlic, minced
- 1 1/ 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon minced fresh thyme
- 10 cups low-sodium chicken broth
- 1 (8 ounce) bag wide egg noodles
- 2 1/ 2 cups shredded rotisserie chicken
- 1 cup milk, or unsweetened almond milk
- 3 teaspoons cornstarch
Heat the butter in a 5 quart or larger pot or dutch oven over medium-high heat. Add the carrots, onion, celery, and garlic. Sauté for 5 minutes to allow the vegetables to soften. Add the salt, pepper, oregano, parsley, and thyme Stir together and cook for 5 minutes.
Next, add the broth. Give everything a stir and scrape the bits up from the bottom of the pot. Bring to a boil, without stirring, for 2-3 minutes. Add the noodles and shredded chicken. Cook the noodles until tender— about 6-8 minutes.
Combine the milk and cornstarch by stirring together until no lumps remain. The best way to do this: add the cornstarch to a large measuring cup or bowl, then add the milk slowly while stirring. Pour the cornstarch mixture into the soup. Cook for 3-5 minutes until the milk incorporates into the soup and it thickens slightly. Adjust seasoning to taste.
Serve warm. Store leftovers in an airtight container in the refrigerator for up to 1 week.